Description
These Lotus Biscoff Pancakes are a delightful twist on classic pancakes, incorporating creamy Biscoff cookie butter for a rich, spiced flavor. Perfect for a cozy breakfast or brunch, they are fluffy and subtly spiced with cinnamon, served warm with melted cookie butter and fresh fruits for an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup white granulated sugar
Wet Ingredients
- 1 1/2 cups buttermilk
- 1 large egg
- 1/4 cup Biscoff cookie butter
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Topping
- 1/2 cup melted Biscoff cookie butter (for serving)
- Fresh fruits (such as berries or sliced bananas), optional
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar until well mixed.
- Melt the butter: Melt the unsalted butter in the microwave in 20-second intervals until fully melted and set aside.
- Add buttermilk: Pour the buttermilk into the bowl with the dry ingredients, stirring to begin combining.
- Mix wet ingredients: Add the egg, vanilla extract, melted butter, and 1/4 cup of Biscoff cookie butter to the bowl. Whisk together until the batter is smooth and fully combined.
- Heat the skillet: Preheat a skillet or non-stick pan over medium-high heat. Lightly grease the surface with non-stick cooking spray or a small amount of butter to prevent sticking.
- Cook the pancakes: Using a 1/4 cup measure, scoop the batter and pour it onto the hot skillet. Cook each pancake for 2-3 minutes per side, or until golden brown and cooked through. Be sure to leave enough space between pancakes to flip easily.
- Melt topping cookie butter: If desired, melt the remaining 1/2 cup of Biscoff cookie butter in the microwave until smooth for drizzling over the cooked pancakes.
- Serve: Plate the pancakes and drizzle with the melted cookie butter. Serve immediately with fresh fruits for an extra burst of flavor and freshness.
Notes
- Make sure the skillet is properly preheated to avoid sticking and ensure even cooking.
- For a smoother batter, avoid overmixing once wet and dry ingredients are combined.
- Substitute almond milk or another milk alternative if buttermilk is not available; to make a buttermilk substitute, add 1 tbsp lemon juice or vinegar to 1 1/2 cups milk and let it sit for 5 minutes.
- Fresh fruits such as strawberries, blueberries, or bananas complement the sweet and spiced flavor of the pancakes wonderfully.
- Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Lotus Biscoff Pancakes, Biscoff cookie butter pancakes, cinnamon pancakes, breakfast pancakes, sweet pancakes
