Biscoff Pancakes

5 from 2 votes

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

Prep Time5

Cook Time30

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Pancakes

Calories: 155kcal

Author: Alison

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.

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.