Pikelet Recipe

Welcome to our perfect pikelet recipe! If you’re looking for a quick, easy, and delicious treat that the whole family can enjoy, you’ve come to the right place.

This simple recipe yields scrumptious pikelets that can be whipped up in no time, making it perfect for busy mornings or a spontaneous afternoon snack. Not only will your taste buds be delighted, but your little ones will love being part of the process too!

Keep reading to discover how you can create these delightful pikelets and create lasting memories with your family in the kitchen.

cooked pikelets on a plate
Homemade pikelets ready to eat

Pikelets – sometimes called mini pancakes, griddle cakes, or drop scones – originated in Wales, but were popularized in Australia and New Zealand. The word ‘pikelet’ is believed to come from the Welsh term ‘bara pyglyd’, meaning ‘pitchy bread’. Also known as ‘poor man’s crumpets’ because the batter is dropped into a pan without the use of an “expensive” ring to keep the batter from spreading.

Pikelets require a very similar batter recipe to our Canadian pancakes, but the mixture is a little thicker – in part to help prevent them spreading in the pan.


For most of us, the ingredients to make pikelets are probably things we already have in the refrigerator and pantry – they’re fairly basic ingredients. Take a look:

  • 1 large egg, lightly beaten
  • 1 cup plain flour.
    • You can make these as plain flour pikelets. I like to mix about half and half wholewheat flour with plain flour. Use what you have available, these pikelets with plain flour will be perfect.
    • You can make these pikelets with self raising flour, all you need to do is omit the baking powder and baking soda below as the self raising flour already contains them in correct proportions.
  • ¾ cup milk
    • Personally I view this quantity of milk as a suggestion. I add the milk to the pikelet mix last, and let the consistency of the mix determine when I have enough milk.
  • ¼ cup sugar
    • Brown sugar if you have it for the extra flavour, but white sugar will work just fine.
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • butter, for greasing frypan

These ingredients will yield about a dozen pikelets. If you want more, just double or triple the recipe.

Expert Tips and Tricks

If your mixture is not thick enough, add a little extra flour until you get the consistency you want. You really want to be able to pick up tablespoonful without too much running over the edge.

Add the milk to the pikelet mix last. Only add as much milk as required to get the pikelet mix to the nice, thick consistency that you want. If that means not putting all the milk called for in the ingredients that is just fine.

Pikelets are much smaller than their pancake cousins, and so lend themselves more easily to snacks – my kids pick them up and carry them around (when my husband’s not looking!!).

This pikelet recipe calls for plain flour (also called all purpose flour). If you want to use self raising flour, that is just fine, you won’t need to use baking soda or baking powder.

One of the key secrets to achieving light and fluffy pikelets is to avoid overmixing the batter. While it’s important to incorporate the wet and dry ingredients well, stirring the mixture too much can develop the gluten in the flour, leading to a tougher, denser texture.

To prevent this, gently whisk the ingredients together until just combined, ensuring that you don’t see any large streaks of flour. It’s completely normal to have a few small lumps in the batter; they will typically cook out during the cooking process. Remember, when it comes to pikelet batter, less is more when it comes to mixing. By paying attention to this crucial step, you’ll be well on your way to creating tender, fluffy pikelets that your family will love.

Achieving the perfect pikelet requires a balance between cooking temperature and time. To ensure your pikelets cook evenly and develop a beautiful golden-brown color, preheat your skillet or griddle over medium-low heat. A higher heat may cause the outside of the pikelets to burn before the inside is fully cooked, while a lower heat may result in an undercooked or pale exterior.

There zillions of ways to adjust the recipe to suit your own needs, so take a look at my ‘Variations’ below – many of them come from showing my kids how to make pikelets.

Banana Pikelets

To turn these into banana pikelets you can either add 1 mashed banana to the mixture, or top with fresh sliced banana after the pikelet is cooked. My kids love fresh banana pikelets drizzled with honey!

banana pikelets on a plate
Banana pikelets ready to eat!


As I said, there are loads of ways that you could personalize my pikelet recipe – so many that there’s no way I could list them all there. However, here are a few of my favorites:

  • Add chocolate chips to the batter for a real treat (or if you’re serving them to chocoholics like me!).
  • Try adding roughly chopped frozen or dried fruit to the batter (sultanas, dried apricots, cranberries, etc). I often add half a dozen frozen blueberries to the pikelet batter as soon as I’ve dropped it in the pan.
  • Reduce the sugar content by 50% to make savory pikelets. Savory pikelets can be spread with peanut butter, avocado, or topped with ham and cheese.
  • Use savory pikelets instead of bread for sandwiches.
  • Dollop pikelets with whipped cream and jam for a delicate afternoon sweet treat.

See the photos below for some alternate serving suggestions.

Freezing Pikelets

Preparing and freezing pikelets for later use

If you’ve made a large batch of pikelets and want to save some for later, freezing them is a great option. To freeze pikelets, follow these steps:

  1. Allow the cooked pikelets to cool completely on a wire rack.
  2. Place a sheet of parchment or wax paper between each pikelet to prevent them from sticking together.
  3. Stack the pikelets, and place them in an airtight container or a resealable freezer-safe plastic bag.
  4. Label the container or bag with the date and contents.
  5. Place the container or bag in the freezer, ensuring it lays flat.

