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Home Breakfast

Pikelets

By:Nagi
Published:17 Jun '16Updated:20 Mar '19
193 Comments
Recipe v Dozer v

Pikelets are as Australian as meat pies and Lamingtons. Quick to make – less than 20 minutes from start to finish – these mini pancakes are a delightful breakfast, or as a snack at any time of the day. These are really EASY Pikelets, I promise! Serve them with copious amounts of strawberry jam and cream for the true Aussie experience!

Perfect Easy Pikelets- Easy and fast to make, these are sure to become a family favourite! recipetineats.com

PIKELETS – an Aussie favourite!

It wasn’t until I was in my 20’s that I learned that pikelets are actually a very Aussie thing. I grew up thinking that kids all over the world were snacking on pikelets and begging their mums to make them for breakfast.

But actually, while they are well known in Australia and New Zealand (and apparently in Scotland???), the rest of the world is sadly deprived of pikelets.

Do you know what pikelets are? They are just mini pancakes! I don’t play favorites, I LOVE my pancakes, but the great thing about pikelets is that they can be eaten with your hands. It would be weird to daintily eat pikelets with a knife and fork. Just plain wrong!

Perfect Easy Pikelets- Easy and fast to make, these are sure to become a family favourite! recipetineats.com

Perfect Easy Pikelets- Easy and fast to make, these are sure to become a family favourite! recipetineats.com

Pikelets-Prep

The other little thing I want to share with you other than a little intro to essential Aussie grub is this very important cooking tip 😉 :

HOW TO MAKE THE FIRST PANCAKE PERFECT

Anyone who has made pancakes before would know that the first pancake comes out quite splotchy and sometimes a tad soggy, rather than perfectly light and fluffy and a beautiful golden brown. In fact, I even saw an episode of Brunch with Bobby Flay where he spoke of this exact problem.

It’s so childish of me, but I felt immense satisfaction with the knowledge that I knew something about cooking that Bobby Flay doesn’t know – that you can make the first pancake perfect, every single time.

All you need to do is melt butter in a non stick skillet, then wipe it off with a paper towel before putting the batter in the skillet. It’s a little trick I picked up from the clever folk over at America’s Test Kitchen. The pikelets in the skillet in the photo above are the first batch. They came out perfectly, just like this:

Perfect Easy Pikelets- Easy and fast to make, these are sure to become a family favourite! recipetineats.com

Pikelets are so popular in Australia, they are actually sold at supermarkets. It baffles me why anyone would ever buy them! I tried them once out of curiosity and they actually taste artificial. They have a weird fake vanilla-egg flavour.

But putting that, they cost a few dollars for a pack of 6 or so, whereas it would cost maybe $1 to make a dozen at home, with the added bonus that they taste so much better. And they are so fast to make, plus easier to handle in the skillet than pancakes.

An essential part of experiencing pikelets the true Aussie way is to serve them with copious amounts of jam and cream. Or lashings of butter. I’m partial to the jam and cream myself. 🙂

So whether for breakfast, for a snack, or a treat for company, I hope you give these easy Pikelets a go! And I hope you have a great weekend! – Nagi x


More Aussie favourites

  • Scones – and Lemonade Scones 3 ingredient shortcut scones!

  • Caramel Slice

  • Lamingtons

  • Pavlova

  • Sausage Rolls

  • Party Pies

Perfect Easy Pikelets- Easy and fast to make, these are sure to become a family favourite! recipetineats.com

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Easy and fast to make, these are sure to become a family favourite! www.recipetineats.com

Pikelets

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 12 mins
Total: 17 mins
Breakfast
Australia
4.9 from 47 votes
Servings12
Tap or hover to scale
Print
  • 137
Growing up in Australia, pikelets were a treat we enjoyed for breakfast or any time of the day! Plus, learn the secret tip for the first batch to come out perfectly golden, rather than splotchy like they usually are! This recipe makes 12 pikelets. Don't bother counting the number of pikelets in the photos, I ate one. You should just be surprised that I managed to stop at ONE!

Ingredients

  • 1 1/4 cups / 185g plain flour (Note 1)
  • 2 1/2 tsp baking powder (Note 1)
  • 2 tbsp white sugar
  • 1 egg
  • 3/4 cup / 185ml milk
  • 1/2 tsp vanilla extra (optional)
  • 2 tsp butter

To Serve

  • Strawberry jam and cream (heavy cream, whipped) or butter

Instructions

  • Whisk flour, baking powder and sugar in a bowl. Make a well in the centre, add egg, milk and vanilla. Whisk until the batter is almost lump free - a few small ones is ok. The batter should be the consistency in between maple syrup and tomato sauce - see photo above in post.
  • Melt butter in a NON STICK skillet over medium high heat. Then WIPE all the butter off with a paper towel so there are no visible drops of oil. This is how the first batch comes out beautifully golden instead of splotchy.
  • Place 2 tbsp of batter (or 1/2 filled ice cream scooper which is what I use) into the skillet. Cook until bubbles appear on the surface (see photo) then flip and cook the other side until golden (usually around 1 - 1 1/2 minutes). Repeat with remaining batter.
  • Serve warm with jam and cream, or butter!

