Biscoff Pancakes
Incredibly light and fluffy biscoff pancakes packed with white chocolate chips and topped with a beautiful biscoff whipped cream. Enjoy with a variety of toppings.
Servings: 10 pancakes
Calories: 173kcal
Equipment
Ingredients
Wet ingredients
- 1 tablespoon olive oil
- 2 tablespoons biscoff
- 3 tablespoons soft brown sugar
- 1 egg US large, UK medium
- 1 teaspoon vanilla extract
- 1 cup milk
Dry ingredients
- 1 ½ cup all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ⅓ cup white chocolate chips
For the whipped biscoff cream
- 2 tablespoons biscoff
- ¾ cup double (heavy) cream
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
Notes
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.
Nutrition
Serving: 1 pancakes | Calories: 173kcal | Carbohydrates: 24.9g | Protein: 3.8g | Fat: 6.3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.7g | Cholesterol: 20.3mg | Sodium: 81.9mg | Potassium: 85.1mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 9IU | Calcium: 49.1mg | Iron: 1mg