These Biscoff Pancakes are light, fluffy and full of Lotus Biscoff Cookie Butter. They only require 9 ingredients to make and are the perfect weekend breakfast.
If you're a pancake fan, buckle up. These Lotus Biscoff Pancakes are my current favorite pancakes to make. These pancakes are full of cookie butter which means they have that warm cinnamon-y flavor. And, if you are like me and are always looking for more ways to eat Biscoff Cookie Butter, these pancakes the perfect vehicle to top with as much cookie butter as possible.
Ingredients for Making Biscoff Pancakes
These pancakes only require 9 basic ingredients to make. Perfectly easy for a lazy weekend morning. Heres what you'll need:
All Purpose Flour: Regular old all-purpose flour is all you need to make these light and fluffy Biscoff Pancakes. I always recommend King Arthur Brand all-purpose flour because its my favorite. But, use what you have.
Baking Powder and Soda: A combination of baking powder and baking soda help these pancakes rise super tall.
Salt: A bit of salt help to balance the flavors.
Cinnamon: I added cinnamon to these pancakes to bring out the cinnamon in the Biscoff Cookie Butter.
Plant Milk: I used Oatly oat milk, but any plant based milk will work here.
Lotus Biscoff Cookie Butter: THE key ingredient for making Biscoff Pancakes. Biscoff Cookie Butter is literally ground up Biscoff cookies. Its smooth, creamy and absolutely delicious. Can't find Lotus brand? Head to Trader Joes and pick up their version called Speculoos Cookie Butter.
Sugar: A bit of sugar helps these babies brown nicely.
White Vinegar: And finally, a dash of white vinegar to activate the baking soda for a tall rise.
How to Cook Biscoff Pancakes
To cook these pancakes, I prefer a non-stick skillet. Pancakes are notoriously prone to sticking so a non stick-skillet is just a little extra insurance. Its not absolutely necessary.
Next, I grease the skillet with vegan butter making sure to lightly coat the entire pan.
Using a ⅓ cup measure portion batter onto the skillet and use either the back of the measuring cup or a spatula to gently swirl the batter to help it spread into a circle that is approximately 4 inches in diameter. This batter is thick because I like tall pancakes so it will definitely need help to spread into a circle.
Then, cook for 3-5 minutes per side until they're brown and serve!
How to Store Leftover Pancakes
If you have leftover any Biscoff pancakes, store them in a freezer bag or other large air tight container. The key is, in between each layer, add a layer of parchment or wax paper to ensure that the pancakes don't stick together.
Then, seal the bag or container and store them in the freezer. When you are ready to eat them, you can microwave them.
But, my favorite way is in a toaster or toaster oven. The exterior gets lightly crisp while the inside stays light and fluffy. So it just depends which texture you prefer. The microwave will make them super soft while a toaster or toaster oven gives them a little crust.
Looking for More Breakfast Recipes?
Biscoff Pancakes
Equipment
- 2 Mixing Bowls, 1 Med, 1 Large
- Measuring Cups and Spoons
- 1 Whisk
- 1 Rubber Spatula
- 1 Spatula
- 1 Skillet
Ingredients
- 1 ½ Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ tsp Kosher Salt
- ½ teaspoon Cinnamon
- 1 ½ Cups Non Dairy Milk I used Oatly Oat Milk
- ⅓ Cup Biscoff Cookie Butter I used Lotus Brand
- 1 tablespoon Granulated Sugar
- 1 ½ teaspoon White Vinegar
- Pancake Toppings of Choice ie: biscoff cookie butter, crushed biscoff cookies, maple syrup, non-dairy butter.
Instructions
- In a large bowl combine flour, baking powder, baking soda, salt and cinnamon with a whisk.1 ½ Cups All Purpose Flour, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ½ teaspoon Cinnamon, 1 ½ teaspoon Baking Powder
- In a medium bowl, combine plant milk, biscoff cookie butter, sugar and vinegar. Whisk well until the mixture is completely homogenous.1 ½ Cups Non Dairy Milk, ⅓ Cup Biscoff Cookie Butter, 1 ½ teaspoon White Vinegar, 1 tablespoon Granulated Sugar
- Pour the liquid mixture into the dry mixture and whisk until just combined. This batter is fairly thick.
- Heat a skillet over medium-low heat. Grease the skillet with either non-dairy butter or coconut oil or pan spray.
- Using a ⅓ cup measuring cup, portion as many pancakes as your skillet can fit at a time, and using a rubber spatula, gently spread the batter of each pancake out into a circle with an approximately 4" diameter. I made 2 at a time.
- Cook the pancakes for 3-5 minutes per side or until they are nicely golden brown.
- Serve hot with your favorite toppings. I highly recommend topping with additional cookie butter and crushed biscoff cookies. But maple syrup and vegan butter are delicious too!Pancake Toppings of Choice ie: biscoff cookie butter, crushed biscoff cookies, maple syrup, non-dairy butter.
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