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The ultimate lunch box treat, this easy pikelet recipe is delicious, just add your favourite fruits or syrups!

  • Makes16
  • Cook time10 minutes
  • Prep time10 minutes
Pikelet recipe

Ingredients

  • 1 cup (150g) self-raising flour
  • 1 tbs caster sugar
  • 2/3 cup (160ml) milk
  • 50g butter, melted, cooled
  • 1 Coles Australian Free-Range Egg
  • Melted butter, extra, to grease

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the flour and sugar in a large bowl and make a well in the centre. Combine the milk, butter and egg in a large jug. Whisk the milk mixture into the flour mixture until smooth.

  2. Step 2

    Heat a large non-stick frying pan over medium heat. Brush the pan with a little melted butter. Drop tablespoonfuls of batter into the pan and cook for about 1 min or until bubbles appear on the surface. Turn and cook for a further 1 min until golden underneath. Repeat with remaining batter to make 16 pikelets.

Recipe tip

Pikelets can be served with jam and cream, honey, maple syrup, lemon and sugar, you can spread them with chocolate hazelnut spread and top with sliced strawberries. They make a great addition to any lunchbox.

 Easy pikelet recipe

Believe it or not, the origins of the bite-sized breakfast delight we now know as a pikelet are more closely aligned with a crumpet than a pancake. Most people today think of a pikelet as a miniature-sized pancake, but it was once known in Wales (where it’s believed to have originated) as the ‘poor man’s crumpet’ because families often couldn’t afford the circle ring required to make traditional crumpets. Over time, the recipe and dish evolved to become more like a combination of a crumpet and a pancake, though smaller than both in size. Unlike crepes, another similar breakfast favourite, these tasty little treats are made from a batter using self-raising flour, which makes them thicker and fluffier. In England, pikelets are sometimes made with yeast and these have a more crumpet-like texture. The small, finger-food sized servings also make pikelets much more fun when entertaining.

The fluffy factor

For fluffy, melt-in-your-mouth pikelets there are a few tips worth trying with this easy pikelet recipe. If you have the time and means, separate the eggs and whip the egg whites before folding them through gently at the end of the process. Speaking of gentle, even if you don’t separate your eggs it’s important to avoid over-mixing the batter. Small little bumps in the mix are fine, but over mixing leaves no room for air bubbles in the pikelets, causing a flat and rubbery texture when it’s time to get cooking. The last two tips come down to cooking, and are commonly overlooked. Once you have poured your first batch of batter onto a hot pan, make sure you can see bubbles forming on the top before you flip, and finally, only flip the pikelet once.

Winning combinations 

A fresh and fluffy batch of this simple pikelet recipe is like a blank canvas when it comes to serving. Best enjoyed warm, some classic combinations include sugar and lemon, maple syrup or jam and cream. For a tropical twist and something a little different, try layering peanut butter with some sliced banana and topping with chopped dates and shredded coconut. Stewed fruits are another sweet treat to top your pikelets, while fresh berries and whipped cream is a crowd favourite. For serious sweet-tooths, a hazelnut spread with ice-cream is an indulgent addition. You can even turn your pikelets into snowpeople for a special Christmas treat children will love. 

Now get cooking

Whether it’s breakfast or brunch for a crowd or a simple Sunday morning treat, you won’t regret giving this a try – it’s the best pikelets recipe and a guaranteed hit. For an extra delicious treat, try this honey labne with stewed apple and rhubarb to serve with the pikelets. There are more delicious ideas in the pikelet-pancake family too: Take a look at our step-by-step How to make pancakes guide then try recipes such as carrot cake pancakes and green smoothie pancakes. Something extra? This choc-berry custard toast is another breakfast breakthrough.

FAQs

Pikelet recipe

Pikelet recipe
  • Makes16
  • Cook time10 minutes
  • Prep time10 minutes
Ingredients
  • 1 cup (150g) self-raising flour
  • 1 tbs caster sugar
  • 2/3 cup (160ml) milk
  • 50g butter, melted, cooled
  • 1 Coles Australian Free-Range Egg
  • Melted butter, extra, to grease
    Description

    The ultimate lunch box treat, this easy pikelet recipe is delicious, just add your favourite fruits or syrups!

    Method
    1. Step 1

      Combine the flour and sugar in a large bowl and make a well in the centre. Combine the milk, butter and egg in a large jug. Whisk the milk mixture into the flour mixture until smooth.

    2. Step 2

      Heat a large non-stick frying pan over medium heat. Brush the pan with a little melted butter. Drop tablespoonfuls of batter into the pan and cook for about 1 min or until bubbles appear on the surface. Turn and cook for a further 1 min until golden underneath. Repeat with remaining batter to make 16 pikelets.