Cut the cream cheese into small ¼-inch cubes. Place them in the freezer while you prep the rest of the ingredients. This keeps them from melting too quickly in the batter and helps create those creamy pockets in the pancakes.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.

In a small microwave-safe bowl, melt ¼ cup (half a stick) of butter. Let it cool slightly so it doesn't scramble the eggs in the next step.

In a separate medium bowl, whisk together the buttermilk, eggs, and vinegar. Once smooth, slowly whisk in the cooled melted butter.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined — it’s okay if the batter is a little lumpy. Fold in the frozen cream cheese cubes.

Place a griddle or nonstick skillet over medium heat. Once hot, lightly grease the surface with the remaining butter.

Pour about ⅓ cup of batter onto the pan for each pancake. Sprinkle a few blueberries over the top before the batter sets. Cook for 2 to 3 minutes, or until you see tiny bubbles forming and the edges start to curl. Flip carefully and cook for another 1 to 2 minutes, or until golden brown and cooked through.

Serve warm with syrup, butter, crushed graham crackers, or even a little extra cream cheese on top for the full cheesecake effect.