Biscoff Pancakes Recipe
Biscoff Pancakes recipe from
The Biscoff Cookie and Spread Cookbook by Katrina Bahl.
Dine & Dish
All Purpose Flour
pumpkin pie spice
or ground cinnamon
Creamy Biscoff Spread
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.