Lotus Biscoff Stuffed Pancakes
Indulge in these scrumptious Lotus Biscoff Stuffed Pancakes that are a heavenly treat. The pancakes are soft, fluffy and oozing with creamy lotus Biscoff spread in the center. Whip them up in under 30 minutes and serve as a decadent breakfast or brunch.
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Lotus pancakes are a scrumptious treat for any morning, especially on pancake day. They have a soft texture and a gooey lotus filling that will make your mouth water. You can whip them up in no time with less than ten simple ingredients.
If you like this recipe, you will love my Lotus Biscoff cake roll, Traditional South African Pancakes, Fluffy Blueberry Pancake Recipe and Lotus Biscoff Cheesecake.
Why This Recipe Works
- It tastes delicious!
- The pancakes have a soft and fluffy texture.
- You can change the size of the pancakes depending on your preference. For example, you can make mini pancakes or larger pancakes.
- Double or triple the recipe if you want to serve a crowd.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Plain flour: Sift the plain flour to make a smooth and lump-free batter.
- Baking powder: Use fresh baking powder to ensure your pancakes are fluffy and airy.
- Sugar: Granulated sugar works best for this recipe.
- Salt: A pinch of salt enhances the flavor and contrasts the sweetness of the lotus spread.
- Milk: You can use any type of milk, but full-fat milk gives a richer and creamier texture.
- Egg: One large egg binds the batter and adds moisture and protein.
- Melted butter: Mix some unsalted butter with the batter for a buttery and tender pancake.
- Lotus Biscoff Spread: This star ingredient fills the pancakes with a delicious caramelized biscuit flavor.
Tips and Substitutions
- Sift: Sift the dry ingredients before mixing. This will reduce the amount of lumps in the batter and give the pancakes a smooth texture.
- Heat: It is important to cook the pancakes on medium heat before adding the batter to the pan. This will prevent them from burning or sticking.
- Batches: Depending on the size of your pan, feel free to make the pancakes in batches. You can keep the cooked pancakes warm in the oven while you make the rest.
How to Make Lotus Biscoff Stuffed Pancakes
- Line a baking sheet with parchment paper in the freezer. Spoon six tablespoons of lotus Biscoff spread on the sheet, leaving some space between them. Flatten them into circles with the back of the spoon. Freeze them for at least an hour or until firm.
- Whisk together plain flour, sugar, salt, and baking powder in a large bowl.
- Next, add melted butter, egg, vanilla extract, and milk to a separate bowl.
- Mix well.
- Make a well in the middle of the flour mixture and pour the wet mixture into it.
- Stir gently until just combined, without overmixing.
- Spray a non-stick pan with cooking spray or lightly oil it. Wipe off any excess with a paper towel. Heat the pan over low to medium heat.
- Pour â…“ cup of the pancake batter into the center of the pan. Then place a frozen lotus Biscoff disc in the center.
9. Cover it with more batter and cook until bubbles appear on the surface, then flip and cook for 2-3 minutes. Transfer to a plate.
10. Repeat with the remaining lotus spread and batter.
11. Serve the Lotus Biscoff Pancakes with toppings, such as syrup, whipped cream, or more lotus Biscoff spread.
Recipe FAQs
How do you store leftover pancakes?
Place the pancakes in an airtight container and refrigerate for 2 days. Reheat them in the microwave.
More Tasty Pancake Recipes
Lotus Biscoff Stuffed Pancakes
Indulge in these scrumptious Lotus Biscoff Stuffed Pancakes that are a heavenly treat. The pancakes are soft, fluffy and oozing with creamy lotus Biscoff spread in the center. Whip them up in under 30 minutes and serve as a decadent breakfast or brunch.
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Servings: 3 people
Calories: 287kcal
Equipment
- Whisk
- Pan
- baking tray
- Parchment paper
Ingredients
- 120 g of plain flour
- 2.5 tablespoon of sugar
- 2 tablespoon of baking powder
- A pinch of salt
- 30 g of melted unsalted butter
- 1 large egg
- 115 g of milk
- ¼ teaspoon of vanilla extract
- 6 tablespoon of Lotus Biscoff spread
Instructions
- Spoon a tablespoon of lotus Biscoff spread on a parchment-lined baking sheet and shape it into a circle with a spoon. Do this six times, leaving some space between them. Put the sheet in the freezer for an hour or more until the discs are hard.
- In a bowl, combine plain flour, baking powder, sugar and salt. Set aside.
- In another bowl, whisk melted butter, egg, vanilla extract and milk together.
- Pour the wet mixture into a well in the middle of the dry mixture. Stir from the centre and gradually incorporate the flour. Mix well.
- Heat a pan over medium heat and place a frozen lotus Biscoff disc in the middle. Cover it with some batter and cook until bubbles form on the surface. Flip and cook for another 2-3 minutes. Transfer to a plate and repeat with the rest of the discs and batter.
- Serve the pancakes with syrup, whipped cream or more lotus Biscoff spread.
Notes
- Sift: Before mixing, sift the dry ingredients to get rid of any lumps and make the batter smooth.
- Heat: Heat the pan over medium heat before pouring the batter. This will help the pancakes cook evenly and not stick or burn.
- Batches: You can make the pancakes in batches, depending on how big your pan is. Keep the cooked pancakes in the oven at a low temperature while you make the rest.
Nutrition
Serving: 115g | Calories: 287kcal | Carbohydrates: 46.52g | Protein: 7.19g | Fat: 8.78g | Saturated Fat: 4.77g | Polyunsaturated Fat: 0.741g | Monounsaturated Fat: 2.62g | Cholesterol: 76mg | Sodium: 33mg | Potassium: 1172mg | Fiber: 1.3g | Sugar: 8.64g | Vitamin A: 316IU | Calcium: 501mg | Iron: 3.09mg
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