Biscoff Pancakes on two plates topped with sliced banana

Biscoff pancakes

  • serves 4
  • Easy

Ever thought of swirling Biscoff through your next batch of pancakes? Give it a whirl for an indulgent brunch dish, served with a Biscoff drizzle, toasted pecans and sliced banana


Make our Biscoff pancakes, then check out our easy American pancakes, Nutella pancakes, healthy banana pancakes and more delicious pancake recipes.



  • butter 25g, plus extra for cooking
  • Biscoff biscuit spread 60g
  • self-raising flour 200g
  • baking powder 1½ tsp
  • golden caster sugar 1 tbsp
  • eggs 3 large
  • milk 175ml


  • Biscoff biscuit spread 80g
  • whole milk 3 tbsp
  • banana 1, sliced
  • pecans a handful (about 30g), toasted and chopped


  • Step 1

    Put the butter and biscoff spread into a small pan and heat gently until melted. Mix together the self-raising flour, baking powder, sugar and a pinch of salt in a bowl, then make a well in the middle. Add the melted butter mixture, then the eggs and milk. Whisk until smooth.

  • Step 2

    Heat a large non-stick frying pan over a medium heat and brush with a little melted butter. Working in batches, spoon in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set. Keep warm in a low oven while you cook the rest.

  • Step 3

    Meanwhile, make the biscoff topping. Heat the biscoff spread and milk in a small pan until melted and saucy. Pile up a few pancakes on each plate, top with a few banana slices and toasted pecans, then drizzle over the biscoff sauce.


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Nutritional Information

  • Kcals 635
  • Fat 32g
  • Saturates 10g
  • Carbs 70g
  • Sugars 24g
  • Fibre 3g
  • Protein 15g
  • Salt 1.4g