These biscoff pancakes are super fluffy and fully loaded with biscoff and white chocolate chips which make them perfect for Pancake Day, Fat Tuesday or any day as a matter of fact! You can top with whatever you like, but I highly recommend biscoff cream drizzled with some biscoff sauce!
In our house we’re quite partial to a good stack of pancakes, they make for a great breakfast or brunch at the weekend and these biscoff pancakes certainly don’t disappoint! Light and fluffy with a golden brown smooth pancake reminiscent of a smooth dachshund (if not dreaming of food I’m always dreaming about sausage dogs haha!) dotted with white chocolate chips. You seriously can’t go wrong with these biscoff pancakes. They’re super easy to make and whip up in no time at all. They’re special because they actually contain biscoff spread, unlike other recipes. We go to town and make sure these are super tasty and packed with the delicious cookie butter, just like these chewy biscoff cookies!
So whether you are choosing these stunning biscoff pancakes for a weekend brunch or celebrating Pancake Day (traditionally called Shrove Tuesday, the day before the start of Lent, forty days before Easter) these pancakes will sort you out! If you're up for some more super fluffy pancakes you can also mix and match with my chocolate pancakes. I promise you both of these will sort out your pancake cravings!
So let’s get to it so you can be indulging in these gorgeous pancakes topped with biscoff cream for your brunch or brinner! Don’t forget to leave us a comment and rating below, it means so much!
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What makes these the best?
I may be biased but who cares, these biscoff pancakes are the best and here’s why you need to make them!
True, tried & tested - at Eat Love Eat we do our best to ensure we provide you with recipes that are true, tried and tested thoroughly so you know you can get the results you are seeing in the photos, not just camera tricks.
Quick - these pancakes are really simple and quick to whip up and you’ll be cooking them in no time. To help you further there’s a no faff simple process to follow too.
Fluffy - just like our chocolate pancakes these ones are super fluffy too! Make sure to follow the top tips below.
Biscoff - well, this is the main reason we're here right?! We want biscoff pancakes and we're going to get them! You seriously cannot go wrong with this cookie butter.
Lazy breakfast/brunch - want to surprise your other half? Or treat the family? Or even if you just want to indulge and enjoy these on your own for a lazy morning breakfast/brunch, these are perfect for that.
Ingredients
You’ll only need simple accessible ingredients to make these epic biscoff pancakes. Here’s what you’ll need:
Biscoff cookie spread - the most important ingredient for these biscoff pancakes has to be biscoff cookie spread, it offers part of the fat content needed for the batter but imparts its wonderful cinnamon speculoos flavour too.
Oil - you’ll need some oil, this can be any neutral oil you like, I used olive oil.
Sugar - I’ve tried these with both light brown sugar and coconut sugar and both work very well. You can also just use granulated if you prefer.
Egg - in the UK you’ll need a medium egg, in the US you will need a large egg.
Vanilla extract - for additional complementary flavour to the biscoff, you’ll need some vanilla extract.
Milk - I love using dairy milk for the great nutritional benefits especially when ethically and organically produced, feel free to use any nut milk alternative if you wish.
All purpose flour - a staple for all baking ingredient cupboards, if you want to ensure extra fluffy pancakes, sift your flour too.
Baking powder - you’ll need baking powder as a raising agent which adds to the fluffiness of the biscoff pancakes.
Salt - as with any recipe, to enhance all the yummy flavours you need to season it, fine sea salt is all you need.
White chocolate chips - you just can’t go wrong with white chocolate and biscoff, I used these white chocolate chips.
How to make them
Follow these simple steps for how to make these biscoff pancakes:
- In a medium-large bowl, whisk together the olive oil, biscoff, sugar and egg into a smooth caramel coloured paste.
- Gradually pour the milk into the biscoff egg mixture whilst whisking it together.
- You should have a thin smooth light biscoff coloured mix when it is completely blended in. If you put all the milk in before the egg mixture is smooth you may struggle to incorporate it into a uniform mix. If this is the case just use a stick blender to bring it together.
- Whisk together the dry ingredients in a separate bowl.
- Combine the dry into the wet ingredients and whisk together gently.
- Gently stir the white chocolate chips into the batter. You want to mix it until just combined, but DON’T over mix. Leave the batter to rest for 5 minutes whilst heating a pan.
- Preheat a skillet or flat pan on medium heat for 5 minutes and then reduce the heat slightly. When you have the pan preheated, spray a little cooking oil in the pan and wipe the excess out with a paper towel, pour a ¼ cup measure of pancake batter into the pan and cook on the first side until bubbles start appearing and the edges start to look a little matt, you can lift the pancake slightly and see if it has a nice golden brown colour.
- Flip your pancake and cook the remaining minute until cooked through. Remove from the pan and keep warm until ready to serve. If your pancakes start getting too dark too quickly, reduce the heat of your pan a little.
- To make the biscoff cream add the biscoff to a small bowl and start pouring in the cream.
