Pikelets are one of the first things I learned how to make, besides scones and spaghetti bolognese. Over the years I’ve experimented until I came up with the fluffiest banana pikelets ever – because I was sick of the little dough coasters I kept churning out. I kept eating them though, having a layer of cream thicker than the pikelet itself, but I’d eat it! Especially these banana pikelets, who get their sweetness from ripe bananas.
The trick is self-raising flour AND baking powder, and to flip them before the bubbles that are appearing get too numerous. If you wait until bubbles appear and then burst, you’re not creating the biggest air pockets you can. So as soon as the bubbles appear and the sides look reasonably stable, flip ’em. They rise and get fat and are a hell of a lot better than a dough coaster.
Anyhow, these banana pikelets are baby-sized because they were Abby’s breakfast, but you can make them any size you want. You can also sub bananas for apples, sultanas, chocolate chips, blueberries – anything you like! It’s a good base mixture to go crazy with.
If you’re looking for a healthier option, you can use wholemeal flour, or half-wholemeal, half-white. You can leave out the sugar entirely or use a sugar substitute.
PrintThe secret to making fluffy banana pikelets
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 20 1x
- Category: Afternoon Tea
- Method: Fried
- Cuisine: Australian
Description
The easiest, fluffiest, and best banana pikelets on the planet. Don’t believe me? Try it yourself! You’ll love the very simple secret.
Ingredients
- 1 banana, mashed
- 1 cup self-raising flour
- 1/2 tsp baking powder
- 1 tablespoon sugar
- 1 egg
- 3/4 cup milk
- a couple of drops of vanilla extract
- pinch salt
Instructions
- Mix everything into a bowl. Lumps are ok. At this point you can leave it to start activating the raising agents so it gets bubbly and produces a lighter result – about half an hour or so, or if you don’t think ahead, like me, just use it straight away.
- Melt a little butter in a pan over medium-low heat. Drop a tablespoonfull (for baby sized pikelets) in the pan without touching. For bigger sizes, use two tablespoons and spread it out a bit.
- After two minutes or so, bubbles should appear and begin to burst, and the sides of the pikelet should be fairly sturdy. The underside should be starting to brown. Flip carefully, as the top will still be quite gooey and you can quite possibly fling it everywhere, and cook the other side for a minute or so, until underside is golden.
Keywords: easy pikelets, fluffy pikelets, fruit pikelets, banana pikelets,
There you have it. Twenty-five years of trial and error knowledge. Go forth and pikelet! You can make them plain without banana, and they’re excellent for lunchbox snacks. And if you happen to be looking for lunchbox inspiration, why not try these veggie sausage rolls, blueberry yogurt cake, hidden veggie pizza scrolls, gluten-free blueberry pikelets, vegan raspberry muffins, or wholemeal cheesy crackers – they’re so good! I’ve got a whole category here of cool stuff for kids’ lunches.
Caity says
Yum! About to try these now for the boy- hopefully will work with gf flour and goats milk.
ANB of Suburban Sonnet says
These look great, good tip about baking powder, thanks! I usually leave the sugar out entirely or use only a tablespoon. I also add lemon rind and substitute yoghurt for some of the milk.
Veggie Mama says
ooh yogurt! I never thought about that, because I don't eat a lot of it and never have, so don't think to use it. And am too lazy to grate a lemon! I bet yours taste amazing. I leave the sugar out of pancakes, but always miss it in pikelets. I need to retrain my palate!
Sharon Alger says
Yum! Can I add my secret to fluffy pikelets/pancakes too? Use buttermilk instead of normal milk. You buy it at the store or use the buttermilk strained off from making butter. To die for. You've got to try it!
Lisa Goldberg says
These look so great!!! Will definitely make these for the kids…they really look wonderful. Mmmmm pikelets….
Rhi@FlourChild says
Oooh, great tip about flipping before all the bubbles pop, I will try that for sure. I use buttermilk for extra fluffiness too (when I have it). A bit of apple puree in place of some of the milk, and some cinnamon make yummy pikelets too 🙂
Zoe says
Mmm, yummy! My little fluffy pancake trick is baking powder AND bi-carb soda AND a tsp of vinegar! The vinegar and bi-carb make delicious little bubbles inside, yum yum!
Melissa Walker Horn says
Heck yes! Count me in, they look delicious.
