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{Video} Lotus Biscoff Cookie Butter Pancake Poppers + 2nd Blogiversary Giveaway

Felesha Bell
I'm drooling over these stuffed Lotus Biscoff Cookie Butter Pancake Poppers drenched with cookie butter syrup and topped with cookie crumbs, toasted pecans and whipped cream!!!
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Intermediate
Cuisine Breakfast
Servings 16 poppers


  • Pancake Poppers
  • 1.5 c. + 1 T. cake flour
  • 1.5 tsp. baking powder
  • 1 T. sugar
  • 1/4 tsp. kosher salt
  • 1 c. milk
  • 1 egg beaten
  • 1/5 tsp. vanilla extract
  • 2 T. butter melted
  • 6 T. Lotus Biscoff Cookie Butter for stuffing
  • Cookie Butter Syrup
  • 1/4 c. pure maple syrup
  • 2 T. Lotus Biscoff cookie butter melted
  • Toasted chopped pecans garnish
  • Crushed Lotus Biscoff Cookies garnish
  • Whipped Cream garnish


  • Cookie Butter Syrup - Mix melted cookie butter in with maple syrup. Set aside.
  • Poppers - In a medium bowl, whisk cake flour, salt, baking powder, and sugar.
  • In a small bowl, combine milk, egg, and vanilla. Whisk until combined.
  • Pour wet mixture into dry ingredients. Stir to combine without over mixing. Pour in melted butter and combine.
  • While allowing the batter to rise, heat ebelskiver pan over medium-high heat.
  • Brush cavities with melted butter.
  • Fill each cavity ¾ full with batter and top with 1 tsp. cookie butter
  • Top with a wee bit of batter to cover cookie butter. Cook for one minute or until nicely browned.
  • Flip the poppers over using two 2 wooden skewers and cook for another 1.5 minutes or until browned.
  • Serve poppers with cookie butter syrup, crushed Biscoff cookies, toasted pecans and whipped cream. Say Grace and enjoy!!
Tried this recipe?Let us know how it was!