Description
Indulge in a stack of fluffy pancakes infused with the rich, caramelized flavor of Biscoff cookies. Each bite offers a delightful crunch from the cookie crumbles, complemented by a creamy, velvety Biscoff spread that melts in your mouth.
Ingredients
Scale
- Pancake Batter:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Biscoff Topping:
- 1/2 cup Biscoff spread
- 1/4 cup crushed Biscoff cookies
- Whipped cream (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Preheat a non-stick skillet over medium heat (about 350°F).
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Stack the pancakes on a plate, drizzle with Biscoff spread, and sprinkle with crushed cookies and whipped cream if desired.
Notes
- Make-ahead: Pancake batter can be prepared the night before and stored in the refrigerator.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
- Substitutions: Use almond milk for a dairy-free option or whole wheat flour for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with toppings
- Calories: 450
- Sugar: 20 grams
- Sodium: 500 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 50 milligrams
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