Pikelets are quick and easy to whip up with pantry staples, making them ideal for spontaneous cravings or a cozy weekend breakfast. Their soft texture and mild sweetness make them super versatile—you can enjoy them plain, dressed up with toppings, or even packed into a lunchbox. They’re also fun to make with kids and cook up in just minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Granulated sugar
Salt
Egg
Milk
Butter (melted, plus extra for cooking)
Vanilla extract (optional)
Directions
In a mixing bowl, sift together flour, baking powder, sugar, and salt.
In another bowl, whisk the egg, then add milk, melted butter, and vanilla extract if using.
Pour the wet ingredients into the dry ingredients and whisk until you get a smooth, lump-free batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Drop tablespoons of batter onto the hot surface, spacing them apart.
Cook for 1–2 minutes or until bubbles form on the surface and the edges start to set. Flip and cook the other side for about 1 minute until golden brown.
Transfer to a plate and repeat with remaining batter.
Serve warm or cold with butter, jam, honey, or whipped cream.
Servings and timing
This recipe makes about 12 pikelets. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Variations
Fruit Pikelets: Add blueberries or chopped bananas to the batter before cooking.
Savory Pikelets: Skip the sugar and vanilla, and add shredded cheese, herbs, for a savory version.
Whole Wheat Version: Use whole wheat flour for added fiber and a nuttier flavor.
Spiced Pikelets: Add a pinch of cinnamon or nutmeg for extra warmth.
Mini Pikelets: Make bite-sized versions for parties or lunchboxes.
Storage/Reheating
Store leftover pikelets in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, microwave for 10–15 seconds or warm in a skillet over low heat. Pikelets can also be frozen with parchment between layers for up to 1 month; thaw and reheat before serving.
FAQs
What’s the difference between pikelets and pancakes?
Pikelets are smaller and thicker than crepes but generally smaller and slightly denser than American pancakes.
Can I make pikelets without eggs?
Yes, you can use an egg substitute like a flax egg or a commercial egg replacer.
Why are my pikelets not fluffy?
Overmixing the batter or using expired baking powder can result in flat pikelets.
Can I make the batter ahead of time?
It’s best to cook the batter right away, but you can refrigerate it for a few hours. Stir before using.
Do pikelets need to be served hot?
No, they’re delicious both warm and cold.
Can I use buttermilk instead of regular milk?
Yes, buttermilk adds a slight tang and helps make them even more tender.
What’s the best way to serve pikelets?
With butter and jam, honey, lemon curd, whipped cream, or even Nutella.
Can I make them gluten-free?
Yes, use a gluten-free flour blend suitable for baking.
Can I add chocolate chips?
Absolutely—stir in mini chocolate chips for a sweet twist.
Are pikelets good for kids?
Yes, they’re kid-friendly, easy to eat, and great for lunchboxes or snacks.
Conclusion
Pikelets are a comforting, quick-to-make treat that brings joy to any meal or snack time. With their soft, fluffy texture and simple ingredients, they’re a versatile base for both sweet and savory toppings. Whether you’re enjoying them fresh off the pan or saving some for later, pikelets are a delightful classic that never goes out of style.
Pikelets are small, fluffy pancakes from Australia and New Zealand, perfect for breakfast, snacks, or afternoon tea. Easy to make and wonderfully soft, they’re delicious served with butter, jam, cream, or enjoyed plain.
Ingredients
1 cup all-purpose flour
1 1/2 tsp baking powder
2 tbsp granulated sugar
1/4 tsp salt
1 large egg
3/4 cup milk
1 tbsp melted butter (plus more for cooking)
1/2 tsp vanilla extract (optional)
Instructions
In a mixing bowl, sift together flour, baking powder, sugar, and salt.
In a separate bowl, whisk the egg, then add milk, melted butter, and vanilla extract (if using).
Pour wet ingredients into dry ingredients and whisk until smooth and lump-free.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Drop tablespoons of batter onto the hot skillet, spacing them apart.
Cook for 1–2 minutes, or until bubbles form and edges set. Flip and cook for another minute until golden.
Transfer cooked pikelets to a plate and repeat with remaining batter.
Serve warm or cold with butter, jam, cream, or toppings of choice.
Notes
Do not overmix the batter to keep pikelets light and fluffy.Add fruits like blueberries or bananas for variation.For savory pikelets, omit sugar and vanilla, and add cheese or herbs.Best served fresh, but can be enjoyed cold or reheated.Freeze with parchment between layers for up to 1 month.
