Olive Magazine
Biscoff Pancakes on two plates topped with sliced banana

Biscoff pancakes

Published: February 2, 2021 at 3:06 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal635
fat32g
saturates10g
carbs70g
sugars24g
fibre3g
protein15g
salt1.4g
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Make our Biscoff pancakes, then check out our American pancakes, Nutella pancakes, buttermilk pancakes and more delicious pancake recipes.

Looking for more ideas with this luscious caramelised biscuit spread? Delve into our collection of best ever Biscoff recipes, featuring Biscoff cupcakes, Biscoff cookies, Biscoff cheesecake and plenty more.

Ingredients

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

BISCOFF TOPPING

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

Method

  • 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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