Cookies & Cream Pancake Recipe

Prep dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla until smooth.

Make batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; a few small lumps are fine. Do not overmix.

Fold in chips: Gently fold the mini chocolate chips into the batter, reserving a tablespoon for sprinkling while cooking if desired.

Rest batter: Let the batter rest 5 minutes to hydrate the flour and thicken slightly.

Preheat pan: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or neutral oil. The surface is ready when a few drops of water sizzle.

Cook pancakes: Scoop about 1/4 cup batter per pancake onto the hot skillet. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes. Sprinkle a few reserved chocolate chips on each pancake, then flip and cook 1-2 minutes more until cooked through. Transfer to a warm plate and keep warm while you finish the rest.

Beat cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter with a whisk or electric mixer until smooth and creamy.

Add sugar and flavor: Gradually add the confectioners' sugar and vanilla. Beat until smooth. If the frosting is too thick for drizzling, add the milk 1 teaspoon at a time until it reaches desired spreadable/drizzling consistency (should be thick but pourable).

Transfer to a small piping bag or spoon: Keep refrigerated briefly if not using immediately, then bring to room temperature so it is easy to spread or drizzle.

Prepare Oreo crumbles: Place 5 of the Oreo cookies in a resealable bag and crush with a rolling pin or pulse in a food processor until mostly fine crumbles with some small chunks for texture. Reserve 1 cookie to break into halves for garnish if desired.

Whip cream (if using fresh): If making fresh whipped cream, whip 1/2 to 3/4 cup heavy cream with 1-2 tablespoons sugar and 1/2 tsp vanilla until soft peaks form. Otherwise, use canned whipped cream.

Stack pancakes: On a serving plate stack 3-4 pancakes (depending on desired height).

Frost each layer: Spoon or pipe a thin layer (about 1-1.5 tbsp) of cream cheese frosting between each pancake layer so the stack gets cookies & cream flavor throughout.

Top and crumble: Spread or drizzle a final 1-2 tablespoons of frosting over the top pancake. Sprinkle a generous layer of Oreo crumbles over the frosting so the top is well coated. Press a few larger crumbs or cookie halves into the frosting for presentation.

Finish with whipped cream and chocolate chips: Pipe or dollop whipped cream on top (about 2-3 tablespoons). Scatter the remaining mini chocolate chips across the top and around the plate. If desired, drizzle with maple syrup or chocolate sauce and dust lightly with cocoa powder or chocolate shavings.

Serve: Serve immediately while pancakes are warm. Provide extra frosting, crumbles, and whipped cream on the side if desired.