Whip up a stack of fluffy Oreo Pancakes! This 30-minute recipe is loaded with crushed cookies & topped with sweet whipped cream. A decadent breakfast treat.
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.