Recipe Notes:

1. You can just use self raising flour if you prefer.
2. If you do not have a non stick skillet, this can be made in any skillet / fry pan but do not wipe the butter off and accept that your first batch will be a bit splotchy on one (possibly both) side.
3. Nutrition below is per pikelet, and it is for the pikelet only, because I cannot control the amount of jam and cream you pile onto each pikelet!

Nutrition Information:

Serving: 35gCalories: 69cal (3%)Carbohydrates: 13.2g (4%)Protein: 2.3g (5%)Fat: 0.8g (1%)Polyunsaturated Fat: 0.8gCholesterol: 15mg (5%)Sodium: 14mg (1%)Sugar: 2.8g (3%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

I spy with my little eye….evidence that Dozer’s been snacking on pikelets…… 😉 Actually, I was training him to not touch food until I give the command. He absolutely hates practicing that which is why his face is turned away, refusing to look at the pikelet or the camera. Usually he just gets up and walks away from the food, that’s how much he detests it!

Dozer Pikelets_1

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193 Comments

  1. Margaret Turner says

    May 6, 2020 at 5:59 am

    Haven’t made the Pikelets yet, but ingredients and method similar to what we call ‘Drop Scones’ in Ireland

    Reply
    • Nagi says

      May 6, 2020 at 8:11 am

      Similar – just different name 🙂 N x

      Reply
  2. Bernadette Thomas says

    April 26, 2020 at 6:47 am

    Love your recipes thank you

    Reply
    • Nagi says

      April 26, 2020 at 1:05 pm

      Thanks so much Bernadette! N x

      Reply
  3. Joseph says

    April 18, 2020 at 1:15 am

    So funny ,,in a great way ,we bin making silver dollar pancakes for ever ,like yours just size of a silver dollar , now read you sausage wrap but no stores and no puff pastry so wrapdat sausage in a pickelet thus pegs in a blanket. Bless you Nagi , James woulda loved you and your love of FOOD. Peace Joseph !! using goat milk powered and powdered egg III reconstituted of course. !!!

    Reply
    • joseph says

      April 18, 2020 at 1:25 am

      5 stars
      dats pigs in a blanket

      Reply
  4. Joseph says

    April 18, 2020 at 1:12 am

    5 stars
    So funny ,,in a great way ,we bin making silver dollar pancakes for ever ,like yours just size of a silver dollar , now read you sausage wrap but no stores and no puff pastry so wrapdat sausage in a pickelet thus pegs in a blanket. Bless you Nagi , James woulda loved you and your love of FOOD. Peace Joseph !!

    Reply
  5. Laura Beaumont says

    February 7, 2020 at 3:39 pm

    5 stars
    Yum! I left out 1/4 cup of flour and put in 1/4 cup of custard powder instead and a touch more milk. I’m sure they are delicious without the addition of custard powder, but I couldn’t help myself! 😊

    Reply
    • Nagi says

      February 10, 2020 at 7:57 pm

      Interesting Laura – I’ll have to try! N x

      Reply
  6. Ysabel says

    January 17, 2020 at 9:50 am

    May I use whole wheat flour?

    By the way, is this similar to Japan’s fluffy and soft mini pancakes? If not do you have a recipe for that too? 🙂

    Reply
  7. Margi says

    January 8, 2020 at 11:37 am

    Help! I’ve tried this recipe twice now and the batter is sooo thick. Not sure what I’m doing wrong. I’ve tired adding more milk or another egg but the taste still seems very floury…

    Reply
    • Sam says

      March 20, 2020 at 2:05 am

      I found the batter was much too thick – they reminded me of American style hot cakes rather than pikelets. I added more milk but next time I’ll also reduce the baking powder. I don’t need such a dramatic rise on my pikelets.

      Reply
      • Miles Stevens says

        August 19, 2021 at 6:39 am

        Interesting. Does everyone outside of the US call American pancakes “hot cakes”? We don’t have adorable names for them like “pikelets,” though I might lobby for it now haha. We just call them…pancakes. Old-timers might colloquially call them flapjacks.

        Reply
  8. Mary says

    December 10, 2019 at 4:50 am

    Well I don’t think they are boring! They are delicious but, in the U.K., we would call these Scotch pancakes or drop scones and they would traditionally be cooked on a thick cast iron slab. In the U.K. a Pikelet is a very thin crumpet – gorgeous but definitely savoury, not sweet. Best, in my opinion, smothered with an obscene amount of butter and some Marmite (like Vegemite but much better……controversial!!)

    Reply
    • Nagi says

      December 10, 2019 at 9:07 am

      Love all the different names for these, crumpets here are something different again!!

