Description
Oreo pancakes are the ultimate indulgence for cookie lovers. These fluffy pancakes are packed with crushed Oreos and topped with a creamy Oreo-infused whipped topping, making them a perfect breakfast or dessert. Whether you’re serving them for a special occasion or just treating yourself, these pancakes will satisfy your sweet tooth.
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 10 Oreo cookies, crushed
For the Oreo Cream Topping:
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 5 Oreo cookies, finely crushed
For Garnish:
- Whole Oreos or mini Oreos
- Extra crushed Oreos
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the crushed Oreos.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown. Repeat with the remaining batter.
Prepare the Oreo Cream Topping
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the finely crushed Oreos for extra flavor and texture.
Assemble the Pancakes
Stack the pancakes on a plate and generously spread the Oreo cream topping over each layer. Garnish with whole Oreos, mini Oreos, or extra crushed Oreos for a finishing touch.
Notes
Serving Tips
- Serve Oreo pancakes warm for the best texture and flavor.
- Drizzle with chocolate syrup or extra whipped cream for added indulgence.
- Pair with a glass of milk or a cup of coffee for the perfect breakfast treat.
Storage Tips
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet before serving.
- Freeze pancakes by placing parchment paper between each one and storing them in a freezer-safe bag for up to 2 months. Reheat in a toaster or oven.
- Store the Oreo cream topping separately in the refrigerator for up to 2 days and re-whip before serving if needed.
