The BEST and EASIEST Banana Pikelets recipe ever!
Made using just 7 basic ingredients and with 5 minutes preparation time, these yummy little pikelets are an all-time favourite with the kids.
Serve them warm or cold, on their own or with your favourite toppings (such as jam, honey, Nutella, peanut butter or maple syrup).
Whether you're making a batch of plain pikelets or mixing things up with these yummy banana pikelets, you can be sure that they'll disappear quickly as soon as the kids realise what you're cooking!
An absolute classic recipe that's perfect for school lunchboxes, after school snacks or an easy family breakfast on the weekend.
Quick, simple and absolutely loved by kids and toddlers!
Why You're Going To Love This Recipe
These banana pikelets are always a favourite for a lazy weekend breakfast or a tasty lunch box snack.
Here's why they're so popular (especially with kids!):
- Great for toddlers - even the fussiest of toddlers love these simple little pikelets. Serve them on their own, or add your toddlers favourite topping (jam, honey etc).
- Lunch box favourite - I make a big batch of pikelets and freeze them, ready for easy lunch box snacks. They can be placed into the lunch box frozen and will be defrosted by morning tea.
- Budget-friendly - made using just a handful of basic ingredients (that you probably already have at home), these pikelets are a great way to save money while still enjoying yummy snacks.
- Freezer-friendly - you can freeze both the batter or the cooked pikelets. A great way to be organised ahead of time.
- Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
What You Need
Banana pikelets are made using just 7 pantry and fridge staple ingredients (so there's no need to head to the supermarket!):
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
- Egg - use 1 large egg (approximately 60g).
- Milk - I recommend using full cream milk (whole milk) for the best flavour and texture.
- Butter - use salted or unsalted butter. If using salted butter, simply omit the extra pinch of salt in the ingredients list.
- Self-raising flour - this is the key to your banana pikelets being extra fluffy! Use store-bought self-raising flour or make your own by sifting 2 teaspoons of baking powder through 1 cup of plain (all purpose) flour.
- Brown sugar - use light or dark brown sugar. Alternatively, you can substitute the brown sugar for caster sugar or white sugar.
- Salt - add a pinch (or omit if using salted butter).
- Banana - the riper the banana the better! Mash the banana well before adding to the batter.
Equipment Required
This banana pikelet recipe is perfect for beginners and kids (with adult supervision for cooking, of course!).
It's SO easy and requires no fancy equipment at all.
You will need:
- Microwave (or stovetop) - for melting the butter.
- Mixing bowl & whisk - for mixing the batter. Alternatively, you can prepare the banana pikelet batter in a Thermomix machine.
- Sieve (optional) - for sifting the flour. Recommended but not essential - you will still get a smooth batter by whisking unsifted flour.
- Frying pan - use a large 30cm frying pan. You should be able to cook 4-5 banana pikelets at a time.
- A flat flipper or turner - for turning the pikelets in the frying pan.
Step By Step Instructions
Just 5 minutes preparation time and 4 simple steps is all it takes to make these tasty little kids snacks.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
Step 1 - Whisk The Wet Ingredients
Place the egg, milk and melted butter into a mixing bowl.
Whisk until well combined.
Step 2 - Add The Dry Ingredients
Add the self-raising flour, brown sugar and pinch of salt.
Whisk until the batter is smooth and combined.
Step 3 - Add The Mashed Banana
Place the mashed banana into the bowl and whisk through.
Step 4 - Cook The Pikelets
Melt a small amount of butter in the frying pan.
Place a tablespoon of the batter into the pan. Repeat to make 4-5 pikelets in the frying pan.
Cook for approximately 1 minute or until small holes appear and the base is golden. Carefully flip the pikelets over and cook on the other side until golden.
Repeat with the remaining batter in batches of 4-5 pikelets at a time.
Serving Suggestions
Banana pikelets are delicious on their own - served either warm or cold (a great option for school lunch boxes).
Or try these yummy (kid-approved) toppings:
- Jam - always a favourite!
- Honey
- Nutella
- Peanut butter
- Sliced banana
- Maple syrup
- Whipped cream
- Lemon juice and a sprinkle of raw sugar.
Expert Tips
- Wipe out the frying pan between each batch - melt a small amount of butter in the pan for each batch of pikelets.
- Storing cooked banana pikelets - pikelets can be stored in an airtight container at room temperature for up to 3 days.
- Storing leftover pikelet batter - pour any leftover batter into a sealable plastic bag (like a Glad bag), remove the air and store in the fridge for up to 2 days. If you would like to store the batter for longer, simply place the sealed plastic bag into the freezer for up to 3 months. Place the frozen batter in the fridge to defrost the night before you would like to use it.
- Freezing banana pikelets - freeze cooked pikelets in an airtight container for up to 3 months. Allow to defrost before consuming.
FAQ's
While similar, pancakes and pikelets are not the same thing.
Pikelets are a variation of pancakes.
Pancakes are larger and flatter, while pikelets are smaller and fluffier.
Pancakes are often served with maple syrup and ice-cream, whereas pikelets are usually spread with jam, honey or banana.
Using a rising agent in your pancake batter is what makes the pikelets fluffy.
In my recipe, I use self-raising flour. If you don't have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to 1 cup of plain flour and sifting through.
Mushy pikelets are caused by the heat in the frying pan being too high. This means that the outside of the pikelets cooks too quickly, while the middle remains undercooked.
To avoid mushy pikelets, ensure the stove-top heat is turned to low. Cook the pikelets on one side until small holes begin to appear and the base is lightly golden. Flip over and cook on the other side until lightly golden.
Related Recipes
From Sunday morning pancakes and pikelets to lunch box muffins and cafe-style banana bread, these recipes will keep even the hungriest of tummies happy!
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Banana Pikelets
Ingredients
- 1 egg
- 180 g (¾ cup) full cream milk
- 1 tbs butter melted
- 150 g (1 cup) self-raising flour
- 25 g (2 tbs) brown sugar
- pinch of salt
- 1 banana ripe, mashed
- extra butter for cooking
Instructions
- Place the egg, full cream milk and melted butter into a large mixing bowl. Whisk until well combined. If using a Thermomix: Mix for 10 seconds, Speed 5.
- Sift over the self-raising flour. Add the brown sugar and salt and whisk until smooth. If using a Thermomix: Add the self-raising flour, brown sugar and salt and mix for 5 seconds, Speed 5. Scrape down the sides and mix for a further 5 seconds.
- Add the mashed banana and whisk through. If using a Thermomix: Add the mashed banana and mix for 5 seconds, Speed 4.
- In batches, heat a small amount of butter in a frying pan over low/medium heat. Add tablespoons of the mixture to the pan (approximately 4-5 at a time). Cook for 1 minute or until the top of the pikelets start to have little holes appear. Flip over pikelets and cook for a further minute on the other side.
- Repeat cooking the remaining batter in batches.
Notes
- Wipe out the frying pan between each batch - melt a small amount of butter in the pan for each batch of pikelets.
- Storing cooked banana pikelets - pikelets can be stored in an airtight container at room temperature for up to 3 days.
- Storing leftover pikelet batter - pour any leftover batter into a sealable plastic bag (like a Glad bag), remove the air and store in the fridge for up to 2 days. If you would like to store the batter for longer, simply place the sealed plastic bag into the freezer for up to 3 months. Place the frozen batter in the fridge to defrost the night before you would like to use it.
- Freezing Banana Pikelets - freeze cooked pikelets in an airtight container for up to 3 months. Allow to defrost before consuming.
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