The first time I made these pikelets, I was amazed at how simple yet delicious they turned out. They’re like a perfect cross between pancakes and crumpets fluffy, golden, and slightly sweet. I remember serving them warm with a drizzle of honey and a dollop of butter, and everyone at the table couldn’t stop reaching for more. Whether for breakfast, tea-time, or a quick snack, this recipe has become my go-to for something comforting and easy.
Best Pikelets Recipe
12
servings10
minutes15
minutes370
kcalThese light and fluffy pikelets are a classic Australian and New Zealand treat, perfect for breakfast, tea time, or a quick snack. Made with simple pantry ingredients, they cook in minutes and taste delicious with butter, jam, or honey.
Ingredients
1 cup (125 g) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 pinch of salt
1 large egg
¾ cup (180 ml) milk
½ teaspoon vanilla extract (optional)
Butter or oil, for greasing the pan
Directions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Prepare the wet mixture: In a separate bowl, lightly beat the egg, then whisk in the milk and vanilla extract.
- Combine: Gradually pour the wet ingredients into the dry mixture, whisking gently until just combined. The batter should be smooth but not overmixed.
- Heat the pan: Lightly grease a non-stick frying pan or skillet with butter or oil and place over medium-low heat.
- Cook the pikelets: Drop tablespoonfuls of batter into the pan. Cook for 1–2 minutes, until bubbles appear on the surface and the edges look set. Flip and cook another 1 minute until golden brown.
- Serve: Transfer to a plate and keep warm. Serve with butter, jam, honey, or your favorite toppings.
Nutrition Information
- Calories: ~70 kcal
- Carbohydrates: 11 g
- Protein: 2 g
- Fat: 2 g
- Saturated Fat: 0.5 g
- Cholesterol: 15 mg
- Sodium: 50 mg
- Fiber: 0.5 g
- Sugar: 3 g
Expert Tips and Variations
You can swap regular milk with almond or oat milk for a dairy-free version, and use whole wheat flour for a nuttier flavor. Add a pinch of cinnamon, lemon zest, or mini chocolate chips for a fun twist. Be sure not to overmix the batter; just combine until smooth to keep your pikelets fluffy. Cook on medium heat to avoid burning before the centers are done.
Store and Reheat Pikelets
Store cooled pikelets in an airtight container in the fridge for up to 3 days or freeze them for a month. Reheat in a toaster or warm pan for a few seconds on each side until soft and fluffy again.
Things People Ask
Are pikelets and pancakes the same thing?
No, pikelets are smaller and slightly thicker than regular pancakes. They’re often enjoyed as a snack or a tea-time treat rather than a full breakfast.
What are pikelets in the UK?
In the UK, pikelets usually refer to a flatter version of a crumpet, cooked without rings. They have a chewy texture with holes on top, unlike fluffy Australian pikelets.
Is a crumpet the same as a pikelet?
Not exactly, crumpets are thick, spongy, and cooked in a ring mold, while pikelets are thinner and free-formed in the pan. Both are delicious with butter and toppings.
Why are my pikelets not fluffy?
If your pikelets turned out flat, it could be due to overmixing the batter or using old baking powder. Make sure to mix just until combined and check that your raising agent is fresh.
