These Crushed Biscoff Crumble Buttermilk Pancakes combine the warm, spiced sweetness of Biscoff cookies with the rich flavor of classic buttermilk batter for an irresistible brunch treat. Made with buttermilk, melted brown butter, flour, eggs, baking powder, vanilla, cinnamon, and finely crushed Biscoff cookies, these pancakes turn ultra-fluffy while still achieving those lightly crispy edges.
Perfect for a sweet brunch, this recipe also draws inspiration from Biscoff Butter Cake and Biscoff Frosting, making it a delightful addition to your breakfast table. The pancakes are cooked on a buttered skillet until golden, with a layer of Biscoff cookie crumble added on top for a caramelized crunch.
Creating the Perfect Pancake Stack
Imagine a stack of fluffy buttermilk pancakes, golden brown with crispy edges, ready to elevate your brunch experience. These pancakes are not just any pancakes; they are infused with the delightful flavors of Biscoff cookies, making them a standout choice for a sweet brunch.
The combination of buttermilk and melted brown butter in the batter creates a rich, tender texture that is hard to resist. Each bite offers a comforting, bakery-style flavor reminiscent of beloved treats like Biscoff Butter Cake and Biscoff Frosting. With a sprinkle of cinnamon, these pancakes are sure to satisfy any sweet craving.
Ingredients That Make a Difference
To achieve the ultimate fluffy buttermilk pancakes, selecting the right ingredients is essential. Start with all-purpose flour, sugar, and a blend of baking powder and baking soda to ensure the perfect rise. The addition of buttermilk not only adds moisture but also contributes to the pancakes’ signature fluffiness.
Incorporating finely crushed Biscoff cookies into the batter adds a unique twist, providing a caramelized crunch that enhances the overall flavor profile. Topping these pancakes with warm Biscoff spread or a dollop of whipped topping takes them to another level, making them a delightful treat that rivals Cinnamon Streusel Pancakes and Brown Butter Buttermilk Pancakes.
Cooking Techniques for Fluffy Pancakes
Cooking these pancakes requires a bit of finesse to ensure they turn out perfectly. Begin by mixing the dry ingredients separately from the wet ones to maintain the batter’s tenderness. Gently combine the two mixtures, folding in the crushed Biscoff cookies without overmixing.
When it comes to cooking, preheat your skillet over medium heat and add a touch of butter. Pour in the batter, allowing it to spread naturally. Watch for bubbles to form on the surface, signaling that it’s time to flip. Sprinkling a bit more crushed Biscoff on top before flipping adds an extra layer of flavor and texture.
Serving Suggestions for a Cozy Brunch
Once your pancakes are cooked to golden perfection, it’s time to serve them up. Stack them high on a plate and drizzle with warm Biscoff spread for a gooey finish. A dollop of whipped topping adds a creamy contrast, while a sprinkle of cinnamon enhances the visual appeal.
Pair these pancakes with a cup of coffee and a rustic wooden table setting to create a cozy brunch atmosphere. The combination of flavors and textures will surely impress your guests and make any brunch gathering memorable.
Nutrition and Serving Size
These pancakes are not only delicious but also provide a satisfying meal. Each serving contains approximately 350 calories, with a balanced mix of carbohydrates and protein. With 4 servings in total, they are perfect for sharing with family or friends.
Whether you’re hosting a brunch or simply treating yourself, these pancakes are a delightful addition to your breakfast table. Their fluffy texture and sweet flavors will make them a favorite for any occasion.
Final Thoughts on Pancake Perfection
Incorporating Biscoff cookies into your buttermilk pancake recipe creates a unique and delicious twist on a classic dish. The combination of fluffy pancakes, crispy edges, and warm Biscoff spread makes for a delightful breakfast experience.
So, gather your ingredients, heat up your skillet, and get ready to enjoy a stack of pancakes that are sure to become a staple in your brunch repertoire. With their irresistible flavor and comforting texture, these pancakes will leave you craving more.
Fluffy Biscoff Crumble Pancakes
These pancakes deliver a comforting, bakery-style flavor perfect for sweet brunch cravings. The batter is mixed gently to keep it tender, and they are finished with a drizzle of warm Biscoff spread or a dollop of whipped topping, making them a delicious treat reminiscent of Cinnamon Streusel Pancakes and Brown Butter Buttermilk Pancakes.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted brown butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup finely crushed Biscoff cookies
- Butter for cooking
- Warm Biscoff spread or whipped topping for serving
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, egg, melted brown butter, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the crushed Biscoff cookies, being careful not to overmix.
- Cook Pancakes: Heat a skillet over medium heat and add a little butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then sprinkle a little extra crushed Biscoff on top before flipping.
- Finish Cooking: Flip the pancakes and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
- Serve: Stack the pancakes on a plate and drizzle with warm Biscoff spread or top with whipped topping before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 6g
- Carbohydrates: 50g