Description
Enjoy the mouthwatering flavor of these Cookie Butter Pancakes, perfect for breakfast or brunch! This easy recipe combines fluffy pancakes with delightful cookie butter for a delicious twist that everyone will love.
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 the crunchy version created a fun texture, plus extra for topping
- whipped cream for topping
- crushed biscoff cookies for topping
Instructions
- In a large mixing bowl, combine the flour and baking powder, whisking thoroughly.
- Add the egg, oil, and milk to the bowl, whisking until a smooth batter forms.
- Incorporate the cookie butter into the mixture, stirring until evenly blended.
- Heat a skillet over medium heat and drizzle with oil.
- Pour ¼ to ½ cup portions of the batter onto the skillet. Cook until lightly browned, about two minutes, then flip and cook for an additional minute or two.
- Transfer the cooked pancakes to a wire cooling rack and repeat until all the batter is used.
- To serve, swirl whipped cream onto a pancake, stack with another pancake, and continue layering as desired.
- Top the stacked pancakes with additional whipped cream, a drizzle of warmed cookie butter, and crushed cookies.
Notes
For extra flavor, use the crunchy version of cookie butter.
Serve immediately for the best texture and taste.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg