Recipe By Deanna Latendresse
Published Jun 19th
Pikelets (Scottish Pancakes)
Prep 20m Cook 15m Additional - Ready In 35m
Servings 15 Pikelets Calories 180.2

My Aussie friend uses this recipe as her standard pancake recipe. Pikelets are the Scottish version of the southern British crumpet. They are also great for afternoon teas. Serve with fresh-squeezed lemon juice and sugar, or with butter and jam. I always thought that I had the best pancake recipe in the world until I tried these!

Recipe Ingredients

  • 1 cup self-rising flour
  • ¼ cup sugar
  • ¼ teaspoon baking soda
  • 1 egg, lightly beaten
  • ¾ cup milk
  • 1 tablespoon butter

Cooking Directions

  1. 1 Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
  2. 2 Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.

Nutrition Facts

  • Calories 180.2
  • Carbohydrate 30.3 g
  • Cholesterol 46.2 mg
  • Fat 4.3 g
  • Fiber 0.7 g
  • Protein 5 g
  • Saturated Fat 2.3 g
  • Sodium 425.8 mg
  • Sugar 11.8 g


  1. I don't care what you call these I love this recipe. I've also made them adding a teaspoon of cinnamon and eat them without any toppings.
  2. My Aunt Jenny born and raised in Scotland made these "wee treats" and called them Sweet Pancakes. They are suppose to be small "dollar" pancakes sweet and fluffy and we loved them! Warm or cold plain or topped they are perfect for little hands... or with Mom's tea!
  3. These were definitely the fluffiest pancakes I've ever made. I was pleased. I was displeased at the amount of sugar because it will make them more likely to burn. I'd eliminate it entirely next time--this time I did reduce the sugar to about 2 TB. Also I'm not sure what 5 people are eating these. - Read more ...
  4. These were good if you like sweet eggy and somewhat tasteless pancakes. The recipe is very nice and simple if you follow it. I didn't I automatically started beating the eggs before looking at the directions oops they ended up lumpy. Anyway the directions are good and I think cutting the sugar in half would - Read more ...
  5. Arguments about naming and authenticity aside these are pretty basic good pancakes. I subbed honey for sugar on the basis of someone's review who recommended corn syrup--don't have that but I definitely have honey! I also was not in the mood to measure anything this morning and ended up with some thick little pikelets. I - Read more ...
  6. This is a good recipe but a bit runny and much better if you use golden syrup instead of sugar. (I think you lot call it corn syrup?) By the way pikelets are Welsh. These are drop scones. To DannyMuirMhor: Who're you calling a sassanach ye raj?;)
  7. I found this recipe very misleading. What we in Scotland call a Pancake, sassenachs and other non-Celts call a DROP SCONE. That which the Southern Brittish call a Pancake, we Scots call a crumpet. You North Americans also call it a pancake, which you eat with Maple Syrup, Ice Cream, etc.
  8. Made this this morning and they tasted great! they are supposed to be thin and crispy not thick and doughy like a crumpet so i followed the measurements from the original posting of the recipe. Just right!
  9. These are very good. I consider myself an experienced pancake maker but I burnt several of these. Be careful with the butter. Also the recipe says 1/8 cup batter for each pikelet. Is this a typo? I used about 1/4 cup. Nice change of pace. Thanks!