Perfect for a decadent breakfast at the weekend or an indulgent after lunch treat, these Biscoff pancakes are a thing of true beauty! Some would say they are a guilty pleasure. I say, with this much pleasure, what's there to feel guilty about?
The best thing about them, aside from the pure deliciousness, is that they are an absolutely cinch to make. You'll be done in mere minutes, and the results are downright spectacular!
Why you'll love this recipe
- Pure heaven! These pancakes taste incredible.
- Want a luxuriously sweet breakfast to kickstart your weekend? This is the recipe for you.
- They are so easy to make. Honestly, follow the recipe and you can't go wrong.
- You can adapt these pancakes and add your own style until your heart's content.
Equipment you'll need to make this recipe
There are a few key items you'll need before starting this Biscoff pancake recipe:
- Stand mixer – a high quality stand mixer is the best way to whizz up your pancake batter into a smooth and wonderful texture.
- Cast iron skillet or non-stick frying pan – when it comes to making perfect pancakes, the pan you use makes all the difference. If you're using an battered old pancake pan, it's time for an upgrade! Non-stick or cast iron is the way to go, to prevent losing half the pancake in the pan and to be able to deal with the fast and hot cooking method.
Ingredients needed for this recipe
Don't forget the star ingredients for these Biscoff pancakes:
How to make Biscoff pancakes
Place the self-raising flour, baking powder and light brown sugar in a bowl.
Mix everything together.
In another mixing bowl, add the milk, egg, oil, vanilla bean paste and smooth Biscoff spread.
Mix until smooth.
While the stand mixer is running at a low speed, add a spoonful of the dry ingredients to the wet mixture at a time.
Fry the pancakes in small batches.
Serve with your favourite toppings, such as yogurt, ice cream or fruit. Enjoy!
What to serve with Biscoff pancakes
Tea or coffee
For me, you can’t go wrong with a cup of tea and stack of pancakes. These delicious Biscoff pancakes also pair perfectly well with my fresh and fabulous iced rooibos tea with raspberries and mint. Particularly if you're serving them up in the summer.
Of course, a lovely cup of coffee will also do the trick!
Variations to this recipe
- You can really get creative with decorating your Biscoff pancakes. Chopped nuts (walnuts, almonds, hazelnuts, peanuts, whatever floats your boat), brown sugar, honey, maple syrup, or fruit such as fresh raspberries would all be delicious.
- Make these pancakes gluten free by using gluten free flour in place of self raising, and a suitable gluten free spread in place of Lotus Biscoff spread.
- Use the Biscoff crunchy spread if you prefer a crunchier texture to your Biscoff spread.
- Can't find Biscoff cookie spread? You can replace it with Nutella or any kind of peanut butter.
- You can use plain flour in place of self-raising flour, although you won't get that lovely fluffy texture.
- If you can't find vanilla bean paste, you can replace it with vanilla extract. Make this substitution at a like for like ratio.
- Regular vegetable oil is perfect for pancakes, although you could also go for a flavourless oil like canola oil, or go for more flavour with coconut oil.
To get the fluffiest pancakes known to mankind, make sure you use self-raising flour and baking powder. Also, don't over-mix the batter. Finally, sift the flour and baking powder into the mixing bowl.
What is Biscoff?
It's a delicious golden brown biscuit that has a distinct caramel flavour with hints of cinnamon, making it perfect for pairing with a cup of tea or for using as an ingredient in desserts. Invented by Belgian sweetsmith Jan Boone in 1932, Lotus Biscoff biscuits have grown in popularity so much that the company now makes ice cream and a decadent spread.
Biscoff spread is a cookie butter that's perfect for a delicious dessert such as this one.
Can you store Biscoff pancakes for later?
Yes. Pancakes will stay fresh for up to a week in the fridge. Keep them in an airtight container.
Can you freeze pancakes?
While you can freeze pancakes, it's best to do it when you haven't added any toppings or sauces.
For me, these Biscoff pancakes are much better when eaten straight away. If you do want to freeze pancakes, wrap them tightly in cling film and store them in a ziploc bag or airtight container. They'll keep fresh for three months.
Can you scale up this recipe?
Absolutely! Cooking for a crowd. Double or triple this recipe to make a big batch of delicious pancakes.
More amazing pancake recipes
If you've got a penchant for pancakes, here are some more flipping marvellous recipes for you to try:
- Crempog – these wonderful Welsh pancakes are based on a traditional recipe that has stood the test of time. They really are something special, especially when paired with fruit and drizzled with syrup.
- Banana pikelets – these mini pancakes are pure comfort food.
- Vegan sweet potato pancakes – these sensational sweet and savoury pancakes are 100% vegan and totally irresistible. You'll be amazed at the flavour you can get from such simple ingredients.
- Pancakes with cinnamon and sugar – these classic pancakes are a great recipe for those who want a simple yet luscious pancake recipe.
More Biscoff recipes
Can't get enough Biscoff? Here are some more wonderful recipes:
- Biscoff Rocky Road – a scrumptious blend of biscuit, chocolate and marshmallow, these little beauties are pure heaven.
- Biscoff milkshake – you think Biscoff pancakes are tasty? Wait until you try this milkshake!
- Biscoff Blondies – these blondies are simply sensational! A really easy indulgent recipe for you to sink your teeth into.
- Biscoff Cheesecake – this is a big bold cheesecake with incredible flavours.
These Biscoff Pancakes are a sweet and indulgent treat that are perfect for breakfast or brunch. They're easy to make and bursting with flavor!
- 240g (2 cups) self-raising flour
- 4g (1 tsp) baking powder
- 24g (2 tbsp) light brown sugar
- 300ml (1 1/4 cup) milk
- 30ml (2 tbsp) Biscoff spread, melted
- 2 large eggs
- 15ml (1 tbsp) vegetable oil
- 5ml (1 tsp) vanilla bean paste
Whipped Biscoff Cream
- 250ml (1 cup) double / heavy cream
- 30ml (2 tbsp) Biscoff spread, melted
- For the Pancakes: Place the flour, baking powder and sugar in a bowl and mix until everything is evenly distributed. Set aside.
- Melt the Biscoff spread in a small bowl in the microwave until it becomes runny. This can easily be done in 10 second blasts in the microwave.
- Place the milk, runny Biscoff, eggs, oil and vanilla in a stand mixer’s bowl and whisk until smooth.
- Keep the mixer running on a slow speed and add the flour mixture one tablespoon at a time until everything is incorporated. Don’t forget to scrape the sides of the bowl to ensure everything is evenly distributed.
- Heat a nonstick frying pan or cast iron skillet and heat 5ml (1 tsp) of oil.
- Ladle a portion onto the frying pan and cook for around 1-2 minutes. When bubbles form in the center and the edges are starting to colour to brown, flip it so that the other side cooks. This should take another minute or two. Place on a plate and keep warm while you cook the rest of the batter in batches until everything is used up.
- For the Biscoff Cream: Whip the double / heavy cream until soft peaks form.
- Gently fold in the Biscoff until everything is evenly distributed.
- Top the pancakes with the cream and freshly chopped banana. Decorate with Lotus biscuits and more drizzled Biscoff spread. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan fry
- Cuisine: American
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