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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/lotus-biscoff-pancakes-recipe/