Fried Oreo Cheesecake Pancakes Recipe
our buttermilks baked with oreos, topped with chunks of cheesecake & fried oreos and drizzled with chocolate sauce — just as decadently shown on our episode of Cooking Channel’s Food Paradise
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Ingredients
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Pancake batter
Quick cheesecake pieces
Fried Oreos
Chocolate sauce & finishing
Method
Pancake batter
- 1
Mix dry ingredients
In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl whisk 1 3/4 cups buttermilk, 1 large egg, 3 tablespoons melted butter and 1 teaspoon vanilla until smooth.
- 3
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are OK.
- 4
Fold in 12 coarsely chopped Oreos, reserving a few chunks to top the pancakes. Let batter rest 5 minutes while you prepare other components.
Quick cheesecake pieces
- 5
In a medium bowl beat 8 oz softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla until smooth and fluffy. Add 2 tablespoons heavy cream and beat just until spreadable but still firm. Chill briefly 10 minutes to firm up, then use a small spoon or scoop to form about 12 small cheesecake dollops (about 1 tablespoon each). Keep chilled until assembly.
Fried Oreos
- 6
Prepare batter and oil
In a bowl whisk 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. Whisk in 3/4 cup milk and 1 large egg until a smooth tempura-like batter forms. Heat 2 cups neutral oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float.
- 7
Working in small batches, dip each of the 8 whole Oreos into the batter to coat completely. Gently drop into the hot oil and fry 1 to 1 1/2 minutes per side until golden brown and puffed. Use a slotted spoon to remove and drain on paper towels. Keep warm in a low oven (200°F/95°C) while frying remaining Oreos.
Chocolate sauce & finishing
- 8
Make chocolate sauce
Place 1/2 cup semisweet chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring between, until smooth and pourable. Alternatively, heat together in a small saucepan over low heat until melted. If desired, stir in 1 to 2 tablespoons maple syrup for shine and sweetness.
- 9
Cook pancakes
Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon butter, swirling to coat. For each pancake, pour 1/4 cup batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip and cook until golden and cooked through, another 1 to 2 minutes. Stack pancakes on a plate and keep warm while finishing remaining batter.
- 10
Assemble and serve
Top each stack with several cheesecake dollops, scatter reserved Oreo chunks over the top, and place 1 fried Oreo on the stack. Drizzle generously with warm chocolate sauce and dust lightly with 2 teaspoons powdered sugar. Serve immediately with optional maple syrup on the side.