These Vegan Biscoff Stuffed Pancakes are a dream come true. Fluffy vanilla pancakes with a hidden Biscoff filling is set to become your favourite pancake recipe, perfect for pancake day! Vegan, easy to make and delicious!
Learn how to make the BEST EVER Crêpes with my Gluten-free Vegan Crêpe recipe.
What is Biscoff?
If you’ve been living under a rock and have never heard of Biscoff, you’ve been missing out. Biscoff or Lotus Biscoff is a brand of delicious biscuits and cookie butter spread. It has a very caramelised flavour, with subtle spices, making it the perfect ‘coffee dunking’ biscuit. The spread form is my personal favourite. You can use it in bakes such as cheesecakes, tiramisu, bread, cupcakes and cookies. Using Biscoff in recipes = endless delicious varieties. I have SO many delicious recipes on my website, check them out here.
Why you’ll love these Vegan Biscoff Stuffed Pancakes
Biscoff lovers are going to go CRAZY for these pancakes. Don’t you just want to grab one through your screen right now!!
Imagine a stack of fluffy pancakes, oozing with a warm, melty cookie butter center. The best part is they’re easy to make too! Whether you’re using a Biscoff spread or any other vegan cookie butter spread, these pancakes are sure to be the best thing you ever make for breakfast, or as a sweet snack.
Reasons to make these Vegan Biscoff Stuffed Pancakes
- Warm and gooey Biscoff is literally oozing out from the middle of a warm, pillowy soft pancake. What could be better?! ✔️
- They’re vegan and super easy to make ✔️
- The pancake is super soft, and literally melts in your mouth ✔️
- They’re perfect for a cozy night in, or for a treat breakfast! ✔️
- Great for kids (and big kids alike) ✔️
- They take minutes to cook ✔️
- American style means incredibly fluffy ✔️
- They make for a delicious lazy breakfast / lunch ✔️
Ingredients you need for Biscoff stuffed pancakes
You’ll only need simple accessible ingredients to make these awesome Biscoff pancakes. Here’s what you’ll need:
- Plain flour : Use a plain white flour for this recipe. You can also use gluten-free, but you’ll also have to use a gluten-free cookie butter to make this recipe fully gluten-free.
- Caster sugar : Sugar helps to add sweetness.
- Baking powder : Helps give the pancakes a light and fluffy texture due to the raising agent.
- Oil : I like to use sunflower oil as it has a neutral flavour.
- Dairy-free milk : You can use any dairy-free milk including almond, oat, soya and cashew for example. I have found soya works the best.
- Biscoff spread : You can decide on soft or crunchy spread, it’s up to you!
How to make the fluffiest pancakes:
There are a few simply tips and tricks for making the fluffiest vegan pancakes, I’ve listed my top 5 tips below:
- Don’t over mix the batter. Some lumps in the batter are fine. Over-mixing means you’ll may develop the gluten and the pancakes (if using wheat), this can result in a denser / tougher pancake.
- Make sure the pan is oiled / greased and hot before pouring in the batter. You want the pancake to immediately start cooking and rising once it hits the pan. Use a heat proof baking brush to coat the pan in an even, thin layer of oil.
- Once the pancake is in the pan, leave it. Don’t keep nudging or touching it with your spatula. Doing so can pop the bubbles in the pancake, flattening it.
- Allow the pancake batter rest for 2-5 minutes before you add it into the pan. Resting the batter helps the oil and milk ingredients soak up the flour.
- Sift the dry ingredients before pouring in the wet. This will ensure the batter doesn’t have any lumps of flour or sugar in it.
How to make Biscoff stuffed pancakes
- Make the Biscoff disks
Melt Biscoff spread in a bowl over a pan of simmering water. Using a spoon, pour some of the spread in a disk shape on grease proof paper lined tray. Freeze for at least 1-2 hours until you can run a knife underneath and lift off the disk. Keep in the freezer until ready to use.