- Whisk together into a pale biscoff coloured whipped cream. Serve with the pancakes and some melted biscoff cookie butter.
Tips for making the fluffiest pancakes
Make sure you read these top tips for the best and fluffiest biscoff pancakes!
Tip 1 - Don’t over mix the batter, doing this with all purpose flour starts to develop the gluten which can make your pancakes tougher.
Tip 2 - Heat your pan appropriately. Check out our tips on these chocolate pancakes for making sure you get the best lift and ultimately the best fluffy pancakes.
Tip 3 - Make sure your raising agent is fresh, don’t use something that's been open and unused for a long period of time.
Tip 4 - Flip when the bubbles have just started to appear and the edges are starting to go matt. When you flip the pancake, it will start to lift and create a "foot" a bit like a macaron does in the oven, if your pan is too cool you will struggle to get this which is why it is important to heat your pan properly so it's a consistent temperature.
Toppings & customisations
Right, here's where the fun starts! Suggestions for toppings and customisations to suit your needs:
Toppings
Biscoff cream/yoghurt - Biscoff cream is super special, but it definitely feels and tastes more desserty. If you want to make this more suitable for a breakfast you can definitely stir some melted biscoff through greek yoghurt which works just as well.
Berries - The flavouring of these pancakes works particularly well with fresh raspberries but you can pick whichever berry you like.
Nuts - You can top the biscoff yoghurt or cream with crushed nuts, pecans or almonds work well.
Biscoff - Melt a couple of tablespoons of biscoff in a small pan and drizzle over the top of these epic fluffy pancakes.
Crushed biscoff/speculoos cookies - these make such a great topping and add another texture to the mix as well.
Customisations
Chocolate chips - white chocolate chips work especially well with biscoff pancakes, but feel free to switch up with milk or dark chocolate chips.
Milk - you can easily make a direct switch from dairy to plant based milk if you prefer.
Wholewheat flour - if you wish you can switch out the all purpose flour with wholewheat flour, you will likely need to adjust the milk just slightly to ensure you have the right consistency of batter. If not it will make the pancakes drier on eating.
Cinnamon - you could also add a touch of cinnamon into the batter to add some spice to your pancakes.
FAQs
Whilst you are cooking your pancakes, set your oven low between 50-100C/170F and have a baking sheet ready. When your pancakes are cooked place them on the baking sheet and keep in the low oven. Be sure to not place them on top of each other otherwise they may go soggy.
Let the biscoff pancakes cool on a cooling rack and wrap in cling film or store in a freezer bag. They will store on the counter top at room temperature for 2-3 days, just reheat in the oven or a toaster when you wish to eat them.
Yes! They freeze really well. When cool, place them in a freezer bag and store them in the freezer for up to 3 months, defrost fully before reheating in the oven.
Turn the oven on 150C/300F and place them in a single layer on a baking sheet, reheat for 5 minutes until warm and the chocolate chips have remelted.
More brunch recipes
I hope you love these biscoff pancakes as much as we do! If you make them, be sure to leave a comment, rate the recipe and tag me on Instagram! I love seeing your creations!
Biscoff Pancakes
Equipment
Ingredients
Wet ingredients
- 1 tablespoon olive oil
- 2 tablespoons biscoff, 60g
- 3 tablespoons soft brown sugar, 30g
- 1 egg, US large, UK medium
- 1 teaspoon vanilla extract
- 1 cup milk, 230ml
Dry ingredients
- 1 ½ cup all purpose flour, 180g
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ⅓ cup white chocolate chips, 60g
For the whipped biscoff cream
- 2 tablespoons biscoff, 60g
- ¾ cup double (heavy) cream, 180ml
Instructions
- Whisk together the oil, biscoff, brown sugar, egg and vanilla extract until smooth.1 tablespoon olive oil, 2 tablespoons biscoff, 3 tablespoons soft brown sugar, 1 egg, 1 teaspoon vanilla extract
- Gradually pour in the milk whilst whisking.1 cup milk
- Whisk until all the wet ingredients are mixed together into a uniform mixture.
- Whisk together the flour, baking powder and salt in a separate bowl.1 ½ cup all purpose flour, 2 teaspoons baking powder, ¼ teaspoon fine sea salt
- Add the dry ingredients to the wet and whisk together until just combined, don't over mix. Leave to rest for 5 minutes. Gently stir through the chocolate chips.⅓ cup white chocolate chips
- Whilst the batter is resting, preheat your skillet. Use ¼ cup measure to scoop the mixture onto a lightly greased skillet or pancake pan. Cook until bubbles start to appear and then flip the pancake, they'll be light golden brown on both sides. Keep warm in the oven until all pancakes are cooked.
Whipped biscoff cream
- Add the biscoff to a bowl with the cream and whisk until lightly whipped. Serve on warm biscoff pancakes.2 tablespoons biscoff, ¾ cup double (heavy) cream
Chris says
As a fan of biscoff I was expecting to like these anyway, but they surpassed my expectations. They were also very easy to make using the instructions provided. 5 stars. Will make again.