Biscoff Pancake Stack
Belgium's most viral dessert pancake — a towering stack of fluffy American-style buttermilk pancakes drizzled with warm Biscoff (Speculoos cookie butter) sauce, spread with Biscoff butter between layers, topped with crushed Biscoff cookies, whipped cream and a drizzle of caramel. The cinnamon-caramel flavour of Lotus Biscoff permeates every bite.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Whisk flour, baking powder, baking soda, sugar and salt. In another bowl, mix buttermilk, eggs and butter. Combine wet and dry — leave lumpy. Do not overmix.
About 5 min
Cook pancakes on a lightly buttered skillet over medium heat, 2 tbsp batter per pancake, until bubbles form on the surface; flip and cook 1 more minute. Stack 3–4 per serving.
About 14 min
Warm the Biscoff spread until pourable (microwave 30 seconds).
About 14 min
Layer the stack: drizzle Biscoff spread between each pancake. On top, add a generous drizzle of warm Biscoff, crushed cookies, whipped cream and caramel sauce.
About 14 min
Serve immediately while the Biscoff is still warm and flowing.
About 3 min
Nutrition per serving (estimate)
- Calories
- 620
- Protein
- 12 g
- Carbs
- 72 g
- Fat
- 32 g
- Fibre
- 2 g
- Sugar
- 36 g
- Sodium
- 480 mg
Contains: gluten, dairy, eggs
You might also cook
Recipe by Boon Tools.