Make your Sundays extra cozy with these deliciously fluffy Lotus Biscoff pancakes.
They’re topped with lots of melted cookie butter and fresh fruit for the perfect breakfast. I really love store bought biscoff cookie butter but sometimes I make this homemade version instead. You can certainly make these biscoff pancakes with store bought or homemade cookie butter. They will still be super tasty either way. If you’re a cookie butter fanatic like me and always keep a jar of cookie butter in the pantry, then you’ve got to give this Cookie Butter Ice Cream a try as well!
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An Explanation Of The Ingredients
- Flour – Whisk the flour with the other dry ingredients to break up any lumps.
- Baking Powder – Gives the pancakes a fluffy texture.
- Salt – Just a pinch of salt to balance all of the flavors.
- Cinnamon – Add cinnamon to a bowl and whisk with the dry ingredients.
- Sugar – White granulated sugar works well.
- Butter – Melt the butter before adding it to the batter.
- Lotus Biscoff Cookie Butter – Stir the cookie butter into the pancake batter.
- Vanilla Extract – Give the flapjacks a light vanilla taste by adding vanilla extract.
- Egg – Whisk the egg into the ingredients.
- Buttermilk – The fluffiest pancakes are made with buttermilk.
This is what the batter should like like.
Add each pancake 1/4 cup at a time to a greased skillet over medium high heat.
How To Make Lotus Biscoff Pancakes
- First, start by adding the flour, salt, baking powder, cinnamon and sugar to a bowl. Whisk together to combine.
- Melt the butter in the microwave in 20 second intervals.
- Pour the buttermilk into the bowl with the dry ingredients.
- Add in the egg, vanilla extract, melted butter and cookie butter. Whisk until full combined.
- Heat a skillet over medium high heat and grease with non stick cooking spray or butter.
- Scoop 1/4 cup of the pancake batter and pour it into the pan. Cook the biscoff pancakes for 2-3 minutes on each side. Make sure to leave enough space between the pancakes so you can comfortably flip them.
- Melt about 1/2 cup of cookie butter in the microwave if you plan on using it to top your pancakes.
- Finally, serve your biscoff flapjacks with melted Biscoff cookie butter and fresh fruits.
Can I Freeze Cooked Pancakes?
Yes, freezing cooked pancakes is quite convenient when you need a quick breakfast. Separate each pancake with parchment paper and place inside of an air tight container. They should keep well in the freezer for up to 2 months.
Where Can I Buy Cookie Butter?
Biscoff cookie butter can be found at most super markets. I know that Trader Joe’s also has their own version of cookie butter but I purchased mine from my local super market in the nut butter aisle. You can also purchase it from here as well.
Flipping At The Perfect Time
It’s important to flip the biscoff pancakes at the perfect time to ensure you get some nice, crispy edges. During the cooking process, you will see air bubbles on the surface of the pancakes. Once those air bubbles have popped and the edges look like they have set, it is time to flip those flapjacks.
Optional Toppings
- Fresh Fruit
- Crushed Lotus Biscoff Cookies
- Whipped Cream
- Melted Cookie Butter
- Honey
- Maple Syrup
- Chocolate Chips
- Homemade Strawberry Sauce
- Nuts
- Sprinkles
Recipe Notes
- Flip the pancakes once the air bubbles on the surface have popped and the edges look like they have set.
- Flip the biscoff flapjacks slowly so the batter doesn’t splatter.
- Melt cookie butter in the microwave in 30 second intervals.
Lotus Biscoff Pancakes
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
- First, start by adding the flour, salt, baking powder, cinnamon and sugar to a bowl. Whisk together to combine.
- Melt the butter in the microwave in 20 second intervals.
- Pour the buttermilk into the bowl with the dry ingredients.
- Add in the egg, vanilla extract, melted butter and cookie butter. Whisk until full combined.
- Heat a skillet over medium high heat and grease with non stick cooking spray or butter.
- Scoop 1/4 cup of the pancake batter and pour it into the pan. Cook the biscoff pancakes for 2-3 minutes on each side. Make sure to leave enough space between the pancakes so you can comfortably flip them.
- Melt about 1/2 cup of cookie butter in the microwave if you plan on using it to top your pancakes.
- Finally, serve with melted Biscoff cookie butter and fresh fruits.
Notes
- Flip the pancakes once the air bubbles on the surface have popped and the edges look like they have set.
- Flip the pancakes slowly so the batter doesn’t splatter.
- Melt cookie butter in the microwave in 30 second intervals.