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These Biscoff pancakes are a decadent treat perfect for a weekend breakfast or a special brunch. They come together quickly yet feel wonderfully indulgent thanks to the caramel-cinnamon flavor of the Biscoff spread and the crunch of Lotus biscuits. The whipped Biscoff cream topping adds a luxurious finish that transforms simple pancakes into something truly memorable.
I first made these on a lazy Saturday morning and my whole family kept asking for them ever since. They are the perfect treat without being complicated to prepare.
Ingredients
- Self-raising flour: to give the pancakes a light and fluffy texture, make sure it is fresh for best rise
- Baking powder: to add even more lift and ensure softness
- Light brown sugar: for a subtle molasses sweetness
- Milk: provides moisture and melds the flavors together whole milk works best for richness
- Biscoff spread: is the star ingredient and adds that signature caramel and cinnamon taste warm to a runny consistency for easy mixing
- Large eggs: bring structure and help bind the batter
- Vegetable oil: for moisture and smooth texture you can substitute with flavorless oil like canola if preferred
- Vanilla bean paste: adds a fragrant depth beyond basic vanilla extract
- Double heavy cream: whipped into soft peaks becomes the base for whipped Biscoff cream, giving an indulgent lightness to the topping
Step-by-Step Instructions
- Mix the Dry Ingredients:
- Combine the self-raising flour, baking powder and light brown sugar in a bowl. Stir them together until evenly distributed, which helps to create a uniform rise in your pancakes.
- Prepare the Wet Mixture:
- Gently melt the Biscoff spread until runny, about 10 seconds in the microwave works well. Add the milk, eggs, vegetable oil and vanilla bean paste into the stand mixer bowl along with the melted Biscoff spread. Whisk these on a low setting until smooth and fully combined.
- Incorporate Dry Into Wet:
- With the mixer running slowly, add the dry ingredient mixture one tablespoon at a time into the wet mixture. This gradual mixing avoids lumps and helps create a smooth batter. Scrape the sides to ensure everything blends well.
- Heat the Pan:
- Warm a nonstick frying pan or cast iron skillet over medium heat. Add a teaspoon of oil to coat the surface, which prevents sticking and helps the pancakes brown evenly.
- Cook the Pancakes:
- Ladle small portions of batter onto the hot pan. Cook each pancake for about one to two minutes until bubbles form on the surface and the edges start to brown. Flip carefully and cook for another minute or two until golden on both sides. Keep cooked pancakes warm while you finish the batch.
- Make the Whipped Biscoff Cream:
- Whip the heavy cream until soft peaks form. Gently fold in the melted Biscoff spread until the cream is smooth and evenly flavored.
- Serve and Decorate:
- Stack the warm pancakes and top generously with the whipped Biscoff cream. Add chopped bananas and crush or sprinkle Lotus biscuits on top. Drizzle extra Biscoff spread if you like for added indulgence.
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Storage Tips
Keep leftover pancakes stacked with a piece of parchment paper between each in an airtight container in the fridge for up to seven days. To reheat, pop them in a warm pan or microwave until just heated through to avoid drying out. Freeze any extras without toppings by wrapping stacks tightly in cling film, then placing in a freezer bag. Defrost in the fridge overnight and warm gently.
Ingredient Substitutions
- If Biscoff spread is hard to find, Nutella or smooth peanut butter make decent substitutes but flavor changes substantially
- Use gluten free self-raising flour to make this recipe suitable for gluten sensitivity
- Vanilla bean paste can be swapped for vanilla extract using equal amounts with a slightly less intense flavor
- Try coconut oil instead of vegetable oil for a subtle tropical note
Serving Suggestions
- Serve these with a cup of strong black tea or coffee, both complementing the sweetness nicely
- Add fresh berries or sliced bananas on top for a bright contrast
- A drizzle of honey or maple syrup enhances the flavor without overpowering the Biscoff taste
- For a summer twist, serve with lightly sweetened iced tea and some fresh fruit on the side
Recipe FAQs
- → What makes Biscoff pancakes unique?
The use of Biscoff spread and crushed Lotus biscuits adds a distinct caramel and cinnamon flavor, giving the pancakes a rich and indulgent twist.
- → How do I achieve fluffy pancakes consistently?
Using self-raising flour along with baking powder and gently mixing the batter without overworking it helps keep the pancakes light and fluffy.
- → Can I use a different oil than vegetable oil?
Yes, neutral oils like canola or even coconut oil can be used to add subtle flavor variations while preventing sticking during cooking.
- → How should I store leftover pancakes?
Store pancakes in an airtight container in the fridge for up to a week. For longer storage, freeze them wrapped tightly to preserve freshness.
- → What toppings pair well with these pancakes?
Whipped cream folded with Biscoff spread is classic, but fresh fruit, nuts, honey, or maple syrup also complement the rich flavors beautifully.
- → Can I make these gluten free?
Yes, substitute self-raising flour with a gluten-free alternative and use a compatible spread to maintain the texture and flavor.