Dessert

Pikelets with Strawberry Jam and Whipped Cream Recipe

ByMaya Arden January 23, 2026January 23, 2026

Introduction

Pikelets are small, fluffy pancakes perfect for breakfast or afternoon tea. They’re quick to make and delicious served warm with jam and whipped cream. This simple recipe will have you enjoying golden pikelets in no time.

The image shows several stacks of fluffy, golden-brown pancakes arranged closely together on a white marbled surface. Each stack has about three to four pancakes, and most are topped with a thick layer of dark red strawberry jam that drips down the sides. On top of the jam is a generous dollop of white whipped cream, soft and slightly fluffy in texture. The pancakes have a smooth, even surface with a light golden color all around. In the background, there are blurred pink and purple flowers adding a soft, colorful touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups plain flour (all-purpose flour)
2 1/2 tsp baking powder

2 tbsp white sugar
Pinch of salt

1 large egg (50-55g / 2 oz in shell)
3/4 cup milk (full fat best, or any type including non-dairy)

1/2 tsp vanilla extract (optional but recommended)
2 tsp butter
Strawberry jam (to serve)

Whipped cream (to serve)

Instructions

Step 1: Whisk the flour, baking powder, salt, and sugar together in a bowl.
Step 2: Make a well in the center of the dry ingredients. Add the egg, milk, and vanilla extract, then whisk until the batter is almost lump-free. The consistency should be like thick honey—looser than tomato sauce but thicker than maple syrup.

Step 3: Melt 1 teaspoon of butter in a non-stick pan over medium-high heat (or medium heat for strong stoves). Use a paper towel to wipe away most of the melted butter so no visible drops or bubbles remain.
Step 4: Drop about 2 tablespoons of batter into the pan and gently shape them into 7.5cm (3 inch) rounds. An ice cream scoop with a lever can help make evenly sized pikelets. Cook 4 at a time, if your pan allows.
Step 5: Cook until bubbles form on the surface and at least 4 bubbles pop, about 1 1/2 minutes. Flip confidently and cook the other side for 1 minute or until golden brown.

Step 6: Remove the cooked pikelets onto a plate. Continue cooking the remaining batter, adding more butter only from the third batch onwards.
Step 7: Serve the pikelets warm with strawberry jam and whipped cream, or simply butter for a classic treat.

Tips & Variations

For fluffier pikelets, sift the flour and baking powder before mixing.

Swap vanilla extract for lemon zest for a fresh twist.
Try adding a handful of blueberries or chocolate chips to the batter for variation.
If using non-dairy milk, choose one with a neutral flavor to keep the classic taste.

Storage

Store leftover pikelets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a low heat in a pan until warm throughout. Pikelets are best enjoyed fresh but can also be frozen between sheets of parchment paper for up to 1 month. Thaw and reheat before serving.

How to Serve

A close-up view shows a small stack of light golden brown pancakes with smooth, fluffy texture. On top, a single pancake is held by a woman's hand, topped with a thick layer of shiny, deep red jam that is dripping slightly down the sides. Above the jam, there is a generous dollop of smooth, white whipped cream with soft peaks. The background is a white marbled texture, enhancing the warm and cozy feel of the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours before cooking and keep it covered in the fridge. Give it a gentle whisk before cooking as the batter may thicken.