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”!?
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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!
In the USA, we call these siver dollar pancakes. 🙂
😍
*silver not siver
I’ve been making pikelets for my family for over forty years but yours looked so plump and fluffy I thought I would follow your recipe as a Father’s Day treat for my partner. Perfect. I would add extra milk to make the mixture go further so they ended up looking like mini pancakes, never again.
That’s so great to hear Helen! So happy to hear you enjoyed this – N x
I’m a 7th generation kiwi and i think pikletes is one of the well known recipes of the European settlers that first migrated to New Zealand. Its a one bowl and pan meal. Back in the day im sure the women cooked them up in the hot skittle ontop of rangewood fire every morning enjoyed by all with butter and strawberry jam. Also eaten savery with cream cheese and smoked salmon are awesome. Or marmite if your bold.
I leave out the vanilla eassence and only use 1 teaspoon of baking powder. Its about tasting the egg and butter to.
So cheap, fresh, fulfilling and easy.
Great to read about them and getting the word out…flap jakes, pancakes, whateva same recipe, concept! get into it lol
I know!!! Who knew our humble pikelets are all around the world!!! 🙂 N xx
Hi,
can I use other type of flour, such as cake flour or top flour? if I do not have plain flour.
Thank you.
Hi Rachel, that will be fine. In fact, with cake flour, they will probably be the softest pikelets ever!! 🙂
In South Africa they are called Flapjacks and I have been eating them since the 60’s. Yummy. Will rate the recipe when I have made some…?
I love hearing the different names for this! 🙂
The best topping for pikelets is thickly sprinkled sugar and fresh lemon juice dripped straight onto the sugar from the lemon.. my mouth is watering at this old memory, I’ve got to make this recipe this weekend!
Had the sugar and lemon juice tonight. Everyone said it was yummy.
Oooh YES to sugar and lemon juice!!!
Hi Nagi
I’m Carolynn from Mauritius.
I tried the pikelets yesterday. Please can you advise for the cup of flour how much is it in grams please?
Thank you
Keep it up!
Hi Carolynn! Just added it to the recipe! 🙂
Don’t let my husband see these cute pancakes or he will ask for some everyday, and I don’t think I’ll ever mind 🙂
Te he he!!! Can you blame him? 🙂 N x
Nagi your pikelets, mine actually made with your recipe, were a huge hit. Took some to a neighbour mainly so I wouldn’t eat them all. The pikelets are are not fattening but the jam and cream??
Another easy and successful recipe thank you.
Hi Helen! I’m so glad you enjoyed these, thanks for letting me know!! Agree – the pikelets themselves are not fattening but when loaded up with jam and cream they are not so healthy! 😉 N x
Hi Nagi! Let me tell you the story about this recipe; so this morning i want to make this for hubby and the kids. While i made it, hubby (who happen to love cooking as well) kept commenting about the batter consistency, telling me that’s not how pancake batter looks like! I told him that i follow your recipe exactly and shows the pictures in this recipe. He still had doubt and kept wanting to put extra milk to make it runny until i told him to just let it go and see how the first batch looks like, if its looks like what he thought it would be, he can adding whatever he wants. So you know how it ends, he likes it, the kids liking it and so was i. Its the best pikelet recipe i’ve made so far! This is definitely going to be our regular pancake/pikelet batter! Hubby kept saying “this is good!” And i kept teasing him everytime he add more pikelet to his plate “.. And you had doubt for the recipe.. ?”. Oh it was hilarious ?. Anyway, as always thanks for the recipe Nagi! ? xoxo Tash
BA HA HA!! I LOVED reading this message Tash, I felt like I was right there with you, watching the scene!!! I am so glad hubby enjoyed the spikelets Tash, thank you SO MUCH for coming back and letting me know! N xx
See I thought I was a sadly deprived of pikelets American, but if they are mini pancakes, I can do that.
Everything in mini form is better, and these are no exception. Perfect, golden brown and my hands are ready for them! With copious amounts of jam and cream please. 🙂
Dozer literally made me laugh out loud. Too cute…. I know that face. Ollie! 🙂
Hey! I thought your boys were not allowed HUMAN FOOD! 😉
Oh they’re not, but that look is the same if I drop something in the kitchen. One eye on me and the other on the dropped piece of food. So funny.
Dozer is SO,the bomb.com!!So chill in every pic!?So are the pikelets,which at first glance I thought they were PIGLETS!Will be a piglet and make your pikelets!Just died,lol.Is like 10,000 degrees in Az.so am getting a fried brain!?.
BA HA HA!!!! Dozer IS the bomb! 🙂 Stay out of the heat Teri!!! Don’t look at the recipe I’m emailing you tonight because it’s one for the poor sods like ME here in WINTER!!!
