Biscoff Pancakes

Fluffy, golden Biscoff Pancakes with cookie butter, whipped cream, and cookies — the perfect cozy breakfast treat.

Course Breakfast

Cuisine American

Keyword biscoff recipes, pancake recipes

Prep Time 5

Cook Time 20

Resting Time 10

Total Time 35

Servings - 10 pancakes

Calories 280kcal

Author Kathleen

Ingredients

For the Pancakes

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons brown sugar, packed
2 large eggs, at room temperature
1 1/2 cups buttermilk
1/4 cup Biscoff spread Cookie Butter, slightly warmed if stiff
5 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla extract
Canola oil for the pan

For the Topping

Biscoff spread Cookie Butter, warmed until pourable
Biscoff cookies crushed and/or whole
Whipped cream

US Customary - Metric

Instructions

Mix the dry ingredients: In a large bowl, whisk together flour (2 cups), baking powder (1 1/2 teaspoons), baking soda (3/4 teaspoon), salt (1/2 teaspoon), and brown sugar (2 tablespoons) until evenly combined.
Prepare the wet ingredients: In a medium bowl, whisk the eggs (2) until smooth. Add buttermilk (1 1/2 cups), cookie butter (1/4 cup), cooled melted butter (5 tablespoons), and vanilla (1 teaspoon). Whisk until fully blended and creamy. (Warming the cookie butter slightly helps it mix more evenly.)
Combine wet and dry: Pour the wet mixture into the dry ingredients. Use a spatula to fold gently until just combined. Small lumps are perfectly fine — overmixing makes pancakes tough. If it seems excessively thick, you can add another tablespoon or two of buttermilk, but it should be a pourable, thick batter.
Rest the batter: Let the batter sit for 10 minutes. This allows the flour to hydrate and the baking powder to activate, yielding fluffier pancakes.
Cook the pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly brush with oil. Test readiness by flicking a drop of water on the pan — it should sizzle and evaporate quickly.
Scoop about ⅓ cup of batter per pancake. Cook until bubbles form on top and edges look set, 2–3 minutes. Flip and cook the other side until golden brown, 1–2 minutes more. Adjust heat as needed to prevent over-browning.
**Keep cooked pancakes warm in a 200°F (93ºC) oven while finishing the batch.
Serve: Stack the warm pancakes on plates. Drizzle with warmed cookie butter, sprinkle with crushed or whole Biscoff cookies, and finish with a dollop of whipped cream.
**Option: A sprinkle of flaky sea salt over the drizzle of cookie butter can balance sweetness — a little chef’s touch!

Notes

Don’t skip the rest time: It makes the pancakes fluffier by hydrating the flour and letting the leavening do its job.
Warm the cookie butter: A quick 10–15 seconds in the microwave helps it mix smoothly into the batter and drizzle beautifully.
Low and steady heat: Medium heat keeps the outside golden while cooking the inside through — too hot and they’ll brown before the centers are done.
Keep them cozy: Hold pancakes in a 200°F oven until ready to serve so everyone enjoys them warm.
Balance the sweetness: A light sprinkle of flaky sea salt over the cookie butter drizzle makes the flavors pop.

Nutrition