This Pikelet Recipe is an easy 3-ingredient version of the classic New Zealand Pikelets made with no eggs, and no dairy. It’s an allergy-friendly pikelet recipe for a school lunchbox or kids’ afternoon tea.
I discovered NZ Pikelets when my kids started going to daycare. It quickly became their favorite snack and I had to come up with my own dairy-free and egg-free pikelet recipe to share with the whole family. It’s a simple alternative to my Sweet Potato Pancakes or Baby Pumpkin Pancakes.
Ingredients and Substitutions
- Self-Rising Flour – Use a good quality self-rising flour. If unavailable, you can make your own by mixing 1 cup all-purpose flour with 2 1/2 teaspoons baking powder.
- Plant-Based Milk – Almond milk, soy milk, or coconut milk work well. Oat milk is another great option for a neutral flavor.
- Oil – Choose a neutral-flavored oil. Light olive oil or melted coconut oil can be used as alternatives.
- Sugar – Use white granulated sugar for a classic taste. Coconut sugar can be substituted for a refined-sugar-free alternative.
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Cinnamon – Choose ground cinnamon. Other warm spices like nutmeg or allspice can be used for variation.
How to Make Pikelets
This is a super easy recipe to make, the batter is ready in minutes! Read the full printable recipe card further down. I’ve included a few pictures below to show the consistency of the batter.
Combine all the ingredients in a mixing bowl.
Stir the batter with a hand held whisk until smooth.
Expert Tips
- Let the batter rest for 5-10 minutes before cooking to allow the flour to absorb the liquid, resulting in fluffier pikelets.
- Use a non-stick pan or well-seasoned cast iron skillet for best results.
- Keep the heat at medium-high. If the pan is too hot, the pikelets will brown too quickly without cooking through.
- For uniform pikelets, use a small ice cream scoop or tablespoon measure to portion the batter.
- Don’t overcrowd the pan. Leave enough space between pikelets for easy flipping.
- Resist the urge to flip too early. Wait until bubbles form on the surface before turning.
- For flavor variations, try adding mashed banana, blueberries, or lemon zest to the batter.
- These pikelets freeze well. Layer them between sheets of parchment paper in an airtight container for quick, easy snacks.
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Pikelet Recipe
Ingredients
- 1 cup Self-Rising Flour - or 1 cup all-purpose flour + 2 1/2 tsp baking powder
- ¾ cup Plant-Based Milk - almond milk, soy milk, or coconut milk
- 2 tablespoons Oil - pick a low flavor oil like light olive oil, almond oil, avocado oil
Optional for flavors
- 2 tablespoons Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
Instructions
- In a mixing bowl, add the self-rising flour, milk, oil, and any of the optional ingredients if used. Whisk until smooth and no lumps of flour can be seen.
- Warm a large non-stick skillet over medium-high heat. Lightly oil the surface with a cooking oil spray.
- Scoop out about 2 tablespoons of batter in the pan to form each pikelet. I usually cook 5 pikelets at once in a 26-cm pan.
- Cook for 2-3 minutes on one side until the edges dry out and tiny bubbles form in the center.
- Flip the pikelets and cook them for an extra minute until golden brown and cooked through.
- Repeat until the whole batter has been cooked. Make sure to lightly oil the pan before cooking another batch.
- Eat cold in lunchboxes or warm with jam and peanut butter.
Loved it! Super quick and easy.
Would this work with almond flour?
No, sorry it won’t hold it’s shape
Este super delicios!
I made these this morning with Bob Mill’s 1 to 1 gluten free flour. I added baking powder like the recipe said since I wasn’t using self rising flour. I also added vanilla and cinnamon. So yummy!!! This will definitely be a weekly breakfast item!
Thank you so much Darci, glad to hear Bob’s Red Mill’s worked!!
I made these pikelets today and they tasted so good! I added sugar and vanilla, as suggested, and topped them with a little maple syrup. Delicious. Thanks so much for this recipe.
Great tweaks, I’m glad you liked them!!
Would this be good with whole wheat flour? Thanks!
Yes, but you’d have to use self-rising whole wheat flour or add baking powder to it. It might be a touch drier with that, but it’d still work!
Hola me puedes enviar en español a la receta de las tortitas porfavor
Ingredientes
US Customary– Métrico
▢1 taza Harina Autosuficiente – o 1 taza de harina para todo uso + 2 1/2 cucharadita de polvo de hornear
▢¾ taza Leche Basada en Plantas – leche de almendras, leche de soja o leche de coco
▢2 cucharadas Aceite – elija un aceite de bajo sabor como aceite de oliva ligero, aceite de almendras, aceite de aguacate
Opcional para sabores
▢2 cucharadas Azúcar
▢1 cucharadita Extracto de Vainilla
▢¼ cucharadita Canela
Instrucciones
En un tazón, agregue la harina, la leche, el aceite y cualquiera de los ingredientes opcionales si se usan. Batir hasta que quede suave y no se puedan ver grumos de harina.
Calienta una sartén antiadherente grande a fuego medio-alto. Engrasar ligeramente la superficie con un spray de aceite de cocina.
Saque unas 2 cucharadas de masa en la sartén para formar cada pikelet. Normalmente cocino 5 pikelets a la vez en una sartén de 26 cm.
Cocine durante 2-3 minutos por un lado hasta que los bordes se sequen y se formen pequeñas burbujas en el centro.
Voltea las pikelets y cocínalas por un minuto extra hasta que estén doradas y cocidas.
Repita hasta que se haya cocinado toda la masa. Asegúrese de engrasar ligeramente la sartén antes de cocinar otro lote.
Coma frío en las loncheras o caliente con mermelada y mantequilla de maní.
My grandson is coeliac can I use gf flour in this recipe?
I haven’t yet found a GF blend I like, but if you have a GF brand you trust, go for it!!! I’d love to know which blends work!