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Recipe by:

Dana Ramsey

Delicious Mini Pancakes with Biscoff Syrup

Mini pancakes drizzled with Biscoff and maple syrup are the perfect cozy treat for fall gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoon granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 1 large egg
  • 2 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • Biscoff spread for serving
  • Maple syrup for serving
  • Optional toppings: crushed Biscoff cookies, whipped cream, fresh fruit

Equipment

  • Non-stick skillet
  • Large mixing bowl
  • Rubber spatula

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and creamy.
  3. Pour the wet ingredients into the dry ingredients and stir gently to combine.
  4. Heat a non-stick skillet over medium-low heat, lightly greased with butter.
  5. Drop small rounds of batter onto the skillet, cook until bubbles form, then flip and cook until golden.
  6. Serve warm with Biscoff spread and drizzle with maple syrup. Add optional toppings as desired.

Notes

Let your batter rest for about 5 minutes before cooking for extra fluffiness. These mini pancakes freeze beautifully!