Pancakes Recipe

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.

Mix batter

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or spoon, gently fold until just combined. The batter should be slightly lumpy — do not overmix. Let the batter rest for 5 minutes to allow the baking powder and soda to activate and the gluten to relax.

Preheat pan

Place a nonstick skillet or griddle over medium heat and let it preheat for 3–5 minutes. The surface should be hot but not smoking. If using a cast-iron pan, reduce heat slightly. Lightly grease with the unsalted butter and/or a little neutral oil to prevent sticking.

Cook pancakes

For each pancake, pour about 1/3 cup of batter onto the hot skillet (you will make two pancakes; use a slightly larger measure if you want them bigger). Cook undisturbed until bubbles form across the surface and the edges look set, 2–3 minutes. Flip and cook the other side until golden brown, 1–2 minutes more. Transfer cooked pancakes to a warm plate and cover loosely with foil while you cook the second pancake if needed.

Make Biscoff sauce

Place the Biscoff cookie butter in a small microwave-safe bowl. Add 1 tablespoon of milk to start. Microwave in 15–20 second bursts, stirring between bursts, until the cookie butter is pourable but still thick, about 30–45 seconds total. If too thick, stir in the second tablespoon of milk a little at a time until you reach a smooth, pourable sauce consistency. Alternatively, warm in a small saucepan over low heat, stirring, and add milk as needed.

Plate pancakes

Stack the two warm pancakes on a plate. Spoon or drizzle about 2–3 tablespoons of the warmed Biscoff sauce evenly over the top of the stack, allowing some to drip down the sides.

Add marshmallows and raspberries

Sprinkle the mini marshmallows (about 2 tablespoons per pancake stack) across the top of the sauce. Scatter the crushed freeze-dried raspberries over the marshmallows and sauce for bright color and tartness (about 1–2 teaspoons on top).

Optional - Lightly toast marshmallows

If you prefer toasted marshmallows, briefly torch the mini marshmallows with a kitchen blowtorch until lightly browned, or place the assembled pancakes under a very hot broiler for 20–30 seconds while watching carefully. Remove immediately to avoid burning.

Serve

Serve immediately while pancakes are warm and sauce is fluid. Provide extra Biscoff sauce on the side if desired.