These Biscoff pancakes are fluffy, delicious, and oh so indulgent! We absolutely love the Lotus biscoff spread here, and it really adds a special extra something to these delicious pancakes.
Biscoff Pancake Recipe
This an absolutely top-tier indulgent breakfast. Perfect for sleepy Sunday mornings, romantic birthdays, or just because you feel like a treat! The caramelly/cinnamony flavor of the spread really complements the pancakes themselves. There’s a level of complexity and - dare we say it - depth of flavor to these pancakes that rivals the best French crepes.
These fluffy pancakes have a light, airy texture and a thick, soft, delicious appeal. You can use a sticky sauce, some white cream, and even some berries if you’re feeling fruity. These are tasty and they look just about as good as they taste, and that’s saying a lot!
You might have heard of biscoff spread already! This is an increasingly popular spread reminiscent of the legendary Nutella chocolate spread. It’s really taken off in recent years, propelled by its cookie-dough-like flavor. It’s made using lotus biscuits, and although it looks and feels a lot like peanut butter, it’s really its own thing. It has a flavor not unlike gingerbread, with a spicy-yet-sweet-yet-salty taste.
Ingredients for Biscoff Pancakes
These pancakes are very easy to make and only require a few kitchen staples as ingredients.
- All Purpose Flour
- Granulated Sugar (optional) for extra sweetness if you want
- Baking Powder & Baking Soda - to improve the lift and fluff factor of your pancakes
- Salt: ½ teaspoon is the perfect amount
- Biscoff cookies and spread
- Vanilla extract
How to Make Biscoff Pancakes
- Whisk together the dry ingredients in a large bowl.
- In a large measuring cup whisk the buttermilk, eggs, vanilla extract and biscoff spread just until combined. Some lumps are fine.
- Fold in the crushed biscoff cookies.
- Heat a large skillet or griddle over medium-high heat.
- Brush with melted butter or spray with cooking oil spray.
- Once it is hot, measure ¼ cup of batter and pour into the skillet. Cook until bubbles start to appear on the surface. Flip the pancakes over and cook further until golden brown.
The Secret to Making the Fluffiest Pancakes
There are a few key tips and tricks to making the perfect fluffy pancakes. Fortunately, we’ve tried and tested them all! Here’s our favorite tips for the most beautiful fluffy pancakes you’ve ever eaten, let alone made!
- First of all, you want to make sure not to over-mix the batter. It’s OK to have some lumps in your batter. Over mixing the batter will actually overdevelop the gluten, causing your pancakes to toughen and bond together. There’s a sweet spot that experience will help you to identify.
- Allow your batter to rest a few minutes as your skillet heats up. Giving the batter a rest will allow your wet ingredients to soak up the flour and help with the smooth consistency of your batter.
- You only need to flip your pancakes once. That’s right, ignore the chefs on TV elaborately flipping their pancakes in the air! Back and forth flipping will flatten and condense your pancake, pushing the air that makes it fluffy out of the pancake.
Remember, you can scale this recipe up. Cooking for the whole family and the neighbors as well? Double the recipe!
How To Assemble Biscoff Pancakes
Once your pancakes are cooked, it’s time for biscoff.
First of all, place your lotus spread in a microwave safe bowl. Gently heat it on low power in the microwave for ten seconds. It should be getting runny and melted at this point. Stop your microwave at ten seconds, and give your spread a mix. Place it back in the microwave for another ten seconds. If you need to, mix it again, and return it to the microwave for a final ten seconds. A grand total of twenty or thirty seconds is all you need to make this mix supple and spreadable.
You can add some lotus biscuit crumbs, or even whole crackers atop the pancakes. These will decorate the pancake and give it some crunch factor.
For extra toppings, we strongly recommend berries and vanilla ice cream. The cold of the ice cream and the sharper sweetness of the berries will beautifully complement your fluffy, warm pancakes and smooth biscoff spread. Some powdered sugar, or even some maple syrup are all you need to really take this to the next level.
Storing Leftover Pancakes
Your leftover pancakes will last for up to two days in the fridge, or you can freeze them. To freeze pancakes, do this separately on a baking sheet to prevent sticking, and once they’re solid you can transfer the solid pancakes to a container. They will keep for two to three months.
More Pancake Recipes
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