As an Amazon Associate, I earn from qualifying purchases.
Fluffy Breakfast Pancakes Pikelets cook up tender with lightly golden edges. What’s your favourite topping?
Fluffy Breakfast Pancakes Pikelets are tender in the middle with lightly golden edges. What’s your favourite way to serve them?
A simple batter and a little patience create a lovely stack of tender pancakes, aka pikelets are ready for butter, jam, or syrup. How would you serve them?
Why You Will Love and Enjoy Fluffy Breakfast Pancakes Pikelets
- These little pikelets are quick to mix, easy to cook and just sweet enough to work with both sweet and savoury toppings. The 30-minute rest gives them a lovely tender texture without making the recipe fussy.
- Soft and tender in the middle with lightly golden edges
- Uses everyday ingredients you probably already have
- Easy to customize with your favourite toppings
- Freezer-friendly, so you can make a batch ahead
Fluffy Breakfast Pancakes Pikelets
- Prep Time: 10 minutes
- Rest Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 depending on size 1x
- Category: Breakfast and Brunch
- Method: Easy Cooking
- Cuisine: Wales
Description
These little pikelets are soft, tender and just sweet enough, with lightly crisp edges from the pan. Letting the batter rest for 30 minutes gives the flour time to hydrate, so you’ll get lovely little pancakes that are easy to cook and even easier to eat.
Ingredients
- 250 ml cake flour
- 10 ml baking powder
- 1 ml salt
- 30 ml sugar
- 1 large egg
- 200 ml milk
- 15 ml melted margarine, plus a little extra for greasing the pan if needed
Instructions
- Sift 250 ml cake flour, 10 ml baking powder and 1 ml salt into a mixing bowl. Stir in 30 ml sugar.
- In a separate bowl, beat 1 large egg, 200 ml milk and 15 ml melted margarine until well combined. Make sure the melted margarine has cooled slightly before adding it so it doesn’t scramble the egg.
- Pour the wet mixture into the dry ingredients and stir until you have a smooth, fairly thick batter. Don’t keep beating once the flour has disappeared. A few tiny lumps are fine, and overmixing can make the pikelets less tender.
- Cover the bowl and leave the batter to stand for 30 minutes. This little rest is worth doing because it gives the flour time to absorb the liquid and helps the batter settle.
- Heat a lightly greased griddle or frying pan over medium heat. If the pan is too hot, the outside will brown before the middle has had a chance to cook, so adjust the heat as you go.
- Drop spoonfuls of batter onto the hot pan, leaving enough room between each one to flip them comfortably. Cook until bubbles appear across the surface and the edges look set, then gently flip and cook the other side until lightly golden brown and cooked through.
- Transfer the cooked pikelets to a plate and continue with the remaining batter, lightly greasing the pan again only if needed. Serve warm with butter, jam, syrup or whatever you fancy.
Notes
Prepared, tried, and tested by Rabia
Additional Information
- How thick should the batter be? The batter should be fairly thick but still easy to spoon into the pan. If it feels too stiff, add a small splash of milk, about 1 tsp at a time, until it loosens slightly.
- Why does the batter need to rest for 30 minutes? The resting time allows the cake flour to absorb the milk and gives the batter time to settle. This helps produce softer, more tender pikelets.
- What size should each pikelet be? About 1 tbsp of batter per pikelet works well. It gives them enough room to spread slightly while still being easy to flip.
- How do I know when to flip them? Wait until bubbles appear across the surface and the edges look set. That’s your cue to turn them over.
- Why are my pikelets browning too quickly? The pan is probably too hot. Reduce the heat to medium or slightly lower and give the pikelets more time to cook through.
- What if the pikelets are pale and taking too long to cook? Increase the heat slightly. Every stovetop and pan behaves differently, so a small adjustment may be all that’s needed.
- Can I use all-purpose flour instead of cake flour? Yes. All-purpose flour will work, although the finished pikelets may be slightly less tender.
- Can I use butter instead of margarine? Yes. Substitute 15 ml melted butter for the 15 ml melted margarine.
- Can I reduce the sugar? Yes. Reduce the sugar from 30 ml to 15 ml for a less sweet pikelet, particularly if you’re serving them with jam or syrup.
- Can I make the batter ahead of time? It’s best to cook the batter after its 30-minute rest rather than leaving it for several hours. The baking powder begins working once it is mixed with the wet ingredients, so a long wait can affect the rise.
- How should I store leftover pikelets? Cool them completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to 4 days.
- Can they be frozen? Yes. Cool the pikelets completely, place parchment between the layers and freeze them in an airtight container or freezer bag for up to 2 months.
- How do I reheat frozen pikelets? Thaw them at room temperature, then warm them gently in a toaster, microwave or frying pan until heated through.
- What can I serve with them? Butter, jam, syrup, fresh fruit, berries, yoghurt or a dusting of icing sugar all work nicely. For a savoury version, reduce the sugar and try them with cream cheese, smoked salmon or another favourite topping.
Fluffy Breakfast Pancakes Pikelets deliver soft centres, lightly golden edges and just enough sweetness for almost any topping. The short batter rest gives them a tender texture, while the straightforward method makes it easy to have a warm stack on the table without much fuss. Serve them with butter and jam, syrup or your favourite topping, and breakfast is sorted.
Thanks so much for stopping by, checking out my recipes, and seeing what’s cooking here at EsmeSalon.
If you try this recipe, I’d love to hear how it turned out. Please leave a rating, share your thoughts in the comments, and tag me on Instagram at @_esmesalon. I absolutely love seeing your creations, and yes, those mouthwatering food photos always make my day!
We happily share our tasty, fantastic recipes and are excited to spread some love by posting at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
I think I would like to taste one of those
It’s so easy to make, you have to try it 😉