Dessert

Classic Pikelets with Strawberry Jam and Whipped Cream Recipe

ByElena Hart July 10, 2026July 10, 2026

Introduction

Pikelets are delightful, fluffy little pancakes perfect for a quick breakfast or a cozy afternoon treat. Light and slightly sweet, they pair wonderfully with strawberry jam and whipped cream for a classic taste that will please all ages.

A close-up image showing several stacks of golden-brown pancakes, each stack containing about three thick, fluffy pancakes with smooth textures and slightly rounded edges. On top of each stack is a layer of bright red, glossy strawberry jam that drips down the sides slightly, followed by a dollop of soft, white whipped cream with a light, fluffy texture. The pancakes are arranged on a white plate set on a white marbled surface with a blurred background. 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 preferred, any type including non-dairy)

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

Whipped cream

Instructions

Step 1: In a bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Step 2: Make a well in the center of the dry ingredients and add the egg, milk, and vanilla extract. Whisk until the batter is almost lump free and has the consistency of 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 stronger stoves). Then, wipe most of the butter off with a paper towel so there are no visible drops or bubbles.
Step 4: Drop about 2 tablespoons of batter into the pan, shaping into 3-inch (7.5 cm) rounds. An ice cream scoop with a lever can help portion the batter evenly. Cook about four at a time.
Step 5: Cook until bubbles appear on the surface and at least four bubbles have popped, about 1 1/2 minutes. Flip with confidence and cook the other side for 1 minute or until golden brown.

Step 6: Remove cooked pikelets to a plate and continue cooking the remaining batter. Add more butter to the pan only before the third batch if needed.
Step 7: Serve the pikelets warm with strawberry jam and whipped cream, or simply with butter.

Tips & Variations

For extra fluffiness, ensure your baking powder is fresh and whisk the batter just enough to combine—overmixing can make pikelets tough.

Add a little lemon zest or cinnamon to the batter for a flavor twist.
Try using dairy-free milk alternatives like almond or oat milk to make this recipe vegan-friendly (substitute the egg with a flax egg if needed).
If you like your pikelets more savory, skip the sugar and serve with cheese and herbs.

Storage

Store leftover pikelets in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a non-stick pan or toaster oven until heated through. They can also be frozen for up to 1 month; separate layers with parchment paper and thaw before reheating.

How to Serve

A close-up image shows a small pancake being held by a woman's hand, topped with a thick layer of shiny red jam and a generous dollop of white whipped cream. The pancake has a light golden-brown color with a soft texture. Below it, there is a stack of similar golden-brown pancakes with bits of jam dripping down the sides into the stack. The background is a white marbled texture. 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 in advance and keep it refrigerated. Give it a gentle whisk before cooking, but avoid letting it sit too long as the baking powder may lose its effectiveness.

What can I use instead of vanilla extract?

If you don’t have vanilla extract, you can omit it or substitute with a small pinch of ground cinnamon or almond extract for a different but pleasant flavor boost.