Hi Nagi!
I made these today and brilliant!!!!!! See I have tried probably every pancake / pikelet recipe known to man. Never found “the one”. Now I have! And the butter tip – yes!! I could never figure out how much butter to put in. Always would burn and go acrid. And the amount of batter in this recipe is great. I made 9 pikelets. Perfect. Some recipes makes so much that your standing there cooking for about half an hour. So yes yes yes. Thanks again for doing the experimenting so we don’t have to.
Isn’t it funny they are crumpets in South Africa!
Thank you jules xxxx???
YAAAAY!!! So glad you enjoyed these Jules! These are such a staple in my “go tos” repertoire!!! I know – crumpets??? So confusing!!!
I used to eat pikelets as an after-school snack when I was a kid – I’d put them in the toaster and then eat them!
OMG ME TOO!!!! I STILL do that!! 🙂
Love your recipes, but you are wrong. these are crumpets in South Africa and is well known.
I didn’t know that! I love hearing that, thanks for sharing that Ingrid! N x
Lovepikelets and so do my children and grandchildren, so whipping up a big batch for tomorrow!
Oooh! Hope you do Tina! N x
Nagi, I am a new subscriber to your blob and I look forward to your recipes in my inbox!
You are making my dinner menu so easy these days. I love to cook and its unusual for me to cook up the same meal twice, and with your recipes always looking so delicious and beautifully presented, my choices are made for me, plus they’re delicious!
I love your food photography!
Well done on a wonderful resource!
Thanks for reading Belinda! I’m so glad you’re enjoying my recipes! N x
Pikelets are all over the world. They just aren’t actually called pikelets all over the world. So, being from Canada and very familiar with mini pancakes, but a total tyro when it comes to pikelets, I have to ask: how to you pronounce “pikelets”? Is it “pike” + “letts”, or is it “pickle”+”etts”? I realize that the pronunciation doesn’t affect how deliciously light and fluffy and decadent yet guilt-free-feeling these piklelets were for breakfast with fresh strawberries under fresh blueberry compote and some nice, smoky, salty bacon on the side, but inquiring minds want to know. 🙂
“pike” + “letts”!!!! I ADORE that you asked that Shalryn!!! N x
I chuckled when I read Shairyn comments because being a fellow Canadian I just call them pancakes. I love the name pikelets but I am afraid my friends and vistors would think I am serving them a meal of freshly caught pike fish from the lake where we live by. My recipe is similar to Nagi except I frequently add half buttermilk and half milk with my mixture. I just mix the liquid to wet the flour mixture to smooth out the big lumps and let set for a few minutes. I then add the amount of mixture to the size I want to the wipe buttered pan. They alway turn out fantastic and many of my guests go home with a full tummy and the recipe to keep as a souvenir of their visit here in Northern Ontario
I keep hearing about pike fish from other Canadians!! I never heard of pike fish before 🙂 Ooh, buttermilk always makes brilliant pancakes / spikelets! I bet no one ever leaves your house with an empty stomach…… 😉 N x
It’s pike + letts, Shalryn. 🙂
You are so sweet Eva, I’m grinning like an idiot reading this!!! LOVE IT! N x
Hey Nagi, I LOVE making pikelets for brekky on a flat nonstick teppanyaki grill pan over my gas stove. Your photos are always so beautiful, I am drooling just looking at them…. the piketlets are so thick and fluffy… My variation of this recipe contains icing sugar in lieu of plain sugar which gives it a more stretchy consistency due to the cornflour I think ? so they never come out fluffy. I will be trying your recipe for brekky for sure , some will go straight to my kids school recess / little lunch as they taste great at room temperature also with some strawberry jam in between like a sandwich. 🙂 You are totally right about store bought pikelets. I think they are foul with an artificial after-taste and not to mention the added preservatives in them. I am SO very impressed by Dozer’s determination to ignore the totally irresistible pikelet loaded with cream and jam right below his nose. I reckon Albert will fail this test even before the pikelet reaches the floor. He would have gobbled it up straight off my hands in 1 second flat. My boy has no table manners or self control when it comes to food and feeding ! Dozer is one very amazing & well trained pup !! axx
Oooh! I will bring some of these to the beach one weekend!!! PS Alby can totally learn this. Dozer is much more of a pig than him!!!!
Whoops, I didn’t know the first batch were stigmatized. I’ve always called them “cook’s treat”! Mmmm, excess butter.
These are handy for anything. I’ve even made ham and cheese sandwiches out of pikelets. .
I never complained about the first dodgy batch!!! I’m always for “cook’s treats”!!! N x