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Pikelets

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.