Combine milk and vinegar in a bowl and let it rest for 2 minutes to curdle.

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

Mix cream cheese and crushed blueberries in a small bowl until well combined.

Add egg and melted butter to the milk mixture and mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.

Heat a griddle or skillet over medium heat and spray with cooking spray.

Pour 2 tablespoons of batter onto the hot griddle for each pancake.

Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.

Repeat with the remaining batter.

Stack 3 pancakes on each serving plate.

Spread 2 teaspoons of berry cream cheese mixture between each layer.

Cover with the remaining pancakes.

Sprinkle with icing sugar before serving.