These Biscoff Pancakes are an absolute dream for any Biscoff lover! They are so quick and easy to make, and they're infused with Biscoff spread, cinnamon and brown sugar for delicious flavour. They would be amazing for breakfast, brunch, pancake day or an indulgent dessert. You will be in Biscoff heaven when you try these fluffy pancakes!
Ingredient Tips & Equipment Information
- You can use any kind of milk for this recipe. I've used both cow's milk and dairy free milks with success.
- I used light brown soft sugar to sweeten the pancakes, but caster sugar will work well too.
- You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
- You need to use the smooth Biscoff spread for this recipe, not the crunchy one.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Biscoff Pancakes
In a large mixing bowl, stir together the plain flour, baking powder, cinnamon, salt, bicarbonate of soda and light brown sugar. In another mixing bowl, or a large jug, whisk together the Biscoff spread and the vegetable oil. Add the egg and vanilla extract and whisk to combine. Finally add the milk and whisk in. Pour the wet ingredients into the bowl of dry ingredients and whisk to combine into a smooth batter.
Add large spoonfuls of the pancake batter to a hot pan. Cook for 2-3 minutes, then flip and cook for about 2 minutes on the other side. Serve immediately, or allow to cool and store for later.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter and speculoos. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.
Can these pancakes be made in advance?
Yes, you can make a batch and let them cool down fully. Then put them in a ziploc bag or airtight container and store in the fridge for 2-3 days. When you're ready to eat them, you can have them cold, or reheat in the microwave for 30-60 seconds, or pop them in a warm oven for 5 minutes.
Can the pancakes be frozen?
Yes, place the fully cooled pancakes into a ziploc bag or an airtight container. I like to put squares of baking paper between each pancake so they don't stick together. Then freeze for up to 3 months.
Do you need an electric mixer to make this recipe?
No, in fact I recommend using a regular hand whisk for pancakes. They are very easy and quick to whisk together by hand, and this also prevents over mixing.
Can this recipe be made gluten free?
Unfortunately Biscoff spread and Biscoff biscuits are not gluten free, so if you make this recipe without them they will no longer be Biscoff pancakes. If you can find or make a gluten free alternative to Biscoff, then you can use that instead in this recipe. Please also make sure to check the labels of everything you use if serving to anyone with an allergy or intolerance.
Can this recipe be made dairy free?
Yes, to make dairy free Biscoff pancakes, use a dairy free milk for the batter. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
What can you serve the pancakes with?
- Maple syrup
- Whipped cream
- Chopped pecans
- Caramel sauce
- Chocolate sauce
- Ice cream
- Fresh fruit
- Nutella, Biscoff, or any other sweet spread
- Jam and peanut butter
More tips for making the Biscoff Pancakes:
- It's much easier to pour the wet ingredients into the dry ones, this will also help prevent a lumpy batter
- The batter must be used immediately once it's been made, the longer it is left unused, the less fluffy and risen the pancakes will be
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Measuring spoons
- Pancake frying pan
- Cooling rack
- Kitchen scales
- Whisk
- Biscoff spread
- Biscoff biscuits
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Biscoff recipes...
- Biscoff Drip Cake
- Biscoff Loaf Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Biscoff & Banana Cake with Caramel Drip
- Lotus Biscoff Cupcakes
- Biscoff Brownies
- Biscoff Cheesecake (No Bake)
- Biscoff Rocky Road
- Biscoff Ice Cream (No Churn)
- Biscoff Blondies
- Biscoff Apple Crumble
- Chocolate Biscoff Cupcakes
- Biscoff Slutty Brownies (Biscoff Brookies)
- Biscoff Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
- Biscoff Millionaire's Shortbread
- Biscoff Cake Traybake
- Biscoff Yule Log
- Biscoff Cookie Pie
Biscoff Pancakes
Ingredients
For the pancakes
- 175 g Plain flour
- 2 tbsp Light brown sugar
- 2 ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- ½ tsp Cinnamon optional
- ¼ tsp Salt
- 100 g Biscoff spread smooth
- 30 ml Vegetable oil
- 1 Egg large
- 1 tsp Vanilla extract optional
- 175 ml Milk any kind
To serve
- 50 g Biscoff spread warmed
- Whipped cream
- Biscoff biscuits whole and/or crushed
Instructions
- 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 soft sugar
- In another mixing bowl or in a large jug, whisk together the Biscoff spread and the vegetable oil. Add the egg and vanilla extract and whisk them in. Add the milk and whisk it in
- Pour the milk mixture into the bowl of flour mixture, whisking slowly as your pour. Keep whisking until you have a smooth batter
- Add large spoonfuls of the pancake batter to the pan and allow to cook for 2-3 minutes, or until golden brown underneath
- Flip the pancakes over with a spatula and cook for around 2 minutes, or until golden brown on both sides
- Continue cooking until all of the batter is used up
- Serve immediately, or allow to cool fully and store for later
Notes
- You can use any kind of milk for this recipe. I've used both cow's milk and dairy free milks with success.
- I used light brown soft sugar to sweeten the pancakes, but caster sugar will work well too.
- You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
- You need to use the smooth Biscoff spread for this recipe, not the crunchy one.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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