Start by separating your eggs. Place the egg whites into one clean bowl and the yolks into another. Add a pinch of salt to the egg whites and beat with an electric mixer until stiff peaks form. Set aside.

In the bowl with your egg yolks, add the flour, baking powder, and milk. Whisk until smooth. Warm your Biscoff spread slightly until it's pourable, then stir it into the batter until fully incorporated.

Using a spatula, carefully fold the whipped egg whites into the Biscoff batter. Be gentle to keep as much air in the mixture as possible. Don't overmix.

Heat a non-stick frying pan over medium-low heat. If unsure, swipe it with a little neutral oil. Ladle or spoon the batter into the pan, about ¼ cup at a time. Cook for 2–3 minutes until small bubbles appear, then flip and cook the other side until golden brown.

Stack the pancakes high on a plate. Top with whipped cream, a drizzle of melted Biscoff, and crumbled Biscoff cookies. Finish with a whole cookie standing upright for presentation.