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Biscoff Pancakes
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Biscoff Pancakes

Easy to make pancakes with Biscoff spread and brown sugar. Delicious for breakfast, brunch and dessert!
Course Breakfast
Cuisine European
Keyword Pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 pancakes
Calories 182kcal
Author thebakingexplorer

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

Video

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.
 

Nutrition

Calories: 182kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 236mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 0.004mg | Calcium: 90mg | Iron: 1mg