Lotus Biscuit Pancakes with Fruit & Cream

 

🥞 Lotus Biscoff Pancakes with Fruit & Cream: A Brunch Dream Come True

If you’re a fan of indulgent breakfasts or dessert-for-breakfast moments, get ready to fall in love with Lotus Biscoff Pancakes with Fruit & Cream. These fluffy, golden pancakes are layered with rich Biscoff spread, topped with fresh fruit, and finished with clouds of whipped cream—it’s a luxurious twist on a brunch classic that looks as good as it tastes.

Whether you're making a special weekend breakfast, celebrating a birthday morning, or just craving something sweet and satisfying, this stack has it all: warm spices, creamy textures, and a pop of freshness from seasonal fruit. Every bite feels like a hug on a plate.

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🍪 Why Biscoff?

Lotus Biscoff, also known as speculoos spread, is a spiced caramelized biscuit butter made from crushed Lotus cookies. With its deep brown sugar notes and cinnamon-like warmth, Biscoff adds a cozy, toffee-like flavor that pairs beautifully with pancakes, fruit, and cream.

In this recipe, Biscoff replaces syrup and takes center stage—melting slightly between the warm pancakes and blending beautifully with the whipped cream and berries.

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🥞 Lotus Biscoff Pancakes with Fruit & Cream – Recipe

Ingredients:

For the Pancakes:

• 1 ½ cups all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 ¼ cups milk

• 1 large egg

• 3 tablespoons melted butter or oil

• 1 teaspoon vanilla extract

For the Toppings:

• ½ cup Lotus Biscoff spread (microwaved for 15–20 seconds to soften)

• 1 cup fresh fruit (strawberries, bananas, blueberries, raspberries)

• 1 cup whipped cream (homemade or store-bought)

• Optional: crushed Biscoff cookies for garnish

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👩‍🍳 Instructions:

1. Make the Pancakes:

• In a large bowl, whisk together flour, sugar, baking powder, and salt.

• In a separate bowl, whisk milk, egg, vanilla, and melted butter.

• Combine wet and dry ingredients just until smooth (do not overmix).

• Heat a non-stick skillet or griddle over medium heat. Lightly grease.

• Pour ¼ cup batter per pancake. Cook until bubbles form on top, then flip and cook until golden brown.

• Keep pancakes warm while you cook the rest.

2. Assemble the Stack:

• Spread a spoonful of warm Biscoff spread between each pancake layer.

• Stack 3–4 pancakes high, then drizzle extra Biscoff on top.

3. Top It Off:

• Pile on fresh fruit and a generous dollop of whipped cream.

• For extra crunch, sprinkle with crushed Biscoff cookies.

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🍓 Tips & Variations:

• Make it extra special: Add sliced bananas between the layers for a banoffee-style twist.

• Go vegan: Use a plant-based milk and egg substitute—Biscoff is naturally vegan!

• Add crunch: Toasted nuts or granola make a great topping.

• Serve as dessert: This stack makes a beautiful plated dessert after a dinner party.

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🧡 A Pancake Stack Worth Waking Up For

These Lotus Biscoff Pancakes with Fruit & Cream aren’t just breakfast—they’re an experience. The richness of the cookie butter paired with the freshness of the fruit and the lightness of the whipped cream creates a perfect flavor balance in every bite.

They’re beautiful to serve, simple to make, and guaranteed to become a brunch favorite in your home.

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Final Thoughts

Whether you're planning a cozy weekend breakfast or a wow-worthy brunch spread, this pancake recipe brings the sweet, spiced joy of Lotus Biscoff to the table in the most delicious way. Dress it up with fruit, dress it down with just cream, or simply enjoy it as is—this one’s made to impress.

Fluffy, flavorful, and fabulous—every layer of this stack is worth savoring.