Properly stored, frozen pikelets can last up to 2-3 months.

How to thaw and reheat frozen pikelets without compromising quality

When you’re ready to enjoy your frozen pikelets, follow these steps to thaw and reheat them without losing their taste and texture:

  1. Remove the desired number of pikelets from the freezer, and let them thaw in the refrigerator for several hours or overnight.
  2. Once thawed, reheat the pikelets in one of the following ways: a. Microwave: Place pikelets on a microwave-safe plate, and cover with a microwave-safe lid or another plate. Heat on medium power for 30-60 seconds or until warmed through, checking at intervals to ensure even heating. b. Oven: Preheat the oven to 300°F (150°C). Wrap the pikelets in aluminum foil and place them on a baking sheet. Heat for 5-10 minutes or until warmed through. c. Toaster: For a crispy exterior, place the pikelets directly into the toaster or toaster oven and toast until warmed and slightly crisp.

By following these steps, you can enjoy perfectly thawed and reheated pikelets that maintain their quality and flavor.

piklet collage with peanut butter, nutella and avocado
Pikelets can be topped with almost anything! Pictured is Nutella, peanut butter and avocado with pepper. Yum.

I would love to hear your suggestions for how to personalize my pikelet recipe. Please leave a note in the comments section below.

Questions (FAQ)

What is the difference between pancakes and pikelets?

Pancakes and pikelets are both delicious griddle-cooked treats that share some similarities, but there are a few key differences between them:

Size: One of the most noticeable differences between pancakes and pikelets is their size. Pancakes are generally larger and can range from 4 to 8 inches in diameter, depending on personal preference. Pikelets, on the other hand, are smaller, usually about 2 to 3 inches in diameter, making them similar in size to American “silver dollar” pancakes.

Thickness: Pikelets are typically thicker and fluffier than regular pancakes. This is due to the batter having a slightly higher proportion of raising agents like baking powder, which creates a more substantial rise during cooking. Pancakes can range from thin (like crepes) to thick and fluffy, but they are generally thinner than pikelets.

What are pikelets called in America?

In America, pikelets are most closely related to “silver dollar pancakes.” These small, round pancakes resemble pikelets in size and appearance. However, it’s important to note that there might be slight differences in thickness and texture between pikelets and silver dollar pancakes due to variations in recipes. While pikelets are not widely known by the same name in America, silver dollar pancakes can be considered their American counterpart.

Why is a pikelet called a pikelet?

The term “pikelet” is believed to have originated from the word “pike,” a dialect term from the English Midlands meaning a “sharp point” or “peak.” In the context of pikelets, this term may have been used to describe their small, rounded, and slightly peaked or raised shape when cooked. The suffix “-let” indicates something small or diminutive, reinforcing the idea of a small, rounded treat. Thus, “pikelet” refers to a small, round, and slightly peaked pancake-like treat.

Can you freeze pikelets?

Yes, you can freeze pikelets after cooking them. Separate pikelets with aluminum foil or baking paper and store in an airtight container for up to 3 months. Don’t forget to label the container with the cook date and the use by date.

Is a pikelet the same as a crumpet?

Pikelets and crumpets are not the same. Pikelets are similar to small, fluffy pancakes, while crumpets have a spongy texture with characteristic holes on the top. They differ in batter consistency, cooking method, and serving preferences.

I hope you all enjoyed learning how to make pikelets as much as my crew enjoyed eating them…
Love & tasty afternoon treats, Bella X

pikelets in a pile

Easy Pikelet Recipe

Pikelets are super quick and easy to make! Learn how to make pikelets with this great recipe. They're delicious hot or cold, fabulous sweet or savory, loved all over the world especially in Australia and New Zealand!
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Snack
Cuisine Australian, British
Servings 12 pieces
Calories 92 kcal


  • large frypan


  • 1 large egg, lightly beaten
  • 1 cup all purpose flour*
  • ¾ cup milk
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • butter, for greasing frypan


  • Heat frypan so that it's hot.
  • Whisk egg, milk, and sugar together in a medium sized bowl.
  • Add remaining dry ingredients so that they are well combined. Consistency should be that of a thick batter.
  • Melt a little butter into the frypan to grease it.
  • Spoon ¼ cupfuls of the pikelet batter into the hot, greased fry pan.
  • When top of pikelet is covered in bubbles (approximately 1 minute), flip in pan to cook the other side for another 30 – 60 seconds, or until golden.



  • You can make these pikelets with plain flour, they will be great.  You can also mix in some whole wheat flour if you have it available.
  • You can make these pikelets with self raising flour, you don’t need to use baking powder or baking soda – just leave them out.
Keyword how to make pikelets, pikelet recipe

3 thoughts on “Pikelet Recipe”

  1. 5 stars
    I’m stuck inside with the kids at the moment, like we all are. They are always hungry so I showed them this pikelet recipe and had them make it. They did a great job and it tasted great.

  2. 5 stars
    SOOO good! I don’t have a suggestion for you because I make your pikelets exactly as you describe and they work out well every time. My kids love them.


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