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Mickey Biscoff Pancakes

Kristen Espino
Soft and fluffy Mickey Biscoff Pancakes are the ultimate cookie butter pancakes. These buttermilk pancakes have Biscoff spread inside the batter, drizzled on top and have crushed Biscoff cookies for some crunch. Serve them on a breakfast board with some fresh fruit and maple syrup.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 647 kcal

Ingredients
  

Biscoff Pancakes

  • 2 cups All purpose flour
  • 3 tablespoon White granulated sugar
  • 1 ½ teaspoon Baking powder
  • 1 tsp Baking soda
  • ½ teaspoon Salt
  • 2 tablespoon Biscoff spread
  • 2 Eggs large
  • 2 tablespoon Butter unsalted, melted
  • 2 teaspoon Vanilla extract
  • 2 cups Buttermilk

For Topping

  • ½ cup Biscoff spread
  • Biscoff cookies crushed
  • Mixed berries and bananas optional
  • Maple syrup optional

Instructions
 

Mickey Biscoff Pancakes

  • Inside large bowl, sift together flour, sugar, baking powder, baking soda and salt.
  • In separate bowl, add buttermilk, eggs, melted butter, and vanilla. Whisk until combined.
  • Add wet ingredients into dry ingredients and whisk just until combined. Do not over mix. Set aside and let rest for 10 minutes.
  • Meanwhile, heat up nonstick griddle to 325 degrees. Scoop pancake batter into greased Mickey silicone molds or make into traditional round pancakes.
  • Once bubbles begin to form and pop, flip pancakes over. Cook for an additional 1-2 minutes.
  • Remove from pan and drizzle with melted Biscoff spread. Add crushed Biscoff cookies on top and serve with fresh fruit and maple syrup.

Nutrition

Calories: 647kcalCarbohydrates: 83gProtein: 16gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 110mgSodium: 927mgPotassium: 264mgFiber: 2gSugar: 28gVitamin A: 492IUCalcium: 250mgIron: 3mg
Keyword biscoff pancakes, cookie butter, biscoff, lotus biscoff, buttermilk pancakes, breakfast board
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