• •1/4 cup Lotus Biscoff Cookie Butter
  • •1 egg
  • •2 tablespoons sugar
  • •2 tablespoons butter, melted
  • •3/4 cup 2% milk
  • •3/4 cup all-purpose flour
  • •1/2 cup quick cooking oats
  • •2 teaspoons baking powder
  • •1/4 teaspoon salt
  • •Blueberries, sliced bananas or strawberries (optional)
  • •Lotus Biscoff syrup*


Whisk together Lotus Biscoff Cookie Butter, egg, sugar and butter in a large bowl. Gradually whisk in milk. Combine flour, oats, baking powder and salt in a separate bowl. Add to milk mixture whisking just until dry ingredients are moistened.

Lightly butter or grease a griddle or large nonstick skillet. Place over medium heat until hot and drop of water sizzles. Drop batter by 1/4 cupfuls onto hot griddle. Cook until bubbles form and pancakes are golden brown on bottom, about 1 minute. Flip; continue cooking 1 minute or golden brown. Serve topped with fruit (if desired) and drizzle Lotus Biscoff syrup over pancakes.

•Makes 4 servings or twelve 3-inch pancakes.

*Whisk together 1/4 cup Lotus Biscoff Cookie Butter and 1/3 cup pure maple syrup. One serving is 1½ tablespoons per pancake serving.

Nutrient analysis per serving, pancakes and syrup:  Calories 483, Total fat 21g, Saturated fat 7g, Trans fat 0g, Cholesterol 73mg, Protein 8g, Carbohydrates 68g, Fiber 2g, Sodium 528mg, Calcium 146mg.

Intermediate mark downs may have been taken. Quantities are limited.

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