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.
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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