Pikelets may be mini-sized but their sweet taste and fluffy texture makes them a hands-down winner over pancakes any day! Ready in just 15 minutes, these bite-sized treats are perfect for breakfast, lunch boxes or an afternoon tea treat. Serve with jam and whipped cream for the ultimate Australian taste!
When it comes to classic Australian recipes, you just can't beat a Wagon Wheel Slice, an old fashioned Chocolate Ripple Cake, a batch of ANZAC biscuits or these easy homemade pikelets.
Pikelets - An Australian & New Zealand Classic
If you haven't heard of pikelets before, GET EXCITED because these bite-size sweet snacks are going to blow your mind!
They have a similar flavour to pancakes... but they're not pancakes! In my opinion, pikelets are so much tastier.
While pancakes are large and flat, pikelets are small and fluffy... but with the same great taste.
Australian's and New Zealander's both like to claim pikelets as their own national recipe - but because I'm an Aussie gal, I'm going to say that they're Australian (sorry Kiwi's!)
Growing up in Australia, it's virtually a rite of passage for any kid to become a master of eating pikelets.
Whether they're served as a breakfast treat on the weekend piled high and drizzled with maple syrup or whipped cream and jam, or popped into lunchboxes with a little smear of butter and honey or jam... pikelets are an Aussie kids favourite!
But they're not just popular with kids, you'll see pikelets served at virtually any morning or afternoon tea, CWA bake sale, high tea or fundraiser.
They are an absolute Aussie classic.
Why Make This Recipe
There's a lot to love about these easy Aussie pikelets!
- ready in 15 minutes - quick enough to whip up before school for lunch box snacks, or when unexpected visitors turn up for morning tea!
- budget-friendly - pikelets are made entirely from pantry and fridge staples. I can almost guarantee you've already got the 5 ingredients needed to make them!
- freezer-friendly - make a big batch and freeze the leftovers. Simply pop a frozen pikelet into your little ones lunchbox and it will be defrosted by snack time.
- versatile - great for lunchboxes, breakfast, afternoon tea... anytime of the day is a great time to eat pikelets.
Ingredients Info
Forget about taking a trip to the shops - you need just 5 basic ingredients to make pikelets.
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
- self-raising flour - if you don't have self-raising flour, you can sift 2 teaspoons of baking powder through every 1 cup of plain flour.
- milk - regular whole/full cream milk is best. Light or skim milk works fine too (but full cream gives you the best tasting pikelets)
- egg
- vanilla extract - or vanilla essence
- caster sugar - also known as superfine sugar.
Step By Step Instructions
Got a mixing bowl, a whisk, a frying pan and a stove-top? Let's go!
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
Sift
Sift the self-raising flour into a mixing bowl. Add the caster sugar and mix to combine. Make a 'well' or groove in the middle of the dry mixture.
Whisk
Whisk together the egg, vanilla extract and milk in a separate bowl.
Mix
Pour the wet ingredients into the 'well' of the dry ingredients. Whisk all of the ingredients together until the batter is free from lumps.
Cook
Place 2 teaspoons of butter in a frying pan or skillet. Melt over medium heat.
Place a small amount of pikelet batter (approx 2 tablespoons) slowly into the frying pan. Repeat until you have 3-4 pikelets in the pan.
Continue to cook until small bubbles appear on the surface. Carefully flip them over and cook on the other side. They will take around 2-3 minutes in total to cook.
Repeat with the remaining batter.
Serving Suggestions
Pikelets are SO versatile and can be served with all your favourite toppings.
Here's a few of the most popular ways to serve pikelets:
- jam and whipped cream (the CLASSIC!)
- lemon curd
- butter
- honey
- Nutella
- maple syrup
- lemon juice and sugar
- whipped cream and fresh berries
... mix and match to create your ultimate pikelet topping!
Expert Tips & FAQ
These bite-size pikelets are so easy to make (in fact, they're a great recipe for kids learning to cook!) Here's a few tips to make perfect pikelets every single time.
Ensure your frying pan isn't too hot before adding the batter. If you think the pikelets are browning too quickly, turn down the heat. We just want them to be a beautiful light golden colour.
You'll know your pikelets are ready to turn over when they have little tiny bubbles all over the top surface. Use an egg flip to gently turn them over.
Pikelets can be stored in an airtight container at room temperature for up to 3 days.
Leftover pikelets can be frozen in an airtight container for up to 3 months. Frozen pikelets can be placed directly into lunch boxes as they only take a few minutes to defrost... they'll certainly be ready to eat by snack time!
Yes absolutely! I recommend using this recipe from Edmonds.
More Classic Australian Recipes
Want to experiment with even more delicious Aussie recipes? Here's a few of my favourites:
- YoYo Biscuits - a favourite at markets and bake sales. These melt-in-your-mouth biscuits are absolutely delicious.
- Tim Tam Cheesecake - everyone's favourite chocolate biscuits are even better in a no-bake double layered cheesecake.
- Iced Vovo Tarts - these fun little party food bites are a yummy twist on the classic biscuit.
- Milo & Oat Slice - perfect for lunch boxes or to feed hungry teenagers.
- Weet-Bix Slice - this slice is an absolute Aussie classic!
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Pikelets
Ingredients
- 150 g (1 cup) self-raising flour
- 30 g (2 tbs) caster sugar
- 185 ml (¾ cup) milk full cream
- 1 tsp vanilla extract or essence
- 1 egg
- melted butter for cooking
Instructions
- Sift the self-raising flour into a mixing bowl. Add the caster sugar and mix to combine. Make a ‘well’ or groove in the middle of the dry mixture.
- In a separate bowl, whisk together the egg, vanilla extract and milk.
- Pour the wet ingredients into the ‘well’ of the dry ingredients. Whisk all of the ingredients together until the batter is free from lumps.
- Place 2 teaspoons of butter in a frying pan or skillet. Melt over medium heat.Place a small amount of pikelet batter (approx 2 tablespoons) slowly into the frying pan. Repeat until you have 3-4 pikelets in the pan.Continue to cook until small bubbles appear on the surface. Carefully flip them over and cook on the other side. They will take around 2-3 minutes in total to cook.Repeat with the remaining batter.
Notes
- jam and whipped cream (the CLASSIC!)
- lemon curd
- butter
- honey
- Nutella
- maple syrup
- lemon juice and sugar
- whipped cream and fresh berries
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