Irresistibly Fluffy Oreo Pancakes Recipe for Sweet Mornings

Weekends call for indulgent breakfast moments with these irresistible Oreo pancakes that blend childhood nostalgia and morning comfort.

Soft, cloud-like pancakes studded with crushed Oreo cookies promise a delightful twist on classic breakfast fare.

The chocolate cookie crumbles create pockets of rich, creamy texture throughout each golden pancake.

Chocolate lovers will swoon over this decadent morning treat that feels like dessert disguised as breakfast.

A drizzle of chocolate syrup or a sprinkle of powdered sugar elevates these pancakes from ordinary to extraordinary.

Light, airy, and packed with cookie goodness, these pancakes turn an everyday breakfast into a celebration.

You’ll want to savor every single bite of this sweet morning masterpiece.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 360 kcal

Servings: 4

Oreo Pancake Ingredient Essentials

• Flour: Provides structure and foundation for the pancake base, choose all-purpose flour for best texture.
• Cocoa Powder: Delivers rich chocolate flavor and dark color, opt for unsweetened cocoa for deep taste.
• Sugar: Balances sweetness and helps with browning, select granulated white sugar for consistent results.
• Baking Powder: Creates light and fluffy texture, ensure it's fresh for maximum rising power.
• Salt: Enhances overall flavor profile, use fine table salt for even distribution.

• Milk: Adds moisture and helps bind ingredients, whole milk provides richer taste.
• Egg: Provides binding and structure, select fresh room temperature eggs.
• Melted Butter: Contributes richness and tender crumb, use unsalted butter for better flavor control.
• Vanilla Extract: Deepens flavor complexity, choose pure vanilla for authentic taste.

• Oreo Cookies: Adds delightful crunch and classic cookie flavor, crush cookies into varied sizes for textural interest.
• Powdered Sugar: Creates smooth, pourable glaze, sift to prevent lumps.
• Whipped Cream: Optional luxurious topping, homemade or store-bought works perfectly.
• Chocolate Syrup: Extra indulgent drizzle, select high-quality syrup for best taste.

Tools to Make Fluffy and Rich Oreo Pancakes

• Large mixing bowls: Perfect for combining dry and wet ingredients separately.
• Whisk: Essential for blending ingredients smoothly without lumps.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Nonstick skillet or griddle: Key for cooking pancakes evenly without sticking.
• Spatula: Helpful for flipping pancakes and folding batter.
• Small bowl: Needed for preparing the Oreo glaze.
• Knife or food processor: Useful for crushing Oreo cookies.

Cook Oreo Pancakes for a Sweet Breakfast Twist

• Create Cookie-Packed Batter

Grab a mixing bowl and combine dry ingredients like flour, cocoa powder, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla extract. Gently blend wet and dry ingredients until just mixed. Crumble Oreo cookies into the batter and fold them in. Let the mixture rest for a quick 5 minutes to develop rich flavors.

• Griddle

Warm a nonstick skillet over medium heat and lightly grease with butter. Pour dollops of batter onto the hot surface. Watch for bubbles forming and edges looking set, which takes about 2-3 minutes. Flip pancakes and cook the other side until golden brown. Keep finished pancakes warm while preparing the remaining batch.

• Whip Up Creamy Topping

Mix powdered sugar with milk and crushed Oreos in a small bowl. Stir until the glaze becomes silky smooth. Adjust thickness by adding more milk or sugar as needed.

• Final Flavor Explosion

Stack pancakes on a plate and generously drizzle with the Oreo glaze. For extra indulgence, add a dollop of whipped cream, sprinkle additional cookie crumbs, and zigzag chocolate syrup across the top. Serve immediately and enjoy the decadent treat.

Tips That Make Oreo Pancakes a Family Favorite

• Let batter rest for 5 minutes to help gluten relax and create fluffier pancakes, resulting in a lighter texture.
• Prepare batter night before and store in refrigerator, covered, for quick morning breakfast without sacrificing taste or quality.
• Swap milk with almond, oat, or coconut milk and use dairy-free butter substitute to make recipe completely lactose-free and vegan-friendly.
• Replace regular flour with gluten-free all-purpose flour blend to accommodate those with wheat sensitivities while maintaining delicious Oreo flavor profile.
• Use smaller cookie pieces or mini Oreos for more even distribution throughout pancake batter, ensuring consistent cookie crunch in every bite.

