Fluffiest Blueberry Pancakes

You can fancify pancakes all you want, but can you really ever deny a butter-soaked blueberry pancake laced with maple syrup and dripping with hot, bursty blue juices?

If you can, you are probably not human.

These Are 5-Star Pancakes!

You guys are not going to believe this, but BJORK was the person who first made these pancakes for me. He went through a phase (it was definitely a phase as it seems to be done for now) where he would make pancakes for me on Saturdays, and in his very professional pancake research and extensive testing – LOLS – he came across an unfancy, unfussy recipe for a five-star batch of standard, fluffy, buttermilky pancakes.

And do you know what? They are so good that they have permanently become our standard pancake recipe.

These are THICK, so if you don’t like thick pancakes, we might be in a little fight right now. They are just the right amount of sweet and melt-in-your-mouth delicious. The first few times I ate them, I ate them completely PLAIN. As in, no butter, no syrup, no nothing.

DO YOU EVEN HEAR WHAT I AM SAYING? They were so good that I was eating. them. plain.

So we were already making these a lot. Sans blueberries, sans syrup. Just plain old LIFE-CHANGING pancakes.

But now that it’s summer and we are revisiting Costco for the sole reason of huge containers of ripe organic fruit, I have been unable to keep the fistfuls of blueberries out of my pancakes.

And I regret nothing.

The Inspo For These Pancakes

This is the stuff of summery Saturday morning dreams.

This recipe serves 2 people, I’d say, which is kind of perfect for us because we don’t end up with 800 million pancakes leftover. But keep in mind that that’s coming from a pretty pancake-hoggy person – we make them big and we each eat multiples.

Fluffy pancake goodness. Blueberry pockets. Butter. Syrup.

Fork.

Face.

Go.