Adjust oven rack to the middle position and preheat to 200°F. Lightly spray a wire rack set inside a rimmed baking sheet with vegetable oil and place in the oven to keep cooked pancakes warm.

In a large measuring cup, whisk together the lemon juice and milk. Let sit for a few minutes to thicken slightly, forming a simple homemade buttermilk. (Optional: You can substitute 2 cups of buttermilk for the milk/lemon juice.)

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Heat a 12-inch nonstick skillet or griddle over medium heat for 3–5 minutes. Add 1 teaspoon vegetable oil and brush to coat evenly. Pour about 1/4 cup of batter per pancake onto the skillet. Sprinkle 1 tablespoon of blueberries over each pancake.

Cook until bubbles form on the surface, about 1 1/2–2 minutes. Using a thin, wide spatula, carefully flip each pancake and cook an additional 1–1 1/2 minutes, until golden brown.

Transfer cooked pancakes to the prepared wire rack in the oven while finishing the remaining batter. Add more oil as needed for subsequent batches.

Stack pancakes on a plate and serve warm with syrup, butter, or extra blueberries.