Pikelets! Silver dollar pancakes. Drop scones. Mini hotcakes. Whatever you know these as, these baby fluffy pancakes are absolutely irresistible! Serve for breakfast or afternoon tea with copious amounts of jam and cream.
PIKELETS – an Aussie favourite!
When I first shared this recipe in 2016, I called pikelets an Aussie favourite and expressed pity for anyone who hadn’t discovered their greatness.
Turns out, I was a bit clueless – readers quickly pointed out that pikelets exist all over the world, just under different names: drop scones, Scotch pancakes, silver dollar pancakes, mini hotcakes.
Oops! 😅 Consider me educated!
But, for those of you new to pikelets, they are just mini pancakes. Fun breakfast or anytime snack, and great for taking places (think: office morning tea) – quick to make, easy to transport, reheat perfectly and excellent for gatherings because you can eat them with your hands.
I often think of them as the easier scone!
Ingredients in pikelets
Here’s what you need to make pikelets. The batter is the same as pancakes but pikelets have one big advantage – you can make multiple in the pan at the same time. Anybody else feel performance anxiety flipping pancakes one at a time with a table full of hangry people??
Plain flour / all-purpose flour – can be substituted with self raising flour though it won’t be quite as fluffy, as is the case with anything made with self raising flour vs plain flour + baking powder.
Baking powder – this is what makes the pikelets fluffy. If yours has been hiding unused in the pantry for many months, check it’s still active.
Sugar – I only use a small amount, just 2 tablespoons, because the jam adds sweetness.
Milk – The liquid to thin the batter. Full fat cow milk makes softer pikelets but low fat / no fat or even non-dairy milk works fine too.
Vanilla – For flavour. I use vanilla extract which has more pure vanilla flavour than imitation essence.
Egg – Use a large egg, 50-55g/2oz each, sold in cartons labelled “large eggs” (600 – 660g for a dozen).
How to make pikelets
Here’s how to make pikelets. If you can cook without being interrupted, you’ll have them on the table in 20 minutes flat!
Whisk dry ingredients in a bowl (flour, baking powder, pinch of salt).
Add wet – Make a well in the centre. Add the egg, milk and vanilla then whisk until combined and almost lump free. The batter should be fairly thick but pourable, like the consistency of thick honey.
If needed, adjust the consistency with milk (if too thick) or flour (if too thin).
Cook – Melt just 1 teaspoon of butter in a non stick pan over medium high heat (or medium ,if your stove is strong). Then wipe most of it off with a paper towel (too much butter = very splotchy surface, not a big deal, just a visual thing).
Pour about 1 1/2 tbsp batter into the pan and coax it into a circle. An ice cream scoop with a lever will be your friend here.
Bubbles – Cook for 1 1/2 minutes until bubbles rise to the surface and at least 4 of them pop. This indicates the pikelets are ready for flipping. If they are browning too quickly on the underside before there are bubbles on the surface, lower the heat.
PRO TIP: If your batter is on the thick side, the bubbles might not pop. Just take a peek on the underside and if golden, flip!
Flip with a flick of the wrist, with confidence! Then cook the other side for 1 minute or until golden, then remove from the pan.
Pile onto a plate with jam and cream then serve!
Pikelets are so popular in Australia, they are actually sold at supermarkets. It baffles me why anyone would ever buy them! I tried them once out of curiosity and they actually taste artificial. They have a weird fake vanilla-egg flavour.
But putting that, they cost a few dollars for a pack of 6 or so, whereas it would cost maybe $1.50 to make a dozen at home, with the added bonus that they taste so much better. And they are so fast to make, plus easier to handle than pancakes because they’re small so they’re easier to flip without smearing batter everywhere or missing the pan completely (yep, it’s happened!).
So, next time you’re after a quick snack for a hoard of hungry kids or your friends are dropping by unexpectedly, or you’re known as the culinary queen (or king) at work but don’t have the time to make a fresh batch of scones for the fundraiser morning tea on Monday morning, make pikelets! – Nagi x
Pikelets FAQ
I haven’t tried unfortunately. I will come back and update the recipe if I do!
Cooked pikelets will keep 3 days in an airtight container, best to keep in fridge then warm in microwave (goes a long way to freshen them). They can also be frozen for 3 months.
I like serving them warm because they are softer and fluffier. However, they are still great at room temperature which makes them a good option for picnics, bake sales etc.
Anything you put on pancakes you can put on pikelets! Here are some ideas:
Butter
Lemon juice and sugar
Maple syrup
Fruit compotes and sauces
Nutella
Ice cream
Custard or curds (like lemon curd)
Butterscotch sauce / caramel
Watch how to make it
And a fun little outtakes video from this week, when JB made pikelets for the first time – how do you pronounce “pikelets”!?
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Pikelets
Ingredients
- 1 1/4 cups plain flour / all-purpose flour (Note 1)
- 2 1/2 tsp baking powder (check yours is still active)
- 2 tbsp white sugar
- Pinch of salt
- 1 large egg (50-55g / 2 oz in shell)
- 3/4 cup milk (full fat best, but any type even non dairy ok)
- 1/2 tsp vanilla extract (optional but recommended)
- 2 tsp butter
To Serve
- Strawberry jam
- Whipped cream
Instructions
- Whisk dry – Whisk the flour, baking powder, salt and sugar in a bowl.
- Add wet – Make a well in the centre. Add the egg, milk and vanilla, then whisk until it's almost lump free. The batter should be the consistency like thick honey – looser than tomato sauce, thicker than maple syrup. (Note 2)
- Melt 1 tsp butter in a non-stick pan over medium high heat (or medium, for strong stoves). Then most of the butter off with a paper towel so there are no visible drops of bubbles of butter (Note 3).
