Understanding Pikelets: What Exactly Are They?
To answer the question “What are pikelets called in America?”, we must first understand what pikelets are. Pikelets are small, fluffy, griddle-cooked cakes traditionally popular in the United Kingdom, Australia, and New Zealand. They are made from a simple batter of flour, milk, eggs, and a leavening agent—typically baking powder—which gives them a light, airy texture. Traditionally served with butter, jam, or honey, pikelets resemble miniature pancakes or crumpets but differ in preparation and texture.
In British culinary tradition, the key difference between pikelets and crumpets lies in their cooking surface and batter consistency. Pikelets are cooked on a griddle or frying pan and are typically flipped once during cooking, much like pancakes. Crumpets, in contrast, are made using ring molds and cooked without flipping, yielding a denser texture with a distinctive hole-ridden top perfect for holding melted butter.
Pikelets are commonly enjoyed for breakfast, afternoon tea, or as a light snack. Their appeal lies in their simplicity, ease of preparation, and versatility in toppings. Yet, while they are a staple across parts of the Commonwealth, their status in the United States is far less prominent—and their name completely different.
The American Equivalent: Pancakes and Silver Dollar Pancakes
If you walk into a diner or restaurant in the United States and order “pikelets,” you will likely be met with confusion. The term “pikelet” is not commonly used or recognized in American English. Instead, what Americans know and love are pancakes.
But the U.S. doesn’t just have one type of pancake—there’s a whole spectrum, including the very close cousin to the pikelet: the silver dollar pancake. These are tiny pancakes, usually about one to two inches in diameter, cooked on a griddle or frying pan. Their name originates from their size, which resembles the old American silver dollar coin.
What Makes Silver Dollar Pancakes Similar to Pikelets?
Silver dollar pancakes and pikelets are nearly identical in preparation and texture, which makes the silver dollar pancake the closest American equivalent. Consider the following similarities:
- Size and shape: Both are small, round, and flat, meant to be eaten individually or in small stacks.
- Texture: Light and fluffy on the inside with a slightly golden crust on both sides, thanks to griddle cooking.
- Ingredients: Both use standard pancake batter made from flour, milk, eggs, sugar, baking powder, and salt. Some variations may include mashed banana or blueberries, but the base remains consistent.
- Cooking method: Both are pan-fried on a griddle or flat surface and flipped once to cook both sides evenly.
- Serving style: They are often served with butter and syrup, though Americans also enjoy them with fruit, whipped cream, or powdered sugar.
The biggest difference between British-style pikelets and silver dollar pancakes lies in cultural context and typical accompaniments. While pikelets are often served with jam and cream at tea time in the UK, silver dollar pancakes are more often associated with breakfast in the U.S. and are frequently drenched in maple syrup.
Are They Identical, or Are There Differences?
Although the two are similar, there are subtle differences to consider:
| Feature | Pikelets (UK/Australasia) | Silver Dollar Pancakes (USA) |
|---|---|---|
| Size | 2–3 inches in diameter | 1–2 inches in diameter |
| Batter consistency | Slightly thicker, less runny | Thinner, more pourable (similar to standard pancake batter) |
| Leavening agent | Baking powder often used | Heavily reliant on baking powder for fluffiness |
| Traditional toppings | Butter, jam, honey, or cream | Maple syrup, butter, fruit compotes |
| Cultural context | Tea time, snack, or dessert | Breakfast or brunch item |
While the differences are minor, they reflect broader cultural preferences. For instance, the American love for syrup results in a sweeter final product, while British pikelets are often less sweet and emphasize savory or lightly sweet toppings like clotted cream.
Other American Breakfast Cakes That Might Be Confused with Pikelets
While silver dollar pancakes are the closest counterpart, Americans have several other griddle-cooked cakes that might resemble or be mistaken for pikelets, especially depending on regional variations and household traditions.
Hotcakes
The term “hotcake” is an old-fashioned but still recognized synonym for pancakes in the United States. In fact, “hotcake” is often used interchangeably with “pancake” in diner menus and breakfast restaurants. You may see listings for “short stack” or “hotcakes with bacon and eggs.”
Despite the name evoking warmth and freshness (which they certainly are), hotcakes typically refer to full-sized pancakes rather than the smaller pikelet-sized version. However, in some households, hotcakes may include mini versions, blurring the lines slightly.
Flapjacks
Another term that often causes confusion is “flapjack.” In the UK, “flapjack” refers to a sweet, chewy, oat-based bar made with golden syrup or honey—completely unrelated to pancakes. But in the U.S., “flapjack” is one of several slang terms for pancakes.
The origin of “flapjack” dates back to 18th-century American English and refers to the motion of “flapping” the pancake as it’s flipped on a griddle. Though less commonly used today, especially in mainstream restaurants, the term persists in nostalgic or regional usage.
Crumpets in America
The U.S. is familiar with crumpets—at least in concept—but they are not as naturally integrated into the American breakfast scene. You can find crumpets in specialty grocery stores or made available through British food importers. However, they are distinct from pikelets in texture and preparation, as previously noted.
Crumpets in America are usually served toasted with butter and are sometimes used as a base for eggs Benedict-style dishes in gourmet brunch menus. But they are not equivalent to pikelets, even though both originate from similar baking traditions.
Regional Variations Across the United States
The U.S. is a large and diverse country with varying regional culinary traditions. While silver dollar pancakes are widely recognized, regional names and adaptations can add color and variation to the answer of “what are pikelets called in America?”
The South: Johnnycakes and Hoe Cakes
In the American South, especially in states like Georgia, Alabama, and South Carolina, you’ll encounter johnnycakes and hoe cakes. These are cornmeal-based griddle cakes with Indigenous and African American culinary roots.
Johnny cakes are typically made from cornmeal, water or milk, and a bit of salt, and cooked on a griddle. They lack the leavening found in pikelets and are more akin to flatbreads. While they’re cooked in small portions, they are not fluffy or egg-based, so they differ significantly in texture.
Hoe cakes get their name from the tradition of farmers cooking batter on the flat side of a garden hoe over an open fire—a practice rooted in resourcefulness during slavery and early farming periods in the South. While flavorful and culturally significant, they are not direct equivalents to pikelets but rather a regional variation of small griddle cakes.
The Midwest and Northeast: Pancakes and Breakfast Culture
In the Midwest and Northeast, pancakes dominate the breakfast scene. American pancake culture includes the classic stack—two or three larger pancakes served with butter and syrup—and the increasingly popular “fun-sized” or “mini pancakes”, especially at brunches or kids’ menus.
These small pancakes are nearly indistinguishable from pikelets in taste and appearance, though they almost always include a higher sugar content and are served in syrup-heavy presentations. The American preference for sweetness makes these versions less like the traditional British pikelet, which is often more restrained in flavor.
Brunch Menus and “Pancake Puppies”
Some American restaurants—particularly in the Midwest—serve mini pancakes under fun marketing names. For instance, “pancake puppies” are bite-sized pancakes served with dipping syrup, often marketed to children.
While the name is playful, the dish aligns closely with pikelets in both size and concept. In fact, if you were to serve American pancake puppies with jam and cream instead of syrup, they would be nearly identical to British pikelets.
Why the Term “Pikelet” Isn’t Popular in the U.S.
Despite the close culinary similarities, the term “pikelet” simply doesn’t register in mainstream American English. There are several reasons for this:
Linguistic Isolation and Culinary Divergence
After American independence, the English spoken in the U.S. began to diverge from British English—not only in accent and vocabulary but also in food terminology. While words like “biscuit” and “chips” took on new meanings, others like “pikelet” disappeared from common usage entirely.
The American breakfast repertoire was shaped by a fusion of European, Indigenous, and African culinary traditions, with pancakes developing their own unique identity. The rise of baking powder in the 19th century allowed Americans to create lighter, fluffier pancakes, moving further from the denser or crumpet-like textures found in British baking traditions.
The Rise of Mass-Produced Pancake Mixes
Beginning in the early 20th century, companies like Just Add Water pancake mixes and brands such as Aunt Jemima (now Pearl Milling Company) popularized pancakes as a quick, convenient breakfast. These products emphasized large, fluffy pancakes served with syrup, reinforcing a particular American image of pancakes that left no room for niche terms like “pikelet.”
In this environment, smaller pancakes were still made, but they were seen as variations rather than distinct categories, and they were called “mini pancakes,” “silver dollar pancakes,” or “baby pancakes”—not named after British regional specialties.
Lack of Exposure and Cultural Relevance
Unlike crumpets or scones—which have a presence in American tea culture—pikelets never gained a foothold in the U.S. market. They are not commonly featured in British-themed cafes, and expatriate communities have not pushed for wider adoption of the term.
Additionally, the U.S. doesn’t have a strong tradition of “tea time” snacks with small cakes, the way the UK does. American snacking culture leans more toward cookies, muffins, and granola bars, which further diminishes the relevance of pikelets.
Where to Find Pikelets in America (And How to Call Them)
So, are pikelets impossible to find in the United States? Not at all. While they are not part of the mainstream culinary landscape, you can still encounter them or their equivalents.
