There’s something almost nostalgic about pikelets—those small, fluffy, golden-edged mini pancakes that somehow feel both homey and a little special. I swear the smell alone brings me back to slow weekend mornings where the sunlight hit the counter just right and the pan was already warming before anyone else woke up. I didn’t grow up with fancy brunches; I grew up with pikelets. And honestly? I think that’s way better.

The first time I made them on my own, I remember being surprised by how simple the batter was. No buttermilk, no fuss, no fussiness—just proper, gentle whisking, the kind you do half-awake. But the real magic happens when the first little bubbles form in the batter on the pan; that’s when I always lean closer, just to catch that warm, buttery scent that drifts up.

These classic Australian pikelets are the kind of recipe you make when you want comfort without complication. They’re soft, slightly sweet, and light in a way that makes you think, “Maybe I can have one more.” (Spoiler: you absolutely can.)

I’ve made them for sleepy kids who shuffle into the kitchen with blankets around their shoulders, for friends during coffee catch-ups, and for myself on the kind of mornings where I need a small win before tackling the day. You can eat them warm with butter, cold with jam, stacked, dipped, or straight from the pan like a snack you never meant to make.

The beauty of this easy homemade pikelets recipe is that it never tries too hard—it’s just good, simple, reliable comfort food. And that’s why it deserves a spot in your breakfast rotation.

Recipe Resume (Selling Points – Todd Wilbur Style)

• Light, fluffy, perfectly bite-sized breakfast treats.
• A quick pikelet batter recipe ready in minutes.
• No buttermilk needed—simple pantry ingredients only.
• Ideal for kids, snacks, lunchboxes, or brunch spreads.
• Cook beautifully on any pan, even a basic nonstick.
• Soft enough to eat plain, sturdy enough for toppings.
• Foolproof: you can’t mess this one up.
• Delicious warm or cold—make them ahead for the week.

Why This Pikelets Recipe Is The Only One You’ll Ever Need

Cuisine: Australian

One Sunday morning, I made a batch thinking it would last the whole day. Well… that was cute of me. My partner wandered into the kitchen, stole one off the cooling rack, then another, and suddenly half the plate was gone. My niece later declared them her “favorite breakfast ever,” which, coming from a picky six-year-old, is basically a culinary award.

This recipe stuck because it’s simple, soft, and ridiculously dependable. It feels like something generations before us made—and generations after will too.

What You Really Need to Make This Amazing Pikelets (Simplified)

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 egg
• ¾ cup milk
• 1 tsp vanilla
• Pinch of salt
• Butter or oil for the pan

How to Master the Perfect Pikelets (My Secret Method)

Start by whisking the dry ingredients together—it keeps everything airy. In another bowl, mix the egg, milk, and vanilla until they look like a smooth little morning cloud. Pour the wet into the dry and whisk just until the batter comes together. Don’t chase every lump; tiny ones disappear as the pikelets cook.

Heat a lightly greased pan over medium-low heat. Scoop small spoonfuls of batter and let them spread naturally. Watch for bubbles—they’re your cue. Flip them gently, let them puff up for a minute on the other side, and slide them off the pan as soon as they look golden and proud.

Chef’s Notes and Tips for a Flawless Pikelets

Cook low and slow. If the heat is too high, the outside browns before the inside gets that lovely fluffy rise. Medium-low is the sweet spot for the perfect soft center.

Let the batter rest 5 minutes if you can. It thickens slightly, giving each pikelet that classic pillowy look. And don’t flip too early—wait for bubbles and the edges to set.

Get Creative! Easy Substitutions and Fun Variations

Swap vanilla for cinnamon for a warm, cozy twist. Add mini chocolate chips for kids. Stir in mashed banana for natural sweetness or a spoonful of yogurt for extra tenderness. Serve with honey, jam, whipped cream, Nutella, or berries—the possibilities are endless.

Lighten It Up! Simple Swaps for a Healthier Pikelets

Use whole-wheat flour for more fiber, or swap half the milk for Greek yogurt to add protein. A sugar substitute works perfectly here too, and you can even make them gluten-free with any good all-purpose GF blend.

And there you have it!

Don’t forget to let us know how your dish turns out, and consider checking out some of our other Recipes.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Why are my pikelets not fluffy?

If your pikelets aren’t rising, chances are the heat is too high or the batter was overmixed. Pikelets rely on gentle heat to puff up slowly, giving them that signature softness. Overmixing also develops gluten, which tightens the texture and makes them dense. Stick to a light whisk and medium-low heat, and your fluffy pikelets without buttermilk will rise beautifully every time.

2. Can I make pikelets ahead of time?

Absolutely. They store incredibly well because they don’t dry out like traditional pancakes. After cooling, keep them in an airtight container for up to three days. For longer storage, freeze them with baking paper between layers. Reheat in a warm pan or toaster—they come back to life instantly.

3. Can I make this easy homemade pikelets recipe dairy-free?

Yes! Swap the milk for almond, soy, or oat milk. Use oil instead of butter for greasing the pan. The texture stays nearly identical, and the flavor is still wonderfully mild and breakfast-friendly.

4. What’s the difference between pikelets and pancakes?

Pikelets are smaller, slightly thicker, and traditionally served warm or cold, often with jam or cream. Pancakes are larger, fluffier, and usually eaten hot. Think of pikelets as the sweet little cousin of pancakes—cute, soft, and perfect for snacking.

5. Why do my pikelets brown too quickly?

Your pan is too hot. Since pikelets cook quickly, a high temperature burns the outside before the center sets. Reduce the heat and give them time to puff gently. A golden, even color is the hallmark of the perfect classic Australian pikelets.

6. Can I make mini pikelets for kids’ lunchboxes?

Definitely—pikelets were practically made for lunchboxes. They hold their shape, stay soft for hours, and pair well with spreads like jam, peanut butter, or honey. They’re one of the best breakfast pikelets for kids that double as a snack.

7. Can I double the quick pikelet batter recipe?

Yes, and you probably should. Pikelets disappear fast. Doubling the recipe doesn’t affect texture at all—just whisk gently and cook in batches. Keep cooked pikelets covered with a towel to stay warm and soft.

8. Can I make gluten-free pikelets?

Absolutely. Use a gluten-free flour blend with xanthan gum. The batter might be slightly thicker, so add an extra splash of milk if it feels too heavy. The cooked pikelets stay soft, tender, and surprisingly close to the original version.

Pikelets

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup all-purpose flour

• 1 tbsp sugar

• 1 tsp baking powder

• 1 egg

• ¾ cup milk

• 1 tsp vanilla

• Pinch salt

• Butter or oil for the pan

Directions

• Start by whisking the dry ingredients together—it keeps everything airy. In another bowl, mix the egg, milk, and vanilla until they look like a smooth little morning cloud. Pour the wet into the dry and whisk just until the batter comes together. Don’t chase every lump; tiny ones disappear as the pikelets cook.
• Heat a lightly greased pan over medium-low heat. Scoop small spoonfuls of batter and let them spread naturally. Watch for bubbles—they’re your cue. Flip them gently, let them puff up for a minute on the other side, and slide them off the pan as soon as they look golden and proud.