Biscoff Molten Lava Pancake Skillet Recipe

Introduction

Indulge in the warm, gooey delight of a Biscoff Molten Lava Pancake Skillet. This easy-to-make dessert features fluffy pancakes with a luscious Biscoff spread center, perfect for sharing or enjoying solo.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup Biscoff spread (or cookie butter)
• Powdered sugar (for dusting)
• Whipped cream (optional, for serving)
• Chocolate chips or Biscoff cookies (optional, for garnish)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the egg, milk, melted butter, and vanilla extract, mixing until smooth. Pour the wet ingredients into the dry and stir until just combined, leaving a few lumps.
2. Step 2: Preheat a cast-iron or oven-safe skillet over medium heat and lightly grease it with cooking spray or butter.
3. Step 3: Pour half of the batter evenly into the skillet. Spoon dollops of Biscoff spread over the batter, leaving space near the edges. Then pour the remaining batter on top to cover the filling.
4. Step 4: Cook on the stovetop for 3 to 5 minutes until the edges start to set. Meanwhile, preheat your oven to 350°F (175°C). Transfer the skillet to the oven and bake for 10 to 12 minutes until cooked through and golden brown.
5. Step 5: Remove from the oven and let cool for a few minutes. Dust with powdered sugar and serve warm, garnished with whipped cream, chocolate chips, or crushed Biscoff cookies if desired.

Tips & Variations

• For extra gooey lava, add more Biscoff spread inside or swirl it lightly into the batter before cooking.
• Use a non-stick or well-seasoned cast-iron skillet to prevent sticking and ensure even cooking.
• Substitute milk with almond or oat milk for a dairy-free option.
• Top with fresh berries for added flavor and color.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven until warmed through. Note that the lava center is best enjoyed fresh for optimal gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular skillet instead of cast iron?

Yes, a regular oven-safe skillet works fine, but cast iron helps distribute heat evenly for better cooking.

What if I don’t have Biscoff spread?

You can substitute with any cookie butter or even peanut butter, though the signature flavor will differ.

Biscoff Molten Lava Pancake Skillet Recipe

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★★★★★

4.5 from 108 reviews

• Author: Harper
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Biscoff Molten Lava Pancake Skillet is a heavenly breakfast treat featuring fluffy pancakes with a molten center of creamy Biscoff spread. Cooked in a skillet first on the stovetop and then baked to golden perfection, it delivers warm, gooey goodness with a dusting of powdered sugar and optional toppings like whipped cream and chocolate chips for an irresistible start to your day.

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Ingredients

Scale 1x2x3x

For the Pancake Batter:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Lava Filling:

• 1/2 cup Biscoff spread (or cookie butter)

For Topping:

• Powdered sugar (for dusting)
• Whipped cream (for serving, optional)
• Chocolate chips or Biscoff cookies (for garnish, optional)

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Instructions

1. Prepare the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the egg, milk, melted butter, and vanilla extract, whisking until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving some lumps to ensure tender pancakes.
2. Preheat the Skillet: Heat a cast-iron or oven-safe skillet over medium heat. Lightly grease the skillet using cooking spray or a small amount of butter to prevent sticking.
3. Cook the Pancakes: Pour half of the pancake batter evenly into the skillet. Spoon dollops of Biscoff spread evenly over the batter, keeping space from the edges. Then pour the remaining batter over the Biscoff spread to cover it completely.
4. Cook and Bake: Allow the batter to cook on the stovetop for 3-5 minutes until the edges are set but the center is still slightly loose. Meanwhile, preheat the oven to 350°F (175°C). Transfer the skillet to the oven and bake for 10-12 minutes until the pancake is cooked through, risen, and golden brown on top.
5. Serve: Remove the skillet from the oven and let it cool for a few minutes. Dust with powdered sugar and garnish with whipped cream, chocolate chips, or crushed Biscoff cookies as desired. Serve warm for best molten lava texture.

Notes

• Use an oven-safe skillet, ideally cast iron, to facilitate the stovetop to oven cooking method.
• Do not overmix the batter; some lumps ensure fluffiness.
• Allow the pancake to cool slightly before serving to avoid burning from the hot Biscoff filling.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• Leftovers can be refrigerated and gently reheated in a skillet or oven.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Biscoff pancake, molten lava pancake, skillet pancake, breakfast recipe, Biscoff spread, gooey pancake