British-Themed Cafes and Bakeries
In cities with significant British expatriate communities—such as New York, Los Angeles, and Chicago—you’ll find bakeries and cafes that proudly serve traditional British fare. These establishments may offer pikelets on their afternoon tea menus, often baked with jam and cream or served with clotted cream and fruit preserves.
In such places, the term “pikelet” is used correctly, though staff may clarify that they are similar to mini pancakes for American patrons.
Homemade Cooking and Cultural Revival
Home cooks with an interest in international cuisine often experiment with pikelets, especially those inspired by British baking shows like The Great British Bake Off. Online recipes and cooking blogs have increased awareness of pikelets, even if the term remains niche.
Some passionate bakers even begin referring to their mini pancakes as “British-style pikelets” to distinguish them from syrup-soaked American versions.
How to Order or Describe Them in the U.S.
If you’re craving pikelets while in America, the best way to describe them is:
“Small, fluffy pancakes, about the size of a silver dollar, that are less sweet and often served with jam or cream instead of syrup.”
Alternatively, simply asking for “mini pancakes with jam” or a “short stack of small pancakes” will usually get you what you’re after—just with a distinctly American twist.
Cooking Pikelets at Home: An American’s Guide
If you’re intrigued by the idea of pikelets and want to bring a taste of British/Australasian tea time into your American kitchen, making them at home is straightforward—and fun.
Basic Pikelet Recipe (American Style Adaptation)
Here’s a simple recipe that blends British tradition with American kitchen accessibility:
- Whisk together 1 cup of all-purpose flour, 1 tsp baking powder, a pinch of salt, and 1 tbsp sugar.
- In a separate bowl, beat 1 egg and mix in ¾ cup of milk.
- Combine wet and dry ingredients gently—do not overmix, as this can make the pikelets dense.
- Heat a non-stick griddle or frying pan over medium heat and lightly grease with butter or oil.
- Drop tablespoon-sized portions of batter onto the griddle, leaving space to flip.
- Cook for 2–3 minutes until small bubbles appear on the surface, then flip and cook another 1–2 minutes.
- Serve warm with butter, raspberry jam, honey, or a dollop of whipped cream.
This version yields six to eight soft, delicate cakes—ideal for a cozy tea time at home.
Tips for Authentic Pikelet Texture
- Don’t overmix: Lumps in the batter are okay—overmixing develops gluten, leading to tough pikelets.
- Use room-temperature ingredients: This helps create a smoother batter and better rise.
- Cook slowly: Keep the heat at medium to ensure the inside cooks without burning the outside.
- Let the batter rest: Ten minutes of resting helps activate the baking powder and improves fluffiness.
Final Thoughts: Pikelets in America—Rare but Not Forgotten
To directly answer the original question: Pikelets are not commonly known by that name in America. Instead, they are best described as silver dollar pancakes, mini pancakes, or small griddle cakes. While the term “pikelet” remains a curiosity largely confined to international food enthusiasts or British expats, the dish itself exists in various forms across American breakfast culture.
The cultural translation of food often involves more than just renaming—it reflects differences in tradition, flavor preference, and social ritual. Americans may douse their mini pancakes in syrup and eat them with bacon, while Brits might enjoy pikelets with a cup of Earl Grey and a dollop of jam. Yet, at their core, both are expressions of comfort, warmth, and culinary simplicity.
If you’re exploring international cuisine or simply curious about global takes on pancakes, giving pikelets a try—whether labeled as such or not—is well worth the effort. And who knows? With increasing interest in global foods and baking traditions, the word “pikelet” might one day become part of the American breakfast lexicon. Until then, enjoy them under their American alias—fluffy, golden, and ready to be topped your way.
What are pikelets commonly known as in the United States?
In the United States, pikelets are most commonly referred to as “pancakes.” The term “pikelet” is not widely recognized in American English, and when people encounter small, thick, griddle-cooked batter cakes similar to what Australians or Brits call pikelets, they usually categorize them under the broader pancake umbrella. American pancakes are typically fluffy, leavened with baking powder or baking soda, and served with syrup, butter, or fruit.
While British and Australian pikelets are often thinner and smaller than American pancakes and sometimes resemble what Americans might call “silver dollar pancakes,” the distinction isn’t commonly made in everyday U.S. usage. The American culinary tradition doesn’t usually differentiate between various styles of small griddle cakes in the way that the UK or Australia does, so the term pancake encompasses most variations, including those akin to traditional pikelets.
Are pikelets the same as American pancakes?
