OREO PANCAKES
These fluffy Oreo Pancakes are packed with crushed cookies and rich chocolate flavour. A fun twist on classic pancakes, they’re perfect for weekend breakfasts, brunch, or as a sweet treat everyone will love.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- 1 large egg
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract
- 8 Oreo cookies crushed
- Whipped cream extra crushed Oreos, and chocolate syrup (for topping)
Instructions
Mix Dry Ingredients:
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Prepare Wet Mixture:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until well combined.
Combine:
- Pour wet ingredients into the dry mixture. Stir until just combined. Fold in the crushed Oreo cookies. Do not overmix.
Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip and cook another 1–2 minutes until cooked through.
Serve:
- Stack pancakes and top with whipped cream, more crushed Oreos, and a drizzle of chocolate syrup.
Notes
Make Ahead:
Batter can be prepared and stored in the fridge for up to 12 hours. Stir before using. Customizing the Flavour:
Add mini chocolate chips for extra chocolatey bites or swap regular Oreos for flavoured varieties like mint or golden. Serving Suggestions:
Serve with warm syrup, whipped cream, or ice cream for an indulgent dessert-style breakfast. Allergy-Friendly Options:
Use a plant-based milk and egg replacer to make this dairy-free and egg-free. Choose gluten-free flour and certified gluten-free Oreos for gluten-sensitive diets. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a skillet or in the microwave. Can be frozen for up to 1 month.
Batter can be prepared and stored in the fridge for up to 12 hours. Stir before using. Customizing the Flavour:
Add mini chocolate chips for extra chocolatey bites or swap regular Oreos for flavoured varieties like mint or golden. Serving Suggestions:
Serve with warm syrup, whipped cream, or ice cream for an indulgent dessert-style breakfast. Allergy-Friendly Options:
Use a plant-based milk and egg replacer to make this dairy-free and egg-free. Choose gluten-free flour and certified gluten-free Oreos for gluten-sensitive diets. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a skillet or in the microwave. Can be frozen for up to 1 month.