Description
This Decadent Biscoff Pancake Stack recipe combines fluffy, self-raising flour pancakes infused with the rich, caramelized flavor of Biscoff spread. Layered with luscious Biscoff whipped cream and optionally topped with sliced bananas and Lotus biscuits, this sweet breakfast treat is perfect for indulgent weekend mornings or special occasions.
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)
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 completely combined to ensure even distribution of leavening agents, which will create fluffy pancakes.
- Prepare Wet Ingredients: In a separate bowl or a stand mixer, combine the milk, melted Biscoff spread, eggs, vegetable oil, and vanilla bean paste. Whisk until smooth to build the flavor base and properly incorporate ingredients.
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet mixture one tablespoon at a time. Mix until the batter is smooth and thick, scraping down the bowl sides to achieve an even consistency for rich pancakes.
- 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 on the surface and edges brown (about 1–2 minutes). Flip and cook the other side until golden brown (another 1–2 minutes). Keep pancakes warm while cooking remaining batter.
- Make Biscoff Whipped Cream: Whip double/heavy cream with a hand or stand mixer until soft peaks form. Gently fold in the melted Biscoff spread to create a rich, flavorful topping.
- Assemble Pancake Stack: Layer the cooked pancakes on a plate, generously topping each with Biscoff whipped cream. For extra indulgence, add freshly sliced bananas and Lotus biscuits, finishing with an additional drizzle of Biscoff spread. Serve immediately and enjoy.
Notes
- Use melted Biscoff spread for easier incorporation into wet ingredients and whipped cream.
- Keep cooked pancakes warm by placing them on a plate covered with foil or in a low-temperature oven.
- For a gluten-free version, substitute self-raising flour with a gluten-free self-raising blend.
- Optional toppings like bananas and Lotus biscuits enhance texture and flavor but can be omitted if preferred.
- Adjust cooking temperature as needed to avoid burning pancakes while ensuring they cook through.
