Biscoff Pancakes Recipe
Delight in these fluffy Biscoff Pancakes, infused with the sweet and spiced flavors of smooth Biscoff spread. Perfectly golden on the outside and tender inside, these pancakes are served warm with extra Biscoff spread, whipped cream, and crunchy Biscoff biscuits for a decadent breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
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 Egg (large)
- 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
- Preheat the pan: Place a frying pan over medium heat and allow it to warm up properly before cooking the pancakes.
- Mix dry ingredients: In a large mixing bowl, combine the plain flour, baking powder, bicarbonate of soda, cinnamon (if using), salt, and light brown sugar. Stir to evenly distribute all dry components.
- Prepare wet mixture: In a separate bowl or a large jug, whisk together the smooth Biscoff spread and vegetable oil until smooth. Add the large egg and vanilla extract (if using), whisking thoroughly. Then incorporate the milk, continuing to whisk until the mixture is fully combined.
- Combine wet and dry: Gradually pour the wet mixture into the dry ingredients while whisking slowly to avoid lumps, until you achieve a smooth and consistent batter.
- Cook the pancakes: Using a large spoon, drop portions of the batter into the hot frying pan. Cook for 2-3 minutes on one side or until the bottom is golden brown and bubbles start to form on the surface.
- Flip and finish cooking: Carefully flip each pancake with a spatula and cook for another 2 minutes, or until golden brown on both sides and cooked through.
- Repeat: Continue cooking the remaining batter in the same manner until all pancakes are done.
- Serve: Serve the pancakes immediately with warmed Biscoff spread, a dollop of whipped cream, and sprinkled with whole or crushed Biscoff biscuits. Alternatively, allow pancakes to cool fully and store for later use.
Notes
- For fluffier pancakes, avoid overmixing the batter once wet and dry ingredients are combined.
- You can substitute milk with any dairy-free alternative for a vegan-friendly option, but omit the egg or replace with a vegan egg substitute.
- Warming the Biscoff spread before serving makes it easier to drizzle over the pancakes.
- Pancakes are best served fresh but can be stored in a sealed container in the refrigerator for up to 2 days and reheated gently.
Find it online: https://mealoria.com/biscoff-pancakes-recipe/
