Mix milk, eggs, vegetable oil, vinegar, and vanilla. Mix well to combine.
In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
Add the dry ingredients to the wet ingredients, stirring to combine. Gently fold in blueberries. Let the batter rest for 5 minutes. It should start to look bubbly, which is the vinegar reacting to the baking soda.
Meanwhile, preheat the griddle to 325° F. If you're using a stovetop, lightly butter the pan and heat over medium heat. Adjust as needed for a golden-brown pancake.
Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow to cook for about 1 ½ to 2 minutes or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes or until it is golden-brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an evenly golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
Serve warm with butter and maple syrup.