Oreo Recipe
Make Oreo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancake batter
Oreo mix-ins & topping
Method
Pancake batter
Dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Wet ingredients
In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and homogenous.
Combine batter
Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender.
Oreo mix-ins & cooking
Add Oreos to batter
Fold the coarsely chopped Oreos into the batter, reserving about 2 tablespoons of crumbs for sprinkling on finished pancakes. Do not over-stir; distribute the pieces evenly.
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Gently flip and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed to prevent burning. Repeat with remaining batter, adding more butter/oil to the pan between batches.
Keep warm
If making a large batch, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
Topping & serving
Stack pancakes on plates. Drizzle with maple syrup or chocolate sauce, spoon or pipe whipped cream (if using) on top, then sprinkle reserved Oreo crumbs over the stack. Serve immediately while warm.