In a medium-large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and sugar. Whisk well.

In a 2 cup Pyrex measuring cup, add milk and stir in vinegar. It will look curdled which is what you want (this is the faux buttermilk)

Pour buttermilk into the dry ingredients, then add the water, oil, and vanilla. Whisk just until combined, try not to overmix or pancakes wont be light and fluffy.

Heat a skillet or griddle over medium heat. Ladle the batter into the pan, and add about 5-6 blueberries per pancake (for small-medium sized pancakes.) Tap the tops of the blueberries with your finger to push into the batter. Alternatively, you can pour blueberries into the bowl of the batter, however I prefer the even distribution of blueberries this way.