Let's Bake


Yield Makes 10-12 small pancakes 1x
Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

Learn how to make perfect Pikelets from scratch.


  • 140 grams (1 cup) plain flour or all purpose flour
  • 2 tablespoons caster sugar or granulated sugar
  • 1 and 1/2 level teaspoons baking powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 180 ml (3/4 cup) buttermilk*
  • Butter, for frying
  • Jam and whipped cream, to serve, optional


  1. In a large mixing bowl, add flour, sugar and baking powder and briefly whisk.
  2. In a separate bowl, add egg and lightly whisk to break up the yolk. Add vanilla and buttermilk.
  3. Add wet ingredients to dry ingredient and gently stir until a wet batter forms. Try not to over mix the batter so your pancakes aren’t rubbery.
  4. Place a medium frying pan on medium heat. Add a little butter and spread it over the base of the pan.
  5. When your butter is melted and your pan is warm, spoon out 1-2 tablespoons of batter per pikelet – leaving room so they don’t touch each other. Cook just 2-3 pikelets at a time.
  6. Once your pikelets are golden brown on the bottom (and start to bubble slightly on top) flip over for 30 seconds or so before removing. Continue with remaining pancake batter.
  7. Serve pikelets warm or cold. Top with jam and cream if desired.


*Buttermilk: If you don’t have any buttermilk at home, make your own by adding 1 tablespoon of white vinegar to 1 cup of milk. Leave it for a few minutes and then use 3/4 cup as per the recipe. This substitution works well in this Pikelet recipe.

Nutrition Information

Serving Size: 2 pancakes Calories: 174 Sugar: 5.9 g Sodium: 48.7 mg Fat: 6.1 g Carbohydrates: 25.3 g Protein: 4.5 g Cholesterol: 45.2 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: BreakfastCuisine: Australian
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