Get ready to swoon over these absolutely dreamy Biscoff Pancakes! Imagine fluffy stacks infused with warm, caramelized cookie butter and pockets of crunchy Biscoff crumble. Every bite is rich, decadent, and pure brunch bliss.

What makes these pancakes the very best? They're super easy to whip up, loaded with that iconic spiced Biscoff flavor, and crowned with an ooey-gooey Biscoff drizzle. They're the ultimate treat for lazy weekend mornings, special occasions, or anytime you crave something indulgent.

Inspired by my love of European cookie butter and cozy café breakfasts, this recipe is a must-try for anyone who believes breakfast should taste like dessert. Whether you're making them for a family brunch or a solo pancake party, these Biscoff Pancakes will steal the show!

Stack of warm, fluffy Biscoff Pancakes drizzled with cookie butter sauce

Why You'll Love This Recipe

Incredibly fluffy pancakes with irresistible cookie butter flavor in every bite
Quick and easy to make-no fancy equipment needed
Perfect for brunch, birthdays, or anytime you want to wow friends and family
Versatile: easily adapted for dietary needs or creative flavor twists

Key Ingredients for Biscoff Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Biscoff Spread (Cookie Butter)

The star of this recipe! Biscoff spread brings that signature caramelized, spiced flavor that makes every bite unforgettable. Gently warm it for drizzling or swirl it directly into the batter for rich ribbons of cookie butter throughout. Both creamy and crunchy varieties work-use your favorite! If you're out of Biscoff, Trader Joe's Speculoos Cookie Butter is a great swap.

Biscoff Cookies

Crushed Biscoff cookies add delightful crunch and extra depth of flavor to the pancakes and as a topping. Make sure to crumble them freshly for the best texture. Ginger snap cookies offer a similar note if you need a substitute, though the flavor will be slightly different.

Buttermilk

Buttermilk is the secret to ultra-fluffy and tender pancakes. It reacts with baking powder for a lovely lift and subtle tang. If you don't have buttermilk, use regular milk mixed with a teaspoon of lemon juice or vinegar and let it sit for a few minutes.

All-Purpose Flour

This gives the pancakes their classic structure and softness. Whole wheat flour can be substituted for a heartier texture, or use a gluten-free blend if needed, though the pancakes may be slightly denser.

Eggs

Eggs provide richness and help bind the batter. For a vegan option, a flaxseed "egg" (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) can work, though the pancakes will be slightly less fluffy.

Instructions for Biscoff Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures your pancakes are evenly risen and tender.

Combine Wet Ingredients

In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until thoroughly blended. Add the creamy Biscoff spread and mix until mostly incorporated-it's okay if some little swirls remain.

Make the Batter

Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined-don't overmix! Fold in the crushed Biscoff cookies for a sweet, crunchy surprise in every bite.

Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and add a small pat of butter. Once hot, scoop ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1-2 minutes, until golden and cooked through. Repeat with remaining batter, adding more butter as needed.

Serve with Biscoff Drizzle

Warm extra Biscoff spread in the microwave for about 20 seconds, then drizzle generously over your pancake stacks. Top with more crushed cookies and a dollop of whipped cream if you like. Dig in while they're warm and gooey!

Recipe Variations

Make It Vegan

Swap the eggs for flax eggs and use plant-based milk (like oat or almond) soured with a splash of lemon juice. Use vegan butter or coconut oil, and choose a vegan-friendly cookie butter.

Gluten-Free Pancakes

Substitute your favorite gluten-free all-purpose flour blend in place of regular flour. Double-check that your Biscoff spread and cookies are gluten-free, or use gluten-free speculoos cookies.

Add Chocolate Chips

For an extra decadent treat, fold a handful of mini chocolate chips into the batter along with the crushed Biscoff cookies. The melty chocolate pairs beautifully with the spiced cookie butter.

Fruity Twist

Top your pancakes with sliced bananas or fresh strawberries for a bright, fresh contrast to the rich, sweet flavor of Biscoff.

Nutty Crunch

Sprinkle chopped toasted hazelnuts, pecans, or almonds on top along with the Biscoff drizzle for added texture and flavor.

Serving Suggestions

Serve your Biscoff Pancakes warm and stacked high, drizzled with plenty of melted cookie butter and a hefty sprinkle of crushed cookies. Add a generous scoop of whipped cream and fresh fruit like bananas or strawberries for a balanced, brunch-worthy plate. Pair with hot coffee or a vanilla latte for the ultimate café breakfast experience.

Storage and Reheating

Leftover pancakes can be kept in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual pancakes for 20-30 seconds or warm in a low oven (300°F) until heated through. Pancakes freeze well-layer between sheets of parchment and store in a freezer bag for up to 2 months. Reheat from frozen in the toaster or microwave.

Frequently Asked Questions About Biscoff Pancakes (FAQ)

Q: Can I make the pancake batter ahead of time?

A: For best results, cook pancakes fresh. However, you can mix the dry and wet ingredients separately and combine them just before cooking.

Q: Can I use crunchy Biscoff spread instead of creamy?

A: Absolutely! Crunchy Biscoff spread gives extra texture and is delicious in both the batter and as a topping.

Q: What if I don't have buttermilk?

A: You can easily make a buttermilk substitute by mixing 1 ¼ cups of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Q: Are Biscoff Pancakes suitable for freezing?

A: Yes! Freeze cooled pancakes in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen for a quick treat.

These Biscoff Pancakes are the ultimate brunch indulgence-fluffy, golden, and loaded with the irresistible taste of cookie butter. I hope you give them a try and fall in love with every gooey, spiced bite. If you make this recipe, please leave a comment or rating below-I love hearing from you!