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!
Love pikelets! Scones are just too thick and doughy, and often dry and cloying in the mouth. Pikelets are perfect!
Love pikelets! And agree on easy afternoon tea, decision to table in 20mins. I’m gluten free and have been having gluten free pikelets since I was tiny – they work very well.
How do you make them gluten free?
Try using butter milk people. I use it in all my baking and it makes baking light and fluffy, these look gorgeous Nagi
Thank you
Dozer has got so slim now aww
Carolyn, I agree with the buttermilk comment! Here in the US (at least my kitchen), buttermilk is preferred for pancakes and biscuits.
Pikelets, crumpet, flapjacks, drop scones. No matter what you call them, they are best eaten with butter and marmite.
Excellent light fluffy and yummy
These will be forever pronounced…pick e lets! 🤣
Love your recipes, your sense of community, your dog, etc. Am yet to cook the pikelets recipe, but want to know if it is adaptable for serious gluten-free folk, in this case a long-lost-now-found friend who cannot have wheat, barley, oats and rye. Is cornflour, rice flour, and ??? a possibility?
Hi Chris
I was quickly scrolling through the comments, saw your question and decided to reply right away. There are various packaged GF flour blends readily available in supermarkets, health food shops and bulk-buy places like The Pantryman (here in WA) that also sell their own blends. Also online organic health stores.
The ingredients list will tell you why some are cheaper. I have had good results with, and heard good reports about, “Bob’s Red Mill” Gluten Free 1 to 1 Baking Flour. Ingredients: sweet white rice flour, whole grain brown rice flour, potato starch, sorghum flour, tapioca flour, xantham gum. It’s made in America, not cheap, but good. Just google Bob’s Red Mill! It’s very popular and currently available on Amazon at $21.60 for 1.25 kg. I’ve used it in Nagi’s chocolate cake recipe which worked fine, pancakes and microwave mug cakes.
I’m sure your lost and found friend will appreciate your efforts! Cheers.
Awe Nagi…your video is so cute with JB…made my day…especially ” I want you yo be cancelled!!! Hilarious…will definitely try pikelets
In South Africa we call them a crumpet. We served them with butter, golden syrup and cream. A childhood favourite.
Hi Tracey, just wanted to say, I’m from South America too and crumpets are completely different to pikelets, they are bigger and usually put in a toaster. Pickles are more like American pancakes. As one of the commenters said, Nagi has a crumpet recipe in case you would like to make that.
Hey Tracey she does have a crumpet recipe and I’ve cooked them a few times they are amazing especially with butter and Vegemite. Might want to check those out too.
I am afraid crumpets are way bigger and of a different consistency – we eat them often in Australia also :_ !
I have a child who is anaphylactic to egg. Any chance this recipe can be made with no egg? I am assuming not.
Or can use chia seeds soaked for a few minutes in water.
Hi Erin, it can absolutely be done. I did it for many years by replacing the egg with ‘Orgran No Egg (egg replacer) mix.
I also did all my cakes that way. All you need to do is mix 1 teaspoon (3g) of Orgran No Egg with 2 tablespoons (30ml) of water to replace 1 whole egg.
You can find Orgran at Coles and Woolworths.
Happy baking 😊
Use aquafaba…from tin of chickpeas.
Love pike let’s! Mum used to make all the time and freeze them. She often put mixed fruit in them also.
JB and you totally made my piglet day yesterday when I saw the video – doesn’t he know how to look ‘innocent’ 🙂 ?! And I have to laugh because as a child in Estonia I only saw this kind of ‘pancakes’ – 4-5 ALWAYS fitted into the pan – the ‘big’ kind were called ‘crepes’ and were supposed to be fancy-French’! Anyways, this just has to be reposted tomorrow! Dozer – ask Mommy to wipe your nose clean – she was only trying to be funny 🙂 !
In South Africa we call these flapjacks. Imagine my confusion when I moved temporarily to England where a flapjack is what we call a crunchie!
And then you found that we in the UK call a honeycomb chocolate bar a Crunchie…. 😁
We have the very same chocolate here 😊
Love them with sugar and lemon juice squeezed over them
Can’t deny a little disappointment! I came expecting crumpets – also known as pikeletes in the UK. Do you already have a recipe for those, if not, can we please have one?
Hey Julie,
Yes she definitely has just under. ‘crumpet’. I’ve made them a few times and they are amazing 😀
Would you know what ratio be to make pikelets gluten free?
My grandmother taught me to cook, and her “secret” ingredient for pikelets instead of sugar and vanilla was golden syrup! Try it, they’re great.
Yes! My favourite pikelet recipe is an old one handed down through families in NZ. It has golden syrup in it. Allison Holst recipe is also a good one 👍 and always served with jam and cream!
To clarify what appears to be a misconception – what Australians apparently call ‘pikelets’ the British call drop scones (also known as scotch pancakes) but they are not just a Scottish thing and you and NZ got them from us (and yes, our supermarkets sell them too). We don’t eat them with cream and jam though, normally just with butter or maybe jam. Cream and jam is reserved for scones. Pikelets for us are something completely different – they are like thin crumpets and have yeast in the batter.
No ‘apparently’ about it. Recipe Tin is an Australian site. In Australia and NZ these are pikelets. Nagi expressly called them ‘Australian’ pikelets. Surely that’s enough information? It shouldn’t really be that confusing.
Followed Nagi’s instructions about greasing pan, then wiping off with paper towel. They look perfect, but taste a little bit doughey and dry. More milk?
Thanks Nick
Super delicious and perfect! Very easy recipe. Thank you!