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

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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