Description
These Biscoff Pancakes are a delicious twist on your regular stack of pancakes, combining the rich flavor of Biscoff cookies with a fluffy pancake base. Topped with a dreamy Biscoff spread syrup, they are the ultimate indulgence for breakfast or brunch. Perfect for those who love the unique taste of caramelized cookies!
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Ingredients
Scale
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons Biscoff cookie spread (also known as Speculoos)
For the Biscoff Syrup:
- ¼ cup Biscoff cookie spread
- 3 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Step 1: Prepare the Pancake Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat together the milk, egg, melted butter, vanilla extract, and Biscoff cookie spread. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy, so be careful not to overmix.
Step 2: Cook the Pancakes
- Preheat a frying pan or griddle over medium heat and lightly grease it with cooking spray or a little butter.
- Pour about ¼ cup of batter onto the griddle for each pancake.
- Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
- Repeat with the remaining batter, adjusting the heat as necessary to avoid burning the pancakes.
Step 3: Make the Biscoff Syrup
- While the pancakes are cooking, prepare the syrup. In a small saucepan, combine the Biscoff cookie spread, milk, butter, and vanilla extract over low heat.
- Stir constantly until the Biscoff spread is fully melted and the mixture is smooth. If the syrup is too thick, add a bit more milk to reach your desired consistency.
- Once the syrup is ready, remove from heat and set aside.
Step 4: Serve
- Stack the pancakes on a plate and drizzle the warm Biscoff syrup over the top.
- Optionally, top with extra crushed Biscoff cookies for a fun crunch and extra flavor.
Notes
- Don’t Overmix the Batter: Overmixing can make the pancakes tough. Stir the ingredients just until combined for the fluffiest pancakes.
- Adjust the Heat: If the pancakes are cooking too quickly and browning too fast, reduce the heat slightly to cook them through without burning.
- Add a Crunch: For extra texture, sprinkle crushed Biscoff cookies on top or serve with a dollop of whipped cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American