Thick, fluffy, Biscoff pancakes topped with crushed Lotus Biscoff cookies and Biscoff spread! They’re super quick and so easy to make!
Course Breakfast, Dessert, Snack
Cuisine American, European
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 7, approximately
Author Voula
Ingredients
For the pancakes
½ cup milk
1 egg
1 tablespoon vegetable oil
1 cup (127g / 4.5oz) self-rising flour
1½ tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
For the topping
3 oz (85g or about 5.5 tablespoons) Lotus Biscoff spread, melted
1 banana
2-3 Lotus Biscoff cookies, crushed
some butter (optional)
Instructions
Brush a nonstick skillet or pan with some vegetable oil. Then heat it over medium-high heat.
In a large bowl whisk together the milk, egg, and oil until well combined.
Add the dry ingredients and whisk until there are a few small lumps (it doesn't have to be lump free).
Pour the batter into the hot pan using a ¼ cup measuring cup. I like to cook 1 pancake at a time. Let it cook for about a minute or until you see the first bubbles on the surface. As soon as you see the bubbles all over the top and edges, flip the pancake onto the other side and cook for about 1 more minute, until its light and golden brown. Repeat with the remaining batter.
Serve the pancakes warm with butter, if using. Top with some sliced bananas and crushed Biscoff cookies. Then pour the melted Biscoff spread on top.