Biscoff Buttermilk Pancakes
Yields: 4 servings
Biscoff Buttermilk Pancakes are light and fluffy, whole wheat, buttermilk pancakes made using Biscoff Spread.
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 2-3 tablespoons brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • 1¼ cups low fat buttermilk
  • ½ cup Biscoff spread
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  1. 1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt (if using). Set aside.
  2. 2. In a separate bowl, whisk the buttermilk, Biscoff spread, oil, vanilla and eggs, until well-blended.
  3. 3. Add Biscoff mixture to flour mixture, stirring until just combined. Let sit for 10 minutes.
  4. 4. Preheat large nonstick skillet (or griddle) to medium (about 325 degrees).
  5. 5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when top are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm.
To make the drizzle, I used 1 part Biscoff spread to 2 parts pure maple syrup, and stirred it with a fork until combined.
Recipe by Alida's Kitchen at