This pikelets recipe makes soft, fluffy little pikelets from eight pantry staples. You mix the batter by hand, rest it for a few minutes, then cook them in batches on a lightly greased pan.
Pikelets are smaller and thicker than pancakes, so they’re easy to flip. They’re great warm or at room temperature with butter and jam, and they fit nicely in a lunchbox.
Most pikelet problems come down to heat. Keep the pan on medium-low, watch for the cues below, and every batch will come out the same.
Table of Contents
What makes this pikelets recipe fluffy
Self-raising flour plus a little extra baking powder gives the lift. When baking powder meets the wet batter and the heat of the pan, it makes tiny bubbles that puff the pikelets up.
A thick but pourable batter holds those bubbles in. Resting it for 5 to 10 minutes lets the flour soak up the milk, so the first pikelet cooks the same as the last.
No self-raising flour? Use 1 cup plain flour plus 2 teaspoons baking powder.
Read the pan: visual cues
| What you see | What it means | What to do |
|---|---|---|
| Butter spits and smokes | The pan is too hot | Turn the heat down and wait a minute |
| A drop of batter sizzles softly | The pan is ready | Start pouring, about 2 tablespoons each |
| Bubbles on top, edges look matte | Ready to flip | Flip once and cook 45 to 60 seconds more |
| Dark outside, raw middle | Too hot or the batter is too thick | Lower the heat and stir in a splash of milk |
| Pale and flat | The heat is too low | Turn it up a little |
Classic Aussie Pikelets
Course: SnacksCuisine: AustralianDifficulty: Easy18
servings10
minutes15
minutes100
kcalSoft, fluffy Aussie pikelets made with pantry staples. The batter is whisked by hand, rests for a few minutes, then cooks into golden little rounds.
Ingredients
1 cup (150 g) self-raising flour
½ tsp baking powder
2 tbsp (25 g) caster sugar
Pinch of fine salt
1 large egg
¾ cup (185 ml) full-cream milk, slightly warm (plus 1–2 tbsp extra if needed)
1 tsp vanilla extract
2 tbsp (30 g) melted unsalted butter, slightly cooled, plus a little extra for the pan (or neutral oil)
Directions
- Mix dry. In a medium bowl whisk flour, baking powder, sugar and salt.
- Whisk wet. In a jug whisk egg, warm milk and vanilla.
- Combine. Make a well in the dry ingredients. Pour in wet ingredients and whisk just until smooth. Whisk in melted butter. Batter should be thick but pourable; add 1–2 tbsp extra milk if very thick.
- Rest. Let the batter sit for 5–10 minutes while you heat the pan.
- Cook. Heat a non-stick pan on medium-low. Lightly grease with butter or oil. Pour 2 tablespoons of batter per pikelet, leaving room to expand. Cook 1–2 minutes until bubbles form and edges look matte. Flip and cook 45–60 seconds until golden.
- Serve. Transfer to a rack. Serve warm or at room temperature with butter and your favourite toppings.
Notes
- Even rounds: use a small cookie scoop or pour from a jug.
- Thick batter: if it thickens as it sits, thin it with a teaspoon of milk.
- Pale pikelets: add an extra teaspoon of sugar for more colour.
- Camping: mix the dry ingredients in a jar at home. At the campsite, add the milk, egg and butter, shake and pour.
Pikelets recipe troubleshooting
- Dense or rubbery: the batter was over-mixed. Whisk just until smooth, then rest it. Old baking powder can also stop them rising.
- Raw centre: the heat is too high or the batter is too thick. Lower the heat and thin the batter with a splash of milk.
- Too pale: nudge the heat up a little, or add a teaspoon more sugar next time.
- Uneven shapes: pour from a jug or small scoop held close to the pan, and don’t move the batter once it’s down.
- Soggy bottoms: cool them on a wire rack, not a plate, so the steam can escape.
Easy flavour changes
- Buttermilk: use buttermilk instead of milk and add 1/4 teaspoon bicarb soda.
- Wholemeal: swap a third of the flour for wholemeal and add 1 tablespoon extra milk.
- Gluten free: use a 1 to 1 gluten free flour blend and rest the batter for 10 minutes.
- Dairy free: use a neutral oil and oat or almond milk.
- Blueberry: press 3 or 4 blueberries into each pikelet just after pouring.
- Lemon and poppy seed: add 1 teaspoon lemon zest and 1 teaspoon poppy seeds.
- Savoury corn: cut the sugar to 1 teaspoon and add 1/2 cup corn kernels and 2 tablespoons grated cheese.
Topping ideas, sweet and savoury
| Sweet | Savoury |
|---|---|
| Butter and strawberry jam | Ham, cheese and a little mustard |
| Lemon and caster sugar | Smoked salmon, crème fraîche and dill |
| Whipped cream and berries | Smashed avocado with lemon |
| Ricotta, honey and cinnamon | Cream cheese and tomato relish |
| Golden syrup or maple syrup | Corn pikelets with sweet chilli sauce |
Morning tea plan
- Cook a double batch up to an hour before people arrive.
- Keep them warm on a tray in a 90°C oven, loosely covered with foil.
- Set out butter, jam, lemon wedges, caster sugar and whipped cream.
- Add one savoury option from the table above so there’s something for everyone.
Make ahead, storage and freezing
Cool pikelets on a wire rack first. Keep them covered at room temperature for 1 day, or in the fridge for up to 4 days.
To freeze, stack them with baking paper in between and seal in an airtight container for up to 2 months. Reheat in the toaster on low, in a warm oven, or for 8 to 10 seconds in the microwave.
For lunchboxes, sandwich two pikelets with butter or cream cheese and wrap them well. They stay soft until lunch.
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Frequently asked questions
Why are my pikelets dense or rubbery?
Usually the batter was over-mixed. Whisk just until smooth and rest it for 5 to 10 minutes. Old baking powder can also stop them rising.
Can I make this pikelets recipe without self-raising flour?
Yes. Use 1 cup plain flour plus 2 teaspoons baking powder, and keep the extra 1/2 teaspoon of baking powder in the recipe.
What’s the difference between pikelets and pancakes?
Pikelets are smaller and thicker, with a slightly sweeter batter. They’re usually eaten warm or at room temperature with toppings, rather than stacked with syrup.
Can I freeze pikelets?
Yes. Cool them completely, stack with baking paper in between and freeze in an airtight container for up to 2 months.
How do I keep a pikelets recipe warm for a crowd?
Keep the cooked pikelets on a tray in a 90°C oven, loosely covered with foil, for up to an hour.
This pikelets recipe is quick, cheap and easy to remember. Keep the heat gentle, flip when the edges look matte, and you’ll have a plate of golden pikelets in no time.
Enjoy,
Ella x
