5 from 6 votes

Mini Pancakes with Biscoff

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These mini pancakes are filled with banana & biscoff, the perfect duo for a breakfast treat.
Prep time: 2 mins
Total Time: 10 mins
£0.82
Makes: 6
Breakfast, Snack
Belgium
American Style Pancakes, banana, Biscoff, pancakes

Table of Contents

  1. Why you’ll love this recipe
  2. Ingredients
  3. How to make mini pancakes
  4. Tips & Tricks
  5. FAQ

Why you’ll love this recipe

This mini pancakes recipe is the perfect weekend breakfast/brunch, when you want a special sweet treat to start your day.

The recipe came from two sources of inspiration: silver dollar pancakes (tiny fluffy American pancakes) and the trending Tik Tok pancakes.

I saw many mini pancakes being stuffed with strawberries, nutella, banana etc. But none using everyone’s favourite spread: Biscoff!

It’s delicious, as well as looking super cute so I hope you enjoy it as much as I did!

Image of Mini Pancakes with Biscoff in bowl

Ingredients

Biscoff Spread 

I couldn’t name a better spread to pair with the banana in this recipe. It’s so so good. 

Egg

To bind all of our pancake ingredients together. If you’re vegan you can use a flaxseed/water mix to substitute the egg. 

Flour 

All purpose/plain flour for this small batch of pancakes. 

Baking powder

This provides the rise in the pancakes that make the pancakes fluffy and thick, just like with the silver dollar pancakes. 

Bananas

With many baking recipes that use banana, they call for overly ripe bananas for maximum sweetness. We don’t want this with this recipe, as we need the bananas to be firm enough to add the biscoff spread onto them and to not fall apart when dunked into the batter. 

Oat Milk 

Use your favourite milk here, I chose oat milk, as I love the flavour of it within a pancake recipe. 

Mini Pancakes with Biscoff Ingredients shot

How to make mini pancakes

Combine the wet ingredients (oat milk and egg) of the pancake batter in a large mixing bowl.

 Batter forMini Pancakes

Stir the flour, salt and baking powder into the bowl and whisk until smooth and combined.

Batter whisked together

Chop the bananas into thin coin shapes on a chopping board.

Chopped bananas on chopping board

Add approx ½ tsp of biscoff spread per banana piece and place on a baking tray, so that they are ready to dunk into your pancake batter.

Biscoff covering the banana pieces

In a non-stick pan on a low/medium heat, add around ½ tbsp rapeseed oil to coat the bottom of the pan. If you have spray oil here that would be perfect. Dunk the Biscoff banana into the pancake mixture using a fork to dredge it through the batter. Use a knife to scrape under the fork to remove the excess batter and place into the frying pan.

Pancakes with banana and Biscoff in pan

Repeat until you have around 6-8 in your pan and fry each side for around 2 minutes.

Add small spoons of batter to frying pan

Repeat until all the ingredients are used up and enjoy! Serve with an optional drizzle of maple syrup/honey.

Close up of Mini Pancakes with Biscoff

Tips & Tricks

Use a fork to dunk the banana into the pancake mix
You want the right amount of batter on each piece of banana to get the perfect mini pancake shape. The fork allows the excess batter to drip off, leaving just enough to coat the filling. 

Use a knife to slide the pancake off the fork and into the pan
If you place your fork at a 45° angle to the pan, slide the knife across the fork, placing the pancake into the pan. This ensures that all of the batter from the fork will land on top of the pancake, giving the perfect circle shape like the silver dollar pancakes. A little mess doesn’t hurt though!

Don’t move the pancake, until it’s ready to flip
This will affect the shape of the pancake as the batter hasn’t set yet. 

Close up photo of mini pancake with banana and Biscoff

FAQ

How to keep pancakes warm
To keep the pancakes warm whilst frying, if you want to serve at once, preheat your oven to 130°C degrees and place the pancakes on a plate. We want the oven just hot enough to keep them warm. 

How do I know when to flip the mini pancakes?
When the pancake looks like it’s starting to crisp up and little air pockets start to form on the sides of the pancake, you know it’s time to flip. 

How long to cook pancakes on each side?
Approx two minutes on each side, or depending on the heat of your pan when the above happens!

Can I use any remaining batter to make larger pancakes?
Absolutely!  I made the batter using my American pancake recipethat is served without a filling so those would be perfect! I wouldn’t use the batter to make a pancake the width of a pan though, as you would with a crepe style/thinner pancake as this recipe is for thicker pancakes. 

Can I make this recipe ahead of time/can I freeze the pancakes?
I’d say these are best enjoyed fresh, but you can definitely make the components ahead of time e.g. prep the banana pieces with Biscoff and place on a baking tray in the fridge, as well as combining the pancake ingredients. Then when it’s time to eat, continue to follow the next steps! I wouldn’t freeze this recipe.

How thick should the batter be?
The mini pancakes need a batter thick enough to coat the banana/biscoff without running off. It’s the consistency of thick cake batter. 

More recipes like this…

Chocolate Chip Banana Pancakes

Meal Prep Banana Pancakes

Other breakfast recipes…


Healthy Banana Blueberry Muffins

Raspberry Breakfast Oat Bake

Chocolate Chip Baked Oats

Close up shot of pancakes with bananas and Biscoff in centre

 

Mini Pancakes with Biscoff

Print Pin It
5 from 6 votes
Prep Time: 2 mins
Total Time: 10 mins
£0.82
Breakfast, Snack
Belgium
American Style Pancakes, banana, Biscoff, pancakes
Servings: 6
These mini pancakes are filled with banana & biscoff, the perfect duo for a breakfast treat.

Ingredients

  • 1 egg (£1.00/6)=(£0.17)
  • 170 ml oat milk (£1.30/6)=(£0.22)
  • ½ tsp Biscoff spread per pancake (£2.50)
  • 2-3 bananas, sliced into thin coins (£0.38)
  • Optional maple syrup to top

Cupboard Essentials

  • ½ tbsp baking powder
  • 150 g flour
  • Pinch of salt
  • Rapeseed oil for frying

Method

  • Combine the wet ingredients (oat milk and egg) for the pancake batter in a large mixing bowl. Stir the flour, salt and baking powder into the bowl and whisk until smooth and combined.
  • Add approx ½ tsp of biscoff spread per banana piece and place on a baking tray, so that they are ready to dunk into your pancake batter.
  • In a non-stick pan on a low/medium heat, add around ½ tbsp rapeseed oil to coat the bottom of the pan. If you have spray oil here that would be perfect.
  • Dunk the Biscoff banana into the pancake mixture using a fork to dredge it through the batter. Use a knife to scrape under the fork to remove the excess batter and place into the frying pan.
  • Repeat until you have around 6-8 in your pan and fry each side for around 2 minutes. Repeat until all the ingredients are used up and enjoy! Serve with an optional drizzle of maple syrup/honey.

Nutrition

Servings: 6 servings
Fat: 12g
Calories: 281kcal
Carbohydrates: 41g
Protein: 4g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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