Serve Oreo Pancakes with Whipped Cream or Syrup

• Cookie Crunch Paradise: Drizzle extra crushed Oreos over the pancakes for a delightful texture burst that adds crunch and intense cookie flavor.
• Sweet Morning Indulgence: Pair these pancakes with a cold glass of milk or creamy hot chocolate to complement the rich chocolate and cookie notes.
• Decadent Breakfast Delight: Add a scoop of vanilla ice cream on top for an over-the-top dessert-like breakfast experience that transforms the dish into a luxurious treat.
• Presentation Perfection: Garnish with fresh strawberries or raspberries to create a beautiful color contrast and add a hint of fresh tartness to balance the sweet pancakes.

Keep Pancakes Warm or Store for Later Snacks

• Wrap leftover pancakes tightly in plastic wrap or aluminum foil. They'll stay fresh for 2-3 days in the refrigerator, maintaining their soft texture and delicious flavor.
• Warm pancakes in a toaster or microwave for 15-30 seconds. For best results, use a toaster oven to restore their crispy edges and prevent sogginess.
• Mix dry and wet ingredients just before cooking. Premade batter can be stored in an airtight container in the refrigerator for up to 24 hours, allowing flavors to blend beautifully.
• Layer pancakes between parchment paper and store in a freezer-safe bag. They'll keep perfectly for up to 1 month. Thaw overnight in the refrigerator or reheat directly from frozen for a quick breakfast treat.

FAQs

• Why use cocoa powder in the pancake batter?

Cocoa powder gives the pancakes a rich chocolate flavor and dark color, making them taste more like Oreo cookies and creating a deeper, more indulgent breakfast treat.

• Can I make the batter ahead of time?

Yes, you can prepare the pancake batter the night before and store it covered in the refrigerator. Just give it a gentle stir before cooking and let it sit at room temperature for 10 minutes before making the pancakes.

• How do I know when to flip the pancakes?

Look for small bubbles forming on the surface of the pancake and slightly set edges. This typically takes about 2-3 minutes on medium heat. The bubbles indicate the pancake is ready to be flipped.

• What if my glaze is too thick or thin?

If the glaze is too thick, add milk one teaspoon at a time. If it’s too thin, gradually mix in more powdered sugar until you reach the desired consistency for drizzling.

Fluffy Oreo Pancakes Recipe

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4.7 from 34 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Indulgent Oreo Pancakes bring cookie-lovers a delightful breakfast treat from American dessert cuisine. Chocolate batter and crushed cookie crumbles create a rich, playful morning experience you will savor with pure enjoyment.

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Ingredients

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• 8 Oreos, crushed
• 4 Oreos, finely crushed
• 1 ¼ cups (155 g) all-purpose flour
• ¼ cup (25 g) cocoa powder
• 1 cup (240 ml) milk
• 2 tablespoons milk (plus more as needed)
• 1 cup (120 g) powdered sugar
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Whipped cream
• Extra crushed Oreos
• Chocolate syrup

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Instructions

1. Dry Blend: Whisk cocoa flour, sugar, baking powder, and salt in a large mixing bowl until uniformly combined.
2. Wet Integration: Whisk milk, eggs, melted butter, and vanilla extract in a separate container. Gently fold wet ingredients into dry mixture, maintaining slight lumpy consistency to ensure tender pancakes.
3. Cookie Infusion: Crush Oreo cookies and fold into batter, allowing mixture to rest for 5 minutes to develop robust flavor profile.
4. Cooking Surface: Heat non-stick skillet or griddle over medium heat, lightly greasing with butter or cooking spray to prevent sticking.
5. Pancake Formation: Pour batter in circular motions, cooking until bubbles form on surface and edges appear set. Flip carefully and cook opposite side until golden brown and cooked through.
6. Oreo Glaze Preparation: Blend powdered sugar, milk, and crushed cookies to create a silky, speckled drizzle with smooth consistency.
7. Plating Artistry: Layer pancakes, generously drizzle Oreo glaze, and garnish with whipped cream, additional cookie crumbles, and chocolate sauce for decadent presentation.

Notes

• Prevent Overmixing: Stir batter minimally to maintain light, fluffy pancake texture; excessive mixing develops gluten, resulting in dense, tough pancakes.
• Cookie Crushing Technique: Crush Oreos into varied sizes – some fine crumbs, some larger chunks – for diverse textural experience and more intense cookie flavor distribution.
• Temperature Control: Use medium-low heat to ensure even cooking; high temperatures cause exterior burning while interior remains undercooked, compromising pancake quality.
• Gluten-Free Adaptation: Substitute regular flour with almond or gluten-free blend, maintaining identical measurement ratios for consistent pancake structure and taste.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 360
• Sugar: 27 g
• Sodium: 320 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 40 mg