If you love the taste of Biscoff cookies, then these pancakes are going to be your new favorite breakfast.
They are soft and fluffy on the inside, with that warm caramel cookie flavor baked right into the batter.
This recipe is completely eggless, so it works great for anyone who avoids eggs or simply ran out of them.
I mix a little cookie butter into the batter, then add even more on top as a warm drizzle. It really brings out that rich Biscoff taste in every bite.
Finish them off with some crushed cookies and a bit of whipped cream, and you have a stack that feels like a treat.
Why You’ll Love It
Tender and Fluffy – These pancakes are eggless yet tender and fluffy, with buttermilk adding a gentle tang that balances the sweet cookie butter.
Warm Caramelized Flavor – Cookie butter, cinnamon, and brown sugar create a warm caramelized flavor that makes every bite taste special.
Delightful Texture – Warm cookie butter melts into the stack, while crushed Biscoff cookies add a delightful crisp contrast.
Beautiful Presentation – Each pancake cooks golden and evenly, creating an inviting stack that looks impressive on any breakfast table.
Ingredient List
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 2 tbsp Brown Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1 1/4 cups Buttermilk
- 3 tbsp Cookie Butter (slightly warmed)
- 2 tbsp Melted Butter
- 1 tsp Vanilla Extract
For the Topping
- 1/2 cup Cookie Butter
- 8 Biscoff Cookies (crushed)
- 1 cup Whipped Cream (optional)
Directions
Step 1
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Step 2
In another bowl, whisk the buttermilk, warmed cookie butter, melted butter, and vanilla until smooth.
Step 3
Pour the wet mixture into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes while the griddle heats.
Step 4
Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden on both sides.
Step 5
Microwave the 1/2 cup of cookie butter for about 30 seconds, stirring until it becomes a pourable drizzle.
Step 6
Stack the pancakes, pour the warm cookie butter over the top, and finish with crushed biscoff cookies and whipped cream for a caramelized cookie flavor in every bite.
Tips
Warm The Cookie Butter Gently
Warm the cookie butter for the batter just until it loosens, then stir it well before adding it to the buttermilk. About 10 to 15 seconds in the microwave is usually enough.
If it is too hot, it can make the melted butter separate or create a lumpy batter. Let it cool briefly if needed so the wet ingredients stay smooth.
Keep The Batter Slightly Lumpy
Pour the wet ingredients into the dry ingredients and fold them together with a whisk or spatula until no large dry pockets remain. A few small lumps are fine for these eggless pancakes.
Mixing until perfectly smooth can make the pancakes dense instead of soft. Stop stirring as soon as the flour is absorbed.
Rest The Batter For Five Minutes
Let the mixed batter sit for the full 5 minutes before cooking. This gives the flour time to absorb the buttermilk and helps the baking powder and baking soda start working.
The batter may thicken slightly as it rests. If it becomes difficult to scoop, stir in 1 tablespoon of buttermilk, but avoid adding too much liquid.
Try These Next
- Eggless Crispy Belgian Waffles
- Eggless Fluffy Buttermilk Pancakes
- Eggless Glazed Chocolate Donuts
- Eggless Golden French Toast
- Eggless Super Moist Banana Bread
Questions You Might Have
How do I keep these eggless pancakes fluffy?
Stir the batter only until the dry ingredients are moistened, since mixing too much can make the pancakes dense. Letting the batter rest for 5 minutes also gives the baking powder and baking soda time to work.
Eggless Biscoff Cookie Butter Pancakes
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the buttermilk, warmed cookie butter, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes while the griddle heats.
- Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden on both sides.
- Microwave the 1/2 cup of cookie butter for about 30 seconds, stirring until it becomes a pourable drizzle.
- Stack the pancakes, pour the warm cookie butter over the top, and finish with crushed biscoff cookies and whipped cream for a caramelized cookie flavor in every bite.