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Samantha Jones

Biscoff Biscuit Pancakes: Crispy, Sweet Breakfast Delight

These Biscoff Biscuit Pancakes blend the rich spiced flavor of crushed Biscoff biscuits into fluffy pancake batter, topped with real maple syrup for a Belgian-inspired fusion twist. Ideal for a weekend brunch or morning treat, the contrast of crispy edges and soft centers delivers a comforting yet innovative breakfast experience.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Belgian-inspired Fusion
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda (optional)
  • 1 pinch salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed Biscoff biscuits
  • 2 tablespoons maple syrup

Method
 

  1. Melt butter in a small saucepan, then pour it over a preheated non-stick skillet or griddle to coat evenly.
  2. Whisk flour, sugar, baking powder, baking soda (if using), and salt in a large bowl until smooth.
  3. In a separate bowl, blend milk, egg, melted butter, and vanilla extract until uniform.
  4. Fold the crushed Biscoff biscuits into the wet mixture, then gently stir into the dry ingredients to form a thick batter.
  5. Pour 1/4 cup batter onto the skillet for each pancake. Use a spoon to drizzle maple syrup into the center while cooking.
  6. Cook until bubbles form on the surface, then flip and brown the other side.

Notes

Whole wheat flour adds extra fiber. Stevia or agave syrup substitute for low-carb sugar.
Aluminum-free baking powder is healthier. Replace with extra baking powder if needed.
Almond, soy, or oat milk work for dairy-free options. Vegan: use egg replacer and non-dairy butter.
Optional toppings: whipped cream (dairy or coconut) and fresh berries enhance presentation.