Biscoff Pancakes

Biscoff pancakes, with loads of cookie butter flavor in the pancakes and topped with Biscoff flavored syrup and chunks of Biscoff cookies, are an over the top breakfast experience!

Do you all know Julie from Table for Two? She is just the sweetest! She is a talented blogger and a fun friend and so sweet! Wait, did I already mention that? I’m so happy she’s joining us today. 

Hi readers of Rachel Cooks!! I’m so thrilled to be a part of this awesome pancake extravaganza! What a great idea :) totally shows how VERSATILE pancakes can be!!

I’m sure you all know by now what Biscoff is. The amazing cookie butter spread that we all die for. Well, I made them into pancake form and oh my good gosh, they are AMAZING! If you love Biscoff or cookie butter, you will love them even more for breakfast now. Who said you can’t have cookies for breakfast?!

This is so super easy to put together and you can substitute any cookie butter for  Biscoff. You really do need to give these a try — you will FLIP over them (pun intended).

If you love Biscoff, try Biscoff Granola, Biscoff No Bake Cookies, Caramel Biscoff Blondies, or Biscoff Popcorn. 

More Pancakes, Please!

 

• Healthy Banana Pancakes
• Pancake Mix; with 100% Whole Wheat Option
• Buckwheat Pancakes
• Quinoa Pancakes or Quinoa Power Pancakes
• Chocolate Protein Pancakes {in the blender!}
• Oatmeal Cookie Pancakes with Cinnamon Butter
• Blueberry Pancake Muffins with Cream Cheese Filling

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Biscoff Pancakes

Yield: 6-8 pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Biscoff pancakes, with loads of cookie butter flavor in the pancakes and topped with Biscoff flavored syrup and chunks of Biscoff cookies, are an over the top breakfast experience!

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Ingredients

Pancakes

• 1/4 cup Biscoff spread
• 1 large egg
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 3/4 cup milk
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Topping

• 1/4 cup Biscoff spread
• 1/3 cup maple syrup
• Biscoff cookies, crushed, for optional garnish

Instructions

1. In a large bowl, whisk together Biscoff, egg, sugar, and butter. Gently whisk in milk.
2. In a small bowl, combine flour, baking powder and salt. Pour the dry mixture into the wet mixture, whisking until all is well incorporated.
3. Lightly butter or grease a large skillet. Place over medium heat and drop batter by the ladle full onto the hot skillet.
4. Cook until bubbles form and pancakes are golden brown on the bottom. Flip them over and continue cooking for another minute or so.
5. Stir together topping and serve with crushed Biscoff cookies, if desired.

Notes

• Recipe adapted from Biscoff blog.

Nutrition Information:

Yield: 4 Serving Size: 2 pancakes
Amount Per Serving: Calories: 491Total Fat: 23gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 65mgSodium: 573mgCarbohydrates: 66gFiber: 1gSugar: 32gProtein: 7g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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