If you're big on Biscoff and partial to pancakes this Biscoff pancake recipe is sure to knock your socks off. Biscoff pancakes make a delicious dessert as well as a decadent weekend breakfast. With just 6 ingredients and around 30 minutes of prep and cooking time, you'll never be too busy to tuck into a warm Biscoff flavoured pancake, drizzled with delicious Biscoff syrup.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
✅ 4 reasons why you'll love this recipe:
- These pancakes are a Biscoff lover's dream - this recipe shows you how to make Biscoff flavoured pancake batter and a delicious Biscoff syrup to drizzle on top.
- Requires just 6 ingredients - you just need flour, milk, egg, Biscoff spread, butter, and golden syrup to rustle up these delicious pancakes.
- Quick and easy - just spend 5 minutes whipping up the batter, fry them up and spend a few minutes on the sauce while the pancakes cook. That's a yummy desert or decadent breakfast in around 30 minutes.
- Customisable with toppings - enjoy these pancakes with the simple yet super tasty Biscoff sauce or add chopped banana, nuts, fresh raspberries or strawberries, or a dollop of your favourite ice cream.
🛒 Ingredients and variations:
These delicious Biscoff pancakes require just 6 ingredients: flour, milk, egg, Biscoff cookie spread, butter, and a little golden syrup for the sauce. Top the pancakes with optional banana slices when serving because banana and Biscoff are an excellent match.
🧑🍳 Biscoff Pancakes in 4 easy steps
1. Dry ingredients
Mix sieved plain flour with a pinch of salt. Use a spoon to form a well in the flour by moving the flour to the sides of the bowl so that there is a dip in the middle.
2. Wet ingredients
Crack an egg into the well and pour on 1 third of the milk. Whisk until a smooth batter is formed, pouring on the rest of the milk gradually as you go. Add the melted Biscoff spread and continue to mix until the batter is smooth.
3. Fry the pancakes
Place a pancake pan or frying pan on a high heat. Add 1 teaspoon of butter. When the butter starts to sizzle use a spoon or spatula to spread the melted butter across the surface of the pan. Add enough batter to thinly cover the surface of the pan and cook for a minute or two until the underside of the pancake turns golden brown.
Turn the pancake over with a slotted turner or spatula and cook for a minute or so until the other side turns brown. Remove the pancake from the pan and place onto a plate or board with a sheet of kitchen paper on top.
Repeat this process with the remaining pancakes.
4. Make the sauce
Melt the Biscoff spread in the stove or in the microwave and stir in the golden syrup and milk until you get a pourable consistency. Serve the pancakes immediately drizzled with Biscoff sauce and optional banana pieces.
👍 Top tips for perfect Biscoff Pancakes
- Melt the Biscoff spread before adding it to the batter - melted Biscoff spread has a much thinner consistency than room temperature Biscoff spread giving you a smooth and lump-free pancake batter.
- Get the pan nice and hot before you add the batter - this ensures the pancakes crisp up nicely and avoids soggy and greasy pancakes. Smoke and sizzling butter are signs the pan is ready.
- Pick up the pan and tilt it as soon as you add the batter - this allows the batter to spread evenly across the surface of the pan before it starts to set.
🙋 FAQs
The sweet, caramel and cinnamon flavours of Biscoff taste great with chocolate, ice cream and walnut or pecans. When it comes to fruit, the rich buttery texture of bananas pairs up with Biscoff nicely. Fresh strawberries and raspberries also go well and provide a subtle tartness that cuts through the Biscoff's rich taste.
Biscoff cookies (or biscuits) have a delicious caramel flavour that is subtly spiced with cinnamon. The subtle spiced flavour takes the edge off the Biscoff's sweetness, so it does not taste overly rich.
English pancakes are quite similar to crepes, but they tend to be smaller and are not as thin. French crepes are around 1mm thick whereas British pancakes are 2mm or 3mm thick.
📦 Storage
The Biscoff pancakes can be stored in the fridge for up to 3 days and reheated in the microwave or eaten cold. Make sure you cover them or place them in an airtight container before placing them in the refrigerator.
You can freeze the pancakes for up to 3 months. Make sure you put a piece of parchment/greaseproof paper in between each one to ensure they don't stick together.
😋 Check out my other quick & easy dessert recipes
Whether you need a speedy dessert for unexpected guests or simply want to satisfy a sugar craving on a school night, my quick and easy dessert recipes have got you covered.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
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📖 Recipe
Recipe Card
Biscoff Crepes (Pancakes)
Equipment
- frying pan
Ingredients
Crepes/Pancakes
- 120 g (1 cup) plain or all purpose flour
- 300 ml (1.25 cups) milk whole milk or semi-skimmed
- 1 large egg
- 1 pinch salt
- 50 g (2.5 tablespoon) smooth Biscoff spread
- Butter for frying
Sauce:
- 2 tablespoon Biscoff spread
- 1 tablespoon golden syrup/corn syrup
- 1-2 tablespoon water/milk
Optional toppings:
- Chopped banana
- Toasted walnuts or pecans
Instructions
- Sieve the flour into a mixing bowl and use a spoon to push the flour to the sides of the bowl so a well is formed.
- Crack the egg into the well and pour in one-third of the milk, add salt and beat the mixture using an electric or manual whisk until smooth.
- Melt the Biscoff spread in the microwave, add it to the batter and continue to whisk until incorporated.
- Place a pancake pan or frying pan on a high heat and add 1 teaspoon of butter.
- Wait for the pan to get red-hot then add some of the pancake mixture. (Note 1)
- Pick up the pan and tilt it until the batter evenly covers the surface of the pan.
- Place the pan back onto the heat and wait a couple of minutes for the pancake to cook.
- Turn the pancake over when the underside turns light brown and the sides start to crisp. Cook for a couple of minutes until the other side turns brown.
- Remove the pancake from the pan and place it on a plate with a piece of kitchen paper on top.
- Continue this process with the rest of the pancake batter.
- Meanwhile, make the Biscoff sauce. Melt the Biscoff spread in the microwave for approximately one minute. Add golden syrup/corn syrup and milk/water. Stir and add additional milk/water if needed for the sauce to reach a pourable consistency.
- Serve the pancakes immediately drizzled with Biscoff sauce and optional banana slices and toasted walnuts/pecans.
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