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    Home » Breakfast

    Biscoff Pancakes

    Published: Oct 12, 2021 Updated: Oct 12, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Biscoff Pancakes

    These biscoff pancakes are fluffy and delicious, loaded with biscoff cookie butter flavor and topped with melted biscoff and crushed biscoff cookies.

    Stack of biscoff pancakes on a gray plate.

    When you love the flavor of biscoff cookie butter then it just makes perfect sense to include it in your breakfast pancakes.

    And these biscoff pancakes are seriously decadent. They are loaded with biscoff cookie butter flavor and served drizzled with melted biscoff with crushed biscoff cookies on top.

    I mean seriously! This is a breakfast experience of note.

    And if you love dessert for breakfast then also try our biscoff waffles and biscoff donuts. You’ll also love our perfect homemade pancakes and blueberry pancakes.

    What Goes Into These Pancakes:

    Photo of the ingredients needed to make biscoff pancakes.

    Ingredient Notes

    • Biscoff cookie butter – can usually be found in the same section of the store as the peanut butter. If you don’t find it easily then it’s available for purchase online. If you’re in the USA then you can also use Trader Joe’s Speculoos Cookie Butter.
    • Butter – can be unsalted or lightly salted. We melt the butter and the biscoff cookie butter before using in this recipe.
    • Baking powder – we use a tablespoon of baking powder in this recipe and that is what makes them so fluffy!
    Biscoff pancakes stacked up on a gray plate.

    How To Make Biscoff Pancakes

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Add milk, eggs, melted biscoff cookie butter and melted butter and mix into a batter. Don’t overmix.
    Two photo collage showing wet ingredients added to mixing bowl and mixed into a batter.
    • Add a little butter to a frying pan on medium heat. Let it melt and grease the pan.
    • Add about ¼ cup of batter to the pan. Let it cook until the batter begins to bubble on top and the edges look dry.
    • Flip the pancake and cook the other side until both sides are lightly browned.
    Two photo collage showing pancake cooking in pan and then flipped.
    • Remove from the pan and repeat until the batter is finished.
    Two photo collage showing cooked pancake on a spatula and then a stack of cooked pancakes on a plate.
    • Serve them topped with melted biscoff cookie butter and crushed biscoff cookies.
    Stack of biscoff pancakes topped with melted biscoff and crushed cookies.

    Make Them Dairy-Free

    You can use a dairy-free milk such as soy milk and a dairy-free butter such as Earth Balance to make these pancakes dairy-free.

    Make Them Gluten-Free

    To make these pancakes gluten-free simply replace the regular flour with a gluten-free all purpose flour blend.

    Stack of biscoff pancakes drizzled with melted biscoff on a gray plate.

    Storing and Freezing

    You can store leftovers in the fridge for a couple of days and reheat in the toaster.

    They freeze very well and can be frozen for up to 3 months. Let them cool completely before freezing and then freeze in a freezer safe bag. Reheat directly from frozen in the toaster.

    Biscoff pancakes on a plate with a section cut out the middle.

    More Biscoff Recipes

    1. Biscoff Blondies
    2. Biscoff Fudge
    3. Biscoff Cheesecake
    4. Biscoff Mug Cake
    5. Biscoff Milkshake
    6. Biscoff Brownies
    Forkful of biscoff pancakes on a gray plate.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Stack of biscoff pancakes on a gray plate.

    Biscoff Pancakes

    These biscoff pancakes are fluffy and delicious, loaded with biscoff cookie butter flavor and topped with melted biscoff and crushed biscoff cookies.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Servings: 15 Pancakes
    Calories: 155kcal
    Author: Alison

    Ingredients

    • 1 ½ cups All Purpose Flour Measured correctly*
    • 3 Tablespoons White Granulated Sugar
    • 1 Tablespoon Baking Powder
    • ¼ teaspoon Salt
    • 1 cup Milk
    • 2 Large Eggs
    • ¼ cup Biscoff Cookie Butter Melted
    • ¼ cup Butter Melted
    • Oil or Butter For Frying

    For Serving:

    • 3-4 Tablespoons Biscoff Cookie Butter Melted
    • 3-4 Biscoff Cookies Crushed
    US Customary – Metric

    Instructions

    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
    • Add milk, eggs, melted biscoff cookie butter and melted butter and mix into a batter. Don't overmix.
    • Add a little oil or butter to a frying pan on medium heat.
    • Add about ¼ cup of batter to the pan. Let it cook until the batter begins to bubble on top and the edges look dry.
    • Flip the pancake and cook the other side until both sides are lightly browned.
    • Remove from the pan and repeat until the batter is finished.
    • Serve them drizzled with melted biscoff cookie butter and topped with crushed biscoff cookies.

    Notes

    1. Measure the flour correctly. You can either weigh the flour on a food scale or use the spoon and level method. If you’re weighing it on a food scale then the correct weight is 188 grams (you can always click ‘metric’ below the list of ingredients as we always include the weights in grams). Otherwise use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. 
    2. Biscoff cookie butter – can usually be found in the same section of the store as the peanut butter. If you don’t find it easily then it’s available for purchase online. If you’re in the USA then you can also use Trader Joe’s Speculoos Cookie Butter.
    3. Cook time: The cook time is around 2 minutes for the first side and then another 1-2 minutes after flipping. You can speed up the cooking process by cooking the pancakes two at a time if your pan is big enough.
    4. Make them dairy-free: You can use a dairy-free milk such as soy milk and a dairy-free butter such as Earth Balance to make these pancakes dairy-free.
    5. Make them gluten-free: To make these pancakes gluten-free simply replace the regular flour with a gluten-free all purpose flour blend.
    6. Storing and freezing: You can store leftovers in the fridge for a couple of days and reheat in the toaster. They freeze very well and can be frozen for up to 3 months. Let them cool completely before freezing and then freeze in a freezer safe bag. Reheat directly from frozen in the toaster.

    Nutrition

    Serving: 1Pancake | Calories: 155kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 102mg | Potassium: 131mg | Fiber: 1g | Sugar: 6g | Vitamin A: 157IU | Calcium: 62mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

    More about me →

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