Ingredients
Scale
1 ½ cups All-purpose flour
2 tablespoons Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 Large egg
1 ¼ cups Milk
2 tablespoons Unsalted butter (melted)
1 teaspoon Vanilla extract
½ cup Biscoff cookie butter spread
1–2 tablespoons Heavy cream or milk (for lava)
Optional Fresh fruit (for serving)
Optional Whipped cream (for serving)
Optional Crushed Biscoff cookies (for topping)
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt
- In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined
- Pour the wet ingredients into the dry ingredients. Stir just until combined
- In a small, microwave-safe bowl, combine the Biscoff cookie butter spread with 1-2 tablespoons of heavy cream or milk. Microwave until smooth and pourable
- Heat a lightly oiled griddle or non-stick skillet over medium-low heat. Pour about ¼ cup of batter for each pancake and cook until golden brow
- Place 2-3 warm pancakes into a serving bowl. Create a well in the center and pour in the warm Biscoff lava
- Top with whipped cream, fresh berries, and crushed Biscoff cookies if desired
Notes
Do not overmix the batter to ensure fluffy pancakes.
Resting the batter for 5-10 minutes before cooking can enhance fluffiness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450-500 kcal
- Sugar: 25-30g
- Sodium: 400-450mg
- Fat: 20-25g
- Saturated Fat: 8-10g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 60-65g
- Fiber: 2-3g
- Protein: 10-12g
- Cholesterol: 60-70mg