It's always a big pleasure to use Lotus Biscoff spread in my dessert recipes. It makes just about everything better, whether that's a cake, a cheesecake or these vegan Biscoff pancakes. You just can't go wrong with it.
This recipe is so simple and utterly delicious. The pancakes take less than 20 minutes to make and they're going to be your new favorites. All you need to do, is make the batter, fry them and drizzle on that beautiful Biscoff!
You can eat these beauties at literally any point in the day. At breakfast time, as a lunchtime snack or even just before bedtime. No matter when you decide to nibble on them, they'll elevate your foodie mood so much.
I have plenty of delectable Biscoff recipes on the blog that you will adore. You also need to check out my vegan biscoff brownie bark, vegan biscoff cheesecake and my vegan biscoff caramel bars for more inspiration.
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Why You Will Love These Pancakes
- The Best Texture - Just like they should be, these American-style pancakes, are thick and super fluffy. If you love this type of pancake, as opposed to the likes of crepes and other thin pancakes, you're going to be delighted. Also see my vegan white chocolate pancakes, vegan high protein banana pancakes and mini vegan chocolate pancakes for more tasty breakfast treats.
- Amazing Toppings - The topping for these pancakes is made from Biscoff, a little more Biscoff and even more Lotus Biscoff. This is in the form of melted Biscoff spread and Biscoff cookie crumbs. I can't think of a better combination than pancakes and speculoos flavors.
- Easy to Make - This recipe is very straightforward and can be completed in a short amount of time. Start by making the pancake batter, then use a ladle to pour the batter into the frying pan. Fry the pancakes, then melt the Biscoff spread. Pour the melted spread over a stack of pancakes and serve.
- Allergy Friendly & Plant Based - This vegan Biscoff pancakes recipe is entirely vegan and dairy free.
Ingredient Notes
- All-purpose flour - I recommend using regular, white all-purpose flour for this Biscoff pancake recipe. This will ultimately give you the best possible texture.
- Baking powder - This is what makes the pancakes so soft. It's by far the most important ingredient. Especially if you like American pancakes. Without baking powder the pancakes wouldn't rise as much. Instead of having a 'puffy' consistency, they'd be much flatter.
- Vegetable oil - There's nothing more disappointing than a dry pancake. Adding oil such as, vegetable oil to the pancake batter creates moisture and tenderness just like it does for cakes like my vegan chocolate peanut butter cake. You can also use melted vegan butter in its place.
- Biscoff spread - This is the primary ingredient for the topping. I love when the spread is nice and melty like it is in the vegan biscoff baked oats and vegan biscoff cookies recipes. One time, I even added it to my vegan banoffee pie with great success!
- Biscoff cookie crumbs - The cookie crumbs are the secondary ingredient for my pancake topping. Sprinkle them on top of the melted spread to taste.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you prefer your pancakes to have that 'little bit extra', you can add a filling and more toppings to the batter mixture. Some ideas that you can use include dairy-free chocolate chips like I did in my vegan double chocolate chip pancakes and fruits like fresh blueberries and raspberries.
- In order to make these Biscoff pancakes a little healthier, you can use wholewheat flour instead. You can also make them gluten-free, you need to substitute out the all-purpose flour for a 1:1 gluten-free all-purpose flour baking blend. You will also have to replace the Biscoff spread for a gluten-free cookie butter and the Biscoff cookies for gluten-free cookies of choice.
How To Make Vegan Biscoff Pancakes
For the full method, please refer to the recipe card at the bottom of this post.
1: Mix your dry ingredients until combined inside a large bowl.
2: Add in your wet ingredients. Fold them in until they flour is just combined.
3: Pour pancake mixture into a frying pan to make a 12cm diameter pancake into the center.
4: Cook the pancakes until golden on both sides.
5: Remove the pancakes from the pan and create a stack.
6: Melt your Biscoff spread in a saucepan then immediately pour it over your pancake stack. Top with Biscoff cookie crumbs.
