Lotus Biscoff Pancakes Recipe
Thick and fluffy Biscoff pancakes topped with fruit, crushed Biscoff biscuits, melted Biscoff spread and smooth vanilla ice cream – This right here is what dreams are made off.
Pancakes are good but Biscoff pancakes are even better… they’re eye-rolling good. Biscoff goes with pretty much everything and these pancakes are no exception.
I would have them every day if I could (just like these Biscoff truffles). They’re fluffy, light, American-style and made with 7 basic ingredients.
You’re going to fall in love with this recipe! Make it for breakfast, brunch or serve as an indulgent dessert – these pancakes are perfect for all occasions.
Why You’ll like These Pancakes
- They look and taste amazing!
- They’re thick and fluffy American-style pancakes.
- Made with very basic ingredients.
- The pancake batter is made with melted Biscoff spread.
- Customise these pancakes with your favourite toppings.
Watch How To Make It
How Do You Melt Lotus Biscoff Spread?
The best and easiest way to melt Lotus Biscoff spread is in the microwave.
Simply place the Biscoff spread in a microwavable bowl and warm on a medium heat. Stop the microwave every 10 to 15 seconds and give the mixture a stir. Continue this process until the Biscoff has melted.
Biscoff melts easily and burns easily, so it’s important to always keep a watchful eye and stir frequently. It doesn’t require a long time in the microwave, leaving it for too long can burn the Biscoff spread.
Below are the ingredients needed for this recipe.
- Biscoff Spread: Use either smooth or crunchy Biscoff spread.
- Self-Raising Flour: I used self-raising flour for really thick pancakes. You can also use plain flour but they won’t be as thick.
- Baking Powder: For a light and fluffy pancake texture.
- Caster Sugar: To add a small amount of sweetness.
- Milk: I used full-fat milk for this recipe.
- Eggs: Aim for medium or large eggs.
- Vanilla Extract (Optional): Adding vanilla extract is optional but it does add a delicious flavour.
How To Make Lotus Biscoff Pancakes
Below is a step-by-step guide on how to make Lotus Biscoff pancakes, full recipe instructions are on the recipe card.
Add self-raising flour, baking powder and caster sugar to a large mixing bowl and whisk together until evenly distributed.
Melt Biscoff spread in the microwave until melted and runny.
This should take around 20 seconds or less, stop the microwave after 10 to 15 seconds and give the mixture a stir.
Add milk, eggs and vanilla extract (optional) into the mixing bowl followed by the melted Biscoff spread.
Whisk the mixture until a pancake batter has formed.
TIP: The texture should be thick but runny enough to fall off the whisk when lifted. Don’t worry if there’s a few small lumps in the mixture.
Heat a non-stick frying pan over a medium heat and add a small amount of oil.
Add a ladle of pancake batter to the frying pan and fry for 1 to 2 minutes on both sides or until golden on each side. Repeat this process until all of the batter is used.
TIP: When bubbles appear, this is a good indication that the pancake is ready for flipping.
To decorate, melt extra Lotus Biscoff spread in the microwave and drizzle it over the pancakes. Then sprinkle crushed Biscoff biscuits and top with a scoop of ice cream and fresh fruit.
Topping Ideas For Biscoff Pancakes
This pancake recipe has two tablespoons of sugar in it, so the pancakes themselves are sweet but not that sweet. It’s the toppings that make this dessert unbelievably good and moreish. Below are more topping ideas for your pancake stack:
- Berries (Strawberries, Blueberries, Raspberries)
- Golden Syrup / Mable Syrup
- Biscoff Ice Cream
- Whipped Cream
- Honeycomb Ice Cream
- Crushed nuts
How To Store Biscoff Pancakes
Storing these pancakes are fairly simple. Cover the pancakes in cling film and store in the fridge for 2 to 3 days.
I advise eating the pancakes straight away as they do harden in the fridge. Reheating the pancakes briefly in the microwave help to soften them.
My Top Tips
Don’t rush flipping the pancakes before they’re ready! If you flip them too early, they’ll break apart and the batter will drip everywhere. Wait until you see bubbling before you turn the pancakes over.
For super thick American style pancakes use both self-raising flour and baking powder. Adding extra baking powder creates a thick, fluffy and light texture.
Use pancake rings to get picture perfect pancakes. They will come in handy if you’re making these pancakes for friends, family or to impress.
To keep cooked pancakes warm whilst you’re making the rest, lay them out in the oven on a low temperature. Don’t stack them on top of each other.
If you like a really sweet pancake base, feel free to add more sugar to the recipe.
Add Cinnamon!!: Add a little bit of spice with the addition of cinnamon. This flavour goes so well with Biscoff.
Add Crushed Biscoff Biscuits: Boost the Biscoff flavour by adding crushed Biscoff biscuits to the pancake batter. They soften in the mixture and enhance the Biscoff taste.
Impress With This Trick: Once the pancakes are cooked, pierce a small hole going to the centre and pipe melted Biscoff inside. I did this for my Biscoff French toast recipe! When you cut into the pancakes, melted Biscoff will ooze out.
Can You Freeze Homemade Pancakes?
Yes, you can freeze homemade pancakes! But make sure you don’t add any toppings to them.
Once they have cooled down stack the pancakes in an airtight container and put parchment paper between each layer (to prevent sticking). Keep in the freezer for up to 2 months.
To defrost, simply take the pancakes out of the freezer and leave to thaw. If you don’t want to wait, you can warm the pancakes in the microwave.
More Lotus Biscoff Recipes
- Biscoff Banana Bread
- Biscoff Tiffin
- Baked Biscoff Donuts
- Biscoff Rocky Road
- Lotus Biscoff Cheesecake
- Biscoff Flapjack
- Biscoff Milkshake
- Lotus Biscoff Mug Cake
- Biscoff Blondies
- Biscoff Brownies
- Lotus Biscoff Hot Chocolate
- Biscoff Stuffed Cookies
Biscoff Pancakes (Thick & Fluffy)
- 300 g Self-Raising Flour
- 1 tsp Baking Powder
- 300 ml Milk
- 2 tbsp Caster Sugar
- 2 tbsp Melted Biscoff Spread
- 2 Eggs
- 1 tsp Vanilla Extract (Optional)
- Biscoff Spread
- Crushed Biscoff Biscuits
- Fresh Fruit (Strawberries And Blueberries)
- Add self-raising flour, baking powder and caster sugar to a large mixing bowl and whisk together until evenly distributed.
- Melt Biscoff spread in the microwave until melted and runny. This should take around 20 seconds or less, stop the microwave after 10 to 15 seconds and give the mixture a stir.
- Add milk, eggs and vanilla extract (optional) into the mixing bowl followed by the melted Biscoff spread. Whisk the mixture until a pancake batter has formed.
- Heat a non-stick frying pan over a medium heat and add a small amount of oil.
- Add a ladle of pancake batter to the frying pan and fry for 1 to 2 minutes on both sides or until golden on each side. Repeat this process until all of the batter is used.
- To decorate, melt extra Lotus Biscoff spread in the microwave and drizzle it over the pancakes. Then sprinkle crushed Biscoff biscuits and top with a scoop of ice cream and fresh fruit.
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Great, I made it over the weekend
Hi Leonora, glad you liked it.
These look divine!! Can I ask how many pancakes you usually get out of this recipe? Particularly per person? I’ve scaled it down to 1 person as I’m just cooking for myself but I don’t really have a concept of roughly how many pancakes it’ll make or how much “serves 4 people” would be (using a normal ladle) x
Hi Ash, thanks for commenting. When I make this I get around 8 pancakes.