Oreo Recipe

Prepare dry ingredients

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

Combine wet ingredients

In a separate medium bowl whisk the milk, egg, melted butter and vanilla extract until blended and smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine. Do not overmix. Fold in the crushed Oreo cookies (12 cookies worth, roughly 1–2 tablespoons of crumbs per pancake) until distributed but not fully disintegrated.

Heat a nonstick skillet or griddle over medium heat until hot. Lightly brush with butter or oil. For each pancake, pour about 1/4 cup of batter onto the griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, 1–2 minutes more. Transfer to a plate and keep warm while you cook the remaining pancakes. This recipe yields about 8–10 pancakes depending on size.

Beat base

While pancakes cook (or beforehand), beat the softened cream cheese and softened butter together in a medium bowl until smooth and lump-free using a hand mixer or whisk.

Add the powdered sugar, vanilla extract and a pinch of salt. Beat until smooth and fluffy. If the frosting is too thick for drizzling, add milk, 1 teaspoon at a time, until you reach a spoonable but spreadable consistency.

Stack pancakes 2–3 high on serving plates. Spoon or spread about 1 to 1 1/2 tablespoons of cream cheese frosting onto each pancake stack, letting some run down the sides.

Drizzle chocolate syrup over the frosted pancakes (about 1/2 tablespoon to 1 tablespoon per stack or to taste).

Top with halved or crumbled additional Oreo cookies for crunch and presentation. Serve immediately while warm.