Why Make This Decadent Biscoff Pancake Stack
Pancakes are a universal breakfast favorite, and when you combine them with the indulgent taste of Biscoff spread, they transform into something truly special. The Decadent Biscoff Pancake Stack takes the warm, fluffy comfort of traditional pancakes and elevates it with the rich flavor of caramelized cookies. Each bite offers a delightful contrast between the soft pancake’s texture and the creamy, sweet Biscoff whipped cream. Perfect for lazy weekend mornings or as a special treat for a loved one, this recipe guarantees smiles all around. Plus, it’s easy enough for anyone to make—yes, even if you’re new to the kitchen!
How to Make Decadent Biscoff Pancake Stack
Creating this Decadent Biscoff Pancake Stack is a straightforward process that yields delicious results. Start by mixing your dry ingredients, then combine the wet ones in a separate bowl. This keeps things organized and ensures proper blending for light, fluffy pancakes. The magic happens when you melt the Biscoff spread, infusing that unique flavor into both the batter and the whipped cream. When served with a drizzle of additional Biscoff spread and a sprinkle of crushed Lotus biscuits, these pancakes become a feast for the eyes as well as the taste buds.
Ingredients:
- 2 cups self-raising flour (240 g)
- 1 tsp baking powder (4 g)
- 2 tbsp light brown sugar (24 g)
- 1 1/4 cups milk (300 ml)
- 2 tbsp Biscoff spread, melted (30 ml)
- 2 large eggs
- 1 tbsp vegetable oil (15 ml)
- 1 tsp vanilla bean paste (5 ml)
- 1 cup double/heavy cream (250 ml)
- 2 tbsp Biscoff spread, melted (30 ml)
Directions:
- In a bowl, mix the self-raising flour, baking powder, and light brown sugar until evenly blended.
- Melt 2 tablespoons of Biscoff spread in the microwave until it’s runny.
- In a stand mixer, combine the milk, melted Biscoff spread, eggs, vegetable oil, and vanilla bean paste; whisk until smooth.
- With the mixer running on low speed, gradually add the dry ingredients, one tablespoon at a time. Make sure to scrape the sides of the bowl for even mixing.
- Heat a non-stick frying pan or cast iron skillet with 1 teaspoon of oil over medium heat. Pour ladles of batter onto the pan and cook until bubbles appear on the surface and edges brown, about 1 to 2 minutes. Flip and cook the other side until golden, about 1 to 2 minutes more. Keep the cooked pancakes warm and repeat until all the batter is used.
- Whip the double/heavy cream to soft peaks. Gently fold in the melted Biscoff spread until fully combined.
- Top the pancakes with Biscoff whipped cream, freshly chopped banana, crushed Lotus biscuits, and a drizzle of Biscoff spread. Serve immediately and enjoy!
Nutritional Information
Per serving (based on 4 servings):
- Calories: 520
- Total Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 58g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 9g
Please note that nutritional values may vary based on ingredient brands and portion sizes.
How to Serve Decadent Biscoff Pancake Stack
Serve these pancakes warm, immediately after cooking, to enjoy their fluffiness. Arrange the pancakes in a stack on a plate, adding generous dollops of Biscoff whipped cream on top. For an extra treat, include sliced bananas, a sprinkle of crushed Lotus biscuits, and an additional drizzle of Biscoff spread.
These pancakes are perfect for a laid-back Sunday brunch or as a show-stopping dessert for any gathering. Pair them with a cup of coffee or a glass of fresh orange juice for a delightful breakfast experience.
How to Store Decadent Biscoff Pancake Stack
If you have leftovers (which is rare!), store the pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave or a toaster before serving to bring back their fluffy texture. For longer storage, you can freeze the pancakes for up to a month. Ensure they are well-wrapped, so they don’t get freezer burn. Reheat from frozen in the microwave or on a skillet.
Expert Tips for Perfect Decadent Biscoff Pancake Stack
Don’t Overmix: When combining wet and dry ingredients, mix until just combined. This keeps your pancakes light and fluffy.
Temperature Control: Ensure your skillet isn’t too hot to prevent burning. Medium heat is ideal for even cooking.
Customize Texture: If you like thicker pancakes, adjust the milk amount slightly. Add more milk for thinner pancakes.
Make Ahead: Prepare the batter the night before and store it in the fridge. Give it a quick stir before cooking.
Delicious Variations
- Add Chocolate Chips: Fold in chocolate chips to the batter for an extra sweet touch.
- Fruit Twist: Incorporate folded berries or diced apples into the batter for fruity pancakes.
- Nutty Crunch: Add chopped walnuts or pecans for a crunchy texture.
Frequently Asked Questions
Can I use all-purpose flour instead of self-raising flour?
- Yes, you can use all-purpose flour. Just add an additional 1-2 teaspoons of baking powder to mimic the raising agent in self-raising flour.
What can I replace Biscoff spread with?
- If you’re looking for alternatives, you could use cookie butter, peanut butter, or Nutella, though flavors will vary.
Can I make these pancakes gluten-free?
- Absolutely! Substitute the self-raising flour with a gluten-free flour blend, adding a teaspoon of baking powder to ensure proper rising.
Conclusion
This Decadent Biscoff Pancake Stack is more than just a breakfast—it’s a heartwarming treat that blends sweet, creamy Biscoff flavors with soft, fluffy pancakes. It’s perfect for those special mornings or any time you want to impress family and friends. So why not gather the ingredients and try making this delightful recipe? Share your experiences and let us know how your pancake stack turned out! Happy cooking!
Decadent Biscoff Pancake Stack
Ingredients
Method
- In a bowl, mix the self-raising flour, baking powder, and light brown sugar until evenly blended.
- Melt 2 tablespoons of Biscoff spread in the microwave until it’s runny.
- In a stand mixer, combine the milk, melted Biscoff spread, eggs, vegetable oil, and vanilla bean paste; whisk until smooth.
- With the mixer running on low speed, gradually add the dry ingredients, one tablespoon at a time. Make sure to scrape the sides of the bowl for even mixing.
- Heat a non-stick frying pan or cast iron skillet with 1 teaspoon of oil over medium heat.
- Pour ladles of batter onto the pan and cook until bubbles appear on the surface and edges brown, about 1 to 2 minutes.
- Flip and cook the other side until golden, about 1 to 2 minutes more.
- Keep the cooked pancakes warm and repeat until all the batter is used.
- Whip the double/heavy cream to soft peaks.
- Gently fold in the melted Biscoff spread until fully combined.
- Top the pancakes with Biscoff whipped cream, freshly chopped banana, crushed Lotus biscuits, and a drizzle of Biscoff spread.
- Serve immediately and enjoy!