Description
This Decadent Biscoff Pancake Stack transforms a beloved breakfast classic into an extraordinary culinary experience, featuring fluffy pancakes infused with Biscoff spread, topped with a luscious Biscoff drizzle and crunchy cookie crumbles.
Ingredients
1 ½ cups All-purpose flour
2 tablespoons Granulated sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 ¼ cups Whole milk
1 large Egg
2 tablespoons Unsalted butter, melted, plus extra for greasing the pa
1 teaspoon Vanilla extract
¼ cup Biscoff Lotus Cookie Spread, melted slightly
½ cup Biscoff Lotus Cookie Spread (for drizzle)
2–3 tablespoons Whole milk (for drizzle)
6–8 Lotus Biscoff cookies, crushed (for garnish)
Powdered sugar (optional, for garnish)
Instructions
- Whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large bowl
- In a separate bowl, whisk together the wet ingredients: milk, egg, melted butter, and vanilla extract. Then, add the melted Biscoff spread and mix until smooth
- Pour the wet mixture into the dry ingredients and stir gently until just combined, retaining some lumps
- Let the batter rest for 5-10 minutes
- Prepare the Biscoff drizzle by mixing the Biscoff spread with milk in a microwave-safe bowl, heating until smooth
- Cook pancakes on a preheated griddle, pouring ¼ cup batter per pancake and cooking until golden brow
- Stack pancakes, drizzle with Biscoff sauce, and sprinkle with crushed cookies before serving
Notes
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Ensure to not overmix the batter for fluffy pancakes.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 3 medium pancakes
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 80 mg