Due to the simplicity of making pancakes, it is generally preferred for breakfast. Although pancakes can be cooked savory or sweet, the main ingredients are usually milk, eggs, and flour. Surely you have made several types of pancakes so far, today we are going to make a delicious pancake together with Biscoff cookie butter. These Biscoff pancakes are spicy and rich, with a caramel flavor perfect for the weekend breakfast table.
What You Need To Make Biscoff Pancakes
There is no new item on the list of Biscoff pancake ingredients. You just need to have a jar full of cookie butter in the cabinet. 😋 The rest of the ingredients in this recipe are just like the regular pancake recipes you make most of the time.
- Biscoff cookie butter: Biscoff cookie spread has a spicy caramel flavor that is suitable for pancakes and crepes. Before use, in pancake batter place the cookie spread in a microwave-safe bowl and microwave for 20 seconds to melt.
- Egg: You will need one or more eggs, depending on the number of pancakes you make.
- Flour: You can use all-purpose flour, whole wheat flour, or gluten-free flour. I usually use all-purpose flour to make pancakes.
- Butter: The butter should be melted and in-room temperature. You can use vegetable oil instead of butter if you like.
- Milk: I usually use dairy milk, but you can also use non-dairy milk according to your taste.
- Baking powder: Baking powder helps leaven the pancake batter, creating a soft and fluffy texture.
- Salt: You will find a small amount of salt in most pancake recipes.
- Toppings: Pancake toppings are as important as the pancakes themselves. Soft and fluffy pancakes are completed with delicious toppings. Melted cookie butter, whipped cream, maple syrup, or honey can be the topping of your Biscoff pancakes. If you do not have any of the above, you can head to the fruit drawer in the refrigerator. Strawberries, blueberries, and raspberries are the fruits that go well with these pancakes.
Instructions
- Bring all the ingredients to room temperature.
- In a large bowl put 1 1/2 cup of white all-purpose flour. Add sugar, baking powder, and salt. Whisk them until combined.
- Whisk the egg in another bowl. Add melted butter to the egg. Then add milk and cookie butter and gently whisk them together.
- Add wet ingredients into the dry ingredients bowl and mix with a spatula until smooth.
- Set heat to medium and spray the frying pan or pancake pan with oil.
- You can use a measuring cup or ladle to pour the batter into the pan.
- When you see bubbles on the surface, then it’s time to flip the pancake. When the other side becomes slightly brown, your pancake is ready. Stack them on a plate and drizzle with melted cookie spread.
Tips for Making Biscoff Pancakes Like a Pro
- You can sift flour before use. In this case, there will be fewer lumps in the batter.
- In most pancake recipes you should mix the dry and wet ingredients in two separate bowls and bring them together in the last step.
- You can use silicone or metal round molds to make a batch of pancakes of the same size.
- Mix the pancake batter slowly with the help of a whisk until smooth.
- Do not use too much oil or melted butter when cooking pancakes.
- You can understand that the pancake is cooked when small bubbles form on the surface.
- Do not forget to grease the pan with a paper towel or cooking brush from time to time.
- Make sure to use low heat when cooking pancakes.
How to Store Leftover Pancakes?
You can make Biscoff pancakes ahead of time. If you want to eat them a few hours later, it is better to keep them in the oven with keep warm setting. If your oven doesn’t have this option you should set the oven temp around 150°F. If you have prepared a large number of pancakes and want to store leftovers, first allow the pancakes to cool down to room temperature and then store them in an airtight container or a ziplock bag. With this method, you can keep the pancakes in the refrigerator for up to 2 or 3 days.
Can I Use Self-rising Flour In This Recipe?
Yes! Self-rising flour is flour with the raising agent and a bit of salt already added. If you use self-rising flour, you do not even need to add baking powder and salt.
Did you like the Biscoff pancake recipe? Try my chocolate pancake recipe and mini pancakes recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Looking for More Lotus Biscoff Recipes?
- Lotus Biscoff Muffins Recipe
- Homemade Lotus Biscoff Milkshake Recipe
- Lotus Biscoff Mug Cake Recipe
- 3-Ingredients Biscoff Truffles Recipe
- Lotus Biscoff Brownies Recipe
- No-Bake Biscoff Cheesecake
Ingredients
- 1 1⁄2 cup flour
- 1 cup milk
- 3 tablespoons Biscoff cookie butter + more for topping
- 30gr butter, melted + more for the pan
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking powder
- Pinch of salt
Instructions
Step 1
Bring all the ingredients to room temperature.
Step 2
In a large bowl put 1 1/2 cup of white all-purpose flour. Add sugar, baking powder, and salt. Whisk them until combined.
Step 3
Whisk the egg in another bowl. Add melted butter and vanilla extract to the egg. Then add milk and cookie butter and gently whisk them together.
Step 4
Add wet ingredients into the dry ingredients bowl and mix with a spatula until smooth.
Step 5
Set heat to medium and spray the frying pan or pancake pan with oil.
Step 6
You can use a measuring cup or ladle to pour the batter into the pan.
Step 7
When you see bubbles on the surface, then it's time to flip the pancake. When the other side becomes slightly brown, your pancake is ready. Stack them on a plate and drizzle with melted cookie spread.
