The secret to making fluffy banana pikelets

easy pikelets
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 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!
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.
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
1. 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.
2. 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.
3. 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.
There you have it. Twenty-five years of trial and error knowledge. Go forth and pikelet!
Unless you have a trick that I should know? Spill!
Made a Veggie Mama recipe for yourself? I'd love to see it! tag #veggiemamafood on social media and let me know!

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  • Caity

    Yum! About to try these now for the boy- hopefully will work with gf flour and goats milk.

  • ANB of Suburban Sonnet

    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

    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

    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

    These look so great!!! Will definitely make these for the kids…they really look wonderful. Mmmmm pikelets….

  • Rhi@FlourChild

    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

    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

    Heck yes! Count me in, they look delicious. 

  • Java Jane

    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

    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

    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

    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

    My thoughts exactly! 

  • Veggie Mama

    Lucky you're not too far away!

  • Veggie Mama

    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

    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

    Oh I totally understand that! Pleased you like these ones though :)

  • Trish

    Oh yum thanks VM

  • Trish

    Ps how you tried whole meal flour , just wondering if it would work ?

  • Veggie Mama

    It'd be fine! Depends on if you like the taste though x

  • Nee Say

    Perfection! This kids loved them. Thanks x

  • Veggie Mama

    You are very welcome! I'm tempted to make some right now…

  • Amanda

    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

      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

    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

      Ah that’s what I like to hear! Glad you liked it, it’s simple, but effective. Love the cinnamon addition!

  • Bree @ meandmy2guys

    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

      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!)

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  • Natalie Cattley

    These look great too! ( just seen your blueberry crepe post)

    • Veggie Mama

      haha oh these are the bomb!

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  • Victoria

    These were awesome!

    • Veggie Mama

      So glad you liked them!

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  • Susannah Lewis

    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!

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  • Bri

    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

      Haha I hope they liked them! Never last long around here.

  • Emily

    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

    Have now made these twice and they are da bomb! So easy and divine. Warning – you will eat about 15.

    • Veggie Mama

      haha fair warning! They’re so good.

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  • mogantosh

    Hello,tomorrows afternoon tea. Thanks Stacey!

    • Veggie Mama


  • Emily

    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

      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

    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

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  • Amanda

    Love this recipe! Light, fluffy & yummy! I substituted mango for the banana & used stevia, DELICIOUS!

    • Veggie Mama

      ooh Stevia, I’ve never thought of that! I’m definitely sure it would be delicious with mango :)

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  • Debra Williams

    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

      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!)

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  • Cathy Lloyd

    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

      You’re welcome! I love little fat pikelets :-D