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Biscoff Buttermilk Pancakes

The verdict is in y'all! I finally tried Biscoff spread and I thought it was...okay. I wouldn't say I'm disappointed, though the blogosphere did really hype it up for me. I'm more just, unimpressed. Don't get me wrong, it's not BAD. It's just not amazing. Basically, I love Nutella and I'm #TeamNutella all the way. BUT, for those of you who are in love with the Biscoff, I've got just the pancakes for you.

A spin on the traditional buttermilk pancake, these pancakes encompass that cookie butter flavor you all adore so much. They're fluffy, super tender, and are made with white whole-wheat flour for a hearty, healthy breakfast. Did you know that Biscoff cookie spread actually has no preservatives, artificial colors, or GMO ingredients? And it's vegan and nut-free! You learn something new every day.

While I wouldn't encourage making these for breakfast every day, they're good to indulge in every now and again. Matter of fact, make them for your mamas this Sunday on Mother's Day! Breakfast in bed is always appreciated!

Biscoff Buttermilk Pancakes

Yield: 5 pancakes
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3/4 cup white whole wheat flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup + 2 tablespoons buttermilk
1/4 cup Biscoff spread
1/2 tablespoon vegetable oil
1/2 teaspooon vanilla extract
1 large egg, lightly beaten


In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In another bowl, whisk together buttermilk, Biscoff, oil, vanilla, and egg until well-combined. Stir in dry ingredients until just combined. Set aside batter for 10 minutes.

Meanwhile, lightly spray a skillet or griddle with non-stick cooking spray and heat over medium-low heat.

Pour 1/3 cup of batter onto heated griddle and immediately spread it out with the back of a ladle or spoon to form an even, circular shape. Cook until bubbles appear on the surface and edges are set. Carefully flip over and cook on the other side until golden brown and cooked through. Repeat with remaining batter.

Serve with maple syrup, or a drizzle of melted Biscoff spread.

Recipe from Alida's Kitchen

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