Biscoff Pancakes
User Reviews
5
Biscoff Pancakes
Description
Biscoff Pancakes start with a mix of milk and vinegar to create buttermilk, combined with flour, sugar, baking powder and soda, and a touch of vanilla and melted butter. The batter is whisked just enough to exclude flour patches but avoid overmixing, then rested briefly. Cooking each pancake for 2-3 minutes per side yields a golden and tender pancake with characteristic bubbles and drying edges signaling the right flip time. The topping is built from Lotus Biscoff spread gently melted to a drizzling consistency, applied atop the pancakes along with roughly crushed cookies and optional berries, adding texture and bursts of fruity brightness.
This recipe is suitable for doubling if serving more people and fits as a leisurely breakfast or brunch dish where the sweet and spice notes of the Biscoff spread are showcased. The pancakes retain a moist crumb with a balanced sweetness, with the cookie topping adding crunch.
Leftover pancakes should be tightly covered and stored in the refrigerator for up to 3-4 days or frozen for two months. Reheating gently in a microwave helps maintain texture and warmth.
Ingredients
For the pancakes:
- 3/4 cup milk 170g
- 1 tablespoon white vinegar
- 1 cup flour 125g
- 2 tablespoon sugar 25g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg room temperature
- 1/2 teaspoon vanilla
- 2 tablespoon butter 28g, melted
For topping:
- 1/2 cup Lotus Biscoff spread
- Lotus Biscoff cookies for topping and crumbs
- mixed berries optional
Instructions
For the pancakes:
- In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
- In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
- Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
- Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
- Let the batter rest for 5-10 minutes while you heat a pan on the stove.
- lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up)
For topping and assembling:
- Put lotus spread in microwave safe bowl, and gently heat on low power for about 20-30 seconds until runny and melted. Stop the microwave halfway through, give the spread a mix then continue melting if needed.
- To serve, top pancakes with the runny lotus spread, and add some lotus biscuit crumbs. Top with fresh berries if desired. Enjoy!
Notes
- You can double the pancake batter to serve more people without adjusting cooking times.
- Store leftovers covered tightly in the refrigerator for 3 to 4 days or freeze them for up to two months.
- Reheat pancakes gently in the microwave to avoid drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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