Pikelets

Pikelets remind me of the rainy afternoons I spent in my grandma’s kitchen growing up. I would sit on the counter swinging my legs while she flipped tiny pancakes on her griddle and the smell of melting butter and warm vanilla would fill the air. She called them “pikelets” and always served them stacked high with a pat of butter and a drizzle of golden syrup. The moment I tried making them myself years later, I felt that same joy bubbling up in my own kitchen.

Now, I make pikelets whenever I want something warm and nostalgic, especially for weekend breakfasts or teatime treats. They’re soft and fluffy, quicker to make than regular pancakes, and perfect for little hands or lazy mornings. Whether you top them with fruit, syrup, or just enjoy them plain, pikelets are the kind of simple comfort that never gets old.

Ingredients

Here’s what I use to make these soft and fluffy mini pancakes!

• All-purpose flour – The base of the batter that provides structure and softness
• Baking powder – Helps the pikelets puff up and stay airy
• Sugar – Adds a gentle sweetness that balances the batter
• Egg – Binds everything together and adds richness
• Milk – Loosens the batter and gives the pikelets a soft crumb
• Vanilla extract – Adds warm aromatic flavor
• Butter – For greasing the pan and giving golden edges

Tools You’ll Need

• Mixing bowl – To whisk the batter ingredients together
• Whisk – Helps combine everything smoothly without lumps
• Non-stick skillet or griddle – For evenly cooking the pikelets
• Measuring cups and spoons – For consistent batter ratios
• Spatula – To flip each pikelet with ease
• Ladle or tablespoon – I use this to scoop the right amount of batter

Instructions

Step 1:

I start by whisking the flour, baking powder, and sugar together in a bowl.

Step 2:

In a separate bowl, I beat the egg, milk, and vanilla until smooth, then pour the wet mixture into the dry ingredients.

Step 3:

I stir everything together gently until just combined, making sure not to overmix so the pikelets stay tender.

Step 4:

Next, I heat a non-stick skillet over medium-low heat and brush it lightly with butter.

Step 5:

Using a tablespoon, I drop small scoops of batter onto the pan, spacing them slightly apart.

Step 6:

When bubbles form on the surface and the edges look set, I flip each one and cook for another minute or so until golden on both sides.

Step 7:

I transfer the pikelets to a plate and repeat until all the batter is used up.

Tips

For the fluffiest texture, I make sure not to overmix the batter. You can also add a pinch of cinnamon or lemon zest for extra flavor. If you’re making them ahead, I stack them with parchment paper in between and reheat gently in the microwave or toaster. Kids love them with Nutella or peanut butter and they make great lunchbox additions too.

Ways to Serve

Pikelets are incredibly versatile. I serve them with fresh berries and a drizzle of maple syrup or sometimes a dollop of whipped cream and jam for a more traditional touch. For a savory spin, I top them with cream cheese and smoked salmon or a poached egg.

Frequently Asked Questions

What’s the difference between pikelets and pancakes?

Pikelets are smaller and a bit thicker than American pancakes. They’re often served as a snack or with tea, while pancakes are more of a full breakfast dish.

Can I freeze pikelets?

Yes! Let them cool completely, then store in an airtight bag with parchment between layers. Reheat in the toaster or microwave.

Can I make pikelets dairy-free?

Absolutely—use a plant-based milk like almond or oat and a dairy-free butter substitute for greasing the pan.

How long do pikelets last?

They’ll keep in the fridge for 2–3 days. I reheat them in a toaster oven or microwave before serving.

See You in the Kitchen

I hope you fall in love with these pikelets just like I did! They’re sweet simple and perfect for breakfast or a cozy afternoon treat. Don’t forget to share your favorite toppings or variations with me—I’m always looking for new ways to enjoy them.

Happy Cooking!

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