Biscoff Pancakes
These Biscoff pancakes are fluffy, delicious, and oh so indulgent! We absolutely love the Lotus biscoff spread here, and it really adds a special extra something to these delicious pancakes.
Servings: 12
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons white sugar
- 2 cups buttermilk
- 2 large eggs lightly beaten
- 1 tablespoon biscoff spread
- 2 teaspoons vanilla extract
- 1/2 cup crushed biscoff cookies I pulsed mine in a food processor
Serving:
- Fresh berries
- 1/2 cup Biscoff spread melted
Instructions
- Whisk together the dry ingredients in a large bowl.
- In a large measuring cup whisk the buttermilk, eggs, vanilla extract and biscoff spread just until combined. Some lumps are fine.
- Fold in the crushed biscoff cookies.
- Heat a large skillet or griddle over medium-high heat.
- Brush with melted butter or spray with cooking oil spray.
- Once it is hot, measure 1/4 cup of batter and pour into the skillet. Cook until bubbles start to appear on the surface. Flip the pancakes over and cook further until golden brown.
- Microwave biscoff spread until melted.
- Serve the pancakes with fresh berries and biscoff spread.
- Enjoy!
Nutrition
Calories: 207kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 231mg | Sugar: 9g