Biscoff pancakes

Prepare the Biscoff Spread: Warm Biscoff spread in a microwave-safe bowl for a few seconds until it becomes smooth and easy to drizzle.

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Make the Pancake Batter: In a mixing bowl, combine flour, sugar, baking powder, and a pinch of salt. In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.

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Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour a small amount of pancake batter onto the skillet to form a pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

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Assemble the Biscoff Pancakes: Once the pancakes are cooked, stack them on a plate, drizzling each layer with a generous swirl of warmed Biscoff spread.

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Prepare the Mascarpone Cream: In a mixing bowl, beat together mascarpone cheese, powdered sugar, and a splash of coffee liqueur until smooth and creamy.

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Top the Pancakes: Spread a generous dollop of Biscoff whipped cream on top of the stack of pancakes.

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Garnish and Serve: Garnish the Biscoff pancakes with additional crushed Biscoff cookies or cookie crumbs. Serve immediately and enjoy the irresistible combination of fluffy pancakes and Biscoff goodness!

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