Lotus Biscoff Pancakes
Lotus Biscoff Pancakes are soft, fluffy pancakes infused with the rich caramel flavor of Biscoff spread and cookies. Drizzled and layered with warm Biscoff spread and topped with crushed cookies and whipped cream, they’re a decadent and indulgent breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings (8–10 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup Lotus Biscoff spread (plus more for drizzling)
- 1/4 cup crushed Lotus Biscoff cookies
- Whipped cream (optional, for serving)
Instructions
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the milk, egg, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Warm Biscoff spread in the microwave for 15–20 seconds until it’s pourable.
- Layer or drizzle warm Biscoff spread between pancakes and stack them.
- Top with crushed Biscoff cookies, additional Biscoff spread, and whipped cream if desired.
- Serve warm and enjoy immediately.
Notes
- To keep pancakes warm while cooking, place them on a baking sheet in a 200°F (95°C) oven.
- Add crushed Biscoff cookies into the batter for extra texture.
- For a gooey center, spoon some Biscoff spread onto the batter before flipping.
- Adjust sweetness by skipping whipped cream or reducing drizzle.
- Freeze cooked pancakes for later and reheat in the toaster or microwave.
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 390
- Sugar: 18g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg
Find it online: https://thefamilycooking.com/lotus-biscoff-pancakes/
