Pikelets

If you’ve never had a warm, fluffy pikelet fresh off the griddle, you’re in for a treat, my friend. These little golden beauties are like the lovechild of a pancake and a crumpet—small, soft, and slightly sweet, with a tender crumb that’s just begging for a pat of butter or a spoonful of jam.

Pikelets are a beloved classic in Aussie and Kiwi kitchens, often served at morning teas, packed in school lunches, or simply enjoyed as a cozy afternoon snack. They’re easy to whip up with pantry staples, come together in minutes, and taste like warm hugs and lazy weekends. Trust me, once you try these, you’ll be making them on repeat.

Why You’ll Love Pikelets

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re treating yourself to a slow breakfast or making a big batch for the kids to snack on, these little pancakes are all about comfort and simplicity. Here’s why you’ll fall in love:

Versatile: Top them with jam, butter, cream, honey, Nutella—or just eat them plain and warm. They go with everything.

Budget-Friendly: Just a few simple ingredients, and you probably already have them all in your kitchen.

Quick and Easy: No fancy gear, no long rise times—just mix, cook, and eat.

Customizable: Add vanilla, lemon zest, cinnamon, or even blueberries or chocolate chips for a twist.

Crowd-Pleasing: Soft, sweet, and oh-so-easy to eat—they’re a hit with kids and adults alike.

Ingredients in Pikelets

Here’s the simple magic behind these soft, snackable treats:

All-Purpose Flour

Gives the pikelets structure and a fluffy, cake-like texture.

Baking Powder

Adds that all-important lift, so they puff up just right.

Sugar

A little sweetness goes a long way—it balances the richness and enhances the flavor.

Milk

Brings everything together and gives the batter a smooth, pourable consistency.

Egg

Adds richness and helps hold the pikelets together.

Butter (Melted)

For a hint of buttery goodness and extra tenderness.

Salt

Just a pinch to balance the flavors and enhance the sweetness.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil if needed.

Combine Ingredients

In a large bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk, egg, and melted butter.

Prepare Your Cooking Vessel

Add the wet ingredients to the dry ingredients and whisk until just combined. Don’t overmix—a few lumps are okay.

Assemble the Dish

Drop tablespoons of batter onto the heated pan, spacing them out a little. They should be about the size of your palm.

Cook to Perfection

Cook for about 1–2 minutes, or until small bubbles form on the surface. Flip and cook another 1–2 minutes until golden and cooked through.

Finishing Touches

Remove from the pan and keep warm in a clean kitchen towel as you make the rest.

Serve and Enjoy

Serve warm or at room temp with butter, jam, whipped cream, or a dusting of powdered sugar. Pure joy, in every bite.

Nutrition Facts

Servings: About 12 pikelets
Calories per serving: Approx. 70–90 (depending on toppings)

Preparation Time

Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: About 25 minutes

How to Serve Pikelets

These little gems are endlessly snackable—here are some tasty ways to enjoy them:

Classic Style: Butter and strawberry jam is the ultimate nostalgic combo.
Cream & Fruit: Top with whipped cream and fresh berries for an easy dessert.
Savory Twist: Skip the sugar and serve with smoked salmon and cream cheese.
Kid-Friendly: Let the kids top theirs with Nutella, sprinkles, or honey.
On the Go: Pop them in a lunchbox or take them on a picnic—they’re great at room temp!

Additional Tips

Don’t Overmix: Overmixing makes them tough. Just stir until combined.
Keep Warm: Cover cooked pikelets with a clean towel to keep them soft while you finish the batch.
Make Ahead: They freeze well—just reheat in the toaster or microwave.
Grease Lightly: Too much butter in the pan can make them too brown—just a light grease does the trick.
Uniform Size: Use a tablespoon or small ice cream scoop for even-sized pikelets.

FAQ Section

Q1: Can I make them gluten-free?
A1: Absolutely! Just use your favorite 1:1 gluten-free flour blend.

Q2: Can I freeze pikelets?
A2: Yes—they freeze beautifully. Just layer with parchment and store in a sealed bag.

Q3: Can I use plant-based milk?
A3: Yep! Almond, oat, or soy milk all work well.

Q4: What’s the difference between pikelets and pancakes?
A4: Pikelets are smaller and slightly thicker than traditional pancakes. They’re usually served at room temp and perfect for snacking.

Q5: Can I add fruit or chocolate chips to the batter?
A5: Go for it! Blueberries, chopped strawberries, or mini chips are all great additions.

Q6: How do I stop them from sticking?
A6: Make sure your pan is non-stick or lightly greased, and don’t flip too early—wait for bubbles.

Q7: Can I make them egg-free?
A7: Yes! Try a flax egg (1 tbsp flaxseed + 3 tbsp water) or egg replacer powder.

Q8: How long do they last?
A8: They’re best fresh but will keep in an airtight container for 2–3 days.

Q9: Are they served hot or cold?
A9: Either! They’re delicious warm or at room temp, which makes them great for sharing.

Q10: Can I double the recipe?
A10: Absolutely—just use a larger bowl and cook in batches.

Conclusion

Pikelets are the ultimate anytime treat—quick to make, endlessly adaptable, and loved by everyone. Whether you’re serving them at a gathering or whipping up a batch just for you (because you deserve it!), these fluffy little pancakes deliver sweet satisfaction with minimal effort. One bite and you’ll see why they’ve stood the test of time. Go on, make a batch—you’ll be hooked.

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