These biscoff pancakes are fluffy and delicious, loaded with biscoff cookie butter flavor and topped with melted biscoff and crushed biscoff cookies.
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:
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!
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.
- Add milk, eggs, melted biscoff cookie butter and melted butter and mix into a batter. Don’t overmix.
- 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.
- Remove from the pan and repeat until the batter is finished.
- Serve them topped with melted biscoff cookie butter and crushed biscoff 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.
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.
More Biscoff Recipes
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Biscoff Pancakes
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
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