Java Jane says
oh yum.. these are great! Making them right now for sunday breakfast!!! I used Spelt flour and lots of baking powder so i hope they rise ok! xx
Bec3072 says
First time making pikelets, inspired as these sounded so easy and so good, and they were! Kids loved them, so did we. Can't wait to try the variations now xo
Veggie Mama says
Yes of course you can! And I've definitely tried it but then it sits in my fridge mocking me for ages because I don't use it for anything else! I find it's pretty expensive. I used to do the lemon juice in milk thing to make my own, but when I switched to soy I wasn't sure if it would still work, and wasn't game to try! One day I'll make my own butter. mmmmm buttterrrrrrrrr
Veggie Mama says
Oh your first time?! I'm so pleased they worked so well for you, they really are terribly simple. Hope they become a favourite!
Melissa Walker Horn says
My thoughts exactly!
Veggie Mama says
Lucky you're not too far away!
Veggie Mama says
Yes I love apple and cinnamon ones! I just had some bananas that were going brown and seeing as both Abby and I don't eat them plain, this was the perfect receptacle! The buttermilk is an excellent tip, I used to make my own 🙂
Bec3072 says
Yes, first time. My deal old Grandma made the best pikelets throughout my childhood and no one learned the knack from her before she died, and I didn't have the heart to make something in case it didn't live up to Grandma's. Your recipe is a new fave xo
Veggie Mama says
Oh I totally understand that! Pleased you like these ones though 🙂
Trish says
Oh yum thanks VM
Trish says
Ps how you tried whole meal flour , just wondering if it would work ?
Veggie Mama says
It'd be fine! Depends on if you like the taste though x
Nee Say says
Perfection! This kids loved them. Thanks x
Veggie Mama says
You are very welcome! I'm tempted to make some right now…
Amanda says
Amazing! Thank you for a fluffy, yummy, gorgeous pikelet recipe! Just I just made these with my little girl. They were devoured fresh out of the pan. My bananas were over ripe so even using half the amount of sugar I still found it a little too sweet but nothing I couldn’t handle 😉
Thank you very much for sharing x
Veggie Mama says
Excellent! Glad you liked it! Yes it definitely depends on the bananas, and as I make lots to eat cold, they can be pretty tasteless without that extra boost. I dare say it’s probably the higher end of the sugar scale, but I love that people adapt to suit 🙂
Echidnat says
Best pikelets I’ve ever made – sooo fluffy!!! Just like you, I used to make horrible tough coasters. I used 2 very brown bananas (doubled the recipe) and added a teaspoon of cinnamon. This recipe is a keeper! 5 stars xxx
Veggie Mama says
Ah that’s what I like to hear! Glad you liked it, it’s simple, but effective. Love the cinnamon addition!
Bree @ meandmy2guys says
I sometimes use 2 bananas instead of one for a lumpier more banana flavour. I tend to use a little less sugar and add in some cinnamon for extra flavour. These have become a huge favorite in our household so thanks!
Veggie Mama says
Yes I’ve been ditching the sugar lately too! Sometimes adding coconut sugar, as like I said in a previous comment, we mostly eat them cold in lunchboxes and they can be a bit lacking in flavour in that case. And the two-banana lumpy thing is great! I do that when I use really bulky flour like spelt or buckwheat so the banana flavour really shines. So glad you like them! (Ps nutmeg is really good too!)
Natalie Cattley says
These look great too! ( just seen your blueberry crepe post)
Veggie Mama says
haha oh these are the bomb!
Victoria says
These were awesome!
Veggie Mama says
So glad you liked them!
Susannah Lewis says
Yum! These were great. I used Bicarb instead of baking powder and also added extra banana. They were super fluffy. Will definitely be making these again! Thank you!
Bri says
Iam patiently awaiting the bubbly pikelet mixture while enjoying my coffee in quiet time before the hurd of tenagers come home. Iam making a double batch and have also added a teaspoon of cinnamon. They won’t last for their lunchboxes tomorrow….lol.
Veggie Mama says
Haha I hope they liked them! Never last long around here.
Emily says
My kids love these so much! I always make them with wholemeal sr flour, but today i put in 3/4 flour and 1/4 cup quinoa flakes and they were so good. Thanks for posting this recipe.
Gail Virgona says
Have now made these twice and they are da bomb! So easy and divine. Warning – you will eat about 15.
Veggie Mama says
haha fair warning! They’re so good.
mogantosh says
Hello,tomorrows afternoon tea. Thanks Stacey!
Veggie Mama says
DID YOU LOVE THEM?
Emily says
I’m finally leaving a comment to say that i love this recipe, it is such a winner with my kids. I use coconut oil in the frying pan, which makes them a little bit crunchy, and we eat them with fresh fruit, yogurt and jam. My boys (2 and 4) eat most of them and i get about six! Well done!
