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.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Resting Time 10 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 647 kcal
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
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.
Calories: 647 kcal Carbohydrates: 83 g Protein: 16 g Fat: 27 g Saturated Fat: 10 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 110 mg Sodium: 927 mg Potassium: 264 mg Fiber: 2 g Sugar: 28 g Vitamin A: 492 IU Calcium: 250 mg Iron: 3 mg
Keyword biscoff pancakes, cookie butter, biscoff, lotus biscoff, buttermilk pancakes, breakfast board