Description
Light and fluffy Australian-style mini pancakes, perfect for breakfast or tea. Pikelets are easy to make and can be served with butter, jam, or fresh fruit.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour tablespoon-sized amounts of batter onto the skillet and cook for 1–2 minutes until bubbles form on the surface and edges look set.
- Flip and cook for another 1–2 minutes until golden and cooked through.
- Repeat with remaining batter, greasing skillet as needed.
- Serve warm with butter, jam, honey, or fresh fruit.
Notes
- For fluffier pikelets, let the batter rest for 5 minutes before cooking.
- Can be made with regular milk if buttermilk is unavailable; add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
- Store leftovers in an airtight container and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Pan-frying
- Cuisine: Australian
Nutrition
- Serving Size: 3 pikelets
- Calories: 150
- Sugar: 4g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg