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Lemon Pikelets

10 December, 2013 by Tara 11 Comments

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A recipe for Lemon Pikelets! These little pancakes from Australia and New Zealand come together easily with a light and fluffy texture.

Five Lemon Pikelets on a white plate with strawberry jam, whipped cream, and a lemon slice.

Pikelets are a type of small pancake popular in Australia and New Zealand. They are only about 2-3 inches wide and come together in less than 30 minutes! The outside is lightly crisp and golden from frying in the butter, while the inside is almost spongy with a fluffy texture.

I first came across the idea for these Lemon Pikelets over on Cook Republic and they are a wonderful addition to breakfast or afternoon tea. The lemon zest adds such a light and refreshing flavor!

Aerial view of three Lemon Pikelets in a cast iron skillet.

A Few Tips

Usually, Pikelets are made with self-rising flour for even less prep. Self-rising flour is not readily available here, so I made the batter with a combination of all-purpose flour, baking powder, and salt. If you do have self-rising flour, simply use 2 cups (250 grams), omit the baking powder, and only add a small pinch of salt if needed.

Take care with the temperature of the skillet while frying the pikelets. They darken easily, but you also want to give the interior a chance to cook. Adjust the heat as needed between medium to medium low.

I used a small cookie scoop to easily transfer 1 tablespoon of the batter to the pan as evenly as possible.

Do not overcrowd the skillet. My 8 inch (20 centimeter) cast iron pan holds about 3 Pikelets at a time. They will spread a little as they cook.

While cooking and flipping the Pikelets, do not press down. This will cause the pancakes to lose their pillowy texture.

I served the Lemon Pikelets warm from the skillet with a dollop of whipped cream, strawberry jam, and a couple of lemon wedges.

Looking for more pancake recipes?

Try my:

  • Silver Dollar Pancakes
  • Matcha Souffle Pancakes
  • Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)
Lemon Pikelets on two white plates with flowers and a cup of tea in the background.

Lemon Pikelets Recipe

Adapted from Cook Republic

Lemon Pikelets on a white plate with strawberry jam, whipped cream, and lemon slices.
Print Pin
5 from 4 votes

Lemon Pikelets

A recipe for Lemon Pikelets! These little pancakes from Australia and New Zealand come together easily with a light and fluffy texture.
Course Breakfast
Cuisine Australian
Keyword Australia, Australian, breakfast, lemon, New Zealand, pancake, pikelet
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time: 5 minutes
Total Time 30 minutes
Servings 30 -40 Pikelets

Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (25 grams) superfine sugar
  • 1 tablespoon (12 grams) baking powder
  • 1/2 teaspoon salt
  • Zest from 2 lemons
  • 2 large eggs
  • 1 1/4 cups (300 milliliters) milk
  • 1 teaspoon vanilla extract
  • Butter for greasing the pan

For serving:

  • Whipped cream
  • Strawberry jam
  • Lemon wedges

Instructions

  • In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest until combined.
  • Whisk in the eggs, milk, and vanilla extract to create a smooth batter. Set aside at room temperature for 5 minutes.
  • Place a large skillet over medium heat. Once hot, reduce heat to medium low and grease with a thin layer of butter.
  • Add 1 tablespoon circles of batter to the hot pan, taking care not to overcrowd.
  • Once the bottom of the Pikelet is golden and bubbles start forming on top, about 40 seconds-1 minute, flip to cook other side. Cook until golden, for about another minute. Remove to plate and repeat with remaining batter, adding more butter as needed. Adjust heat between medium and low as needed.
  • Serve the Pikelets immediately with whipped cream, strawberry jam, and lemon slices.
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Filed Under: Australia and Oceania, Breakfast

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Reader Interactions

Comments

  1. Lisa

    11 December, 2013 at 2:57 am

    These look a lot like the “Pufferchen” my german grandmother always used to make! Difference is that she always added thin apple slices to the batter and mixed some pudding powder (the starch/vanilla flavour kind) in with the flour – but that was to substitute real vanilla… war generation…
    I think it’s so interesting how some preparations seam to exist around the world, in slightly different variations.

    Reply
    • Tara

      12 December, 2013 at 1:23 pm

      I remember Pufferchen! They are definitely similar in shape 🙂 Thanks for reminding me. My son would love those! I also love noticing the similarities in types of food preparations around the world.

      Reply
  2. Sarah

    9 July, 2016 at 12:01 pm

    As a born and bred Kiwi who grew up on piklets, I’d say you have totally succeeded in creating the most perfect piklets Tara! Eating them with jam and cream is also delicious 🙂

    Reply
    • Tara

      29 January, 2018 at 3:13 pm

      Thank you Sarah!

      Reply
  3. Brandy

    29 January, 2018 at 4:27 am

    Can you make a batch and freeze?

    Reply
    • Tara

      29 January, 2018 at 3:14 pm

      Hi Brandy! You can, but they texture won’t be as great as fresh from the skillet. Freeze on a baking sheet in a single layer before transferring to a freezer bag. Reheat in a 350ËšF oven until heated through.

      Reply
  4. Farah Maizar

    20 February, 2022 at 1:11 am

    5 stars
    These look so good, so fluffy and lemony! I can’t wait to try this! Thanks for the recipe!

    Reply
  5. Anjali

    20 February, 2022 at 1:16 am

    5 stars
    Omg! I hadn’t heard of pikelets before I came across your recipe but we will have a blast making and eating these little pancakes! Light, fluffy and delicious!

    Reply
  6. Claudia Lamascolo

    20 February, 2022 at 3:34 am

    5 stars
    They look so tender and everyone will love them!

    Reply
  7. Tavo

    20 February, 2022 at 5:00 am

    5 stars
    Absolutely delicious; Thank you for this fantastic recipe! I will make it!!

    Reply
  8. Cara

    20 February, 2022 at 5:40 am

    5 stars
    These look so delicious and easy! And absolutely perfect served with jam and whipped cream. Thank you, these will be a new weekend breakfast go-to!

    Reply

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