Easy Pikelet Recipe (Fluffy, Quick and Kid-Approved)
Fluffy, golden, and ready faster than you can say “hand me the jam” – this Easy Pikelet Recipe is the kind every Aussie family has tucked away. Scribbled on a scrap of paper, passed down from your Nanna, or just remembered by heart.
This one’s mine. Well, technically it was Annie’s. And now it’s yours.
It takes a bowl, a handful of pantry staples, and about 15 minutes. No need for mixers, sifters or anything fancy – just a hot pan and hungry people. These are the very same pikelets my Nanna made for us when we were kids, and funnily enough, the same ones my boys grew up eating at their grandma’s house…… It’s serious childhood vibes! ❤️
❤️ Why You’ll Love This Easy Pikelet Recipe
- Quick and easy, no sifting or mixer needed
- Great for kids, parties or quick snacks
- Kids love making them (just as much as they love eating them!)
- Can be served warm or cold
- Freezer-friendly for future snack emergencies
- Soft, fluffy and golden all over.
📝 Ingredients
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Self-raising flour gives your pikelets that signature lift. It’s pre-mixed with baking powder, so there’s no need to faff about with extra raising agents. If you’re using plain flour, just add baking powder yourself (see below).
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Caster sugar adds just enough sweetness to balance the toppings without making them over-the-top sweet. It also helps the tops brown beautifully.
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Egg binds everything together and gives the batter its fluff and bounce.
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Milk loosens the batter to just the right scoopable consistency. Full-fat gives the best flavour, but low-fat works too.
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Butter in the pan gives the pikelets a golden edge and that classic buttery finish. Just a thin swipe will do – too much and they’ll fry instead of puff.
No self-raising flour? Use 1 cup plain flour plus 2 teaspoons baking powder.
🍳 Equipment
- Non-stick frying pan
- Medium cookie scoop or ice cream scoop
- Egg lifter
- Cotton or linen tea towel for keeping them soft and warm while you finish making the rest
🥄 Step-by-Step Instructions
Add flour and sugar to a bowl and make a well. Pour in the egg and milk and stir with a spatula until combined. No need to beat or get all of the lumps out – just mix gently until fairly combined.
Warm a non-stick pan over medium heat. Lightly grease with butter, then wipe away any excess with paper towel. Use a cookie scoop to drop portions of batter onto the pan.
Cook until bubbles form and pop on the surface, then flip with your egg lifter. Cook the other side until golden.
I rest my cooked pikelets on a clean linen tea towel to keep them warm. This also stops pikelets from steaming and going soggy. 
Pikelets are just as good cold, so you can make them ahead or pack them in a lunchbox.
✏️ Variations
- Mini pikelets: Use a teaspoon of batter for bite-sized versions.
- Wholemeal twist: Swap half the flour for wholemeal for a fibre boost.
- Dairy-free: Use plant-based milk and dairy-free butter.
- Fruit-filled: Drop a few blueberries or banana slices on top just before flipping. Just make sure they’re stuck to the batter before flipping though!
- Savoury option: Reduce sugar to 1 tsp and serve with cheese, chutney, smoked salmon….
🍓 Serve With
These are endlessly versatile. Try:
- Butter and raspberry jam -want to make your own jam for topping? Try this delicious (and quick!) Raspberry Microwave Jam
- Lemon curd and whipped cream
- Peanut butter and banana
- Nutella and strawberries
- Maple syrup and cinnamon sugar
- Or just a generous smear of butter (still my favourite)
🫙 Storage Tips
- Room temp: Airtight container for up to 2 days
- Freezer: Stack between baking paper in a zip-lock bag
- Reheat: Toaster, microwave or low oven works fine
❓Frequently Asked Questions
Can I use plain flour instead of self-raising?
Yes, just use 1 cup plain flour and add 2 tsp baking powder.
Why are my pikelets tough?
Usually from being overmixed. Stir gently and don’t worry about a few lumps.
Can I make these gluten-free?
Use a 1:1 gluten-free plain flour blend and make sure your baking powder is GF.
Pikelets V Pancakes -what’s the difference??
Pikelets are smaller, thicker and often eaten cold with toppings like jam or cream. Pancakes are bigger, not always as thick and usually served hot with syrup (and a good dose of Chantilly cream in my house!). So really, pikelets are just like mini pancakes!
Can I double the batch?
Absolutely. They freeze well too, so make extras and thank yourself later.
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📸 Share Your Bake
Have you tried this Easy Pikelet recipe? I’d love to see! Tag me on Instagram @apple.cake.annie or comment below with your favourite topping.
Easy Pikelet Recipe
Equipment
Ingredients
- 200 grams self-raising flour see notes for substitution
- 45 grams caster sugar (superfine sugar) 3 tablespoons
- 1 large egg lightly beaten
- ¾ cup full fat milk
- 1 tbsp butter, melted for greasing the pan
Instructions
- Place the flour and sugar in a medium bowl and make a well in the centre
- Add the milk and egg and use a spatula to gradually mix it together until combined (a few little lumps are fine).
- Heat your non-stick frying pan over low to low-medium heat, then brush it lightly with some of the butter.
- Use a medium cookie scoop or ice cream scoop to scoop out the batter and pour it into your prepared pan. You can use the scoop to "stipple" the batter into a circle
- When most of the bubbles have popped on the surface of the pikelet, flip it over with an egg lifter and let it brown on the other side. If you've cooked it enough on the first side (approx 2 minutes) it will only take 20-30 seconds to do the other side.
- Place the cooked pikelets into the fold of a clean tea towel to keep warm (but not go soggy). Repeat with the remaining batter, then serve warm or cold, with your favourite curd, jam and whipped cream or just butter.
Cooking Tip
- If you find your pan is getting too hot, take it off the heat for 30 seconds, before continuing with the remaining pikelets.All frypans and stoves differ, so adjust the heat accordingly.
