These Biscoff pancakes are so fluffy, soft and melt in your mouth delicious. Lotus biscoff spread makes everything better, and the pancakes are my go to perfect pancake recipes.
What’s so good about these biscoff pancakes?
These lotus biscoff pancakes are the ultimate in indulgent breakfasts. The cinnamony/caramel flavor of the spread perfectly compliments the pancakes.
When it comes to the pancakes themselves, they are the ultimate fluffy pancakes that are thick and soft and delicious. The secret is in the buttermilk!
They have so much visual appeal, with the shiny sauce, the biscuit crumbs, and optionally the berries on top. Absolutely showstopping!
The sweetness of the lotus spread means that you don’t really need any additional syrup, so it’s a great alternative way to sweeten pancakes.
What is biscoff spread anyway?
A spread that exploded in popularity, that rivals the legendary Nutella chocolate hazelnut spread. Lotus biscoff spread has become really popular in recent years. It’s also known as cookie butter spread, because it’s made with lotus biscuits (speculoos cookies). It looks a lot like peanut butter, with a similar consistency, but a gingerbread, spicy sort of flavor. It’s delicious!
Recipe for sour milk:
Sour milk is the equivalent of buttermilk, but instead of buying ready made buttermilk that you might not have so many uses for, just make your own easily at home!
The way you sour milk is to add vinegar or lemon juice (I always prefer vinegar so I don’t have to juice a lemon) to regular milk. Let it stand for 5 minutes or so at which point you’ll start to see some curdled clumps form. Whisk briefly to combine, and you can use as directed in recipes.
Milk+ White Vinegar to give us the sour milk
All Purpose Flour
Granulated Sugar- just a little for sweetness
Baking Powder + Baking Soda- using both together is another way to get great lift and fluffiness
Salt: I reduced the amount slightly from the original recipe, I found 1/4 tsp to be just enough for me!
How to make the fluffiest pancakes:
- Don’t over mix the batter. Some lumps in the batter are just fine! Over mixing means you’ll over develop the gluten and the pancakes could become tough.
- Let the batter rest just a few minutes while you heat a skillet. Resting the batter helps the wet ingredients soak up the flour.
- Make sure the skillet is hot before pouring batter on, so it starts to rise immediately once it hits the hot surface.
- Flip only once! Don’t flip back and forth, flattening the pancake. Flip when you see bubbles form.
Scale up: If making these pancakes for a crowd, scale up. Double the recipe. This makes six pancakes, so in my book its perfect for two-three people!
Keeping pancakes warm while you finish cooking:
One of the best pancake making tips I got from Joy the Baker . Heat the oven on really low heat, 200 F (100C), and place a baking sheet in the oven. As soon as a pancake is done, transfer it to the baking sheet. Spread them out so they aren’t on top of each other so they don’t steam. This will keep them warm without drying them out until you are ready to eat!
Assembling biscoff pancakes:
Once your pancakes are cooked and ready, all that’s left is to add that biscoff touch.
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. Now it’ll be easy to drizzle over the pancakes.
Add some lotus biscuit crumbs, or whole lotus biscoff crackers to the top of the pancakes for a pretty decorative touch and some texture.
You can optionally add fresh mixed berries, a dusting of powdered sugar, or even serve with some additional maple syrup.
For a really delicious dessert, top the pancakes with a scoop of vanilla ice cream. So good!
How to store leftover pancakes:
Leftover pancakes last 2-3 days in the fridge, or you can freeze them (first on a baking sheet separately so they don’t stick, then once solid you can transfer them to a freezer bag) for 2-3 months.
You can heat them in a microwave, an oven at low heat, or even in a toaster. They’ll still taste really good!
For the pancakes:
- 3/4 cup milk 170g
- 1 tbsp white vinegar
- 1 cup flour 125g
- 2 tbsp sugar 25g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg room temperature
- 1/2 tsp vanilla
- 2 tbsp butter, melted 28g
- 1/2 cup Lotus biscoff spread
- Lotus biscoff cookies for topping and crumbs
- mixed berries, optional
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!