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–+ servings

Eggless Biscoff Cookie Butter Pancakes

This eggless pancake recipe delivers a cozy, bakery-style breakfast with a rich, satisfying flavor everyone will enjoy.
Eggless Biscoff Cookie Butter Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 596 kcal
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Equipment

  • griddle
  • microwave

Ingredients
  

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 Cookies Biscoff (crushed)
  • 1 cup Whipped Cream (optional)

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 596kcalCarbohydrates: 82gProtein: 9gFat: 25g
Course Breakfast
Cuisine American
Keyword Biscoff, cookie butter, eggless, pancakes
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