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Biscoff Pancakes Recipe

Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Dine & Dish


  • 1 1/2 cups All Purpose Flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 3/4 cup buttermilk
  • 1/2 cup Creamy Biscoff Spread
  • 1 tablespoon vegetable oil
  • 1 tablespoon vanilla extract
  • 2 eggs


  • Whisk together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice. Set aside.
  • In a large bowl or stand mixer fitted with a whisk attachment, whisk together the buttermilk, Biscoff Spread, oil, vanilla and eggs.
  • Slowly add dry ingredients to the wet and stir just to combine, being careful not to overmix.
  • Heat griddle or skillet to medium heat. Pour batter onto griddle. Flip pancakes when the tops are covered in air bubbles and edges are set. Cook the other side until set. Serve immediately.