Mini Pancakes with Biscoff
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This mini pancakes with Biscoff recipe is the perfect weekend breakfast/brunch, when you want a special sweet treat to start your day.
Table of Contents
Why you’ll love this recipe
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!
Ingredients
Biscoff Spread
I couldn’t name a better spread to pair with the banana in this recipe. It’s so so good, but you could add peanut butter with the banana as an alternative if you don’t have any Biscoff spread.
Egg
To bind all of our pancake ingredients together. If you’re vegan, you can use a flaxseed/water mix to substitute the egg.
Oatmilk
Use your favourite milk here, I chose oat milk, as I love the flavour of it within a pancake recipe. Soya and almond milk would work well too.
See the recipe card for full information on all ingredients and quantities.
How to make mini pancakes
- Chop the bananas into thin coin shapes on a chopping board (Image 1).
2. 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 (Image 2).
3. Combine the wet ingredients (oat milk and egg) of the pancake batter in a large mixing bowl (Image 3).
4. Stir the flour, salt and baking powder into the bowl and whisk until smooth and combined (Image 4).
5. 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 (Image 5).
6. Repeat until you have around 6-8 in your pan and fry each side for around 2 minutes. Use up all the ingredients and enjoy! (Image 6).
Serve with an optional drizzle of maple syrup/honey.
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.
Other sweet recipes for you to try; Chocolate Tiffin Recipes, Lemon Drizzle Cake Recipe and Brownies
FAQs
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.
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.
Approx two minutes on each side, or depending on the heat of your pan when the above happens!
Absolutely! I made the batter using my American pancake recipe, that 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.
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.
The mini pancakes need a batter thick enough to coat the banana/biscoff without running off. It’s the consistency of thick cake batter.
Other breakfast recipes you should try; Banana Blueberry Muffins and Chocolate Chip Baked Oats
If you tried this Mini Pancakes with Biscoff recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Mini Pancakes with Biscoff
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.
Notes
- Use a fork to coat the banana with pancake batter, allowing excess to drip off
- Use a knife to slide pancake-coated banana into the pan at a 45° angle
- Avoid moving pancake until batter has set to maintain its shape
Nutrition
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