Soft, golden, and perfectly fluffy, Pikelets are the ultimate comfort treat — think mini pancakes with a tender, melt-in-your-mouth texture. Whether served warm with a dollop of cream and jam or enjoyed plain straight off the pan, they’re the kind of simple pleasure everyone loves. This quick and easy recipe uses everyday pantry staples to create a batch of deliciously light pikelets that are ready in minutes — ideal for breakfast, brunch, or a cozy afternoon tea.

Table of Contents

Why You’ll Love This Recipe

Quick & Easy: Ready in under 20 minutes from start to finish — perfect for busy mornings.
Simple Ingredients: Made with basic pantry staples — no fancy tools or ingredients required.
Fluffy & Tender: Achieve a light, soft texture every time with just the right balance of milk and baking powder.
Versatile Treat: Serve them warm with jam and cream, or enjoy plain as a snack on the go.
Crowd-Pleaser: Perfect for kids, brunch tables, or any time you want a little homemade comfort.

These Pikelets stand out for their balanced flavor — lightly sweet, buttery, and fluffy without being heavy. It’s an easy, nostalgic recipe that always hits the spot.

Ingredients Needed

For the Pikelet Batter:

▢ 1 ¼ cups plain (all-purpose) flour, sifted
▢ 2 ½ tsp baking powder (ensure it’s fresh and active)
▢ 2 tbsp white sugar
▢ A pinch of salt
▢ 1 large egg, at room temperature
▢ ¾ cup milk (whole milk gives best flavor, but any type works — even plant-based)
▢ ½ tsp vanilla extract (optional, but adds lovely aroma)
▢ 2 tsp unsalted butter, for cooking

To Serve:

▢ Strawberry jam
▢ Whipped cream, lightly sweetened

How to Make Pikelets

Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined. This ensures even distribution and prevents clumping later.

Step 2: Add the Wet Ingredients

Create a small well in the center of the dry mix. Add the egg, milk, and vanilla extract. Whisk gently from the center outward until a smooth, thick batter forms. The ideal consistency is like thick honey — pourable but not runny. If it feels too thick, add a splash more milk.

Step 3: Heat the Pan

Warm a non-stick frying pan over medium heat and melt 1 tsp of butter. Wipe off any excess using a paper towel — you want a lightly greased surface, not visible butter bubbles. This helps the pikelets brown evenly without frying.

Step 4: Cook the Pikelets

Spoon about 2 tablespoons of batter per pikelet into the pan, forming small rounds (around 7.5 cm / 3 inches wide). Cook for about 1½ minutes, or until bubbles form on the surface and begin to pop — that’s your signal to flip! Cook the second side for another minute or until golden.

Step 5: Continue & Serve

Transfer cooked pikelets to a plate and repeat with the remaining batter. You won’t need to re-butter the pan until the third batch. Serve warm with strawberry jam and whipped cream, or enjoy plain with butter.

Serving and Storage Tips

Serve Fresh: Pikelets are best enjoyed warm, straight from the pan.
Make it Fancy: Add fresh berries, honey drizzle, or a dusting of powdered sugar for a café-style presentation.
Storage: Store cooled pikelets in an airtight container for up to 2 days at room temperature or 4 days in the fridge.
Reheat: Warm briefly in a skillet or microwave for a few seconds to restore fluffiness.
Freezing Tip: Freeze individually layered with parchment paper for up to 1 month. Defrost and reheat before serving.

Helpful Notes

Perfect Batter Consistency: Too thick? Add a splash of milk. Too runny? Sprinkle in a bit more flour.
Avoid Overmixing: A few small lumps are fine — overmixing makes them dense.
For Extra Flavor: Add a pinch of cinnamon or a few drops of lemon zest to the batter.
Cooking Temperature: Medium heat is key. Too hot and they’ll brown before cooking through.

Fluffy Homemade Pikelets

Soft, golden, and irresistibly fluffy, these classic Pikelets are like mini pancakes — light, tender, and slightly sweet. Made with simple pantry ingredients, they’re perfect for breakfast, brunch, or an afternoon treat. Serve warm with jam and cream or enjoy plain straight off the pan for a comforting homemade delight.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 12 pikelets

Course: Breakfast, Dessert, Snack

Cuisine: Australian”, British

Calories: 95

Ingredients Method Notes

Ingredients

For the Pikelet Batter

1 1/4 cups plain (all-purpose) flour sifted
2 1/2 tsp baking powder ensure it’s fresh and active
2 tbsp white sugar
1 pinch salt
1 large egg at room temperature
3/4 cup milk whole milk preferred; plant-based options work too
1/2 tsp vanilla extract optional
2 tsp unsalted butter for cooking

To Serve

strawberry jam to serve
whipped cream lightly sweetened, to serve

Method

Step 1: Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly mixed. This prevents clumps and ensures an even rise.
Step 2: Add the Wet Ingredients: Make a well in the center of the dry mix. Add the egg, milk, and vanilla. Whisk gently until a smooth, thick batter forms — like thick honey. Add a splash of milk if it seems too thick.
Step 3: Heat the Pan: Warm a non-stick frying pan over medium heat and melt 1 tsp butter. Wipe off any excess with a paper towel so the surface is lightly greased.
Step 4: Cook the Pikelets: Spoon about 2 tablespoons of batter per pikelet into the pan, forming small rounds around 7.5 cm (3 inches) wide. Cook for about 1½ minutes, or until bubbles appear and start to pop. Flip and cook another minute until golden.
Step 5: Continue & Serve: Transfer cooked pikelets to a plate and repeat with the remaining batter, re-buttering the pan only after every few batches. Serve warm with jam and cream or enjoy plain.

Notes

Serving: Enjoy fresh and warm with your favorite toppings like jam, cream, honey, or berries.

Storage: Store cooled pikelets in an airtight container for up to 2 days at room temperature or 4 days in the fridge. Freeze for up to 1 month with parchment between layers.

Tips: Don’t overmix the batter — a few lumps are fine. Medium heat ensures even cooking. Add cinnamon or lemon zest for a flavor twist.

Egg-Free Option: Replace egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Gluten-Free Option: Substitute with a 1:1 gluten-free baking blend containing xanthan gum.

Conclusion

There’s something wonderfully nostalgic about homemade Pikelets — soft, golden, and slightly sweet, they’re perfect for any time of day. With just a handful of ingredients and a few minutes of cooking, you can whip up a batch that brings instant comfort and smiles all around.

If you tried this recipe, leave a comment and star rating below — I’d love to hear how yours turned out!
Share your creation on Pinterest or Facebook, and tell us: What’s your favorite topping — classic jam and cream or something creative?

Frequently Asked Questions (FAQ)

Can I make pikelets without eggs?

Yes! Substitute the egg with ¼ cup of unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 3 tbsp water). The texture will be slightly denser but still soft.

Can I make these gluten-free?

Absolutely. Replace all-purpose flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum for structure.

Why are my pikelets dense or tough?

This usually happens from overmixing the batter or using old baking powder. Mix gently and check that your leavening is fresh.

Can I freeze pikelets?

Yes! Allow them to cool completely, then layer between parchment and freeze in an airtight container for up to 1 month. Reheat in a toaster or skillet for best results.

How thick should pikelet batter be?

The perfect batter should flow slowly off the spoon — thicker than pancake batter but thinner than cake mix. This ensures even rise and fluffy centers.