Lotus Biscuit Pancakes with Fruit & Cream Recipe

If you’re someone who finds pure joy in those decadent brunch moments, Lotus Biscuit Pancakes with Fruit & Cream are going to steal your heart (and your taste buds). Imagine fluffy, golden pancakes infused with the unique caramelized flavor of Lotus Biscoff, crowned with clouds of whipped cream, a cascade of juicy berries, a confetti of nuts, and that iconic crisp Lotus biscuit for the crowning touch. It’s the ultimate harmony of comfort and indulgence in a single, swoon-worthy stack.

this Recipe

Ingredients You’ll Need

The magic of Lotus Biscuit Pancakes with Fruit & Cream lies in the balance between everyday pantry staples and those special ingredients that elevate the dish. Each component has a distinct role—either pumping up the flavor, perfecting the texture, or making the presentation a true showstopper.

• All-purpose flour: Provides the perfect structure for tender, fluffy pancakes that hold their own under all those toppings.
• Lotus Biscoff spread (optional but heavenly): Adds a deep caramel warmth and authentic Lotus flavor right into the batter.
• Sugar: Sweetens the pancakes just enough to complement the toppings, without overwhelming them.
• Baking powder: Ensures your pancakes fluff up beautifully on the griddle for maximum stack appeal.
• Baking soda: Works with the baking powder for an extra light and airy texture.
• Salt: A pinch brings out the flavors and balances the sweetness.
• Egg: Binds the batter and gives the pancakes gentle richness.
• Milk: Creates a smooth, pourable batter and keeps the pancakes moist.
• Melted butter or oil: Adds a little melt-in-the-mouth tenderness with each bite.
• Vanilla extract: A subtle background note that boosts the overall aroma.
• Whipped cream or yogurt: The creamy element that brings luscious contrast to the stack.
• Lotus biscuits: Both crushed and whole; for crunch, flavor, and that unmistakable Lotus finish.
• Fresh berries (strawberries, blueberries, raspberries): A juicy, colorful burst in every mouthful.
• Mixed nuts: Almonds, cashews, and walnuts add a savory snap and beautiful contrast.
• Cocoa powder or cinnamon: Just a light dusting for visual flair and a hint of warmth.

How to Make Lotus Biscuit Pancakes with Fruit & Cream

Step 1: Prepare the Dry Ingredients

Start by grabbing a medium mixing bowl and combining all the dry essentials: flour, sugar, baking powder, baking soda, and just a pinch of salt. Give them a quick whisk to ensure they’re evenly blended—this makes for pancakes that rise evenly and have a perfectly tender crumb.

Step 2: Whisk the Wet Ingredients

In a separate bowl, crack in your egg and pour in the milk, melted butter (or oil), and vanilla extract. If you’re going all-in with that Lotus Biscoff spread, add it here for maximum flavor integration! Whisk until smooth; the result should be creamy, with the Biscoff spread just melting into the mix.

Step 3: Make the Batter

Now’s the time to bring dry and wet together. Gently pour your wet ingredients into the dry bowl, then fold them together lightly—it’s totally fine if there are a few streaks of flour left. Over-mixing will make your pancakes tough, so a light hand is the secret here for that irresistible, fluffy bite.

Step 4: Cook the Pancakes

Heat a non-stick pan over medium and give it the lightest slick of butter or oil. Pour in a scoop of batter for each pancake, letting it spread naturally. Watch for bubbles to form on the surface (about 2 minutes), then flip and cook for another minute until golden and cooked through. Repeat for the rest, stacking them high on a plate as you go.

Step 5: Build Your Lotus Biscuit Pancakes with Fruit & Cream Tower

The best part! Smother your pancake pile with generous dollops of whipped cream (or creamy thick yogurt, if you like a tangy note). Artfully scatter halved strawberries, blueberries, and raspberries around, sprinkle a handful of chopped mixed nuts, and shower it all with crushed Lotus biscuits. For that signature touch, crown your creation with a whole Lotus biscuit and finish with a whisper-light dusting of cocoa powder.

How to Serve Lotus Biscuit Pancakes with Fruit & Cream

Garnishes

This is your time to go wild with the toppings! A few extra berries, a thick swirl of Biscoff spread, or even some edible flowers can make the stack pop. Always finish with a whole Lotus biscuit perched on top for that irresistible bakery-ready vibe.

Side Dishes

If you’re turning these Lotus Biscuit Pancakes with Fruit & Cream into a full brunch spread, serve them alongside crisp bacon, a sunny-side egg, or a simple fruit salad. A strong cup of coffee or a frothy latte makes this breakfast feel absolutely indulgent.

Creative Ways to Present

Spread the pancakes out on a serving platter, let everyone build their own stacks, or even cut them into mini rounds for playful pancake skewers. Layering the pancakes parfait-style in glasses with cream, fruit, and biscuit crumbs brings extra elegance to a party table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lotus Biscuit Pancakes with Fruit & Cream in an airtight container in the fridge (store the toppings separately to keep everything fresh). They’ll stay tender for up to 2 days and are a delight for a quick breakfast treat.

Freezing

To freeze, arrange the pancakes (without toppings) in a single layer on a baking sheet until fully chilled, then stack with parchment between each before placing them in a freezer bag. They’ll keep well for up to a month and can be revived to fluffy perfection with just a little heat.

Reheating

Warm the pancakes up straight from the fridge or freezer using a toaster, oven, or microwave. If using the oven, place them on a tray covered with foil at 325°F until warmed through. Top with fresh cream, fruit, and biscuits after reheating for that just-made feel.

FAQs

Can I make the pancake batter ahead of time?

Yes! You can prepare the batter the night before and store it in the fridge. In the morning, just give it a quick stir and cook as usual—you might notice even fluffier pancakes!

Are there dairy-free alternatives for this recipe?

Absolutely. Swap regular milk for any plant-based milk and use coconut or non-dairy yogurt and cream. The Lotus Biscoff spread is naturally vegan, so you can easily create a dairy-free version of Lotus Biscuit Pancakes with Fruit & Cream.

What fruits work best as toppings?

Any berries are fantastic for this dish—strawberries, blueberries, raspberries. You can also slice up bananas, toss in mango cubes, or add pomegranate seeds for new flavors and bursts of color.

Can I skip the nuts for allergies?

Definitely! The nuts add crunch, but you can leave them out or replace them with cacao nibs, pumpkin seeds, or even extra fruit for a nut-free approach that still brings lots of texture and fun.

Is Lotus Biscoff spread essential for the pancakes?

While not strictly essential, the Lotus spread adds a luscious caramel flavor that really makes these pancakes extra special. If you don’t have it, substitute with a spoonful of brown sugar or caramel sauce to keep the vibe going strong.

Final Thoughts

I hope you feel all the excitement I do every time I whip up Lotus Biscuit Pancakes with Fruit & Cream—there’s just something magical about that mix of fluffy warmth, creamy toppings, and a crunchy biscuit finish. Try them for your next brunch or lazy weekend treat, and they might just become your new morning obsession!