Imagine this: golden, pillowy mini pancakes, warm from the pan, their delicate crust giving way to a soft, airy center that soaks up butter, jam, or syrup like a sponge. These are pikelets—Australia and New Zealand’s beloved teatime treat—and once we make them at home, we may never go back to store-bought again. From my experience, there’s nothing more comforting than a plate of pikelets shared with family, the scent of vanilla and warm batter filling the kitchen. Whether we eat them plain, dolloped with whipped cream, or sandwiched with jam like a nostalgic afternoon snack, they always disappear faster than expected.
These little beauties are fast, simple, and absolutely soul-soothing. And the best part? We can whip up a batch with ingredients we probably already have in the pantry.
Preparation Time
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 4–6 people (makes about 20 pikelets)
Difficulty level: Easy
Let’s gather our ingredients and start mixing!
The Necessary Ingredients (Possible in All Kinds of Variations)
1 cup (150g) self-raising flour
¼ cup (55g) caster sugar
1 large egg
¾ cup (185ml) milk (dairy or plant-based)
1 tsp vanilla extract
A pinch of salt
Butter or oil, for greasing the pan
Optional toppings:
Whipped cream
Strawberry jam
Honey
Maple syrup
Fresh berries
Lemon curd
Vegan version:
Use a flax egg (1 tbsp ground flax + 3 tbsp water)
Plant-based milk (like almond, soy, oat)
Vegan butter or oil for the pan
Gluten-free version:
Swap self-raising flour for a gluten-free blend + 1 tsp baking powder
Sugar-free version:
Replace sugar with a sugar-free sweetener or simply leave it out if topping with something sweet
Now that we’re all set, here’s how we turn these humble ingredients into a plate of joy.
The Steps of Preparation (Possible in All Kinds of Variations)
From my kitchen, I find that cooking pikelets on a heavy, non-stick pan gives them the best golden color. But even the simplest frying pan will do the job beautifully.
In a large mixing bowl, sift the flour and add the sugar and salt.
In a separate bowl, whisk the egg, milk, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients.
Stir gently with a whisk or fork until just combined—don’t overmix!
Heat a non-stick frying pan or skillet over medium heat.
Lightly grease with butter or oil.
Drop tablespoons of batter onto the pan, spaced apart to allow spreading.
Cook for about 1–2 minutes, or until bubbles form on the surface.
Flip each pikelet and cook for another 30–60 seconds until golden underneath.
Transfer to a clean tea towel or plate and keep warm.
Repeat with remaining batter, greasing the pan as needed.
Serve warm with your choice of toppings.
Cooking Methods You Can Try:
Pan on stovetop: Traditional and easiest method.
Electric griddle: Perfect for cooking several pikelets at once.
Air fryer: Scoop batter into silicone cupcake molds; cook at 160°C (320°F) for 6–8 minutes.
Microwave (not ideal for cooking but good for reheating): 10–15 seconds to warm them.
Nutritional Benefits
Eggs provide high-quality protein, supporting energy and muscle health.
Milk adds calcium and vitamin D, essential for strong bones.
If using wholemeal flour, you increase fiber intake, aiding digestion.
Berries or fruit toppings provide antioxidants and vitamin C.
Using plant-based milk or flax eggs makes this a vegan-friendly treat.
They’re portion-friendly, making them a balanced snack when served in moderation.
Let’s explore some ways we can elevate or personalize our pikelets even more.
Possible Additions or Upgrades to the Recipe
Add mashed banana or apple for natural sweetness and moisture
Stir through mini chocolate chips or blueberries before cooking
Sprinkle cinnamon or nutmeg into the batter
Top with Greek yogurt and passionfruit for a tropical vibe
Add lemon zest to the batter for a citrusy punch
Serve stacked with peanut butter and honey for a filling snack
Make them savory with grated cheese and herbs
Spread with Nutella and top with sliced banana for a decadent dessert
Use them as mini sandwich bases with ham and cheese
Freeze extras between baking paper for instant weekday snacks
Here are all the questions people often ask me about making perfect pikelets.
Frequently Asked Questions
What’s the difference between pikelets and pancakes?
Pikelets are smaller and slightly thicker than pancakes, traditionally served at room temperature or warm as snacks.
Can I freeze pikelets?
Yes! Stack them between baking paper in an airtight container and freeze for up to 2 months.
How do I reheat pikelets?
Microwave for 10–15 seconds or warm gently in a pan.
Why are my pikelets tough?
Overmixing the batter can make them dense. Mix just until combined.
Can I make the batter ahead of time?
Yes, but let it sit at room temperature for 10–15 minutes before cooking.
Can I make them without eggs?
Yes, use a flax egg or commercial egg replacer.
What toppings work best?
Classic choices include jam and cream, but we also love them with honey, fruit, or yogurt.
Can I make them savory?
Absolutely—leave out the sugar and vanilla and mix in cheese, herbs, or even bacon bits.
Are pikelets suitable for kids?
Definitely! They’re soft, easy to eat, and can be made without added sugar.
Can I use buttermilk instead of regular milk?
Yes! Buttermilk gives them extra fluffiness and a slight tang.
From the many times I’ve made these for weekend brunches or tucked them into lunchboxes, I can say: pikelets are the kind of simple joy we never get tired of. They’re quick, cozy, and endlessly versatile.
If you enjoyed this recipe, don’t keep it to yourself—share it on social media, send it to friends, or make a batch together with someone you love!
