Lotus Biscoff Pancakes Recipe

Introduction

These Lotus Biscoff Pancakes bring a deliciously spiced twist to your breakfast table, combining fluffy pancakes with the rich, caramelized flavor of Biscoff cookie butter. Perfect for a weekend treat or any day you want a cozy, indulgent start.

Ingredients

• 1 3/4 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup white granulated sugar
• 1 1/2 cups buttermilk
• 1 egg
• 1/4 cup Biscoff cookie butter
• 2 tbsp unsalted butter (melted)
• 1 tsp vanilla extract
• 1/2 cup melted cookie butter (for serving)

Instructions

1. Step 1: In a bowl, whisk together the flour, salt, baking powder, cinnamon, and sugar until well combined.
2. Step 2: Melt the unsalted butter in the microwave in 20-second intervals until fully melted.
3. Step 3: Pour the buttermilk into the bowl with the dry ingredients.
4. Step 4: Add the egg, vanilla extract, melted butter, and 1/4 cup Biscoff cookie butter to the bowl. Whisk everything together until the batter is smooth and fully combined.
5. Step 5: Heat a skillet over medium-high heat and grease it with non-stick cooking spray or a little butter.
6. Step 6: Scoop about 1/4 cup of batter onto the skillet for each pancake, leaving space between them. Cook for 2-3 minutes on each side, until golden brown and cooked through. Flip carefully when bubbles form on the surface.
7. Step 7: If desired, melt 1/2 cup of Biscoff cookie butter in the microwave to use as a warm topping.
8. Step 8: Serve the pancakes warm, topped with the melted cookie butter and fresh fruit for a tasty finish.

Tips & Variations

• Use regular milk with a teaspoon of lemon juice as a buttermilk substitute if you don’t have buttermilk on hand.
• For extra texture, fold in some chopped Biscoff cookies or nuts into the batter before cooking.
• Try topping with whipped cream or a drizzle of maple syrup alongside the melted cookie butter for added sweetness.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warmed through. It’s best to melt fresh cookie butter for drizzling just before serving to maintain its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 2 hours in advance and keep it refrigerated. Give it a gentle stir before cooking to recombine any settled ingredients.

What if I don’t have Biscoff cookie butter?

You can substitute with peanut butter or almond butter for a nutty flavor, or use plain butter and add cinnamon and brown sugar to the batter for a different but tasty twist.

Lotus Biscoff Pancakes Recipe

Print Recipe

★★★★★

5 from 64 reviews

Indulge in these fluffy Lotus Biscoff Pancakes, a delightful twist on classic pancakes incorporating the rich, caramelized flavor of Biscoff cookie butter. Perfect for a cozy breakfast or brunch, these pancakes are layered with warm spices and topped with melted cookie butter and fresh fruits for an irresistible treat.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup white granulated sugar

Wet Ingredients

• 1 1/2 cups buttermilk
• 1 egg
• 1/4 cup Biscoff cookie butter
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

For Serving

• 1/2 cup melted Biscoff cookie butter
• Fresh fruits (optional)

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar until fully blended to ensure even distribution of leavening and flavor.
2. Melt Butter: Melt the unsalted butter in the microwave using 20-second intervals until completely liquified, then set aside to cool slightly.
3. Add Buttermilk: Pour the buttermilk into the bowl containing the dry ingredients, stirring gently to start combining the wet and dry components.
4. Mix Wet Ingredients: Add the egg, vanilla extract, melted butter, and 1/4 cup of Biscoff cookie butter to the mixture. Whisk thoroughly until the batter is smooth and fully combined, ensuring no lumps remain.
5. Prepare Skillet: Heat a skillet or non-stick pan over medium-high heat. Lightly grease the surface with non-stick cooking spray or additional butter to prevent sticking.
6. Cook Pancakes: Using a 1/4 cup measuring cup, scoop the batter and pour it onto the heated skillet, spacing pancakes adequately for flipping. Cook each side for 2-3 minutes or until golden brown and cooked through.
7. Melt Topping: While pancakes cook, melt 1/2 cup of Biscoff cookie butter in the microwave until smooth and pourable, which will be used as a luscious topping.
8. Serve: Stack the pancakes on plates, drizzle generously with melted Biscoff cookie butter, and optionally garnish with fresh fruits for a vibrant finish. Serve warm and enjoy!

Notes

• Use fresh buttermilk for best flavor and texture; alternatively, mix 1 1/2 cups milk with 1 1/2 tbsp lemon juice or vinegar and let sit for 5 minutes.
• If you do not have Biscoff cookie butter, speculoos spread or any spiced caramel cookie spread can be a substitute.
• To keep pancakes warm while cooking batches, place cooked pancakes on a baking sheet in a low oven set to 200°F (93°C).
• Adding fresh fruits like berries or banana slices complements the rich flavor of Biscoff and adds freshness.
• Non-stick spray or butter are both effective for greasing the skillet; avoid too much oil to keep pancakes light.

Keywords: Lotus Biscoff, pancake recipe, breakfast pancakes, cookie butter pancakes, easy brunch recipes