Pikelets with raspberry cream

Pikelets with raspberry cream are fluffy mini pancakes topped with a rich raspberry-infused whipped cream. This easy-to-make treat is perfect for any meal or snack.

29 Dec 2025
Cook time 15 min
Prep time 12 min

Ingredients:

1.50 cups all-purpose white wheat flour
1 tsp baking powder
1 tbsp sugar
3/4 cup milk (1% fat)
1 egg
2 tbsp butter
1 cup raspberries
1 tsp powdered sugar
1 cup heavy whipping cream

Pikelets with raspberry cream are a delightful, fluffy treat that combines the simplicity of mini pancakes with the rich indulgence of fresh raspberry-infused cream. Perfect for breakfast, brunch, or even a sweet snack, this recipe is both easy to make and sure to impress your taste buds.

Instructions:

1. Prepare the Pikelets Batter:
- In a large mixing bowl, sift together the all-purpose flour and baking powder.
- Add the sugar to the flour mixture and stir to combine.
- In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until you get a smooth batter. Make sure there are no lumps.

2. Cook the Pikelets:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or non-stick cooking spray if necessary.
- Drop spoonfuls of batter onto the skillet to form small circles about 2-3 inches in diameter.
- Cook for about 1-2 minutes on each side, or until bubbles form on the surface and the edges look set. Flip and cook the other side until golden brown.
- Transfer the cooked pikelets to a plate and keep them warm. Repeat with the remaining batter.

3. Prepare the Raspberry Cream:
- In a medium bowl, combine the raspberries and powdered sugar. Using a fork, lightly mash the raspberries to release some of their juices but leave some chunks for texture.
- In a separate bowl, whip the heavy cream until it forms soft peaks.
- Gently fold the mashed raspberries into the whipped cream until well combined.

4. Assemble and Serve:
- Place the pikelets on a serving plate.
- Spoon a generous dollop of the raspberry cream on top of each pikelet.
- Garnish with additional fresh raspberries if desired.

With their light, airy texture and the burst of fresh raspberry flavor in the cream, pikelets with raspberry cream are a versatile and delicious addition to any meal. Whether enjoyed with a cup of coffee in the morning or as a mid-afternoon treat, they're bound to become a favorite in your recipe collection.

Pikelets with raspberry cream FAQ:

How long do I cook pikelets on each side?

Cook the pikelets for about 1-2 minutes on each side. They are ready to flip when bubbles form on the surface and the edges appear set, and should be golden brown once cooked.

What can I substitute for heavy whipping cream?

You can substitute heavy whipping cream with any cream with a high fat content, like mascarpone or softened cream cheese for a thicker texture. For a lighter option, use whipped topping, but the flavor and richness will differ.

Can I make pikelets ahead of time?

Yes, you can make pikelets ahead of time. Once cooled, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or microwave before serving.

What pan size is recommended for cooking pikelets?

A non-stick skillet or griddle with a diameter of about 10-12 inches works well for cooking pikelets, allowing you to cook multiple pikelets simultaneously without crowding the pan.

How can I tell if the pikelets are done cooking?

Pikelets are done when they are golden brown on both sides and spring back when lightly pressed. Bubbles forming on the surface prior to flipping is also a good sign they are nearly ready.

Tips:

- Ensure all ingredients are at room temperature before starting to achieve a smoother batter.

- Do not overmix the batter; lumps are okay. Overmixing can result in tougher pikelets.

- Use a non-stick skillet or griddle to cook the pikelets evenly and prevent sticking.

- Make sure the skillet is moderately hot before pouring the batter to get perfect, fluffy pikelets.

- Whip the cream in a chilled bowl to help it thicken faster and achieve a better consistency.

- Gently fold the raspberries into the whipped cream to maintain their shape and avoid turning the cream pink.

Nutrition per serving

8 Servings
Calories 250kcal
Protein 5g
Carbohydrates 24g
Fiber 1.92g
Sugar 5g
Fat 15g

Pikelets with raspberry cream