Thick, fluffy, Biscoff pancakes topped with crushed Lotus Biscoff cookies and Biscoff spread! They’re super quick and so easy to make!
Pancakes are a must in my family! We usually have them with Greek honey or maple syrup! This time, though, I wanted to try a new flavor, so I made them with Biscoff cookie butter.
If you're cookie-butter obsessed like me, you will love these pancakes!
These Lotus Biscoff American pancakes are light, fluffy, thick and nicely rounded!
Let me tell you, they are sooo good with Biscoff spread! Honestly, I can’t think of anything that doesn’t go with Biscoff spread or cookie butter!!
If you want an indulgent biscoff breakfast or brunch, make a stack of these fluffy pancakes with melted cookie butter!
Why you'll love this recipe
- It’s quick and simple. This recipe is easy and ready in just a few minutes!
- You only need a few simple ingredients. Nothing out of the ordinary-you probably already have everything on hand!
- You can easily double the ingredients. That way, you can make double the number of pancakes! Or make extra for later!
- These pancakes are thick! If you love American style pancakes, you'll definitely want to try this recipe!
- It’s customizable. Easily add your favorite add-is or toppings!
What is Biscoff cookie butter?
Biscoff cookie butter is a spread that's similar in texture to peanut butter. It's made with Biscoff cookies and has a caramel, almost butterscotch flavor. Biscoff cookies were first produced in Belgium in 1932. Today they are popular throughout the world.
What do these fluffy Biscoff pancakes taste like?
OMG! These lotus Biscoff pancakes are heavenly! The rich, caramel flavor of the Lotus Biscoff spread is absolutely delicious with the pancakes! The banana and the crushed Biscoff cookies add extra flavor and texture, too.
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for fluffy Biscoff pancakes and topping
- Flour: I use self-rising flour to make the pancakes thick. You could use all purpose flour, instead and they’ll still taste great, but they won’t be as thick.
- Egg: I use 1 whole egg.
- Baking Powder: A little adds extra lift.
- Milk: I use whatever I have on hand, full-fat milk or skim milk.
- Vegetable Oil: I use a bit in the batter to make them soft. If you want, use melted butter, instead.
- Sugar: I use regular, granulated sugar.
- Salt: As always, a little bit of salt enhances everything.
- Lotus Biscoff Spread: I use the creamy variety, but you could also use the chunky kind. If you can’t find Lotus Biscoff spread where you live, you could use cookie butter.
- Lotus Biscoff cookies: I crush a few to sprinkle over the pancakes. You could also add some crushed Biscoff cookies IN the pancake batter.
- Banana: I use just 1 banana to garnish the pancakes. Bananas pair so well with Biscoff spread!
- I also like spreading some butter on the pancakes before adding the toppings.
TOP TIP FOR THICK FLUFFY PANCAKES
I use BOTH self-rising flour AND baking powder to make the pancakes nice and thick!
HOW TO MAKE BISCOFF PANCAKES
Brush a nonstick skillet or pan with some vegetable oil. Then heat it over medium-high heat.
In a large bowl whisk together the milk, egg and oil until well combined.
Add the dry ingredients and whisk until there are a few small lumps (it doesn't have to be lump free).
Pour the batter into the hot pan using a ¼ cup measuring cup so they all come out the same size. Of course, you can use a ladle, instead. I like to cook 1 pancake at a time. Let it cook for about a minute or until you see the first bubbles on the surface. As soon as you see the bubbles all over the top and edges, flip the pancake onto the other side and cook for about 1 more minute, until its light and golden brown.
Then you add some banana slices and crushed Biscoff cookies and pour the melted Biscoff spread on top!
Wrap them in aluminum foil or an air-tight container and store them in the refrigerator for up to about 4-5 days.
You can make extra pancakes and freeze them, so you can enjoy them whenever you want! Just make sure they’re plain, without any toppings. Let them cool and then stack them with a piece of parchment paper between each pancake so that they don’t stick together. Then I store them in a freezer bag or freezer-safe container. You can freeze them for up to about 2 months.
HOW TO REHEAT FROZEN PANCAKES
You don’t need to thaw the pancakes! You can reheat them straight from the freezer. Here’s how I do it:
Oven: First, preheat the oven to 350F (180C). Place the frozen pancakes on a baking sheet. Then bake them for about 10 minutes, until they’re warm.
