Name: Oreo Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Pancakes:; 1 3/4 cups all-purpose flour; 2 tablespoons granulated sugar; 1 1/2 tablespoons baking powder; 1 1/4 cups milk; 1/4 cup butter, melted; 15 Oreos, crushed and divided; Whipped Cream:; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 cup crushed Oreos; Optional Toppings:; Chocolate syrup; 1/2 cup crushed Oreos

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Fluffy, indulgent, and absolutely irresistible, these Oreo Pancakes are a cookies-and-cream dream come true. Loaded with crushed Oreo cookies and topped with homemade whipped cream, they make the ultimate breakfast treat or decadent dessert. Whether it’s a special occasion or you’re simply in the mood for something sweet, these pancakes deliver every time.

Oreo Pancakes

Why You’ll Love This Recipe

Packed with Oreos: Crushed cookies inside and on top make every bite deliciously chocolatey.
Fluffy texture: Light and airy pancakes with just the right rise.
Easy to make: Simple pantry ingredients and quick prep.
Perfect for kids and adults alike: A crowd-pleasing twist on classic pancakes.
Homemade whipped cream: Fresh, sweet, and better than store-bought.
Versatile: Enjoy for breakfast, brunch, or even dessert.
Freezer-friendly: Great for make-ahead mornings.
Customizable toppings: Add syrup, more cookies, or even ice cream.
One-bowl batter: Less mess, easy cleanup.
Instant favorite: A fun, playful recipe that never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pancakes:

1¾ cups all-purpose flour
2 tablespoons granulated sugar
1½ tablespoons baking powder
1¼ cups milk
¼ cup butter, melted
15 Oreos, crushed and divided

Whipped Cream Topping:

1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ cup crushed Oreos

Optional Toppings:

Chocolate syrup
Additional crushed Oreos (about ½ cup)

Directions

Oreo Pancake Instructions

In a large bowl, mix together flour, sugar, and baking powder.
Make a well in the center and pour in melted butter and milk. Mix until combined and smooth—do not overmix.
Crush Oreos in a zip-top bag using a rolling pin. Set aside ¾ cup of the crushed Oreos. Fold the remaining Oreo chunks into the pancake batter.
Preheat a skillet or griddle over medium heat and lightly grease with oil, butter, or cooking spray.
Pour ⅓ cup of batter into the hot pan for each pancake.
Cook for 2–4 minutes until edges start to set and bubbles form on top. Flip and cook the other side for another 2–4 minutes until golden.
Transfer cooked pancakes to a plate and repeat with the remaining batter.

Whipped Cream Topping Instructions

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
Beat with an electric mixer until stiff peaks form.
Gently fold in ¼ cup of the reserved crushed Oreos.

Assemble

Stack pancakes and top generously with Oreo whipped cream.
Drizzle with chocolate syrup and sprinkle remaining crushed Oreos over the top.
Serve immediately and enjoy!

Servings and timing

This recipe makes about 9 pancakes.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Mini pancakes: Make silver dollar-sized pancakes for a bite-sized treat.
Chocolate chip addition: Add mini chocolate chips to the batter for extra sweetness.
Vegan version: Use non-dairy milk, vegan butter, and plant-based whipped topping.
Gluten-free: Substitute with a 1:1 gluten-free flour blend.
Stuffed pancakes: Place a whole Oreo in the middle of each pancake for a surprise center.
Ice cream topping: Serve with a scoop of vanilla ice cream for a dessert version.
Fruit topping: Add sliced bananas or strawberries for a fruity twist.
Oreo flavor twist: Use flavored Oreos like mint or golden for variety.
Mocha version: Add a touch of espresso powder to the batter for a coffee-chocolate combo.
Nutty crunch: Top with crushed peanuts or almonds for texture.

Storage/Reheating

Storage:
Place leftover pancakes in an airtight container or zip-top bag and refrigerate for up to 3 days.

Freezing:
Freeze cooked pancakes in a single layer until firm, then transfer to a freezer-safe bag. Keeps well for up to 2 months.

Reheating:
Microwave pancakes for 30–60 seconds or warm in a toaster oven or skillet until heated through.

Note: Whipped cream is best made fresh but can be stored in the fridge for 1–2 days.

FAQs

Can I make the batter ahead of time?

Yes, but for best results, prepare the batter just before cooking to maintain fluffiness.

How do I crush the Oreos without making crumbs too fine?

Use a rolling pin to gently crush them in a zip-top bag. Aim for chunky pieces rather than a powder.

Can I use store-bought whipped cream?

Absolutely. While homemade offers better texture and taste, canned or tubbed whipped cream works in a pinch.

Do I need to remove the Oreo filling?

No, keep the filling—it melts slightly and adds to the creamy flavor inside the pancakes.

Can I make these pancakes smaller?

Yes, adjust the amount of batter per pancake to make mini versions.

What type of milk works best?

Whole milk adds richness, but you can use any milk, including almond, oat, or soy.

Can I double the recipe?

Yes, easily double or triple the ingredients to serve a larger group.

Are these pancakes very sweet?

They are moderately sweet. You can reduce the sugar slightly if you’d like a less sweet version.

Can I make this without whipped cream?

Yes, the pancakes are delicious on their own or topped with maple syrup or fruit.

What’s the best way to reheat leftovers?

Microwave for 30–60 seconds or heat in a skillet over medium-low heat for a crispier edge.

Conclusion

Oreo Pancakes are the ultimate fusion of breakfast and dessert. With chunks of cookies folded into fluffy batter and topped with rich whipped cream and chocolate syrup, they’re guaranteed to be a hit with kids and adults alike. Whether you’re treating yourself on a weekend morning or making a fun surprise for someone special, this recipe is as easy as it is indulgent.

Oreo Pancakes

Why You’ll Love This Recipe

Ingredients