Oreo Cookie Pancakes Recipe
buttermilks baked with oreo cookies inside & topped with oreo cookies, vanilla ice cream, chocolate sauce & whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake batter
Oreo mix-ins & toppings
Method
Pancake batter
- 1
Prepare dry ingredients
In a large mixing bowl whisk together the all-purpose flour (2 cups), granulated sugar (2 tbs), baking powder (2 tsp), baking soda (1/2 tsp) and kosher salt (1/2 tsp) until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the buttermilk (2 cups), eggs (2 large), melted unsalted butter (3 tbs) and vanilla extract (1 tsp) until smooth.
- 3
Make batter
Pour the wet ingredients into the dry ingredients and gently fold until mostly combined; a few small lumps are okay. Do not overmix. Fold in the roughly chopped Oreo cookies (8 cookies) so they are evenly distributed through the batter.
- 4
Rest batter
Let the batter rest 5 minutes at room temperature while you heat the griddle; this helps the batter thicken slightly and gives the leaveners a moment to work.
Cook & assemble
- 5
Heat griddle
Preheat a large nonstick griddle or skillet over medium heat. Brush or rub with a thin layer of unsalted butter or neutral oil (about 1 tbs) and keep remaining butter/oil nearby to re-grease as needed.
- 6
Cook pancakes
For each pancake, pour about 1/3 cup of batter onto the hot griddle. If desired, press 1 whole Oreo cookie gently into the center of each pancake (reserve remaining whole Oreos for topping). Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden and the center is cooked through, about 1½–2 minutes more. Repeat, re-greasing the griddle as necessary, to make approximately 10–12 pancakes total.
- 7
Keep warm
Transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish cooking the rest.
- 8
Plate and top
Stack 3–4 pancakes per serving on plates. Top each stack with 2–3 whole Oreo cookies (reserve a few for garnish), a generous scoop (about 1/2 cup) of vanilla ice cream, and drizzle with chocolate sauce (about 2–3 tbs per stack). Add a dollop of whipped cream (about 2–3 tbs) and crumble or place a few chopped Oreo pieces on top. Dust lightly with powdered sugar if desired.
- 9
Serve
Serve immediately while pancakes are warm and ice cream is beginning to soften. Provide extra chocolate sauce and Oreos on the side.