Expert Tips
Make the batter in advance - You can pre-prepare your pancake batter before you intend to use it if you like. Once it is mixed together, place it into an airtight container and use within the following two days.
Use a non-stick frying pan - Using a frying pan which is non-stick is important for this recipe, as this will double up with the greased surface and therefore, flipping your pancakes will be nice and easy.
Flip your pancakes once - Flipping the pancakes too many times causes them to become less fluffy. Once your pancake starts to bubble in the pan, this usually means that the other side is cooked. The second side cooks even quicker!
Don't over-mix the batter - Over-mixing the pancake batter will over-work the gluten. As a result of this, the pancakes may turn out to be chewy and unappetizing.
Making the Biscoff topping - To make the Biscoff topping, I simply heated the spread inside a small saucepan for less than a minute. I then poured it over my pancakes while it was still hot and quickly sprinkled Biscoff cookie crumbs on top.
Recipe FAQs
Once your pan is piping hot, the pancakes won't take long to cook at all. I usually flip them after they've been in the pan around 30 seconds. You will see them bubbling when they're ready to be flipped. Cook for a further 30 seconds to 1 minute, depending on how hot your pan is.
Store the pancakes in the refrigerator for up to 4 days. Keep them sealed inside an airtight container. When you'd like to reheat them, place them into a microwave or toaster until they're nice and warm. You can also freeze them in a ziplock bag for up to 1 month. Make sure that all of the air is fully squeezed out. Again, you can warm up your vegan pancakes in the microwave or a toaster.
Yes, they can! The amazing speculoos, cookie butter style treat is accidentally vegan. This means that you can happily add it to your pancakes, muffins, French toast, dairy-free ice cream and oatmeal.
More Vegan Breakfast Recipes
If you tried this Vegan Biscoff Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Fluffy Vegan Pancakes With Biscoff
Ingredients
Dry Ingredients:
- 200 g all-purpose flour
- 30 g granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients:
- 125 ml water
- 240 ml plant milk
- 2.5 tablespoons vegetable oil
- 1 teaspoon vanilla extract optional
Toppings:
- 200 g Biscoff spread melted
- Biscoff cookie crumbs to taste
Extras:
- A small lump of vegan butter for greasing the pan.
Instructions
Making the pancake batter:
- In a large mixing bowl, mix together the all-purpose flour, granulated sugar, baking powder and salt.
- Next add the water, plant milk, vegetable oil and vanilla to the mixture. Use a wooden spoon to mix again until the batter is just combined. Don't over-mix. The flour should be fully folded in. A few lumps are okay.
Frying the pancakes:
- Grease a medium, non-stick frying pan with vegan butter. Place the pan over a medium-high heat and allow it to get hot for 30 seconds.
- Pour enough mixture into the heated pan to create a pancake that is 12cm in diameter.
- When the uncooked side of the pancake begins to bubble, this means it's ready to be flipped. Flip and cook the other side until it's golden brown. Repeat these steps until you have used all of the pancake batter.
Making the Biscoff topping:
- Once you have stacked your pancakes, add the Biscoff spread to a small saucepan and melt it over a medium heat. Continuously stir until it is smooth and runny.
- Pour the melted Biscoff spread over the pancake stack with a ladle and enjoy!
Video
Notes
- You can pre-prepare your pancake batter before you intend to use it if you like. Once it is mixed together, place it into an airtight container and use within the following two days.
- Using a frying pan which is non-stick is important for this recipe, as this will double up with the greased surface and therefore, flipping your pancakes will be nice and easy.
- Flipping the pancakes too many times causes them to become less fluffy. Once your pancake starts to bubble in the pan, this usually means that the other side is cooked. The second side cooks even quicker!
- Over-mixing the pancake batter will over-work the gluten. As a result of this, the pancakes may turn out to be chewy and unappetizing.
- To make the Biscoff topping, I simply heated the spread inside a small saucepan for less than a minute. I then poured it over my pancakes while it was still hot and quickly sprinkled Biscoff cookie crumbs on top.
Yvonne says
Pancake heaven 🧡