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Decadent Biscoff Pancake Stack

A delightful pancake stack infused with the rich flavor of Biscoff spread, topped with Biscoff whipped cream and crushed Lotus biscuits. Perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 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)
Whipped Cream Topping
  • 1 cup double/heavy cream (250 ml)
  • 2 tbsp Biscoff spread, melted (30 ml)

Method
 

Prepare the Batter
  1. In a bowl, mix the self-raising flour, baking powder, and light brown sugar until evenly blended.
  2. Melt 2 tablespoons of Biscoff spread in the microwave until it’s runny.
  3. In a stand mixer, combine the milk, melted Biscoff spread, eggs, vegetable oil, and vanilla bean paste; whisk until smooth.
  4. 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.
Cook the Pancakes
  1. Heat a non-stick frying pan or cast iron skillet with 1 teaspoon of oil over medium heat.
  2. Pour ladles of batter onto the pan and cook until bubbles appear on the surface and edges brown, about 1 to 2 minutes.
  3. Flip and cook the other side until golden, about 1 to 2 minutes more.
  4. Keep the cooked pancakes warm and repeat until all the batter is used.
Prepare the Whipped Cream
  1. Whip the double/heavy cream to soft peaks.
  2. Gently fold in the melted Biscoff spread until fully combined.
Serve
  1. Top the pancakes with Biscoff whipped cream, freshly chopped banana, crushed Lotus biscuits, and a drizzle of Biscoff spread.
  2. Serve immediately and enjoy!

Notes

If you have leftovers, 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. For longer storage, freeze the pancakes for up to a month.