Description
This Decadent Biscoff Pancake Stack features fluffy, rich pancakes infused with the iconic caramelized flavor of Biscoff spread. Topped with whipped cream blended with Biscoff spread and garnished with sliced bananas and Lotus biscuits, this indulgent breakfast or brunch recipe offers a perfect balance of sweet, creamy, and crunchy textures that will delight any sweet tooth.
Ingredients
Scale
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)
Biscoff Whipped Cream Topping
- 1 cup double/heavy cream (250 ml)
- 2 tbsp Biscoff spread, melted (30 ml)
Optional Garnishes
- Freshly sliced bananas
- Lotus biscuits
- Additional drizzle of Biscoff spread
Instructions
- Mix Dry Ingredients: Begin by mixing the self-raising flour, baking powder, and light brown sugar in a large bowl. Whisk them together until fully combined to ensure even distribution of the baking powder for fluffy pancakes.
- Prepare Wet Ingredients: In a separate bowl or stand mixer, combine milk, melted Biscoff spread, eggs, vegetable oil, and vanilla bean paste. Whisk together until smooth to create a flavorful and well-incorporated base for the batter.
- Combine Batter: With mixer on low speed, gradually add the dry ingredients to the wet mixture, one tablespoon at a time. Continue mixing until the batter is smooth and thick, scraping down the bowl sides as needed for even mixing.
- Cook Pancakes: Heat a non-stick frying pan or cast iron skillet over medium heat and add a teaspoon of vegetable oil. Pour ladles of batter onto the pan and cook until bubbles form and edges brown, about 1 to 2 minutes. Flip carefully and cook the other side for another 1 to 2 minutes until golden brown. Keep cooked pancakes warm while repeating.
- Make Biscoff Whipped Cream: Whip double or heavy cream using a hand or stand mixer until soft peaks form. Gently fold in melted Biscoff spread to create a rich, flavored topping.
- Assemble Pancake Stack: Layer pancakes on plates, generously topping each with the Biscoff whipped cream. Optionally add freshly sliced bananas and Lotus biscuits, then finish with a drizzle of Biscoff spread. Serve immediately and enjoy this indulgent treat.
Notes
- Use a non-stick pan or well-seasoned cast iron skillet for best pancake results and easy flipping.
- Ensure the Biscoff spread is gently melted before mixing into wet ingredients or cream for smooth incorporation.
- Keep cooked pancakes warm by covering loosely with foil or resting on a low heat setting in the oven.
- For a dairy-free version, substitute coconut cream for the heavy cream and ensure Biscoff spread ingredients are suitable.
- Fresh banana slices and Lotus biscuits add texture and complementary flavors but are optional.
