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Fluffy Biscoff Stuffed Pancakes Recipe with Easy Cookie Butter Drizzle

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Fluffy pancakes stuffed with rich Biscoff cookie butter and topped with a sweet, spiced cookie butter drizzle. This recipe is quick, easy, and perfect for a cozy breakfast treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon (3g) salt
  • 1 ¼ cups (300ml) whole milk, room temperature
  • 1 large egg, room temperature
  • 3 tablespoons (45g) unsalted butter, melted and slightly cooled
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (130g) Biscoff cookie butter
  • 2 tablespoons (15g) powdered sugar
  • 2 tablespoons (30ml) milk or cream
  • ¼ teaspoon (1g) ground cinnamon (optional)

Instructions

  1. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
  2. Combine Wet Ingredients (5 minutes): In another bowl, beat the egg until slightly frothy. Add milk, melted unsalted butter, and vanilla extract. Stir gently to combine without over-mixing.
  3. Make the Batter (3 minutes): Pour the wet ingredients into the dry ingredients. Stir until just combined; some small lumps are okay.
  4. Prepare the Drizzle (2 minutes): In a small bowl, mix Biscoff cookie butter, powdered sugar, milk or cream, and ground cinnamon. Whisk until smooth and drizzly. Adjust milk for desired consistency.
  5. Heat the Skillet (3 minutes): Place a non-stick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water; if they dance and evaporate quickly, the pan is ready. Lightly grease with butter or oil.
  6. Cook the Pancakes (15 minutes): For each pancake, pour about ¼ cup (60ml) of batter onto the skillet. Quickly spoon about 1 tablespoon (15g) of cookie butter onto the center of the batter circle. Cover the filling with another 2 tablespoons (30ml) of batter, sealing the cookie butter inside. Cook until bubbles form and edges look set, about 2-3 minutes. Flip carefully and cook another 2 minutes until golden and cooked through.
  7. Serve Warm: Stack pancakes on plates, then drizzle generously with the cookie butter drizzle prepared earlier. Enjoy immediately.

Notes

Warm the cookie butter slightly if too stiff for easier spooning. Seal the cookie butter well inside the batter to prevent leaks. Use medium heat to avoid burning or undercooking. Use room temperature ingredients for best texture. Drizzle while pancakes are warm for a silky finish. Leftover pancakes can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.

Nutrition

Keywords: Biscoff, stuffed pancakes, cookie butter, breakfast, easy pancakes, fluffy pancakes, sweet drizzle

Find it online: https://blingbite.com/fluffy-biscoff-stuffed-pancakes-recipe-with-easy-cookie-butter-drizzle/