Fluffy Homemade Pikelets

The perfect, easy pikelet recipe.

by Samantha Tulett

Published March 4, 2026

RECIPE ↓

25 MINS

EASY

SERVES 4

About the Recipe

Soft, golden pikelets are one of those simple pleasures that never go out of style. They are quick to make, endlessly comforting, and perfect for a relaxed morning tea or an easy dessert when friends drop by.

Traditionally they are served with cream and jam, which is always a winner. But in my kitchen, one combination consistently steals the show: warm pikelets topped with freshly made caramel and caramelised bananas. It turns a humble classic into something a little bit special.

Either way, this is a recipe worth keeping in your back pocket. The batter comes together in minutes and produces beautifully fluffy pikelets every time.

RECIPE

Fluffy Homemade Pikelets

by Samantha Tulett | City Slicker

COOK TIME

10 MINS

TOTAL TIME

25 MINS

INGREDIENTS

1 cup plain flour

1¼ tsp baking powder

1 tbsp sugar

¼ tsp fine sea salt

1 egg

⅔ cup milk

1 tbsp unsalted butter, melted and slightly cooled

¼ tsp vanilla essence

½ tbsp unsalted butter

To Serve

Fresh whipped cream

Raspberry jam

METHOD

Sift the flour, baking powder, sugar, and salt into a mixing bowl.

In a separate bowl, beat the egg. Add the milk, melted butter, and vanilla, then whisk to combine.

Gradually add the dry ingredients to the wet mixture, whisking until you have a smooth batter.

Leave the batter to rest for 10 minutes. This helps the pikelets cook up light and fluffy.

Heat a large non-stick frying pan over medium-low heat. Add the butter, then use a piece of paper towel to lightly grease the surface.

Spoon tablespoon-sized amounts of batter into the pan, leaving space between each pikelet to allow for spreading. Cook in batches so the pan is not overcrowded.

When small bubbles appear on the surface and the underside is golden, flip the pikelets. Cook for a further 45 seconds to 1 minute until cooked through.

Transfer to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter.

Serve warm with cream and jam, or try them with caramel and caramelised bananas for something a little more indulgent.

Tips

Rest the batter. Letting the batter sit for 10 minutes gives the flour time to hydrate and allows the baking powder to activate. This small step makes a noticeable difference and helps create soft, fluffy pikelets rather than dense ones.

Keep the heat gentle. Pikelets cook best over medium-low heat. If the pan is too hot they will brown too quickly on the outside before the centre cooks through.

Grease the pan lightly. Rather than leaving melted butter sitting in the pan, spread it thinly using a piece of paper towel. This gives you evenly golden pikelets without burnt butter patches.

Look for the bubbles. When small bubbles appear across the surface and the edges begin to look set, they are ready to flip. This ensures the inside stays light and fluffy.

Keep them warm while you cook the rest. Cover cooked pikelets with a clean tea towel. This keeps them warm and prevents them from drying out while you finish the batch.

Try the caramelised banana version. While cream and jam is the classic pairing, serving these with warm caramel and caramelised bananas is a guaranteed crowd pleaser when entertaining.