Blueberry pikelets
Enjoy fluffy blueberry pikelets made with self-raising flour, nutmeg, brown sugar, milk, and a touch of butter. Topped with fresh blueberries and whipped cream, these delightful treats are perfect for breakfast or brunch!
- 06 Jun 2025
- Cook time 12 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Blueberry Pikelets are a delightful treat perfect for breakfast, brunch, or a sweet snack. These small, fluffy pancakes are packed with juicy blueberries and a hint of nutmeg, creating a delicious balance of flavors. Whether you're cooking for yourself, your family, or guests, these pikelets are sure to impress and satisfy.
Ingredients:
Instructions:
- In a medium mixing bowl, combine 1 cup of self-raising flour, 1 teaspoon of ground nutmeg, and 1/3 cup of brown sugar. Whisk together until evenly mixed.
- In another bowl, whisk together 3/4 cup of milk, 1 egg, and 2 tablespoons of melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until there are no lumps and the batter is smooth.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or cooking spray.
- Pour small amounts of the batter (about 2 tablespoons) onto the skillet to form small pikelets. Allow space between each to prevent them from sticking together.
- Sprinkle a few blueberries onto each pikelet while the batter is still wet.
- Cook until bubbles form on the surface of the pikelets and the edges start to look set, about 1-2 minutes. Flip them over with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
- Continue with the remaining batter, greasing the skillet as needed.
- In a separate bowl, whip the 3/4 cup of heavy cream until it forms soft peaks. This will be served on the side or on top of the pikelets.
- Place the cooked pikelets on a serving plate. You can stack them if desired.
- Serve warm with a dollop of the whipped cream and extra blueberries on top if desired.
Tips:
- For fluffier pikelets, make sure not to overmix the batter. A few lumps are okay.
- If you prefer a stronger nutmeg flavor, you can increase the amount slightly or add a pinch of cinnamon.
- To prevent the blueberries from sinking to the bottom of the batter, you can lightly coat them in flour before adding them to the mix.
- Use a non-stick skillet or griddle to ensure the pikelets cook evenly and don't stick.
- Cook the pikelets over medium heat to avoid burning the outside while the inside remains uncooked.
- Serve the pikelets immediately for the best texture, but they can also be reheated in the toaster or microwave.
Blueberry Pikelets are a simple yet delicious recipe that can easily become a favorite in your household. Their light and fluffy texture combined with the burst of blueberries makes them an irresistible treat. Enjoy them fresh off the griddle with a dollop of whipped cream or a drizzle of syrup.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 2.28g | 6% |
| Sugar 27g | 26% |
| Fat | |
| Fat 24g | 29% |
| Saturated 14g | 48% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 280ug | 32% |
| Choline 63mg | 12% |
| Vitamin B1 0.17mg | 15% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.87mg | 5% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.47ug | 20% |
| Vitamin C 3.93mg | 4% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.13mg | 14% |
| Iron, Fe 0.98mg | 9% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 250mg | 7% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 55mg | 4% |
| Zinc, Zn 0.98mg | 9% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |