Dessert

Lotus Biscoff Pancakes Recipe

BySimon Carel February 3, 2026February 3, 2026

Introduction

These Lotus Biscoff Pancakes bring a delicious twist to your morning routine with their warm cinnamon flavor and rich cookie butter swirl. Soft, fluffy, and perfectly spiced, they’re a delightful treat for weekend breakfasts or brunch gatherings.

A tall stack of eight thick, golden-brown pancakes with a soft and fluffy texture is placed on a white plate. The pancakes are cut in half, showing the airy layers inside. On top, there are several halved strawberries with a bright red color, partially covered by a smooth, light brown sauce that drips down the sides and pools around the base of the stack. The background has a soft focus with a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar until well combined.
Step 2: Melt the unsalted butter in the microwave in 20-second intervals until fully melted and set aside.
Step 3: Pour the buttermilk into the bowl with the dry ingredients.
Step 4: Add the egg, vanilla extract, melted butter, and 1/4 cup Biscoff cookie butter to the bowl. Whisk thoroughly until the batter is smooth and fully combined.
Step 5: Heat a skillet over medium-high heat and lightly grease it with non-stick cooking spray or additional butter.
Step 6: Using a 1/4 cup measure, scoop the batter onto the skillet, leaving enough space between pancakes for flipping. Cook each pancake for 2-3 minutes per side until golden brown and cooked through.
Step 7: If desired, melt 1/2 cup of cookie butter in the microwave to use as a warm topping for the pancakes.
Step 8: Serve the pancakes warm, drizzled with melted Biscoff cookie butter and fresh fruit of your choice.

Tips & Variations

For extra fluffiness, separate the egg and whisk the egg white until stiff peaks form, then fold it gently into the batter.
If you don’t have buttermilk, substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of milk and let it sit for 5 minutes before using.
Try adding chopped nuts or chocolate chips to the batter for additional texture and flavor.
Use maple syrup or honey as an alternative topping if you prefer less sweetness from the cookie butter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or in the microwave for about 20 seconds until heated through. Reheat the cookie butter separately and drizzle on top before serving.

How to Serve

A tall stack of six golden brown pancakes sits in the center of a white plate, each pancake thick and fluffy with smooth edges. On the top pancake, there are three fresh red strawberry slices arranged around the center. A thick caramel-colored sauce is being poured slowly from above, flowing over the strawberries and down the sides of the pancake stack, covering part of the top pancake with a shiny, smooth texture. In the background, a white bowl filled with red strawberries and a red cloth add a pop of color, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, you can substitute the flour with a 1-to-1 gluten-free flour blend. However, texture and rising might vary slightly depending on the blend used.

Is it necessary to use buttermilk?

Buttermilk adds tenderness and a slight tang to the pancakes, but you can substitute regular milk with a little lemon juice or vinegar added as described in the tips section for a similar effect.