Lotus Biscoff Pancakes Recipe

Introduction

These Lotus Biscoff Pancakes offer a delicious twist on a classic breakfast favorite. Infused with the rich flavors of Biscoff cookie butter and warm cinnamon, they’re perfect for a cozy morning treat that will impress anyone at the table.

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 large bowl, whisk together the flour, salt, baking powder, cinnamon, and sugar until well combined.
2. Step 2: Melt the 2 tablespoons of 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 and stir gently to combine.
4. Step 4: Add the egg, vanilla extract, melted butter, and 1/4 cup Biscoff cookie butter to the mixture. Whisk 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 butter.
6. Step 6: Scoop about 1/4 cup of batter onto the skillet for each pancake, leaving enough space between them. Cook for 2-3 minutes on one side until bubbles form, then flip and cook another 2-3 minutes until golden and cooked through.
7. Step 7: If using, melt 1/2 cup of cookie butter in the microwave to use as a warm topping.
8. Step 8: Serve the pancakes warm with melted Biscoff cookie butter drizzled on top and fresh fruits if desired.

Tips & Variations

• For a dairy-free version, substitute the buttermilk with almond or oat milk mixed with 1 tablespoon of lemon juice or vinegar to create a buttermilk alternative.
• Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
• If you prefer your pancakes fluffier, separate the egg and whip the egg white to soft peaks before folding it gently into the batter.
• Top with your favorite fresh fruit such as sliced bananas, strawberries, or blueberries for a fresh complement to the rich cookie butter.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or skillet over low heat until heated through. Avoid microwaving if possible, as it can make the pancakes soggy.

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 24 hours in advance. Keep it covered in the refrigerator and give it a gentle stir before cooking.

What if I don’t have Biscoff cookie butter?

You can substitute with peanut butter or another nut butter for a different but still delicious flavor. Alternatively, leave it out for classic cinnamon pancakes.

Lotus Biscoff Pancakes Recipe

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★★★★★

4.9 from 124 reviews

These Lotus Biscoff Pancakes are fluffy, flavorful, and infused with the distinctive taste of Biscoff cookie butter. Perfect for a sweet breakfast or brunch, they combine warm spices, rich buttermilk, and the unique caramelized flavor of Biscoff spread. Topped with melted cookie butter and fresh fruit, they offer a deliciously indulgent treat that’s easy to prepare on the stovetop.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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 (melted)
• Fresh fruits (optional)

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar until evenly combined to ensure even distribution of leavening and spices.
2. Melt butter: Melt the unsalted butter in the microwave using 20-second intervals until fully melted, being careful not to overheat.
3. Add buttermilk: Pour the buttermilk into the bowl containing the dry ingredients, starting the wet mixture component of the batter.
4. Combine wet ingredients: Add the egg, vanilla extract, melted butter, and 1/4 cup of Biscoff cookie butter to the bowl and whisk thoroughly until the batter is smooth and fully combined without lumps.
5. Heat skillet: Preheat a skillet over medium-high heat and grease it lightly with non-stick cooking spray or butter to prevent sticking and promote even browning.
6. Cook pancakes: Using a 1/4 cup measure, scoop the pancake batter and pour it into the skillet. Cook each pancake for 2 to 3 minutes on each side or until bubbles form on the surface and the edges look set, then flip carefully. Ensure there is enough space between pancakes for easy flipping and even cooking.
7. Melt topping cookie butter: If desired, melt about 1/2 cup of Biscoff cookie butter in the microwave until smooth to use as a decadent topping for the pancakes.
8. Serve: Plate the pancakes and drizzle with the melted Biscoff cookie butter. Optionally, add fresh fruits for a vibrant contrast and fresh flavor. Serve warm and enjoy.

Notes

• You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if needed.
• Adjust cinnamon to your taste preferences or add other spices like nutmeg for variation.
• Ensure the skillet is properly heated before adding batter to get the best pancake rise and golden color.
• For vegan variation, replace egg and buttermilk with plant-based alternatives, though the texture may slightly differ.
• Store leftover pancakes in an airtight container in the refrigerator and reheat gently in a skillet or microwave.

Keywords: Biscoff pancakes, Lotus cookie butter pancakes, cinnamon pancakes, breakfast pancakes, buttermilk pancakes, stovetop pancakes, sweet breakfast