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Easy Oreo Pancakes Recipe

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Fluffy, tender buttermilk-style pancakes studded with crushed Oreo cookies and finished with a creamy vanilla drizzle. Easy enough for a weekend breakfast and fun enough to feel like dessert, they’re ready in about 25 minutes using simple pantry staples.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups milk (whole or 2%)
  • 1 tablespoon white vinegar or lemon juice
  • 1 large egg
  • 3 tablespoons butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 12 Oreo cookies, roughly crushed (about 1 1/4 cups), divided
  • Butter or oil, for the griddle

Vanilla Cream Drizzle:

  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

For Serving:

  • Whipped cream
  • Chocolate syrup
  • 2 to 3 whole Oreo cookies, crushed, for garnish

Instructions

  1. Stir the vinegar into the milk and let it sit for 5 minutes to curdle slightly into a quick buttermilk.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the soured milk, egg, melted butter, and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are fine; do not overmix.
  5. Gently fold in 3/4 of the crushed Oreos, saving the rest for topping. Let the batter rest for 5 minutes.
  6. Heat a griddle or nonstick skillet over medium heat and lightly grease with butter.
  7. Pour 1/4 cup of batter per pancake onto the griddle. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
  8. Flip and cook for 1 to 2 minutes more, until golden brown and cooked through. Repeat with the remaining batter, adjusting the heat as needed so the cookie pieces don’t burn.
  9. Whisk together the powdered sugar, milk, and vanilla for the drizzle, adding milk a little at a time until pourable.
  10. Stack the pancakes and top with whipped cream, the vanilla drizzle, chocolate syrup, and the remaining crushed Oreos. Serve warm.

Notes

  • Crush size: Crush the cookies into small chunks, not fine crumbs, so you get pockets of cookie in every bite without turning the batter gray.
  • Medium heat: Oreo pieces and sugar can scorch, so cook at medium or medium-low heat for even browning.
  • Don’t overmix: Stir only until the flour disappears for the fluffiest pancakes.
  • Shortcut: Use 1 1/2 cups pancake mix with the amount of liquid on the box, then fold in the crushed Oreos.
  • Cookies and cream version: Add 1/4 cup mini white chocolate chips to the batter.
  • Keep warm: Hold finished pancakes on a wire rack in a 200°F (95°C) oven while you cook the rest.
  • Storage: Refrigerate leftover pancakes for up to 3 days, or freeze in a single layer, then bag for up to 2 months.
  • Reheating: Warm in a toaster, skillet, or microwave for 20 to 30 seconds.
  • Vegetarian as written.

Nutrition

Find it online: https://thefamilycooking.com/easy-oreo-pancakes-recipe/