Veggie Mama says
Thank you so much for taking the time! That’s awesome! I love cooking them in coconut oil sometimes too – crispy edges are the best 🙂
Vicki @ Knocked Up and Abroad says
Dang, just finished breakfast. These look good and I’ve got some ripe bananas that require creative cooking with. Tomorrow morning banana pikelets are on. Thanks x
Amanda says
Love this recipe! Light, fluffy & yummy! I substituted mango for the banana & used stevia, DELICIOUS!
Veggie Mama says
ooh Stevia, I’ve never thought of that! I’m definitely sure it would be delicious with mango 🙂
Debra Williams says
I have had pancake disaster kept sticking to the pan then smashing when I tried to flip.
I didn’t have the best non stick Pam, and used coconut oil.
Any tips on the perfect pan and temperature for the perfect pancake?
Veggie Mama says
Oh no! That’s no good.
My pancake must haves are: medium heat (keep watching it and adjust up and down as necessary), good oil/butter (not spray) and I’ve not had too much trouble over the years with all types of pans, but my favourite is cast iron. Non stick works well, but regular pans are fine if you use the right amount of oil or butter (that’s trial and error per pan I’m afraid!)
Cathy Lloyd says
Took out the sugar and put in a handful of choc chips. I’ve never made such fat pikelets. The kids will be rapt as I doubled the recipe so there are stacks and they’re lovely. Thanks….
Veggie Mama says
You’re welcome! I love little fat pikelets 😀
Vicki @ Knocked Up & Abroad says
Oh ta for the tip about the bubbles. I’m gonna get onto these ‘cos I reckon they’d go alright in a lunch box as well as for breaky.
Stacey says
They’re in our lunchbox almost weekly here!
Laura says
I made these and they were delicious, but once I took them out of the pan, they deflated to almost flat again… What am I doing wrong?
Stacey says
Oh that must have been disappointing! The only times I’ve seen them go flat is when there hasn’t been enough baking powder (or Self Raising Flour), if the mixture has been left to sit for too long, if the pan is too cold, and they’ve been flipped too late. Do any of those sound familiar? I’m so sad for you!
Laura says
Maybe left too long? But I’ve also used the mixture straight away. I might just play with the quantities and see if it works. They still went down a treat at playgroup today. None left! Thanks 🙂
Stacey says
Wow, that’s so confusing. They definitely shouldn’t be flat! I’m glad they still taste good though. I’d definitely play with the quantities of baking powder if you’re already using self-raising. Maybe eat two at once? 😉
Lee says
Honestly I must have made these about 10 times now, so good, and the kids love helping. I don’t add the sugar and they still taste amazing. Great recipe for a rainy day.
Stacey says
So glad that you’re loving them! They’re such a good addition to the repertoire. I’m doing them today for afternoon tea <3
Sally Imber says
Hey Stacey!
I’ve been meaning to leave a comment for AGES now to say that this is the best pikelet recipe ever. You are a genius. Thank you! I have been making them every single week for about a year now!
I double the recipe, but use 1 tablespoon maple syrup instead of the sugar, and add in cinnamon & nutmeg to the batter. (I have also made them exactly as per your recipe and they are so delicious.)
So so good. We just eat them hot with butter, or make mini pancake stacks and have them with Greek yoghurt, blueberry jam, berries, maple, ice cream, whatever’s going… If there are any leftovers I freeze them and then pop them in the toaster when we want a snack. Pikelets foreverrrrr! <3
Sarah Myles says
These were delicious- my only complaint would be that they are so yummy there were all eaten before Mum got any!! Will have to double the recipe.
jill goldberg says
And here I was thinking I’d be getting a recipe for something fishy! In South Africa, we call them flapjacks 🙂 Definitely going to have a bash at making these.
Aria Smith says
This looks absolutely delicious, thanks for sharing such a tasty and wonderful recipe.
moving says
You nailed it man, great job on the success of your hard-work.
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leecerys says
These look great, good tip about baking powder, thanks! I usually leave the sugar out entirely or use only a tablespoon. I also add lemon rind and substitute yoghurt for some of the milk.
luchy forster says
Good for breakfast, morning or afternoon tea. I like mine fat & fluffy so I follow Stacey’s rule of self raising flour AND baking powder.
MiaO says
Fantastic!
I used oat milk and mixed a bit of spelt wholegrain flour with the self-raising flour. They turned out perfect. I keep eating them as soon as a they are done. My 9 year old son is loving them too.
★★★★★
Tara says
Perfect, light and fluffy. Thankyou for this recipe and good bye little rubbery pikelet coasters!
★★★★★
Veggie Mama says
Oh this made me laugh!
Rita Pitlo says
Perfectly delish
★★★★★
Leigh says
This recipe gets five stars from me. I also added with the banana a spoonful of stewed apple with cinnamon. They were so fluffy.