Pikelets and American pancakes are similar in that both are made from a simple batter cooked on a griddle or frying pan, but they differ in texture, size, and preparation. Traditional pikelets, especially in the UK and Australia, are generally thinner, smaller, and less fluffy than American pancakes. They often resemble mini crumpets or flat, dense cakes and are sometimes made without baking powder, relying instead on yeast for slight fermentation.
In contrast, American pancakes are typically thicker, fluffier, and larger, largely due to the use of chemical leavening agents like baking powder. They are also usually served in stacks, generously topped with maple syrup, butter, and other sweet accompaniments. While both can be enjoyed at breakfast or as a snack, American pancakes are associated with a richer, more indulgent experience compared to the simpler, tea-time nature of British-style pikelets.
Do Americans have a different name for crumpets, which are similar to pikelets?
Yes, Americans do recognize the term “crumpet,” though it’s not a common everyday food in most U.S. households. Crumpets are often found in specialty grocery stores or British-style bakeries and cafes. They are characterized by their ring mold shape, spongy texture, and the distinctive holes on the top that absorb butter when toasted. While crumpets are different from pikelets, they share some similarities, which can cause confusion.
In the U.S., crumpets are generally not called pikelets—instead, they’re referred to by their original name. However, because pikelets in some regions (like parts of England) are made similarly to crumpets—using a yeast-based batter and cooked in ring molds—the two can be mistaken for one another. Americans unfamiliar with British baking traditions may not distinguish between crumpets and pikelets and might simply refer to both as “English griddle cakes” or “British-style pancakes.”
Why don’t Americans use the term “pikelet”?
The term “pikelet” is primarily used in the United Kingdom, Australia, and New Zealand, and it never gained traction in American English. American English has evolved separately from British English, often simplifying or standardizing food terms. In this case, the broad term “pancake” effectively covers nearly all flat, batter-based griddle cakes, eliminating the need for more nuanced regional terms like pikelet.
Additionally, American breakfast culture has standardized around a particular type of pancake—large, fluffy, and syrup-drenched—leaving little room for distinctions seen in other English-speaking countries. Since pikelets are not part of the traditional American breakfast menu and no strong culinary tradition supports their name, the word remains largely unknown to most U.S. consumers. Language follows usage, and without cultural presence, “pikelet” hasn’t entered the American lexicon.
Are there any regional variations of pikelet-like foods in the United States?
While the U.S. doesn’t have pikelets per se, there are several regional dishes that bear similarities. One notable example is “silver dollar pancakes,” which are small, individual-sized pancakes often served as a fun or kid-friendly version of regular pancakes. These miniature pancakes resemble pikelets in size and can be served in multiples, often with fruit or whipped cream.
Another similar item is the Johnnycake, particularly in the Southern and Northeastern U.S., which is made from cornmeal and cooked on a griddle. Though the texture and ingredients differ, the method of preparation—pouring batter onto a hot surface—is akin to how pikelets are made. Additionally, some Southern recipes for “hoe cakes” or regional variations of griddle cakes may mirror the simple, rustic nature of traditional pikelets, even if they aren’t directly related.
How do Australians and Brits distinguish pikelets from pancakes in comparison to Americans?
In Australia and parts of the UK, pikelets are considered distinct from pancakes. They are typically smaller, less fluffy, and often made without raising agents or with yeast instead of baking powder. They’re commonly served during afternoon tea with butter, jam, or cream, and are viewed as a lighter option compared to full breakfast pancakes. This distinction is culturally significant and reflected in recipes and culinary discussions.
Americans, on the other hand, lack this nuanced classification and generally refer to all such items as pancakes. The American breakfast style emphasizes uniformity and indulgence, so smaller versions are just considered “mini pancakes” rather than a separate category. As a result, the cultural and culinary context that differentiates pikelets from pancakes in other countries is largely absent in the United States.
Can I find pikelets in American grocery stores or restaurants?
It is unlikely to find items explicitly labeled as “pikelets” in mainstream American grocery stores or restaurants. However, some specialty bakeries, British expat-owned cafes, or gourmet brunch spots may feature small griddle cakes that resemble pikelets, even if they’re marketed as miniature pancakes or tea cakes. These versions are often made to evoke a British or Australian vibe, especially in areas with diverse culinary influences.
For those seeking authentic pikelets, the best option is to make them at home using traditional recipes from the UK or Australia. Ingredients like plain flour, milk, eggs, and sometimes yeast are easy to find in American supermarkets. Though not commercially widespread, homemade pikelets can be a delightful way to experience international breakfast traditions and offer a unique alternative to standard American pancakes.