Derived from Welsh bara pyglyd (pitchy [i.e. dark or sticky] bread), later shortened simply to pyglyd. The early 17th century lexicographer, Randle Cotgrave, spoke of "our Welsh barrapycleds". The word spread to the West Midlands of England, where it was anglicised to picklets and then to pikelets.


  • IPA(key): /ˈpaɪklət/, /ˈpaɪklɛt/
  • (file)


pikelet (plural pikelets)

  1. (Australia, New Zealand) A thick type of sweet pancake.
    • 2005, Christine Manfield, Charlie Trotter (foreword), Spice: Recipes to Delight the Senses, Penguin Group Australia, republished 2008, Periplus, Singapore, page 140,
      To cook the pikelets, heat a non-stick skillet and oil lightly, then pour the Pikelet Mixture into 6 oiled egg rings. Cook over moderate heat until bubbles start to appear in the batter, then flip the pikelets over and cook the other side, removing the egg rings as you do so.
    • 2006, Jude Blereau, Wholefood: Heal... Nourish... Delight, Murdoch Books, Australia, page 62,
      By soaking the batter overnight the grain is broken down, which results in a softer and more digestible pancake or pikelet.
      When made with wholemeal flours and low levels of fat, pikelets and pancakes are much denser than traditional ones.
    • 2007, Jane Lawson, Grub: Favourite Food Memories, Murdoch Books, Australia, page 23,
      To make the pikelets, sift the flour, sugar, and a pinch of salt into a bowl and make a well in the centre. Lightly whisk the eggs and milk together, then pour into the well. Whisk to a smooth batter and allow to rest for 15 minutes.
  2. (Britain) A thin crumpet.