why make this recipe
Biscoff pancakes are a delicious treat that brings a burst of flavor to your breakfast table. If you love the unique taste of Biscoff spread, these pancakes will surely delight your palate. They are fluffy, warm, and have that sweet, caramelized flavor that makes them irresistible. Plus, they are easy to make, making them perfect for a cozy weekend breakfast or a special brunch with friends.
how to make Biscoff Pancakes
Ingredients:
- 175 g Plain flour
- 2 tbsp Light brown sugar
- 2 1/2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Cinnamon (optional)
- 1/4 tsp Salt
- 100 g Biscoff spread (smooth)
- 30 ml Vegetable oil
- 1 Egg (large)
- 1 tsp Vanilla extract (optional)
- 175 ml Milk (any kind)
- 50 g Biscoff spread (warmed)
- Whipped cream
- Biscoff biscuits (whole and/or crushed)
Directions:
- Put a frying pan on a medium heat to warm up.
- In a large mixing bowl, stir together the plain flour, baking powder, bicarbonate of soda, cinnamon, salt, and light brown sugar.
- In another mixing bowl or a large jug, whisk together the Biscoff spread and vegetable oil. Add the egg and vanilla extract, whisking them in. Add the milk and whisk until combined.
- Pour the milk mixture into the bowl of dry ingredients, whisking slowly as you pour. Keep whisking until you have a smooth batter.
- Add large spoonfuls of the pancake batter to the pan. Cook for 2-3 minutes, or until golden brown underneath.
- Flip the pancakes over with a spatula and cook for around 2 minutes more, or until golden brown on both sides.
- Continue cooking until all the batter is used up. Serve immediately, or allow to cool fully and store for later.
how to serve Biscoff Pancakes
Serve Biscoff pancakes warm, drizzled with warmed Biscoff spread on top. You can add whipped cream and crush some Biscoff biscuits for extra texture and flavor. These pancakes are perfect for a special breakfast or brunch.
how to store Biscoff Pancakes
If you have leftover pancakes, let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or place them in a toaster for a few minutes until warm.
tips to make Biscoff Pancakes
- Make sure your pan is hot before adding the batter for the best cooking results.
- Don’t be tempted to flip the pancakes too soon; wait until they are golden brown on the bottom.
- For extra flavor, you can sprinkle some chocolate chips or nuts into the batter before cooking.
variation
You can change things up by adding some fruit like banana slices or berries to the pancake batter. You might even consider using different flavored spreads if you’re feeling adventurous!
FAQs
Can I use whole wheat flour instead of plain flour?
Yes, whole wheat flour can be used, but it may change the texture slightly.Is it necessary to use Biscoff spread in the batter?
Using Biscoff spread is what gives the pancakes their unique flavor, but you can experiment with other spreads if you prefer.Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to a day. Make sure to stir well before cooking!
Biscoff Pancakes
Ingredients
Dry Ingredients
- 175 g Plain flour
- 2 tbsp Light brown sugar
- 2.5 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 0.5 tsp Cinnamon (optional) Add for extra flavor if desired.
- 0.25 tsp Salt
Wet Ingredients
- 100 g Biscoff spread (smooth)
- 30 ml Vegetable oil
- 1 large Egg
- 1 tsp Vanilla extract (optional) Enhances flavor.
- 175 ml Milk (any kind)
Toppings
- 50 g Biscoff spread (warmed) For drizzling over pancakes.
- Whipped cream To serve on top.
- Biscoff biscuits (whole and/or crushed) For added texture.
Instructions
Preparation
- Put a frying pan on medium heat to warm up.
- In a large mixing bowl, stir together the plain flour, baking powder, bicarbonate of soda, cinnamon, salt, and light brown sugar.
- In another mixing bowl or a large jug, whisk together the Biscoff spread and vegetable oil. Add the egg and vanilla extract, continuing to whisk. Then, add the milk and whisk until combined.
- Pour the milk mixture into the bowl of dry ingredients, whisking slowly as you pour. Keep whisking until you have a smooth batter.
Cooking
- Add large spoonfuls of the pancake batter to the pan. Cook for 2-3 minutes, or until golden brown underneath.
- Flip the pancakes over with a spatula and cook for around 2 minutes more, or until golden brown on both sides.
- Continue cooking until all the batter is used up.
Serving
- Serve Biscoff pancakes warm, drizzled with warmed Biscoff spread on top. You can add whipped cream and crush some Biscoff biscuits for extra texture and flavor.