Lotus Biscoff (Speculoos) Pancakes


Pancake day is around the corner and I’ve got just the thing for you…

American Pancakes With Lotus Biscoff Spread, Vanilla Ice Cream & Mixed Berries - Kay's Kitchen


American Pancakes With Speculoos Spread - Kay's Kitchen

If you’ve not tried it before, it’s a lightly spiced Belgian / Dutch / German caramelised biscuit. Oh, and it’s delicious!

Lotus Biscoff Pancakes - Kay's Kitchen

I mean, come onnn… ❤

Lotus Biscoff Pancakes With Vanilla Icecream And Berries - Kay's Kitchen

^ these pancakes made with buttermilk so they’re super moist and fluffy!

Lotus Pancakes With Whipped Cream - Kay's Kitchen


Pancakes With Lotus Biscoff Spread, Vanilla Ice Cream & Mixed Berries - Kay's Kitchen

A pile of fluffy buttermilk pancakes topped generously with biscoff spread, served up with vanilla icecream / whipped cream, lotus biscuit crumbles and lots of fresh berries.

Pancakes With Lotus Biscoff, Vanilla Ice Cream & Mixed Berries - Kay's Kitchen

And they’re super simple to make. You mix together all the dry ingredients. Then you mix together the wet ingredients. Then you fold one into another. And, finally, you cook the batter in a pan. Once done, load up with your toppings and dig right in.

Speculoos Pancakes - Kay's Kitchen

Definitely recommend serving it up with cream/ice cream and a selection of berries to cut through the richness.

Speculaas Pancakes - Kay's Kitchen

^ 😍😍😍

Speculaas Pancakes With Vanilla Ice Cream - Kay's Kitchen

And I assure you, these taste even better than they look!

Speculoos Pancakes With Whipped Cream And Berries - Kay's Kitchen




Ingredients (Serves 4)


  • 300g plain flour
  • 3 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 500ml buttermilk
  • 100ml whole milk
  • 55g salted butter (melted and cooled)
  • 50g biscoff spread
  • 2 medium eggs (whisked)
  • 1 tsp vanilla extract
  • Butter

To serve


  1. Combine all the dry ingredients (flour, sugar, baking powder, baking soda) in a large bowl and mix well.
  2. Combine the wet ingredients (buttermilk, butter, milk, biscoff spread, eggs and vanilla extract) in a medium bowl and mix well.
  3. Add the wet ingredients to the dry and fold in till just combined. You should have a thick, slightly lumpy batter.
  4. Heat a frying pan on medium. Smear with butter then wipe down with a sheet of kitchen roll.
  5. Add two tablespoons of batter then use the back of the spoon to spread into a circle. Depending on the size of your pan, you can add the batter for 2-3 more pancakes.
  6. When the top (the uncooked side) of the pancake starts to bubble, use a spatula to flip and cook on the other side.
  7. To serve, place five pancakes in a pile, pour over the heated biscoff spread top with icecream / whipped cream and decorate with berries and extra biscuit crumbs.


Lotus Biscoff (Speculoos _ Speculaas) Pancakes - Kay's Kitchen

3 thoughts on “Lotus Biscoff (Speculoos) Pancakes

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