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.
Ingredients
Scale
- 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
Instructions
- Dry Blend: Whisk cocoa flour, sugar, baking powder, and salt in a large mixing bowl until uniformly combined.
- 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.
- Cookie Infusion: Crush Oreo cookies and fold into batter, allowing mixture to rest for 5 minutes to develop robust flavor profile.
- Cooking Surface: Heat non-stick skillet or griddle over medium heat, lightly greasing with butter or cooking spray to prevent sticking.
- 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.
- Oreo Glaze Preparation: Blend powdered sugar, milk, and crushed cookies to create a silky, speckled drizzle with smooth consistency.
- 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