Blueberry and Lemon Pikelets
Brighten up your breakfast or tea time with these irresistible Blueberry and Lemon Pikelets – a perfect fusion of tangy citrus and sweet, juicy blueberries. These fluffy mini pancakes are quick and easy to make, taking just 25 minutes from start to finish. Featuring the vibrant zest of fresh lemon and pops of whole blueberries, their flavor is both refreshing and indulgent. A light dusting of powdered sugar and a side of lemon wedges elevate this classic treat into something truly special. Ideal for brunch gatherings or a delightful snack, these pikelets are best enjoyed warm and fresh off the griddle. Serve them with a drizzle of honey, a dollop of cream, or simply on their own for a crowd-pleasing recipe that’s sure to impress. Perfect for searches like "easy blueberry pikelet recipe" or "lemon pikelets for brunch," these fluffy delights are set to become a favorite!
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoons salt
- 1 large egg
- 180 milliliters milk
- 1 tablespoons unsalted butter (melted)
- 1 teaspoon lemon zest
- 100 grams blueberries
- 1 tablespoon butter or oil for greasing
- 1 tablespoon powdered sugar (optional, for garnish)
- 2 wedges lemon wedges (optional, for serving)
Instructions
In a large mixing bowl, sift together the all-purpose flour, baking powder, sugar, and salt.
In a separate bowl or large measuring jug, whisk the egg with the milk, melted butter, and lemon zest until combined.
Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. The batter should be smooth, but avoid over-mixing as it could make the pikelets tough.
Gently fold in the blueberries, being careful not to crush them.
Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or oil.
Spoon approximately 2 tablespoons of batter onto the pan for each pikelet, leaving enough space for them to spread slightly.
Cook for 1-2 minutes, or until bubbles form on the surface of the batter and the edges begin to set. Flip each pikelet carefully and cook for an additional 1-2 minutes until golden-brown and cooked through.
Transfer the cooked pikelets to a plate and keep warm while repeating with the remaining batter.
Dust with powdered sugar if desired and serve warm with lemon wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 13.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
