Oreo Pancakes Recipe

Combine dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, large egg, melted butter, and vanilla extract until smooth and uniform.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly lumpy — do not overmix or the pancakes will be tough. If batter seems too thick, add 1-2 tablespoons of additional buttermilk.

Reserve about 4 coarsely crushed Oreo pieces per pancake for garnish. Fold the remaining crushed Oreos into the batter gently so the cookies are evenly distributed but not pulverized.

Heat a large nonstick skillet or griddle over medium heat until hot (about 350°F/175°C if using an electric griddle). Lightly brush the surface with the vegetable oil or a little melted butter to prevent sticking.

For each pancake, pour about 1/4 cup of batter onto the hot griddle spaced evenly. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

Carefully flip the pancakes and cook the second side until golden brown, about 1.5 to 2 minutes more. Repeat with remaining batter, adjusting heat as necessary to prevent burning. Transfer finished pancakes to a warm plate or oven set to low to keep warm.

Stack pancakes (2–3 per serving) on plates. Drizzle each stack with about 1 to 2 tablespoons of chocolate syrup (adjust to taste).

Sprinkle the reserved crushed Oreo pieces over the top of each stack.

Dust lightly with powdered sugar using a fine-mesh sieve or small sifter.

Top each stack with a generous dollop (about 1/4 cup) of whipped cream. Optionally drizzle an additional teaspoon of chocolate syrup over the whipped cream for presentation.

Serve immediately while warm.