"The perfect Sunday morning breakfast for two! I have been loving Biscoff lately and wanted to add it to pancakes. it was so delicious!"
Cookie Butter Pancakes
5
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A Note from Feedfeed
The warm, comforting aroma of cinnamon, the richness of Biscoff spread, and the fluffiness of the pancakes will take your morning breakfast up a notch. Finish these pancakes off with vegan butter and drizzle extra Biscoff on top before enjoying. Perfect for a leisurely weekend breakfast or a special brunch, these plant-based pancakes are going to be the best part of your day!
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- Recipe Card
Prep time: 10mins
Cook time: 15mins
Serves or Makes: 2 servings (8 medium pancakes)
Recipe Card
ingredients
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1 cup plant-based milk of choice
- 1/4 cup Biscoff spread, melted
- 1 tablespoon vegan butter, melted
- Maple syrup, for serving
- Powdered sugar (optional), for dusting
Method
Step 1
In a mixing bowl, combine the all-purpose flour, baking powder, brown sugar, and ground cinnamon.
Step 2
In a smaller bowl, add the plant-based milk, vinegar, and vanilla extract. Stir to combine and let it sit for a minute to create a vegan buttermilk substitute.
Step 3
Melt the Biscoff spread in the microwave using 10-second intervals until it reaches a smooth consistency.
Step 4
Combine the wet ingredients with the dry ingredients. Finally, mix in the melted vegan butter and melted Biscoff spread.
Step 5
Heat a large pan over low-medium heat.
Step 6
Grease the pan, then ladle the batter onto the pan to form pancakes. Flip the pancakes once you see bubbles appear on the tops. Repeat the process until all the batter is used.
Step 7
Serve the pancakes with vegan butter, maple syrup, and powdered sugar. Optionally, drizzle more melted Biscoff on top if desired.