• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Earthly Provisions
  • Recipe Index
  • About Me
  • Work with Me
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Breakfast

    Biscoff Pancakes

    Published: Feb 7, 2022 · Modified: Sep 29, 2023 by Megan Calipari · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Portrait of two stacks of Biscoff Pancakes with cookie butter on top of them
    These Biscoff Pancakes are fluffy, tender and simple to make.

    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.

    a gold fork with a big bite of Biscoff Pancakes on it
    These pancakes make the PERFECT weekend breakfast.

    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!

    Batter in a light blue bowl.
    The Biscoff Pancake batter.
    Two pancakes cooking on a skillet.
    Portion the batter and swirl with a spatula to spread.
    Two pancakes after being flipped on a skillet
    Flip with golden brown.

    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.

    Portrait of two stacks of pancakes with cookie butter dripping down the side of the stack
    Is there a better vehicle for cookie butter than cookie butter pancakes?

    Looking for More Breakfast Recipes?

    Chocolate Baked Oats

    Vegan Buttermilk Biscuits

    Mini Vegan Poptarts

    📖 Recipe

    Portrait of two stacks of pancakes with cookie butter dripping down the side of the stack

    Biscoff Pancakes

    Megan Calipari
    These Biscoff Pancakes are light, fluffy and full of Lotus Biscoff Cookie Butter. They only require 8 ingredients to make and are the perfect weekend breakfast.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine American
    Servings 2 Servings
    Calories 600 kcal

    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 teaspoon White Vinegar
    • ⅓ Cup Biscoff Cookie Butter I used Lotus Brand
    • 1 tablespoon Granulated Sugar
    • 1 ½ Cups Non Dairy Milk I used Oatly Oat Milk
    • 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.

    Notes

    Be careful not to over mix the batter once the wet ingredients are added to the dry ingredients.
    If you like thinner pancakes, add 2 tablespoons of additional non-dairy milk to the batter.

    Nutrition

    Serving: 2PancakesCalories: 600kcalCarbohydrates: 104gProtein: 18gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 836mgPotassium: 354mgFiber: 4gSugar: 22gVitamin A: 697IUVitamin C: 13mgCalcium: 444mgIron: 6mg
    Tried this recipe?Let us know how it was!

    More Breakfast

    • Vegan Double Chocolate Banana Bread Muffin on a white cloth is more muffins in the background.
      Vegan Double Chocolate Banana Bread Muffins
    • A slice of vegan apple cinnamon crumb cake on a white plate with a gold fork.
      Vegan Apple Cinnamon Crumb Cake (Coffee Cake)
    • A stack of scones on a white cloth
      Gluten Free Blackberry Scones (Vegan!)
    • Vegan drop biscuit on a plate with jam and butter on it.
      Fluffy Vegan Cornmeal Drop Biscuits

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

    More about me →

    Pumpkin and Spice Recipes

    • A slice of vegan apple spice cake on a plate with the remaining cake in the background.
      Vegan Apple Spice Cake
    • A bite taken out of a Vegan Pumpkin Chai Cupcake
      Easy Vegan Pumpkin Chai Cupcakes
    • Gluten Free Vegan Apple Cobber on a white plate with a gold fork
      Gluten Free Caramel Apple Cobbler (Vegan)
    • Vegan Pumpkin Chocolate Chip Cookies on a cooling rack
      Vegan Pumpkin Chocolate Chip Cookies
    • A slice of vegan apple cinnamon crumb cake on a white plate with a gold fork.
      Vegan Apple Cinnamon Crumb Cake (Coffee Cake)
    • a healthy gluten free oat flour pumpkin blondie on a white cloth
      Gluten-Free Oat Flour Pumpkin Blondies

    Popular Recipes

    • Slice of cake on a plate with the remaining cake on a cake stand behind it
      Vegan Olive Oil Cake
    • Blantons Maple Bourbon old fashioned in a glass with a blood orange slice in front
      Blanton's Old Fashioned
    • 3 Vegan Oatmeal cream pies stacked on one another
      Vegan Oatmeal Cream Pie
    • A slice of cake on a plate with the rest of the cake on a cake stand in the background
      Easy Vegan Honey Cake
    • Hot Honey in a glass jar
      Vegan Hot Honey
    • Gluten Free Mexican Rice in a white bowl
      Gluten Free Mexican Rice

    Newsletter

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Recipe Index

    • Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Earthly Provisions