"Biscoff Cookie Pancakes are a tantalizing treat, blending the warm, spiced sweetness of crushed Biscoff cookies into the batter, topped with a creamy and rich Biscoff cream cheese spread, creating a delightful fusion of familiar comfort and gourmet indulgence in every bite."
Biscoff Cookie Pancakes
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- Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
For the Pancakes
- 1 1/4 cup flour
- 8 crushed Biscoff cookies
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup milk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- maple syrup
ingredients
For the Biscoff Cream Cheese Topping
- 8 ounces softened cream cheese
- 4 crushed Biscoff cookies
- 1/4 cup Confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Method
Step 1
Crush the Biscoff Cookies: Place the Biscoff cookies in food processor, and pulse until thoroughly crushed.
Step 2
Prepare the Pancake Batter: In a large bowl, whisk together the flour, 1/2 cup of crushed Biscoff cookies, sugar, baking powder, and salt. In another bowl, beat together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 3
Cook the Pancakes: Heat a skillet over medium heat and brush with melted butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 3-5 minutes total.
Step 4
Make the Biscoff Cream Cheese Topping: In a mixing bowl, blend the softened cream cheese until smooth. Add the Biscoff spread, confectioners’ sugar, vanilla extract, and milk. Beat until smooth and creamy. Adjust the consistency with more milk if necessary.
Step 5
Assemble and Serve: Stack the pancakes on plates. Generously spread the Cream Cheese-Biscoff topping over the pancakes. Drizzle with maple syrup. Garnish with additional crushed Biscoff cookies. Enjoy!