Blueberry Pikelets Recipe

I absolutely adore this blueberry pikelet recipe because it’s the perfect blend of nostalgic comfort and fruity delight, whisking me back to my childhood with every fluffy bite. Plus, there’s something so satisfying about swirling homemade pikelets in maple syrup while knowing they’re packed with vibrant, fresh blueberries I handpicked myself!

Begin your day with my scrumptious blueberry pikelets, which combine the simplest ingredients in the most delightful way. Pikelets are basically pancake batter cooked in a pikelet mold (or in my case, on a skillet).

They are blissfully fluffy, a little too sweet if you have them plain, but they can (and should) be served with all manner of toppings, from fresh fruit to compote, jam, or even clotted cream.

Ingredients

Plain flour: An all-purpose flour that is rich in starch and high in gluten (for flour) that gives structure to the pikelets.

Sugar in granulated form: Imparts the sweet taste, which counteracts the tartness of the blueberries.

Buttermilk contributes a tangy taste, ensuring pikelets are fluffy and tender.

Antioxidants abound in blueberries, offering vibrant taste and numerous health advantages.

Butter, in its melted state, gives richness, enhances flavor, and adds moisture to a dish.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 3/4 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter
• 1/2 cup fresh blueberries
• Extra butter or oil for cooking
• Maple syrup or butter for serving (optional)

Instructions

1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.

2. In another bowl, combine the buttermilk, egg, vanilla extract, and melted butter. Whisk them together until they are well mixed and you reach a gorgeous state of liquid harmony.

3. Add the wet components to the dry and fold together, almost like you would with a very soft dough. Stir until just combined, being careful not to overmix. The batter should remain lumpy, with no completely smooth areas.

4. Gently incorporate the newly picked blueberries all through the batter so that they are evenly spread everywhere.

5. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

6. When the skillet is heated, pour tiny amounts of batter onto the skillet to form pikelets. Use about 2-3 tablespoons for each pikelet.

7. Prepare for 2-3 minutes, or until bubbles have appeared on the surface and the edges appear to be set.

8. Flip each pikelet with care and cook for an additional 1-2 minutes, or until they have turned golden brown and are cooked all the way through.

9. Take them out of the frying pan and keep them warm while you prepare the rest of the pikelets, adding more butter or oil to the frying pan as necessary.

10. Serve them warm, and you may accompany them with syrup or additional pats of butter if you wish. Relish in the delight that is your blueberry pikelets!

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Second mixing bowl
4. Non-stick skillet or griddle
5. Spatula
6. Measuring cups
7. Measuring spoons
8. Ladle or tablespoon for portioning batter
9. Small bowl for melting butter

FAQ

• Can I use frozen blueberries instead of fresh?Indeed, you can use frozen blueberries. Just remember to allow them to thaw and to drain any excess moisture they may have before incorporating them into your batter. The last thing you want is a batter swimming with excess liquid.
• What can I use instead of buttermilk?To create a substitute for buttermilk, combine 3/4 cup of milk with 3/4 tablespoon of either white vinegar or lemon juice, and allow the mixture to sit for 5 minutes.
• Can I make these pikelets dairy-free?Indeed, a milk substitute that is free of dairy, along with vegan butter or oil, may be used to replace regular butter.
• How should I store leftover pikelets?Leftover pikelets should be kept in an airtight container in the refrigerator and can last for up to 2 days. If you want to serve them again, reheat in a toaster or the microwave.
• Can I double the recipe?Of course, you can double the ingredients to yield more pikelets. Just make sure your mixing bowl and cooking area are sufficiently spacious to accommodate the greater volume.
• How can I prevent the blueberries from sinking to the bottom?Toss the blueberries in a small amount of flour before adding them to the batter. This helps them stay suspended during cooking.

Substitutions and Variations

All-purpose flour: For a nuttier flavor, use whole wheat flour; for a gluten-free option, use gluten-free flour.
Buttermilk: If plain yogurt is used in the same amount, there is no need to alter other ingredients in the recipe. If using a buttermilk substitute, make it first and then measure out the amount needed for the recipe. To make a buttermilk substitute, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
Granulated sugar: Substitute with an equal amount of honey or maple syrup for a naturally sweetened, or coconut sugar for a richer-flavored alternative.
Fresh blueberries: Replace with frozen blueberries; just ensure they are thawed and drained before use.
Butter, melted: Employ the same quantity of either coconut oil or vegetable oil to achieve a totally dairy-free alternative.

Pro Tips

1. Buttermilk Substitute If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for about 5 minutes before using.

2. Berry Boost For an extra burst of flavor, you can toss the blueberries in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom and distributes them more evenly in the pikelets.

3. Gentle Folding When combining the wet and dry ingredients, use a spatula to fold the mixture gently. Overmixing will develop the gluten in the flour, resulting in tougher pikelets.

4. Temperature Control Ensure your skillet or griddle is well-heated to a medium temperature. Too hot and the pikelets will burn on the outside while remaining raw inside; too cool and they will not develop the golden-brown color.

5. Keep Warm As you cook in batches, keep the cooked pikelets warm by placing them on a plate in a low oven (around 200°F or 95°C) until you’re ready to serve them all together.