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Biscoff Pancakes Recipe

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4.9 from 66 reviews

Delicious and fluffy Biscoff Pancakes made with a smooth Biscoff spread incorporated into the batter, served warm with extra Biscoff spread, whipped cream, and crunchy Biscoff biscuits for an indulgent breakfast or brunch treat.

Ingredients

For the pancakes

  • 175 g plain flour
  • 2 tbsp light brown sugar
  • 2 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp cinnamon (optional)
  • ¼ tsp salt
  • 100 g Biscoff spread smooth
  • 30 ml vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract (optional)
  • 175 ml milk (any kind)

To serve

  • 50 g Biscoff spread, warmed
  • Whipped cream
  • Biscoff biscuits whole and/or crushed

Instructions

  1. Heat the pan: Put a frying pan on medium heat to warm up before cooking the pancakes.
  2. Mix dry ingredients: In a large mixing bowl, stir together the plain flour, baking powder, bicarbonate of soda, cinnamon (if using), salt, and light brown sugar until well combined.
  3. Prepare wet ingredients: In another bowl or large jug, whisk together the Biscoff spread and vegetable oil. Add the egg and vanilla extract and whisk until combined. Then add the milk and whisk everything together to form a smooth liquid mixture.
  4. Combine batter: Pour the wet mixture slowly into the dry ingredients while whisking continuously to make a smooth batter without lumps.
  5. Cook pancakes: Spoon large dollops of batter into the heated pan. Cook for 2-3 minutes or until the underside is golden brown.
  6. Flip pancakes: Use a spatula to flip each pancake and cook the other side for about 2 minutes until golden brown and cooked through.
  7. Repeat cooking: Continue cooking the remaining batter in the same way until all pancakes are cooked.
  8. Serve: Serve pancakes immediately topped with warmed Biscoff spread, whipped cream, and whole or crushed Biscoff biscuits, or allow to cool fully and store for later.

Notes

  • Warming the frying pan before cooking helps achieve a nice golden crust on the pancakes.
  • The cinnamon is optional but adds a warm spice that complements the Biscoff flavor well.
  • You can use any type of milk (dairy or plant-based) according to your preference.
  • If the batter is too thick, add a little extra milk to adjust consistency before cooking.
  • Store leftover pancakes in an airtight container in the refrigerator and reheat gently before serving.
  • Top with fresh fruits or nuts for added texture and flavor variations.

Find it online: https://mealsbykate.com/biscoff-pancakes-recipe/