Description
Indulge in the heavenly taste of Lotus Biscoff Caramel Pancakes, a delightful treat that combines fluffy pancakes with rich Biscoff filling and a luscious caramel topping.
Ingredients
- 250 g all-purpose flour
- 30 g granulated sugar
- 2 teaspoons (10 mL) baking powder
- ½ teaspoon (2.5 mL) baking soda
- ¼ teaspoon (1.25 mL) salt
- 2 large eggs
- 300 mL buttermilk
- 60 g unsalted butter, melted
- 1 teaspoon (5 mL) vanilla extract
- 120 g Biscoff spread (for filling)
- 60 mL heavy cream (for filling)
- 120 g soft caramel sauce (for topping)
- 2 tablespoons (30 mL) heavy cream (for topping)
- ½ teaspoon (2.5 mL) vanilla extract (for topping)
- Pinch of salt (for topping)
- 6–8 Lotus Biscoff biscuits, roughly crushed (for serving)
- 4–6 whole Biscoff biscuits (for serving)
- 60 g Biscoff spread, warmed (for serving)
- Whipped cream, optional (for serving)
- Extra caramel sauce (for serving)
Instructions
- Prepare the Biscoff filling: Warm the Biscoff spread with the heavy cream for about 20–30 seconds in the microwave. Stir until smooth. Set aside.
- Make the pancake batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine. Don’t overmix.
- Cook the pancakes: Heat a lightly buttered nonstick skillet or griddle over medium heat.
- Pour about 60 mL (¼ cup) of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes, until golden brown. Repeat with the remaining batter.
- Make the caramel sauce: Warm the caramel sauce with the heavy cream, vanilla, and salt until smooth and pourable.
- Assemble: Place one pancake on a plate and spread a thin layer of the Biscoff filling over it. Add another pancake and repeat to create a stack.
- Drizzle the stack generously with the warm caramel sauce.
- Drizzle with warmed Biscoff spread and sprinkle with crushed Biscoff biscuits.
- Top with whipped cream and whole Biscoff biscuits if desired.
Notes
- Ensure not to overmix the pancake batter for fluffy pancakes.
- Adjust the amount of caramel sauce and Biscoff spread according to your preference.
- These pancakes can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg