Easy Pikelets

This easy pikelet recipe is quick to make and perfect for morning tea or an afternoon snack.

Pikelets are one of those awesomely easy recipes that can be whipped up in a matter of minutes, cooked and eaten straight away, no fuss.

Easy pikelets recipe

I always made the batter before I picked up the kids from school, let it sit while I went to get them (letting the batter sit is not necessary though). While they unpacked their school bag and got changed, I spooned the mixture into the frying pan. 

A product available in my shop, is the Oxo Squeeze and Pour cups, they work so well, and are a mess-free way to add batter to a frying pan. You could even use them to make fun shapes with your pikelets.

For our family, one batch is enough for afternoon tea, but sometimes I make a double batch to have enough for afternoon tea and snack for lunch boxes the next day. Find lunchbox ideas here. 

Hope you enjoy my easy pikelet recipe!


easy pikelets

Easy pikelets recipe

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  • Author: Katrina Springer
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 18 1x


  • 1 cup self raising flour
  • 1 large egg
  • 1/2 cup of milk
  • 1 teaspoon of vinegar or lemon juice
  • 3 tablespoons sugar
  • 2 teaspoons of melted butter
  • Extra butter for your frypan


  • Add the vinegar or lemon juice to the milk to sour it, and set aside.
  • Sift the flour and sugar into a large bowl.
  • Add eggs and whisk.
  • Slowly add in milk and butter, stirring gently with wooden spoon to incorporate the dry ingredients. Then mix well until the mixture is thick and creamy.
  • Let the batter sit for 10 minutes to thicken further.
  • Heat a large non-stick frying pan over medium heat and brush with a little melted butter.
  • Spoon or use a squeeze and pour cup to add tablespoons of batter into frying pan, cook for 1 to 2 minutes or until small bubbles appear on the surface. Carefully turn, cooking for a further 1-2 minutes or until cooked through. Transfer to a plate and repeat with remaining mixture.


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