Name: Vegan Biscoff Stuffed Pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 250g plain flour; 1 1/2 tablespoons baking powder; 2 tablespoons caster sugar; 300ml dairy-free milk; 3 tablespoons sunflower oil, plus extra for frying; 1 tablespoon Biscoff spread (for the batter); 1 jar Biscoff spread (for melting and forming disks)

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Introduction

These Vegan Biscoff Stuffed Pancakes offer a delightful twist on classic pancakes by incorporating creamy Biscoff spread right inside. Perfectly golden on the outside and gooey within, they make a comforting breakfast or indulgent treat for any time of day.

A stack of six thick, fluffy pancakes sits in the center of a white plate on a white marbled surface. The top three pancakes are cut in half horizontally and layered with a smooth, creamy caramel filling that slowly oozes out. The pancakes are light golden brown with a soft texture. On the plate beside the stack is a swirl of white whipped cream. Crumbs of what looks like a brown cookie are scattered around the plate along with a golden knife placed on the plate's edge. In the background, there is a glass bottle of milk and white flowers slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g plain flour
1 ½ tablespoons baking powder
2 tablespoons caster sugar
300ml dairy-free milk
3 tablespoons sunflower oil, plus extra for frying
1 jar Biscoff spread (for batter and Biscoff disks)

Instructions

Step 1: Prepare the Biscoff disks by lining a baking tray with greaseproof paper.
Step 2: Place a few tablespoons of Biscoff spread into a bowl and gently melt it by resting the bowl over a small saucepan filled with simmering water.
Step 3: Spoon the melted Biscoff onto the lined tray, shaping it into small disks that aren’t too large.
Step 4: Freeze the tray until the disks are firm, about 1 to 2 hours.
Step 5: Once firm, gently peel the Biscoff disks off the paper and keep them frozen until ready to use, as they soften quickly.
Step 6: In a bowl, whisk together the flour, baking powder, and caster sugar.
Step 7: Add the dairy-free milk, 3 tablespoons of sunflower oil, and 1 tablespoon of Biscoff spread to the dry ingredients. Mix until smooth and set aside for 5 minutes.
Step 8: Heat half a tablespoon of oil in a non-stick frying pan over medium-high heat.
Step 9: Pour about 1 tablespoon of batter into the pan, top it with a frozen Biscoff disk, and cover the disk with more batter.
Step 10: Cook until the pancake edges turn golden, about 40 seconds, then carefully flip and cook the other side for the same amount of time. Repeat with remaining batter and disks, adding oil as needed.
Step 11: Keep cooked pancakes warm while you finish cooking the rest.
Step 12: Serve hot with dairy-free cream, butter, ice cream, maple syrup, or your favorite toppings.

Tips & Variations

To prevent the Biscoff disks from melting too quickly, keep them frozen until immediately before cooking.
Try adding a pinch of cinnamon or vanilla extract to the batter for extra flavor.
For a nutty twist, sprinkle chopped toasted nuts on top before serving.
Use any dairy-free milk you prefer, such as oat, almond, or soy milk.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warm. Biscoff disks are best made fresh and used straight from the freezer for optimum texture and to avoid melting.

How to Serve

The image shows a white plate holding three golden brown pancakes stacked slightly overlapping. The top pancake is cut in half, revealing a creamy caramel-colored filling inside. A dollop of white whipped cream sits beside the pancakes near a gold fork placed on the plate’s edge. The pancakes have a soft, fluffy texture with lightly browned crispy edges and a dusting of powdered sugar on top. The plate rests on a white marbled surface scattered with powdered sugar, and around it are a glass bottle with light-colored milk and some brown cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Biscoff disks ahead of time?

Yes, you can prepare the Biscoff disks in advance and keep them frozen. Just keep them frozen until you’re ready to use, as they soften quickly at room temperature.

What can I use if I don’t have sunflower oil?

You can substitute sunflower oil with any neutral oil like vegetable oil, light olive oil, or melted coconut oil for frying and in the batter.