There’s something utterly charming about pikelets that makes them feel like a warm hug from Australia itself. These delightful little pikelets are more than just mini pancakes—they’re a beloved part of Australian culture, the kind of simple pleasure that brings families together around the kitchen table with nothing more than jam, cream, and plenty of laughter.
I still remember the first time I made a proper batch of pikelets for afternoon tea. Watching them puff up in the pan, those telltale bubbles appearing on the surface, and then flipping them to reveal perfectly golden bottoms—there’s something so satisfying about the whole process. What struck me most was how something so simple could feel so special, how these unassuming little rounds could transform an ordinary afternoon into something memorable.
The beauty of Australian pikelets lies in their wonderful simplicity and speed. In less than 20 minutes, you can have a pile of these fluffy treasures ready to devour, each one perfectly sized for generous dollops of strawberry jam and clouds of whipped cream. At just 69 calories each (before the essential toppings!), they’re the kind of treat you can feel good about enjoying any time of day.
Ingredients
For the pikelets:
- 1¼ cups plain flour
- 2½ tsp baking powder (make sure it’s still active!)
- 2 tbsp white sugar
- Pinch of salt
- 1 large egg
- ¾ cup milk (full-fat preferred, but any type works)
- ½ tsp vanilla extract (optional but recommended)
- 2 tsp butter for cooking
For serving (the Aussie way!):
- Strawberry jam
- Whipped cream
- Extra butter (optional)
Instructions
1. Create the dry foundation In a mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. This ensures even distribution and helps prevent lumps in your final batter.
2. Add the wet ingredients Make a well in the center of your dry ingredients—this old-fashioned technique helps prevent overmixing. Add the egg, milk, and vanilla extract, then whisk until the batter is almost lump-free. You’re aiming for a consistency like thick honey—looser than tomato sauce but thicker than maple syrup. This consistency is crucial for perfectly shaped pikelets!
3. Prepare your pan Melt 1 teaspoon of butter in a non-stick pan over medium-high heat (or medium if you have a particularly strong stove). Here’s the secret: use a paper towel to wipe off most of the butter, leaving just a thin film. This prevents splotchy surfaces and gives you those picture-perfect golden pikelets.
4. Drop and shape Drop approximately 2 tablespoons of batter into the pan for each pikelet, gently coaxing them into 7.5cm (3-inch) rounds. An ice cream scoop with a lever is absolutely your friend here—it makes portion control so much easier! I typically cook 4 pikelets at a time.
5. Watch for the bubble magic Cook until bubbles appear on the surface of your pikelets. Here’s the key: wait until 4 or more of these bubbles pop—this takes about 1½ minutes. This is your signal that they’re ready to flip! Turn them with confidence (no peeking before the bubbles pop!), then cook the other side for about 1 minute until beautifully golden.
6. Keep the production line going Remove the finished pikelets to a plate and continue with the next batch. You won’t need to add more butter until your third batch—the residual butter in the pan will keep things moving smoothly.
7. Serve in true Aussie style Pile your warm pikelets high and serve immediately with generous amounts of strawberry jam and whipped cream. Don’t be shy with the toppings—copious amounts are not just encouraged, they’re essential!
Tips & Variations
Batter consistency is key: If your batter seems too thin, it will spread too much and create flat pikelets. Too thick, and they won’t spread enough, risking uncooked centers. Adjust with small amounts of milk or flour as needed.
Fresh batter only: Unlike some batters, pikelet batter can’t be made ahead as it will thicken too much and the baking powder will lose its rising power. Mix and cook immediately for best results.
Pan perfection: While non-stick is ideal, you can use any skillet. Just don’t wipe off the butter, and accept that your first batch might be a bit more rustic-looking—they’ll still taste incredible!
Flavor variations: Try adding a pinch of cinnamon to the dry ingredients, or fold in fresh blueberries for a fruity twist. Lemon zest also adds a lovely brightness that pairs beautifully with the traditional jam and cream.
Storage wisdom: Cooked pikelets keep for 3 days in an airtight container in the refrigerator. Pop them in the microwave for a few seconds to refresh them—it works wonders! They also freeze beautifully for up to 3 months.
For more delightful breakfast treats, you might enjoy our Fluffy Wheat Pancake Recipe or try our Mix & Match Pancake Muffins for a fun variation. And if you’re in the mood for more sweet treats, our Healthier Flapjacks offer another delicious option for tea time.
Final Thoughts
What makes pikelets so endearing isn’t just their fluffy texture or their perfect size for afternoon tea—it’s the way they embody the Australian spirit of making something wonderful from simple ingredients. There’s no fuss, no complicated techniques, just honest, comforting food that brings people together.
These little beauties are proof that the best treats often come in small packages. Whether you’re serving them for a proper afternoon tea, a casual breakfast, or as an after-school snack, they have this magical ability to make any moment feel a bit more special. The combination of their tender, slightly sweet interior with whatever jam and cream your heart desires creates pure comfort in every bite.
I love how pikelets connect us to a tradition that values simplicity and togetherness. In our busy world, there’s something deeply satisfying about taking 17 minutes to create something that brings such joy. They’re a reminder that the most cherished recipes are often the simplest ones—the ones that create memories around kitchen tables and leave everyone asking for just one more.
From my kitchen to yours—happy cooking, and may your pikelets always be perfectly golden!
Australian Pikelets
Ingredients
Method
- In a mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Make a well in the center of your dry ingredients, add the egg, milk, and vanilla extract, and whisk until almost lump-free.
- Melt 1 teaspoon of butter in a non-stick pan over medium-high heat.
- Drop approximately 2 tablespoons of batter into the pan for each pikelet.
- Cook until bubbles appear on the surface, wait until 4 or more bubbles pop (about 1.5 minutes), then flip and cook the other side for about 1 minute until golden.
- Remove finished pikelets to a plate and continue with the next batch.
- Serve warm piled high with generous amounts of strawberry jam and whipped cream.