Oreo Pancakes Recipe: The Ultimate Cookies-and-Cream Breakfast Treat

Get ready to flip your ordinary breakfast on its head with these indulgent Oreo Pancakes! Imagine fluffy, golden pancakes studded with crushed Oreo cookies, served warm and dripping with chocolate syrup or topped with whipped cream.

Whether you’re surprising the kids on a weekend morning or craving a sweet brunch worthy of Instagram, this recipe delivers show‑stopping flavor with minimal fuss.

Why You’ll Love These Oreo Pancakes

• Flavor Explosion: Classic pancakes meet the irresistible cookies‑and‑cream combo.
• Kid‑Approved: Oreo cookies are always a hit—watch them vanish off the plate.
• Quick & Easy: Pantry‑friendly ingredients, ready in under 30 minutes.
• Versatile: Dress them up as brunch, dessert, or even a midnight snack.

Ingredient Table

Category	Ingredient	Quantity
Dry	All‑purpose flour	1½ cups (190 g)
	Granulated sugar	2 Tbsp (25 g)
	Baking powder	1 Tbsp
	Salt	¼ tsp
Wet	Milk (whole or 2%)	1¼ cups (300 mL)
	Large egg	1
	Unsalted butter, melted (or oil)	3 Tbsp (45 g)
	Vanilla extract	1 tsp
Mix‑In	Oreo cookies, crushed	12 cookies (reserve 2 for topping)

Equipment You’ll Need

• Nonstick griddle or large skillet
• Two mixing bowls (one for dry, one for wet)
• Whisk and rubber spatula
• Measuring cups and spoons
• Cooling rack or plate (for keeping pancakes warm)

Step‑by‑Step Instructions

1. Prepare Your Mise en Place

Before you heat the griddle, crush 12 Oreo cookies in a resealable bag using a rolling pin or the bottom of a heavy pan until you have both fine crumbs and small chunks. Separate 2 cookies to crumble later for garnish.

2. Whisk Dry Ingredients

In a large bowl, combine:

• 1½ cups all‑purpose flour
• 2 Tbsp granulated sugar
• 1 Tbsp baking powder
• ¼ tsp salt

Whisk thoroughly to distribute the leavening and sugar.

3. Combine Wet Ingredients

In a medium bowl, whisk together:

• 1¼ cups milk
• 1 large egg
• 3 Tbsp melted butter (warm, but not hot)
• 1 tsp vanilla extract

Ensure the egg is fully incorporated and whisk until smooth.

4. Make the Batter

• Pour the wet ingredients into the dry ingredients.
• Stir with a spatula until just combined—some lumps are okay. Overmixing will yield tough pancakes.
• Gently fold in the crushed Oreo pieces, reserving a handful of crumbs for sprinkling on the hot cakes.

5. Preheat the Pan

Place your griddle or skillet over medium heat. Lightly grease with butter or cooking spray. A drop of water should dance and sizzle on the surface when it’s ready.

6. Cook the Pancakes

1. Portion the batter: Use a ¼‑cup measure for each pancake, pouring the batter onto the hot griddle.
2. Add topping: Immediately sprinkle a few reserved Oreo crumbs on each pancake.
3. Watch for bubbles: When bubbles start to form across the surface and the edges set (2–3 minutes), gently flip.
4. Finish cooking: Cook for another 1–2 minutes until golden brown and cooked through. Transfer the pancakes to a cooling rack set atop a baking sheet, or directly to serving plates.

7. Serve in Style

• Classic: Stack 3–4 pancakes, drizzle with chocolate syrup, and dollop whipped cream.
• Fruit Boost: Add fresh berries or banana slices for brightness.
• Deluxe: Top with a scoop of vanilla ice cream and extra crushed Oreos for dessert vibes.

Recipe Card

Oreo Pancakes Recipe

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yields: 8–10 pancakes

Ingredients:

– 1½ cups all‑purpose flour
– 2 Tbsp granulated sugar
– 1 Tbsp baking powder
– ¼ tsp salt
– 1¼ cups milk
– 1 large egg
– 3 Tbsp melted butter
– 1 tsp vanilla extract
– 12 Oreo cookies, crushed (reserve 2 for topping)

Instructions:

1. Crush Oreos; reserve some crumbs.
2. Whisk flour, sugar, baking powder, and salt.
3. Whisk milk, egg, butter, and vanilla until smooth.
4. Combine wet into dry; stir until just combined.
5. Fold in crushed Oreos.
6. Preheat and grease griddle on medium heat.
7. Pour ¼ cup batter per pancake; sprinkle with crumbs.
8. Cook until bubbles form; flip and cook 1–2 more minutes.
9. Serve warm with your favorite toppings.

Tips & Variations:

– Gluten‑free: swap a 1:1 gluten‑free baking flour.
– Vegan: use plant‑milk, 1 Tbsp flaxseed + 3 Tbsp water (let gel), and oil instead of butter.
– Extra crunch: mix in mini chocolate chips.
– Keeping warm: place cooked pancakes in a 200 °F oven while you finish the batch.

Nutrition (per pancake, estimate): ~150 calories, 4 g fat, 25 g carbs, 3 g protein.

Tips, Tricks & Variations

1. Flavor Swaps: Stir in a pinch of cinnamon or a drop of mint extract for a subtle twist.
2. Crispier Edges: Cook at medium‐high heat for the first 30 seconds, then reduce to medium.
3. Meal Prep: Double the batter; store half uncooked in the fridge (sealed) for up to 24 hours.
4. Freezer Friendly: Flash‐freeze cooked pancakes between parchment layers; bag and freeze up to 2 months. Reheat in toaster or oven.

FAQs

1. Why are my pancakes flat and dense?

• Likely causes: expired or insufficient baking powder, or overmixed batter. Always test your baking powder (a ¼ tsp in hot water should bubble vigorously) and stir just until ingredients are combined.

2. Can I make the batter ahead of time?

• Yes! Combine dry ingredients now, wet plus Oreos later. For best rise, mix wet and dry just before cooking. Alternatively, prepare full batter and refrigerate for up to 24 hrs.

3. How do I keep pancakes warm without drying them?

• Preheat your oven to 200°F. Place cooked pancakes on a cooling rack atop a baking sheet; this keeps air circulating so they stay soft.

4. What’s the best way to crush Oreos without a food processor?

• Seal cookies in a sturdy zipper bag. Gently tap and roll with a rolling pin or heavy skillet, shaking occasionally to even out the breakup.

5. Are these pancakes suitable for kids with dietary restrictions?

• Easy to adapt! Use gluten‑free flour or a vegan egg substitute (flax or chia gel). Check Oreo packaging for allergens (standard Oreos are gluten‑free in some countries but may contain dairy).

Now it’s your turn! Whip up a batch of these Oreo Pancakes and let us know how you top them. Snap a pic, share on social media, and tag us—breakfast has never looked (or tasted) so good!