If you're making whipped cream, add the cream, cream of tartar, vanilla, and sugar to a medium bowl and whip until stiff peaks form. Set aside in the fridge.

Separate your eggs your eggs. Place the egg whites into one large bowl, and the yolks into another. Add a pinch of salt to the egg whites and beat with an electric mixer (or by hand, if you're feeling ambitious) until stiff peaks form. This means when you lift the whisk, the peaks stand tall and don’t droop. Set aside.

In the bowl with your egg yolks, add the flour, baking powder, and milk. Whisk until smooth—don’t worry if it looks a little thick. Warm your Biscoff spread just slightly until it's pourable (microwaving it for 10–15 seconds works great), then stir it into the batter until fully incorporated.

Using a spatula, carefully fold the whipped egg whites into the Biscoff batter. Go slowly and gently—you want to keep as much air in the mixture as possible. Don’t overmix; a few streaks of white are totally fine.

Heat a non-stick frying pan over medium-low heat. If your pan is truly non-stick, you may not need oil or butter—but if you’re unsure, swipe it with a little neutral oil to be safe.

Ladle or spoon the batter into the pan, about ¼ cup at a time. Let it cook for 2–3 minutes, until small bubbles appear on the surface. Then flip carefully and cook the other side until golden brown and cooked through.

Repeat with the remaining batter.

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