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Oreo Pancakes

Fluffy pancakes studded with crushed Oreos and drizzled with cream filling make for a delicious breakfast treat that combines the nostalgia of cookies with the joy of pancakes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1.5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1.25 cups buttermilk at room temperature
  • 1 large egg
  • 3 tablespoons melted butter cooled
  • 1 teaspoon vanilla extract
  • 12 pieces Oreo cookies, crushed reserve 4 for topping
For the Cream Filling Drizzle
  • 4 ounces cream cheese, softened room temperature
  • 2 tablespoons powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract
For Serving
  • Maple syrup
  • Whipped cream
  • Extra crushed Oreos
  • Chocolate syrup

Method
 

Preparation
  1. Crush the Oreos by placing them in a zip-top bag, sealing it, and using a rolling pin to crush them into small pieces.
  2. Set aside 4 whole cookies for topping later.
  3. Prep all ingredients before starting, ensuring the buttermilk is at room temperature and butter is cooled.
Making the Pancake Batter
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined, then fold in the crushed Oreos.
  4. Let the batter rest for 5 minutes before cooking.
Cooking the Pancakes
  1. Preheat a griddle or non-stick skillet over medium heat for 3-4 minutes.
  2. Grease lightly with butter or cooking spray.
  3. Pour 1/4 cup of batter onto the griddle and sprinkle extra Oreo crumbs on top.
  4. Cook until bubbles form across the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes.
  5. Transfer cooked pancakes to a plate in a warm oven while you cook the remaining batter.
Making the Cream Filling Drizzle
  1. Beat the softened cream cheese until smooth.
  2. Add powdered sugar and beat until combined, then gradually pour in milk while beating until it reaches drizzle consistency.
  3. Finish with vanilla extract and mix until silky smooth.
Serving Your Creation
  1. Stack pancakes on plates, drizzle with cream filling, and top with whipped cream and crushed Oreos.
  2. Add chocolate syrup or fresh strawberries for additional flavor and presentation.

Notes

Store cooled pancakes in an airtight container for up to 3 days or freeze for up to 2 months. Reheat pancakes directly from frozen. For variations, try different types of sandwich cookies or make waffles with the batter.