Description
Deliciously fluffy pancakes infused with cookie butter flavors, perfect for breakfast or as a sweet treat.
Ingredients
Scale
- 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 (crunchy version recommended)
- 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.
- Add the egg, oil, and milk to the mixing bowl and whisk until smooth.
- Add the cookie butter to the bowl and stir until fully incorporated.
- 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.
- Top the pancakes with extra whipped cream, a drizzle of warmed cookie butter, and cookie crumbles.
Notes
- For a lighter texture, separate the egg and whip the egg whites before folding them into the batter.
- Adjust the thickness of the batter by adding more milk if necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet/Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 600
- Sugar: 20g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg