Cookie Butter Pancakes
Cookie butter pancakes are the kicked up version of fluffy pancakes that are packed full of Biscoff cookie butter. This family friendly breakfast is perfect for making any weekend morning feel like a special occasion.
Why have plain old pancakes when you can have pancakes that are truly special?
These cookie butter pancakes are the kind of breakfast that instantly makes the morning feel a little more fun.
They’re soft, fluffy with a little cookie crunch and filled with that rich Biscoff flavor everyone loves.
Serve them with extra cookie butter, syrup, or fresh fruit and let everyone build their own perfect stack.
If you’re looking for a breakfast that feels special without being hard to make, this is the stack of pancakes for you!
Ingredients
To make these you’ll need:
- Flour– All purpose
- Baking powder– For leavening
- Egg
- Milk– Regular whole milk or 2 percent. You don’t need to use buttermilk.
- Oil– Avocado oil. Enough for the batter and more for the griddle.
- Cookie butter– The crunchy kind for texture
- Toppings– Whipped cream and crushed Biscoff cookies
How to Make
Cookie butter pancakes are pretty easy to make!
To do it, whisk the flour and baking powder together in a large mixing bowl.
Then whisk the egg, oil, and milk into the flour until smooth.
Stir in the cookie butter.
Oil a skillet and preheat it on the stovetop over medium heat.
Drop ¼ – ½ cup portions of pancake batter onto the preheated skillet.
Cook the pancakes for about two minutes on the first side.
Then flip the pancakes and cook the second side for an additional 1-2 minutes.
Put the pancakes on a wire cooling rack, and repeat this until all the batter is used up.
Serve with swirls of whipped cream on top of each pancakes and top the stack with extra whipped cream, a drizzle of cookie butter, and cookie crumbles.
Enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the fridge for up to 4 days.
Reheat in the oven or on the stove.
You can also store cooled pancakes in freezer bags in the freezer for up to 3 months.
Reheat in the stove until warmed through.
Tips and Tricks
- If you don’t have avocado oil you can use canola oil.
- You can butter the skillet instead of oiling it if you prefer.
- I recommend the crunchy cookie butter because it gives you a yummy crunch. However, you can use creamy cookie butter if you prefer.
Other Pancake Recipes
Cookie butter pancakes are a delicious way to sweeten up a stack of hotcakes any day.
Make them and enjoy!
Looking for other pancake recipes?
Try these:
- Apple Pie Pancakes
- Double Stuffed Oreo Pancakes
- Banana Pancakes With Peanut Butter Syrup
- Monster Cookie Pancakes
- Pineapple Upside Down Pancakes
- Churro Pancakes
- Strawberry Shortcake Pancakes
- Red Velvet Pancakes
If you’ve tried these COOKIE BUTTER PANCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cookie Butter Pancakes
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 large egg
- 2 cups milk
- 3 tablespoons avocado oil plus extra for cooking
- ½ cup Biscoff cookie butter the crunchy version created a fun texture, plus extra for topping
- Whipped cream for topping
- Crushed Biscoff cookies for topping
Instructions
- Add the flour and baking powder to a large mixing bowl and whisk to combine.2 ½ cups all-purpose flour, 1 tablespoon baking powder
- Add the egg, oil, and milk to the mixing bowl and whisk until smooth.1 large egg, 2 cups milk, 3 tablespoons avocado oil
- Add the cookie butter to the bowl and stir until fully incorporated.½ cup Biscoff cookie butter
- Drizzle oil into a skillet and preheat it on the stovetop over medium heat.
- Drop ¼ - ½ cup portions of batter onto the preheated skillet and allow the pancakes to cook for about two minutes or until lightly browned. Flip the pancakes and cook for an additional 1-2 minutes. Place the pancakes on a wire cooling rack, and repeat until all the batter is used up.
- Generously swirl whipped cream onto a pancake, top with another pancake, and repeat until the desired number of pancakes are stacked.Whipped cream
- Top the pancakes with extra whipped cream, a drizzle of warmed cookie butter, and cookie crumbles.Crushed Biscoff cookies
Notes
- If you don't have avocado oil you can use canola oil.
- You can butter the skillet instead of oiling it if you prefer.
- I recommend the crunchy cookie butter because it gives you a yummy crunch. However, you can use creamy cookie butter if you prefer.
Nutrition
