Chocolate Oreo® Pancakes Recipe
Four pancakes cooked with our 55-year-old special recipe chocolate buttermilk pancake batter with gobs of real crumbled Oreo cookies cooked right in the batter, then topped with our homemade vanilla icing. Finished with more crumbled Oreo cookies sprinkled on top of the pancakes
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Ingredients
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Chocolate Oreo® Pancakes
Homemade Vanilla Icing
Garnish
Method
Chocolate Oreo® Pancakes
- 1
Prepare dry ingredients
In a large mixing bowl whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and free of lumps.
- 2
Prepare wet ingredients
In a separate bowl or large measuring cup combine the chilled buttermilk, whole milk, egg, melted cooled butter, and vanilla extract. Whisk until smooth and slightly frothy.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be slightly lumpy — do not overmix or pancakes will be tough.
- 4
Fold in Oreos
Fold in the mini Oreo pieces (about 3 oz) with a few gentle strokes so the cookie pieces are distributed throughout the batter but not crushed completely. If using full-size Oreos, chop into small pieces (~1/4 to 1/2-inch).
- 5
Preheat pan and portion batter
Heat a nonstick skillet or griddle over medium heat until hot (about 2–3 minutes). Lightly grease with a little vegetable oil or butter and wipe off excess. For four pancakes, portion about 1/3 cup batter per pancake onto the griddle, leaving space so they can spread slightly.
- 6
Cook pancakes
Cook the pancakes until bubbles form across the surface and edges look set, about 2–3 minutes. Flip gently and cook the second side until set and slightly springy, about 1.5–2 minutes more. Adjust heat to prevent over-browning. Repeat with remaining batter, re-greasing the pan as needed. Keep finished pancakes warm on a plate tented with foil or in a low oven (175°F / 80°C).
Homemade Vanilla Icing
- 7
While pancakes cook, make the icing: in a small bowl beat the softened butter with the powdered sugar, vanilla extract, and milk until smooth and pourable. Start with 1 1/2 tablespoons milk and add up to another 1/2 tablespoon if needed to reach a thick but drizzleable consistency. Taste and add a pinch of salt if desired to balance sweetness.
Assembly & Garnish
- 8
Stack the warm pancakes (four per serving). Spoon or drizzle the vanilla icing over the top so it cascades down the sides. Sprinkle the extra crushed Oreo cookies evenly over the iced pancakes. Serve immediately while warm.