Brunch is the best part about any weekend, and these Biscoff cookie butter pancakes are the perfect addition. Whether you’re hiding from the snow, yapping with your girlfriends or want to celebrate National Pancake Day in style, we’ve got you covered.
The pancakes in this recipe are basic buttermilk because they result in fluffy and thick flapjacks. The Biscoff we used was Lotus, and we topped it with fruits. Feel free to add ice cream or whipped cream to make this treat even more jaw-droppingly delicious!
For as long as I can remember, I’ve perfected the craft of making delicious pancakes, and the best stacks are those that are moist, golden brown and have notes of vanilla. Also, it’s best to melt the Biscoff spread before smearing it on the pancakes, it makes the process much easier. So, impress your guests this cozy season with these Biscoff cookie butter pancakes.
Related: No-Bake Biscoff Cheesecake
ingredients
Buttermilk pancakes:
Toppings:
directions
Mix dry ingredients (flour, baking soda, baking powder, salt, sugar) and set aside.
Mix wet ingredients (buttermilk, vanilla and eggs). Add wet ingredients to the dry ingredients and beat well. Let the mix rest for half an hour.
Heat and grease a non-stick pan. Add ¼ cup of the mix to the hot pan. After bubbles form and the base turns perfectly brown flip and let the other side of the pancake cook.
Repeat till you have the desired number of pancakes. I opted for 6 flapjacks.
In the meantime, melt the Biscoff spread in the microwave in 30-second increments until smooth.
Spread melted cookie butter to each pancake and stack.
Pour melted Biscoff over the pancakes once you have a stack of 6.
Add crushed biscuits, fruits and any other toppings and serve immediately.