- Drop ~2 tbsp batter into the pan and coax into 7.5cm/3" rounds. An ice cream scoop with lever will be your friend here. I cook 4 at a time.
- Cook until bubbles appear on the surface and once 4 or more of these bubbles pop (1 1/2 minutes), this means they are ready to flip. Flip with confidence! Then cook the other side for 1 minute or until golden.
- Keep cooking – Remove onto a plate. Cook the next batch (no need to add extra butter until 3rd batch).
- Serve warm with jam and cream, or butter!
Recipe Notes:
Nutrition Information:
Originally published in June 2016, before I taught myself to make recipe videos. Republished in 2025 with said recipe video, plus sparkling new photos, refreshed chatter and of course a 2025 Life of Dozer update (spoiler: no change, really, just older!).
Life of Dozer
Dozer 2016. 3 years old, from the original pikelets post. Trained not to touch that pikelet until he gets the command:
Dozer 2025, almost 13 years old. Just can’t see the cream as much because his face is whiter!
Hi Nadi. I originate from where Pikelets come from, they are a Staffordshire dish and are have currants in them. You need to have a look at trying another Staffordshire delight called an Oatcake traditionally filled with cheese and bacon. Glad to see a Staffordshire dish in your blog. Love the blog by the way and use it all the time. Chicken fried rice tonight.
I always love the vids, the editing and process is cut PERFECTLY, but I gotta admit the interaction with JB was my favourite. That was cute as hell!
Dozer might be 13 years older than the original post but he is just as adorable!! Oh the pancakes are beautiful as well!
I love pikelets fresh and hot with lots of butter melting butter running down your fingers, these, scones, bite size sausage rolls and a Cinnamon teacake or upside pineapple and cherry cake was always Sunday late high tea. I loved Sundays spent in the kitchen with my Mum baking bread, cake and biscuits for the coming week lunches and prep the weeks night meals. The roast for Sunday roast was prepared and put in the oven before we went to church, then roasted vege pit in when got home. Pikelets we had many varieties mum and i would create our own. As an adult I would often add sultanas or raisins but my favourite was craisins and orange zest. About 2 months ago I created a crunchy peanut butter swirl with sultanas, I’ve had these with melted butter or drizzled with proper Maple syrup.
Lindi so nostalgic! I loved your post and wish we could return to those days again when people had time for life and each other. Pikelets sound great too.
Ooh, must make, haven’t had for ages, Growing up we had them with nothing other butter and golden syrup! (English parents)
I LOVE DOZER DISCIPLINE TO NOT GOBLE THE PIKELETS AT FIRST SIGHT….Good training Nagi.!!
I love your recipes but why did my Pikelets turn out rubbery
I make so many of Nagi’s recipes but these pikelets turned out to be rubber, just like you said Anne.
Hey Anne,
I’ve had that before when making pikelets, unfortunately it just means that the mixture was overworked. Don’t be disheartened though, try again and once you see the mixture is combined, stop and let the batter settle for 5 – 10 minutes. It is a game changer.
Karen that was a lovely surprise to receive your email and from the USA, thank you.
Yes I keep buttermilk on hand all of the time alongside the milk in my fridge.
Love the name pikelets. Have always made our pancakes small like yours, using a dedicated very old little gravy ladle. I add a touch of grated lemon zest to our batter. Yum. Love your recipes.
What I love about your recipes is that not only are they easy and taste great but that you include instructions and tips. Wish you would have been around 30 yrs ago when I was just learning. You are an excellent educator. Thank you. And I love your Dozer too
Ive been making these forever We call the flapjacks.
Dozer is such a beautiful man Nagi 💖
I canna remember when the last time I made pikletts 🤣🤣🤣 It’s been years, and years.
Hi Nagi,
I grew up in Western NSW (80 miles from a shop) and pikelets were always my Mums go to for unexpected visitors. Quick, easy and only use 1 egg, usually served with butter and homemade jam.
I live in the UK and I have been make ‘scotch pancakes’ for my children on Saturdays for years. Today I thought I’d try your recipe, and once again you have knocked it out of the park! You have re-taught me how to make so many staples… shepherds pie, apple crumble, and now scotch pancakes! Are you sure you’re not secretly British?? Perfect recipe turned out exactly like the photos. Thank you! (I halved the sugar because I know my kids douse them in maple syrup!)
Pikelets are great with a little butter and loaded with Golden Syrup!
Loved JB’s pronunciation!!!
Come for the recipes, stay for the writing ! I just listened to Helen Garner on the chat10 podcast… you’re the Helen Garner of cookery :))
I didn’t know I needed pikelets for morning tea today until I saw your email. They were absolutely delicious. As usual, a well-presented and easy-to-follow recipe. Thank you, Nagi!
Oh the out-takes are hilarious, thanks for a laugh on Saturday morning! These will forever be piglets now! And brought back memories of making them for my kids, the youngest of whom is now 26!
Pikelets are actually a British creation, not Australian but they love them just as much as the Brits do!
Hi Nagi, I absolutely love your recipes and use them all the time. One comment I would like to make about the pikelets is that my mother and me as a result, always add 1 teaspoon of vinegar to the milk before I start. Sours the milk and Makes the pikelets even fluffier and lighter in my opinion.
Yes I do that too, or use buttermilk, or pour the liquid of top of yoghurt and add table spoon of yoghurt to milk. Makes them fluffier.
Yes like you we always added 1 teaspoon of vinegar,