How to Make Pikelets – A Classic British Teatime Treat

--- published by foodie Parmod.

If you love the idea of a light and fluffy teatime treat, you’re going to adore pikelets. These delightful griddle cakes are similar to crumpets but thinner, quicker to make, and just as tasty. Whether enjoyed with butter and jam or simply on their own, pikelets have long been a favourite across Britain — especially in the North and Midlands.

In this blog post, we’ll guide you through a traditional British recipe for making pikelets at home, with tips for serving and storing.

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What Are Pikelets?

Pikelets are small, round, yeasted pancakes cooked on a griddle or frying pan. They're closely related to crumpets but are usually thinner, with fewer holes and no need for a crumpet ring. In some regions, especially Wales and Yorkshire, pikelets are considered more rustic and freeform.

They’re light, spongy, and absolutely delicious served warm with butter, golden syrup, or jam.

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Ingredients (Makes 8–10 Pikelets)

225g strong white flour (or plain flour if preferred)

½ tsp salt

1 tsp sugar

1 tsp dried yeast (fast action)

300ml warm milk (or half milk, half water)

A little oil or butter for greasing the pan

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Equipment You’ll Need

Large mixing bowl

Whisk or spoon

Tea towel or cling film

Non-stick frying pan or griddle

Spatula

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Step-by-Step Guide to Making Pikelets

1. Make the Batter

In a large bowl, mix together the flour, salt, sugar, and yeast. Slowly add the warm milk, whisking to form a smooth batter.

Cover the bowl with a clean tea towel or cling film and leave in a warm place for 45 minutes to 1 hour, or until bubbly and slightly risen.

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2. Prepare to Cook

Once your batter has risen, give it a gentle stir to knock out a little air. Heat a non-stick frying pan or griddle over medium heat and lightly grease it with butter or oil.

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3. Cook the Pikelets

Spoon tablespoonfuls of batter onto the hot pan, spaced apart. Cook for 2–3 minutes, or until bubbles appear and the tops look set.

Flip each pikelet carefully and cook the other side for another 1–2 minutes until golden brown.

Repeat with remaining batter, greasing the pan as needed.

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4. Serve Warm

Pikelets are best served warm from the pan with your favourite toppings. Try:

Butter and jam

Honey or golden syrup

Lemon curd

Cream cheese and smoked salmon (for a savoury twist)

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Tips for Perfect Pikelets

Don’t overmix the batter after rising, or you’ll lose the lovely bubbles.

Cook on medium heat — too hot, and the outside will burn before the inside is cooked.

Make smaller pikelets for children’s snacks or lunchboxes.

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Storage & Reheating

Store cooled pikelets in an airtight container for up to 2 days.

Reheat in a dry frying pan or toaster before serving.

Freeze pikelets in a sealed bag for up to 1 month. Just toast from frozen.

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Are Pikelets and Crumpets the Same?

Not quite! While both are griddle cakes made with yeast, crumpets are thicker and cooked in metal rings to keep their shape. They also have more distinctive holes thanks to bicarbonate of soda. Pikelets are thinner, cooked free-form, and often have fewer holes — but they’re quicker and easier to make.

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Final Thoughts

Pikelets are a timeless British favourite that strike the perfect balance between crumpet and pancake. With just a few ingredients and a frying pan, you can enjoy a stack of warm, fluffy pikelets in under an hour.

Whether it’s a lazy Sunday breakfast, a teatime treat, or a nostalgic bite of British baking, these little griddle cakes never disappoint.

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