Oreo Pancakes

If you’re anything like me, pancakes are pure comfort food—warm, fluffy, and endlessly adaptable. Now, imagine taking that classic breakfast and adding a fun twist with everyone’s favorite cookie: Oreos. Oreo Pancakes are just that—a soft, fluffy pancake loaded with crunchy chocolatey Oreo chunks, topped with a creamy glaze or whipped cream.

This recipe takes the simple American pancake and makes it playful and indulgent. It’s perfect for weekend brunch, a special treat, or simply spoiling yourself.

Recipe Overview

Time to Make:

• Prep: About 10 minutes
• Cook: Around 16 minutes
• Total: Roughly 26 minutes from start to finish

Easy enough for a relaxed morning or quick dessert.

Servings:
Makes about 8 pancakes—enough for 3 to 4 people, depending on hunger levels. Want more? Double it for a crowd. Want less? Cut it in half. Just remember to tweak cooking time if your pan gets crowded.

Skill Level:
Easy to moderate. The batter comes together quickly. Just don’t overmix it, and keep an eye on cooking so you get golden pancakes that aren’t burnt.

Tools You’ll Need:

• Two mixing bowls
• Whisk
• Non-stick skillet or griddle
• Thin spatula (pancake spatula or similar)
• Measuring cups and spoons

No non-stick? A well-seasoned cast iron skillet works fine. A silicone spatula can replace your pancake spatula.

Make-Ahead Tips:
You can mix the batter up to an hour early; just give it a gentle stir before cooking. Leftover pancakes? Toast or warm them in the oven—they keep well and taste great reheated.

Ingredients

You’ll need:

• 3 tbsp unsalted butter, melted and cooled
• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¾ cups buttermilk
• 2 large eggs
• 2 tsp vanilla extract
• 10 Oreo cookies, roughly chopped (plus extras for garnish)
• Vegetable oil (for cooking)

Substitution Ideas:

• No buttermilk? Mix 1 ¾ cups milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes.
• Swap butter for melted coconut or vegetable oil if you want dairy-free (flavor changes a bit).
• For gluten-free, use a 1:1 gluten-free baking flour blend (texture will differ).
• No vanilla? Leave it out or use a splash of almond extract for a twist.

Quick Notes:
Use fresh Oreos for the best crunch. Chop them roughly—don’t crush—so you get nice cookie bites. Melted butter should be cooled; hot butter can scramble eggs when mixed. Room-temperature eggs blend better for smooth batter.

Step-by-Step Method

Here’s how to get these pancakes just right.

Melt and Cool the Butter
Gently melt butter—microwave in short bursts or on low heat. Let it cool to room temp. Hot butter can scramble eggs and mess with batter texture.

Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This makes sure leavening is evenly spread and batter is lump-free.

Whisk Wet Ingredients
In another bowl, beat eggs with buttermilk and vanilla until smooth and a little frothy. The bubbles help keep pancakes light.

Combine Wet and Dry
Pour wet into dry. Stir gently, just until blended. Don’t overmix! The batter should be lumpy. Overmixing makes pancakes tough.

Fold in Oreos
Gently fold chopped Oreos in. Keep chunks intact for that crunchy surprise inside each pancake.

Add Melted Butter
Pour in cooled butter, fold just until mixed. Butter adds richness and helps with golden color.

Heat and Oil the Skillet
Warm your skillet over medium heat. Test with a few drops of water—if they dance and evaporate, it’s ready. Add a thin layer of vegetable oil to keep pancakes from sticking.

Spoon Batter onto Skillet
Scoop about two heaping tablespoons per pancake. Shape into 3-4 inch circles. Don’t crowd the pan.

Watch for Bubbles and Set Edges
After 1 to 1½ minutes, little bubbles appear and edges look dry. That’s your signal to flip.

Cook Other Side
Flip and cook about 1 more minute until golden and springy to the touch.

Keep Pancakes Warm
Transfer cooked pancakes to a warm oven (200°F/90°C) to keep soft and ready.

Serve and Garnish
Stack pancakes. Top with whipped cream or creamy glaze. Drizzle chocolate sauce and sprinkle extra Oreos for a perfect finish.

Pro Tips & Common Mistakes

Pro Tips:

• Medium heat avoids burning while cooking through.
• If batter is too thick, add a splash of buttermilk.
• Let batter rest 5-10 minutes for better texture.
• Want extra fluff? Separate eggs, whip whites to soft peaks, fold in last.

Watch Out For:

• Overmixing (makes pancakes dense).
• Too hot skillet (burnt outsides, raw insides).
• Using hot melted butter (scrambles eggs).

Variations & Customization

Make this recipe yours:

• Diet:
  Gluten-free? Swap flour. Dairy-free? Use almond or oat milk and dairy-free butter. Vegan? Use flax eggs and plant-based milk/butter.
• Flavors:
  Add cinnamon or a pinch of espresso powder to dry mix for warmth.
• Fancy vs. Simple:
  Fancy brunch? Top with Oreo whipped cream (crushed Oreos mixed in), fresh berries, and chocolate ganache. Simple breakfast? Powdered sugar and maple syrup work great.
• Seasonal:
  Fall? Add pumpkin puree and spice. Summer? Top with fresh strawberries and vanilla yogurt.

Serving & Storage

Serving Ideas:
Stack high. Drizzle warm chocolate or maple syrup. Add whipped cream and more Oreos. A sprig of mint or berries adds freshness and color.

Sides:
Try crispy bacon or sausage for savory contrast. Fresh fruit salad or a green smoothie balances richness.

Store:
Keep leftovers in an airtight container in the fridge, up to 3 days. Separate with parchment paper to avoid sogginess.

Reheat:
Best in toaster oven or oven (350°F/175°C) for 5-7 minutes. Avoid microwave to keep texture nice.

Freeze:
Freeze cooked pancakes in a single layer, then bag. Keeps up to 2 months. Reheat from frozen.

Scaling Measurements Table

Servings (Pancakes)	Flour (cups)	Sugar (tbsp)	Baking Powder (tsp)	Baking Soda (tsp)	Buttermilk (cups)	Eggs	Butter (tbsp)	Oreos (count)
4	1	2	1 1/4	1/4	7/8	1	1 1/2	5
8 (Original)	2	4	2 1/2	1/2	1 3/4	2	3	10
12	3	6	3 3/4	3/4	2 5/8	3	4 1/2	15

I hope you enjoy these fluffy Oreo pancakes as much as I do. They’re simple, fun, and just a little indulgent. Remember: gentle mixing, medium heat, and plenty of Oreos make all the difference. Happy cooking!

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