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.
