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!
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!
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:
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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Pikelets
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:
Nutrition Information:
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!
Rebecca Anzellotti says
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:)
Nagi says
Thanks so much Rebecca!!
G yardley says
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
Nagi says
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
Max says
HOW TO PRONOUNCE YOUR name??!!??
We really love your recipes we have had spaghetti and your pulled beef AND your fish!
Nagi says
That’s awesome Max! My name is pronounced “nah ghee” 🙂
Colette Hoving says
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
Nagi says
That’s so great to hear Colette!!
Anne says
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?
Nagi says
Hi Anne, yes you can just omit the sugar & vanilla here – N x
Deb says
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.
Nagi says
Hi Deb, I’m so sorry you didn’t enjoy these! Can I ask what flour you used?
Heather Thomson says
Best pikelet recipe ever.
Kym Mackie says
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
Nagi says
That’s great to hear Kym! Thanks for letting me know! N x
Molly says
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!
Nagi says
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!
Beth says
Hi,
Are you able to freeze these once made to use again??
Nagi says
Yes! They will freeze just fine! 🙂
Amie says
In the USA, we call these siver dollar pancakes. 🙂
Nagi says
😍
Amie says
*silver not siver
Helen says
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.
Nagi says
That’s so great to hear Helen! So happy to hear you enjoyed this – N x
Danielle says
I’m a 7th generation kiwi and i think pikletes is one of the well known recipes of the European settlers that first migrated to New Zealand. Its a one bowl and pan meal. Back in the day im sure the women cooked them up in the hot skittle ontop of rangewood fire every morning enjoyed by all with butter and strawberry jam. Also eaten savery with cream cheese and smoked salmon are awesome. Or marmite if your bold.
I leave out the vanilla eassence and only use 1 teaspoon of baking powder. Its about tasting the egg and butter to.
So cheap, fresh, fulfilling and easy.
Great to read about them and getting the word out…flap jakes, pancakes, whateva same recipe, concept! get into it lol
Nagi says
I know!!! Who knew our humble pikelets are all around the world!!! 🙂 N xx
Rachel says
Hi,
can I use other type of flour, such as cake flour or top flour? if I do not have plain flour.
Thank you.
Nagi says
Hi Rachel, that will be fine. In fact, with cake flour, they will probably be the softest pikelets ever!! 🙂
Kevin says
In South Africa they are called Flapjacks and I have been eating them since the 60’s. Yummy. Will rate the recipe when I have made some…?
Nagi says
I love hearing the different names for this! 🙂
Rebecca says
The best topping for pikelets is thickly sprinkled sugar and fresh lemon juice dripped straight onto the sugar from the lemon.. my mouth is watering at this old memory, I’ve got to make this recipe this weekend!
Rob says
Had the sugar and lemon juice tonight. Everyone said it was yummy.
Nagi says
Oooh YES to sugar and lemon juice!!!
Carolynn Vert says
Hi Nagi
I’m Carolynn from Mauritius.
I tried the pikelets yesterday. Please can you advise for the cup of flour how much is it in grams please?
Thank you
Keep it up!
Nagi says
Hi Carolynn! Just added it to the recipe! 🙂
Muna Kenny says
Don’t let my husband see these cute pancakes or he will ask for some everyday, and I don’t think I’ll ever mind 🙂
Nagi says
Te he he!!! Can you blame him? 🙂 N x
Helen O'Grady says
Nagi your pikelets, mine actually made with your recipe, were a huge hit. Took some to a neighbour mainly so I wouldn’t eat them all. The pikelets are are not fattening but the jam and cream??
Another easy and successful recipe thank you.
Nagi says
Hi Helen! I’m so glad you enjoyed these, thanks for letting me know!! Agree – the pikelets themselves are not fattening but when loaded up with jam and cream they are not so healthy! 😉 N x
Tash says
Hi Nagi! Let me tell you the story about this recipe; so this morning i want to make this for hubby and the kids. While i made it, hubby (who happen to love cooking as well) kept commenting about the batter consistency, telling me that’s not how pancake batter looks like! I told him that i follow your recipe exactly and shows the pictures in this recipe. He still had doubt and kept wanting to put extra milk to make it runny until i told him to just let it go and see how the first batch looks like, if its looks like what he thought it would be, he can adding whatever he wants. So you know how it ends, he likes it, the kids liking it and so was i. Its the best pikelet recipe i’ve made so far! This is definitely going to be our regular pancake/pikelet batter! Hubby kept saying “this is good!” And i kept teasing him everytime he add more pikelet to his plate “.. And you had doubt for the recipe.. ?”. Oh it was hilarious ?. Anyway, as always thanks for the recipe Nagi! ? xoxo Tash
Nagi says
BA HA HA!! I LOVED reading this message Tash, I felt like I was right there with you, watching the scene!!! I am so glad hubby enjoyed the spikelets Tash, thank you SO MUCH for coming back and letting me know! N xx