Why You’ll Love This Recipe
These pancakes are a dream come true for any Biscoff lover. The pancakes themselves are incredibly fluffy, with the warm, comforting spice of Biscoff cookie spread throughout. The Biscoff whipped cream adds a rich, creamy texture, while the melted Biscoff drizzle on top brings an extra layer of sweetness and indulgence. The addition of white chocolate chips makes them even more decadent. Perfect for a special morning or when you want to elevate your breakfast game, these pancakes are sure to be a crowd-pleaser!
Ingredients
For the Pancakes:
- 1 tbsp olive oil
- 2 tbsp Biscoff cookie spread
- 3 tbsp soft brown sugar
- 1 large egg (US) / medium egg (UK)
- 1 tsp vanilla extract
- 1 cup milk
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp fine sea salt
- ⅓ cup white chocolate chips
For the Biscoff Whipped Cream:
- 2 tbsp Biscoff cookie spread
- ¾ cup double (heavy) cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Wet Ingredients:
In a medium-large bowl, whisk together olive oil, Biscoff cookie spread, brown sugar, egg, and vanilla extract until smooth. - Add Milk:
Gradually pour in the milk while whisking to combine into a smooth batter. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently combine. Be careful not to overmix the batter. - Add White Chocolate Chips:
Stir in the white chocolate chips, making sure they are evenly distributed throughout the batter. - Cook the Pancakes:
Heat a skillet over medium heat and lightly grease it. Pour ¼ cup of pancake batter into the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter. - Make the Biscoff Whipped Cream:
In a small bowl, whisk together the Biscoff cookie spread and heavy cream until the mixture thickens to a whipped cream consistency. - Serve:
Serve the pancakes warm, topped with a generous dollop of Biscoff whipped cream and a drizzle of melted Biscoff cookie spread. Enjoy!
Servings and Timing
- Servings: Makes about 6 pancakes
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Vegan Version: To make this recipe vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed + 2 tbsp water), use plant-based milk, and replace the heavy cream with coconut cream for the whipped topping.
- Nutty Twist: Add chopped nuts such as pecans or walnuts to the pancake batter for extra crunch and flavor.
- Spicy Option: For an extra kick, add a pinch of cinnamon or ginger to the pancake batter to enhance the spiced flavor of the Biscoff spread.
Storage/Reheating
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, allow pancakes to cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat in a toaster or microwave when ready to serve.
- Reheating: Reheat pancakes in the microwave for 20-30 seconds or in a toaster for a quick breakfast fix.
FAQs
1. Can I use a different type of cookie spread?
Yes, you can substitute Biscoff cookie spread with other cookie butters like Speculoos, peanut butter, or almond butter, though the flavor will differ.
2. Can I make the pancakes without white chocolate chips?
Yes, you can omit the white chocolate chips if you prefer a more classic flavor or if you want a less sweet pancake.
3. Can I make these pancakes ahead of time?
Yes, you can prepare the pancakes ahead of time and store them in the fridge for up to 3 days. Simply reheat them when ready to serve.
4. How do I make the whipped cream thicker?
If your whipped cream isn’t thick enough, chill the mixing bowl and whisk beforehand. You can also add a little powdered sugar to help it stiffen.
5. Can I use non-dairy cream for the whipped topping?
Yes, you can use coconut cream or a non-dairy whipping cream alternative for the whipped cream to make this recipe dairy-free.
6. How can I make these pancakes extra fluffy?
For extra fluffiness, ensure you don’t overmix the pancake batter and let it rest for a few minutes before cooking. The baking powder will work its magic for a fluffier texture.
7. Can I make the pancakes smaller or larger?
Absolutely! You can adjust the size of the pancakes to your preference, just make sure to adjust the cooking time accordingly. Smaller pancakes will cook faster.
8. How can I add more Biscoff flavor to these pancakes?
You can increase the amount of Biscoff cookie spread in the batter or top the pancakes with extra Biscoff spread for an even richer taste.
9. How do I get the pancakes golden brown?
To achieve the perfect golden brown pancake, cook over medium heat and flip only when the edges are set and bubbles start forming on the surface. Avoid flipping too early.
10. Can I make these pancakes without olive oil?
Yes, you can substitute the olive oil with melted butter or a neutral oil like vegetable oil.
Conclusion
Biscoff Pancakes are the ultimate indulgence for pancake lovers and anyone who enjoys the sweet, spiced flavor of Biscoff cookie spread. Fluffy, rich, and topped with heavenly whipped cream and melted Biscoff, these pancakes are a perfect treat for any special occasion or just a cozy breakfast at home. Whether you’re serving them to guests or enjoying them solo, they are sure to satisfy your sweet cravings and elevate your pancake game!
Biscoff Pancakes
- Total Time: 25 minutes
- Yield: Makes about 6 pancakes
- Diet: Vegetarian
Description
Biscoff Pancakes are a delightful twist on classic pancakes, infused with the spiced, caramelized flavor of Biscoff cookie spread. Topped with Biscoff whipped cream, melted Biscoff, and white chocolate chips, these pancakes are indulgent and perfect for any special breakfast or brunch.
Ingredients
1 tbsp olive oil
2 tbsp Biscoff cookie spread
3 tbsp soft brown sugar
1 large egg (US) / medium egg (UK)
1 tsp vanilla extract
1 cup milk
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp fine sea salt
⅓ cup white chocolate chips
For the Biscoff Whipped Cream:
2 tbsp Biscoff cookie spread
¾ cup double (heavy) cream
Instructions
- Prepare the Wet Ingredients: In a medium-large bowl, whisk together olive oil, Biscoff cookie spread, brown sugar, egg, and vanilla extract until smooth.
- Add Milk: Gradually pour in the milk while whisking to combine into a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently combine. Be careful not to overmix the batter.
- Add White Chocolate Chips: Stir in the white chocolate chips, making sure they are evenly distributed throughout the batter.
- Cook the Pancakes: Heat a skillet over medium heat and lightly grease it. Pour ¼ cup of pancake batter into the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Make the Biscoff Whipped Cream: In a small bowl, whisk together the Biscoff cookie spread and heavy cream until the mixture thickens to a whipped cream consistency.
- Serve: Serve the pancakes warm, topped with a generous dollop of Biscoff whipped cream and a drizzle of melted Biscoff cookie spread. Enjoy!
Notes
To make this recipe vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed + 2 tbsp water), use plant-based milk, and replace the heavy cream with coconut cream for the whipped topping.
Add chopped nuts such as pecans or walnuts to the pancake batter for extra crunch.
For a spicier option, add a pinch of cinnamon or ginger to the pancake batter to enhance the Biscoff flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 15g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
