Description
These fluffy Oreo Pancakes are loaded with crushed Oreo cookies and topped with homemade whipped cream, more cookies, and chocolate syrup. A decadent breakfast or dessert that’s easy to make and fun for all ages!
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
Instructions
- In a large mixing bowl, whisk together flour, granulated sugar, and baking powder. Make a well in the center.
- Add melted butter and milk into the well. Stir until just combined and no lumps remain. Do not overmix.
- Crush Oreos in a plastic bag using a rolling pin. Set aside 3/4 cup of crushed Oreos. Fold the remaining crushed Oreos into the pancake batter.
- Heat a pan over medium heat and lightly grease with oil, butter, or cooking spray.
- Pour 1/3 cup of batter into the pan. Cook for 2–4 minutes until edges look set, then flip and cook another 2–4 minutes. Transfer to a plate and repeat with remaining batter.
- To make the whipped cream: In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in 1/4 cup of the reserved crushed Oreos.
- Serve pancakes warm topped with whipped cream, chocolate syrup, and the remaining crushed Oreos.
Notes
- To freeze: Freeze pancakes on a tray until solid, then transfer to a freezer-safe bag or container. Reheat in microwave for 30–60 seconds or more, depending on quantity.
- Do not overmix the batter to ensure fluffy pancakes.
- Use a stand mixer or hand mixer for best results when making whipped cream.
Nutrition
- Serving Size: 1 pancake
- Calories: 397
- Sugar: 22g
- Sodium: 158mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 48mg
