Why You’ll Love This Recipe

I like this recipe because it’s foolproof, fast, and makes a perfect stack of golden mini pancakes in under 20 minutes. The batter is made with pantry staples, and there’s no need for special equipment or complicated steps. I love that pikelets can be served warm or at room temperature — they’re just as good fresh from the pan as they are packed in a lunchbox or picnic basket.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/4 cups plain flour
2 1/2 tsp baking powder
2 tbsp white sugar
Pinch of salt
1 large egg
3/4 cup milk (full-fat preferred, but any type works)
1/2 tsp vanilla extract (optional but recommended)
2 tsp butter

To Serve
Strawberry jam
Whipped cream

Directions

Step 1
I start by whisking the flour, baking powder, sugar, and salt together in a mixing bowl.

Step 2
I make a well in the center of the dry ingredients, then add the egg, milk, and vanilla extract. I whisk everything together until the batter is almost smooth and lump-free. The consistency should be like thick honey — not too runny, not too stiff.

Step 3
I melt 1 teaspoon of butter in a non-stick frying pan over medium-high heat. Then I wipe off the excess with a paper towel so the pan is just lightly greased — this helps the pikelets cook evenly and develop a beautiful golden color.

Step 4
Using about 2 tablespoons of batter per pikelet, I drop spoonfuls into the pan and gently spread them into small rounds about 7.5cm (3 inches) wide. I usually cook four at a time.

Step 5
When bubbles appear on the surface and a few start to pop (after about 1½ minutes), I flip them confidently and cook the other side for about 1 minute, until golden brown.

Step 6
I transfer the cooked pikelets to a plate and continue with the rest of the batter, adding a little more butter to the pan every few batches if needed.

Step 7
I serve the pikelets warm with generous dollops of jam and cream — it’s the classic way to enjoy them.

Servings and Timing

This recipe makes about 12 pikelets. It takes around 5 minutes to prepare and 12 minutes to cook, for a total time of 17 minutes.

Variations

Sometimes I like to add a pinch of cinnamon or nutmeg to the batter for a cozy flavor. For fruity pikelets, I stir in a handful of blueberries or small apple pieces before cooking. I also enjoy serving them with honey, lemon curd, or Nutella instead of jam and cream. If I want something savory, I skip the sugar and serve them with smoked salmon or avocado.

Storage/Reheating

I store cooked pikelets in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the microwave for a few seconds — this brings back their soft, fluffy texture. I can also freeze them for up to 3 months and thaw them at room temperature before reheating.

FAQs

What’s the difference between pikelets and pancakes?

Pikelets are smaller and thicker than traditional pancakes, making them perfect for snacking or afternoon tea.

Can I make the batter ahead of time?

No, I prefer to make it fresh. The baking powder loses its effectiveness if the batter sits too long.

Can I use self-raising flour instead of plain flour?

Yes, I can, but the pikelets won’t be quite as soft and fluffy.

How do I make the pikelets extra fluffy?

I make sure my baking powder is fresh and don’t overmix the batter.

Can I use non-dairy milk?

Yes, almond, oat, or soy milk all work well.

Why did my pikelets turn out flat?

The batter might have been too thin, or the baking powder could be inactive.

How do I know when to flip them?

When bubbles appear and a few start to pop on the surface, it’s time to flip.

Can I cook them without butter?

Yes, I can use a non-stick spray or a light brush of oil, but butter adds great flavor.

Can I serve them cold?

Yes, they’re delicious at room temperature, especially with jam or honey.

Can I make them gluten-free?

Yes, I can substitute plain flour with a 1:1 gluten-free flour blend.

Conclusion

I love how these pikelets bring a touch of nostalgia to the table — simple, soft, and wonderfully comforting. Whether I serve them warm with jam and cream or pack them for later, they never fail to disappear quickly. It’s one of those timeless recipes that always makes me smile and reminds me why homemade treats are the best.