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 (or by hand) 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 pourable, then stir it into the batter until fully incorporated.

Using a spatula, carefully fold the whipped egg whites into the Biscoff batter. Don't overmix; a few streaks of white are fine.

Heat a non-stick frying pan over medium-low heat. Ladle or spoon the batter into the pan, about ¼ cup at a time. Cook for 2–3 minutes until small bubbles appear on the surface. Flip and cook until golden brown.

Repeat with the remaining batter.

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