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Cookie Butter Pancakes (Biscoff Pancakes)

Course Breakfast, Brunch
Cuisine American
Keyword Breakfast, Brunch, Cookie Butter, Cooking, Pancakes
Servings 6 Servings

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cookie butter
  • ¼ cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups buttermilk

Topping/Garnish

  • Cookie butter, slightly melted
  • Maple syrup
  • Whipped Cream
  • Crushed speculoos cookies

Instructions

  1. In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together cookie butter, melted butter, vanilla, and eggs. Slowly whisk in buttermilk.
  3. Make a well in the center on the dry ingredients, and slowly add the buttermilk mixture. Gently whisk until just incorporated, with a few lumps remaining. Do not overmix the batter.
  4. Heat a nonstick skillet over medium to medium-low heat. Brush the pan with oil, just enough to ensure that the pancakes do not stick to the bottom. Using ¼-cup of batter per pancake, add the batter to the skillet and cook until large bubbles appear, about 2 to 3 minutes. Flip the pancake and cook until browned on the second side. Repeat with remaining batter, brushing the pan with oil as needed.
  5. Garnish as desired.