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Brown Butter Biscoff and Banana Pancakes Recipe

Irresistibly light, fluffy pancakes drizzled generously with Biscoff and topped with banana slices and a sprinkling of toasted pecans? Sign us up. Whether it's breakfast, lunch, or dinner — this quick and easy recipe is a real crowd-pleaser. Perfect for Pancake Day and beyond. Learn how to make yours below.

  • Preparation time:
    15
    min(s)
  • Cooking time:
    15
    min(s)
  • Servings:
    4

What you'll need

  • 25g unsalted butter, plus extra for cooking
  • 200g self-raising flour
  • 1tbsp caster sugar
  • 3 large free-range eggs
  • 140g Biscoff Lotus spread
  • 30g pecans, toasted and chopped
  • 1 banana, sliced
  • 1.5tsp baking powder
  • 175ml whole milk, plus 3tbsp for the drizzle

How to make

  1. Put the butter into a small pan over a low-medium heat and wait until it’s melted. Continue to heat the butter so it browns ever so slightly — turning golden amber in colour — then remove from the heat and stir in 60g of the Biscoff spread.
  2. In a large bowl, mix the self-raising flour, baking powder, sugar and a pinch of salt, then add the melted butter mixture, the eggs and 175ml of whole milk. Whisk until smooth.
  3. Heat a large non-stick frying pan over a medium heat, adding a knob of butter to the pan. Once melted, spoon or pour your pancake batter into the pan to make two or three small pancakes, roughly 7-10cm in diameter.
  4. Cook the pancakes for two to three minutes, until small bubbles appear, and they feel slightly rigid. Flip and repeat for the other side.
  5. Make the Biscoff topping by heating the remaining Biscoff spread and 3tbsp milk in a small pan until melted and saucy.
  6. Pile a few pancakes on each plate, top with banana slices, drizzle over the Biscoff sauce and finish with a sprinkling of toasted pecans.