Lotus Biscoff Pancakes Recipe

Introduction

These Lotus Biscoff Pancakes bring a delightful twist to your breakfast with their warm cinnamon flavor and creamy cookie butter. Perfectly fluffy and rich, they make a sweet start to any morning or a cozy weekend treat.

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, baking powder, salt, cinnamon, and sugar until well combined.
2. Step 2: Melt the unsalted butter in the microwave using 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 mixture. Whisk everything until the batter is smooth and fully combined.
5. Step 5: Heat a skillet over medium-high heat and grease it lightly with non-stick cooking spray or a little butter.
6. Step 6: Use a 1/4 cup measure to scoop the pancake batter onto the skillet. Cook each pancake for 2 to 3 minutes on each side, leaving enough space between them to flip easily.
7. Step 7: If desired, melt about 1/2 cup of cookie butter in the microwave to use as a warm topping.
8. Step 8: Serve the pancakes warm with the melted Biscoff cookie butter drizzled on top and fresh fruit alongside for a delicious finish.

Tips & Variations

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• You can substitute regular milk with buttermilk mixed with 1 tbsp lemon juice if you don’t have buttermilk on hand.
• Add chopped nuts or chocolate chips into the batter for added texture.
• Use maple syrup instead of melted cookie butter for a more classic pancake topping.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster or microwave until warm. It’s best to store the melted cookie butter separately and drizzle it on the pancakes just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

To make a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a plant-based milk along with vegan butter. Ensure your Biscoff cookie butter is also vegan-friendly.

What if I don’t have Biscoff cookie butter?

You can replace Biscoff cookie butter with peanut butter, almond butter, or any other cookie butter you prefer. The flavor will differ but the texture and creaminess will still enrich the pancakes.

Lotus Biscoff Pancakes Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

Delight in these fluffy Lotus Biscoff Pancakes, infused with warm cinnamon and luscious Biscoff cookie butter. Perfect for a comforting breakfast or brunch, these pancakes combine the richness of buttermilk and the sweet, spiced flavor of Biscoff spread, topped with melted cookie butter and fresh fruits for an indulgent treat.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes (serves 3-4) 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup white granulated sugar

Wet Ingredients

• 1 1/2 cups buttermilk
• 1 large egg
• 1/4 cup Biscoff cookie butter
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For Serving

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

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar until well combined to ensure even distribution of leavening and spices.
2. Melt Butter: Melt the unsalted butter in the microwave using 20-second intervals, stirring between each until fully melted and smooth.
3. Add Buttermilk: Pour the buttermilk into the bowl containing the dry ingredients, starting to combine the wet and dry components.
4. Combine Wet Ingredients: Add the egg, vanilla extract, melted butter, and 1/4 cup Biscoff cookie butter to the batter. Whisk vigorously until the mixture is smooth and fully incorporated without lumps.
5. Heat Skillet: Preheat a skillet over medium-high heat and lightly grease it with non-stick cooking spray or butter to prevent sticking and promote even cooking.
6. Cook Pancakes: Using a 1/4 cup measure, scoop the batter and pour it into the skillet, leaving space between each pancake. Cook for 2 to 3 minutes on the first side until bubbles appear on the surface and the edges look set, then flip and cook for another 2 to 3 minutes until golden and cooked through.
7. Melt Topping: Melt about 1/2 cup of Biscoff cookie butter in the microwave if you want a warm, rich topping for the pancakes.
8. Serve: Plate the pancakes and drizzle the melted Biscoff cookie butter on top. Garnish with fresh fruits if desired, and enjoy immediately for the best texture and flavor.

Notes

• Ensure the skillet is well-heated before adding the batter to achieve a golden crust.
• Do not overmix the batter to keep pancakes light and fluffy.
• Use fresh buttermilk for best flavor and texture; if unavailable, mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar and let sit for 5 minutes.
• Store leftover pancakes in an airtight container in the refrigerator and reheat gently in a skillet or microwave.
• Feel free to substitute fresh fruits with nuts or whipped cream for different toppings.

Keywords: Lotus Biscoff pancakes, Biscoff cookie butter pancakes, cinnamon pancake recipe, breakfast pancakes, fluffy pancakes, sweet pancakes