Microwave: Place 1 or 2 pancakes on a microwave-safe plate and microwave on high for about 1 minute. I like to turn them over once, too.
ADD-INS & VARIATIONS
You can totally personalize your pancakes! Here are some of my favorites:
- Adding some ground cinnamon and a pinch of nutmeg to the batter will pair well with the Biscoff spread.
- You could add some vanilla extract to the batter for extra flavor.
- Sprinkle some mini chocolate chips on top, or add them to the batter!
- You could also add a few tablespoons of Biscoff spread (cookie butter) to the batter!
- If you like tangy pancakes, replace the milk with buttermilk.
- I think bananas and Biscoff cookies are perfect with these pancakes, but you could also add your favorite nuts or fruit.
- You could also garnish the pancakes with some toasted pecans!
- Top with honey, chocolate syrup, or maple syrup, instead.
- Or, top the pancakes with a generous dollop of whipped cream and then drizzle some melted Biscoff cookie butter over it!
- Why not just drizzle some more Biscoff spread?
TIPS FOR MAKING THE BEST PANCAKES
- Make sure your baking powder is fresh and hasn’t expired, otherwise, it won’t lift the pancakes and they’ll get too thin.
- Self-rising flour AND baking powder together make the pancakes thick, fluffy, and airy without being dense inside.
- Don’t overmix the batter or pancakes could get rubbery and chewy, rather than fluffy.
- Keep a few lumps in the batter. That way you’ll know you haven’t overmixed it.
- Don’t add the batter to the pan until it’s really hot.
- Use the same utensil for equal-sized pancakes. I use a ¼ cup measuring cup and each pancake is about 4.5 inches in diameter (about 11cm). You could also use a ladle, too.
- Don’t touch the pancakes while they’re cooking in the pan until they’re ready to be flipped.
- It’s time to flip them ONLY when bubbles appear on the edges and the surface, which begin to pop and create lots of holes on top (see picture in tutorial).
- Make sure the spatula is wide enough to flip the pancakes.
- Use a pan with a heavy bottom. If you use a pan with a thin bottom, the pancakes could burn really quickly.
- If your pan is large enough, you can cook more than one pancake at a time. Just make sure that they’re about an inch apart from each other. I prefer to cook them one at a time.
- I find that using vegetable oil instead of butter prevents burning.
FREQUENTLY ASKED QUESTIONS
Personally, I wouldn’t make the batter in advance, but you can make the pancakes in advance. The thing is, the baking powder is activated as soon as it is mixed with the wet ingredients. Therefore, the longer the batter sits, the less effective the leavening agents will be, which could result in flatter pancakes. Making the pancakes straight away will produce thicker, fluffier pancakes. Besides, it only takes a few minutes to make!
To me, the easiest and fastest way is to heat it in a microwave-safe bowl in the microwave for about 10-15 seconds.
To me, the best way is to put them in a warm oven. Just spread them out on a large baking sheet and leave them in the oven at a very low temperature (around 200 F / 93 C). It's a great way to keep them warm until you're ready to serve them.
Store any leftovers in the fridge for about 2 days. Just make sure they’re covered.
I hope you enjoy these Biscoff pancakes!
MORE BISCOFF RECIPES
Let me know how these fluffy Biscoff Pancakes turn out for you in the comments below! I’d love to hear from you!
For the pancakes
- ½ cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1 cup (127g / 4.5oz) self-rising flour
- 1½ tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the topping
- 3 oz (85g or about 5.5 tablespoons) Lotus Biscoff spread, melted
- 1 banana
- 2-3 Lotus Biscoff cookies, crushed
- some butter (optional)
- Brush a nonstick skillet or pan with some vegetable oil. Then heat it over medium-high heat.
- In a large bowl whisk together the milk, egg, and oil until well combined.
- Add the dry ingredients and whisk until there are a few small lumps (it doesn't have to be lump free).
- Pour the batter into the hot pan using a ¼ cup measuring cup. I like to cook 1 pancake at a time. Let it cook for about a minute or until you see the first bubbles on the surface. As soon as you see the bubbles all over the top and edges, flip the pancake onto the other side and cook for about 1 more minute, until its light and golden brown. Repeat with the remaining batter.
- Serve the pancakes warm with butter, if using. Top with some sliced bananas and crushed Biscoff cookies. Then pour the melted Biscoff spread on top.