Oreo Nutella Pancakes Recipe

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the egg, 3 tablespoons milk, melted butter, and vanilla extract until homogenous.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be slightly thick but pourable; if too thick, add the remaining 3 tablespoons of milk 1 tablespoon at a time until you reach a thick pancake-batter consistency. Do not overmix — small lumps are fine.

Prepare add-ins

Coarsely chop the Oreos into small chunks (reserve a few larger pieces for topping if desired). Measure out the Nutella and have butter or oil ready for the pan.

Preheat pan

Heat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease with a little butter or oil and wipe evenly with a paper towel so the surface is evenly coated but not greasy.

Cook pancakes

For each pancake (aim for 2 pancakes total), spoon about 1/3 cup batter onto the preheated skillet. Immediately spoon about 1/2 tablespoon Nutella onto the center of each batter circle, then sprinkle 1 to 1.5 chopped Oreos over the top. Alternatively, you can fold the Oreos gently into the batter before portioning and dollop Nutella on top in the pan. Cook until edges set and bubbles appear on the surface, about 2 to 3 minutes.

Flip and finish

Carefully flip each pancake and cook the second side for about 1 to 2 minutes more, until golden and cooked through and Nutella is warmed. Press remaining Oreo pieces lightly onto the cooked side if you reserved some for topping. Repeat for the second pancake.

Plate and garnish

Transfer pancakes to a plate. If desired, warm the remaining Nutella for 5–10 seconds in the microwave to loosen and drizzle over the pancakes. Dust with powdered sugar and top with fresh berries or banana slices as desired.