Description
These classic Pikelets are fluffy, soft, and perfectly golden mini pancakes that make a delightful breakfast or snack. Made with simple ingredients like buttermilk and flour, they come together quickly and are perfect for serving warm with butter, jam, or fresh fruit.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth and well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps in the batter are fine; do not overmix to keep the pikelets light and fluffy.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking.
- Cook pikelets (first side): Spoon tablespoon-sized amounts of batter onto the hot skillet. Cook each pikelet for 1 to 2 minutes or until bubbles form on the surface and the edges start to look set and slightly dry.
- Flip and cook (second side): Carefully flip each pikelet and cook for another 1 to 2 minutes until golden brown and cooked through.
- Repeat cooking: Continue cooking the remaining batter in batches, adding more butter to the skillet as needed to keep pikelets from sticking.
- Serve warm: Serve the pikelets immediately while warm, topped with butter, jam, honey, or fresh fruit as desired.
Notes
- Do not overmix the batter to ensure pikelets remain light and fluffy.
- Use a non-stick skillet or well-seasoned griddle for best results.
- Buttermilk adds tenderness and a slight tang; if unavailable, mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes.
- Pikelets can be kept warm in a low oven while cooking remaining batter.
- Leftovers can be refrigerated and reheated in a toaster or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Australian
