Oreos in pancakes? Yes, please, and can I have a second helping?
One of the toughest decisions I remember having to make as a kid when we’d go out to eat was which pancakes to get. That, of course, was followed by the question of which syrup to use. As a kid, chocolate chip and smiley face pancakes ruled. Strawberry and blueberry syrup bottles were all but emptied onto my stack of fluffy pancakes. Fast-forward to current times, when you can choose from mochi, fruit-packed, and even Oreo pancakes!
Whoever thought that crushing sandwich cookies and adding them to pancake batter was a good idea should get an award. It’s not only Oreos that get in on the act. I went to a restaurant in Burbank, California, and its menu sent me into a panic when I saw its long, creative list of pancakes. Sure, they had Oreo pancakes, but they also came with marshmallow and walnuts. There were pancakes with graham crackers, marshmallow, and chocolate chips for the ultimate S’mores experience. Or, as a chocoholic, one could go all out with chocolate chips, brownies, mascarpone cream, and whipped cream. Does it get more decadent than that? Of course, it does. Think ingredients like Nutella, baked apples, pumpkin, Thai or matcha tea, and even cornmeal pancakes with honey butter. And even those who are gluten-free can enjoy this recipe by substituting gluten-free all-purpose flour and gluten-free sandwich cookies for the ingredients called for.
Yes, we’ve gone well beyond the traditional buttermilk pancake these days. While my ultimate favorite pancake was a mochi pancake in Hawaii, I’ve never met one I didn’t like. If I could, I’d eat them every day. So, as a pancake aficionado, I believe I’m well-qualified to tell you what makes these so special. It’s the Oreo cream filling that gets a bit melty inside the pancakes. Coupled with the chocolate cookie pieces, it wakes up your tongue and taste buds in the best possible way.
You’ll notice from the photos below that the batter appears thick. It is! This is not the thinner, pourable kind of pancake batter you might be used to. While you may still be able to pour it slowly, I highly recommend using a large spoon or ladle and a spatula. These pancakes fluff up so beautifully. I’m sure you’ll agree that it’s love at first bite for these delicious treats.
Make them chocolatey!
Is there such a thing as too much chocolate? I don’t think so! The only thing better than Oreo pancakes is chocolate Oreo pancakes! It’s such a simple addition, you’ll wonder why you didn’t think of it sooner. Whisk one-quarter cup of cocoa powder in with the flour, sugar, baking powder, and salt in step one. That’s all you have to do to make a chocolate base for these pancakes.
If you really want to go bold, swap out the regular Oreos for chocolate peanut butter or mint chocolate ones. That will take these pancakes to a whole new level of taste. And, of course, feel free to add mini chocolate chips to the batter or sprinkle them on top of the whipped cream before serving.
How do I store leftovers?
If you have leftover Oreo pancakes, let them cool to room temperature, then refrigerate them in an airtight container for up to 5 days. Pancakes can be reheated in a 325°F oven or a microwave. I typically microwave mine, covered with a paper towel. Once chilled, the pancakes can also be frozen for up to 3 months. Lay them on a baking sheet in the freezer, and, once solid, transfer them to a freezer-safe zip-top bag or container. Reheat from frozen in the microwave, or thaw in the refrigerator before reheating.
Similar recipes to try
Now that you’ve had fun with this recipe for Oreo pancakes, let’s see what other breakfast fun we can get into. If you’ve never tried Cornmeal Pancakes, now’s the time. Imagine cornbread in pancake form. That’s exactly what you get—and it’s so good. Next on my list of worthy contenders are Swedish Pancakes, which are like a cross between a crêpe and a pancake. These Fluffy Keto Pancakes (Like The Real Ones!) are also gluten-free and utterly delicious. Finally, while we’re on the subject of gluten-free, check out these yummy Chocolate Paleo Pancakes.
Oreo Pancakes
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons baking powder
- 1 pinch kosher salt
- 1 1/4 cups milk
- 1/4 cup unsalted butter melted
- 15 Oreo cookies crushed and divided
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 3/4 teaspoon vanilla extract
- Chocolate syrup for serving (optional)
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Pour in the milk and melted butter. Stir until just combined; do not overmix.
- Reserve about 2/3 cup of the crushed cookies for garnish and gently fold the rest into the batter.
- Heat a lightly greased nonstick skillet over medium heat. Pour about 1/3 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until both sides are light golden brown. Transfer cooked pancakes to a plate and keep warm.
- In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Serve the pancakes topped with the whipped cream, a drizzle of chocolate syrup if desired, and the reserved crushed Oreos.
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