- Pancake batter
Mix up the pancake batter,. Heat a teaspoon of oil in a frying pan until hot. Spoon in a small amount of the pancake batter, press in a Biscoff disk and top with more of the pancake batter. Cook until golden, flip and continue cooking until fully cooked.
- Serve
Stack the pancakes on a plate. Serve with optional toppings including a dusting of icing sugar, vegan cream and drizzle of melted Biscoff spread.
Keeping the pancakes warm
My pet peeve is when you make a batch of yummy pancake, go to serve them and by the time you’ve finished plating up.. they’ve gone cold. One of the best tips for keeping pancakes warm while you finish up cooking the rest is to place them on a baking tray and pop them in the oven. The heat from the oven will keep the pancake warm as well as keeping the Biscoff spread melty. Also make sure they are spread them out so they aren’t on top of one an other so they don’t steam. Also these pancakes are best served warm, so another tip is to make your pancake, eat it while it’s warm then go back for seconds / thirds – haha!
How to store leftover pancakes
I am quite sure you won’t have any pancakes left over (as they’re that addictive), but on the chance you do, left over pancakes are best stored in the fridge. You can gently heat them up in a warm oven again, to help melt the Biscoff.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Biscoff Stuffed Pancakes
- Total Time: 10 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
These Vegan Biscoff Stuffed Pancakes are so fluffy, soft, melt in your mouth and best served warm! With a hidden filling of Biscoff spread makes everything better, and the pancakes are my go to perfect pancake recipes.
Ingredients
Ingredients for the pancakes
- 250g of plain flour
- 1 + 1/2 of tablespoons baking powder
- 2 tablespoons of caster sugar
- 300ml of dairy-free milk
- 3 tablespoons of sunflower oil, plus extra for frying
- 1 jar of Biscoff spread (for the batter + Biscoff disks)
Instructions
Method (Biscoff disks prepration)
- Line a baking tray with grease proof paper.
- Add a few tablespoons of Biscoff spread into a bowl, and place on top of a small saucepan filled with water. Allow the heat to melt the Biscoff.
- Spoon the Biscoff onto the lined tray, making sure they’re disk shapes and not too big.
- Place the tray in the freezer until firm up (around 1-2 hours).
- Use a knife to help peel off the disks ready to use. Keep the Biscoff discs in the freezer until required (they soften very quickly).
Method (pancakes)
- In a bowl, mix together the flour, baking powder and caster sugar using a hand whisk.
- Pour in the milk, oil and 1 tablespoon of Biscoff spread. Mix to combine until smooth. Set aside for 5 minutes.
- Heat 1⁄2 tablespoon of oil in a non-stick frying pan over a medium–high heat.
- When hot, spoon about 1 tablespoons of batter into the pan, and place on top a Biscoff disk, cover the disk with more pancake batter. Allow the edges of the pancake to turn golden, then flip. It will take around 40 ish seconds on each side. Once both sides are golden in colour, set aside somewhere warm while you cook the remaining pancakes. Re oil the pan when needed.
- Serve with some dairy-free cream, butter or ice cream, maple syrup, or whatever toppings you prefer. They’re best eaten hot!
Notes
To store: Enjoy the pancakes immediately, they are so good when warm and melty!
- Prep Time: 5 minutes
- Cook Time: 2-5 minutes
- Category: Pancakes
- Method: Baking
- Cuisine: American
Made these already and are just delicious. I never thought about using biscoff in a pancake. ingenious idea.
Author
Hello Anthony, Thank you so much!!! I’m over the moon you enjoyed them! xx
Pancake Tuesday 😌 thanks for the recipe!
Author
You are more than welcome! x
These biscoff pancakes are amazing! I didn’t take a photo as they looked a little more rough and ready than yours Holly Jade, but OMG they ticked all the boxes! Easy to prepare and cook. I served with sliced banana (to make believe I was eating a healthy snack!) extra biscoff spread and a squirt of vegan cream. This will definitely become my go-to pancake recipe.
I’m a new vegan and not the best at baking but these pancakes were so easy to make and very delicious! I’m so glad I can still enjoy my favourite foods, this will definitely become a regular in my household <3