      Reply
  9. Rebecca Anzellotti says

    December 2, 2019 at 2:33 am

    Beautiful! Can’t beat a Pikelet with jam and cream. Fab recipe Nagi, thank you:)
    Your recipes and videos are my lifeline, my family now like my cooking thanks to you:)

    Reply
    • Nagi says

      December 2, 2019 at 7:22 am

      Thanks so much Rebecca!!

      Reply
  10. G yardley says

    November 2, 2019 at 7:11 pm

    These are not pikelets they are scotch pancakes and very boreing
    When I was a child and grew up in Nottingham UK we had a local firm that made pikelets I think it was called pikkits pikelets they were great just covered in buttet
    Pikelets are 5/8 thick there top is peppered with holes for the butter to sink in to the pikelets great

    Reply
    • Nagi says

      November 3, 2019 at 4:09 pm

      Sounds like you’re talking about what we call crumpets here as these are definitely what we know as pikelets. Sorry you think they are boring, I think they are delightful! – N

      Reply
  11. Max says

    October 14, 2019 at 6:56 pm

    5 stars
    HOW TO PRONOUNCE YOUR name??!!??
    We really love your recipes we have had spaghetti and your pulled beef AND your fish!

    Reply
    • Nagi says

      October 15, 2019 at 12:45 pm

      That’s awesome Max! My name is pronounced “nah ghee” 🙂

      Reply
  12. Colette Hoving says

    August 14, 2019 at 5:14 pm

    5 stars
    Hello Nagi,
    Just made them this morning. Wauw! What a result. Been looking for the perfect recipe for a while now. Conclusion: found it!!!! That tip is also fantastic! I will put some photo’s on instagram and tag you. Thank you so much for all your great recipes. Been following you for a while and everyone who sits at my table is happy☺️
    Colette

    Reply
    • Nagi says

      August 15, 2019 at 9:28 pm

      That’s so great to hear Colette!!

      Reply
  13. Anne says

    June 4, 2019 at 12:15 pm

    Hi Nagi, like Kim Mackie’s comment, I’m wanting a savoury recipe to serve with smoked salmon. Do you suggest I omit the sugar and obviously the vanilla?

    Reply
    • Nagi says

      June 4, 2019 at 8:54 pm

      Hi Anne, yes you can just omit the sugar & vanilla here – N x

      Reply
  14. Deb says

    March 17, 2019 at 1:28 pm

    Hi Nagi, I have made and loved many of your recipes, but this one I wasn’t so keen on. The flavour is good, but I have to agree with Molly, they are just a dense tough unpleasant texture. I was very careful not to over beat the mixture, and I weighed the ingredients and followed your recipe to a T. But as I said they do taste really nice.

    Reply
    • Nagi says

      March 18, 2019 at 3:52 pm

      Hi Deb, I’m so sorry you didn’t enjoy these! Can I ask what flour you used?

      Reply
  15. Heather Thomson says

    January 28, 2019 at 12:46 pm

    5 stars
    Best pikelet recipe ever.

    Reply
  16. Kym Mackie says

    November 11, 2018 at 9:58 pm

    5 stars
    Hi Nagi used your recipe….amazing… omitted the vanilla and made tiny blinis with dill & lemon cream cheese, smoked salmon & baby capers for a high tea..so many compliments…thank you for another awesome recipe

    Reply
    • Nagi says

      November 12, 2018 at 9:52 pm

      That’s great to hear Kym! Thanks for letting me know! N x

      Reply
  17. Molly says

    October 1, 2018 at 10:46 am

    4 stars
    These looked and tasted beautiful but ours came out a little tough. Any advice? I’m looking for a go to pike let recipe and so far this one is the closest!

    Reply
    • Nagi says

      October 1, 2018 at 11:22 am

      Tough?? 🤔 Any chance you mixed the batter a lot??? Believe it or not there is such thing as over beating a batter – but it takes effort to do that!

      Reply
  18. Beth says

    March 13, 2018 at 10:33 am

    Hi,
    Are you able to freeze these once made to use again??

    Reply
    • Nagi says

      March 14, 2018 at 9:26 pm

      Yes! They will freeze just fine! 🙂

      Reply
  19. Amie says

    October 26, 2017 at 10:58 am

    5 stars
    In the USA, we call these siver dollar pancakes. 🙂

    Reply
    • Amie says

      October 26, 2017 at 10:59 am

      *silver not siver

      Reply
    • Nagi says

      October 26, 2017 at 6:52 pm

      😍

      Reply
  20. Helen says

    September 5, 2017 at 12:15 pm

    5 stars
    I’ve been making pikelets for my family for over forty years but yours looked so plump and fluffy I thought I would follow your recipe as a Father’s Day treat for my partner. Perfect. I would add extra milk to make the mixture go further so they ended up looking like mini pancakes, never again.

    Reply
    • Nagi says

      September 5, 2017 at 7:13 pm

      That’s so great to hear Helen! So happy to hear you enjoyed this – N x

      Reply
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