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    Cakeshungry
    Home»Cuisine»American»Oreo Pancakes
    American

    Oreo Pancakes

    Arif-By Arif-March 3, 2025Updated:June 16, 2025No Comments5 Mins Read
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    Final Oreo pancakes with generous chocolate syrup and crushed cookie topping
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    Jump to Recipe·Print Recipe

    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.

    Final Oreo pancakes with generous chocolate syrup and crushed cookie topping

    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.

    Homemade Oreo pancakes with whipped cream and cookie crumbs on blue plate

    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.
    Oreo pancake ingredients laid out: flour, milk, eggs, crushed Oreos, vanilla extract, baking powder

    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.

    Adding vanilla extract to milk and eggs for Oreo pancake batter
    Pouring milk into wet ingredients for homemade Oreo pancakes

    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.

    Mixed Oreo pancake batter with flour incorporated

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

    Adding crushed Oreo cookies to pancake batter
    Folding crushed Oreos into pancake batter mixture
    Oreo pancake batter with chocolate cookie pieces mixed in
    Hand mixing Oreo pancake batter with gloved hands

    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.

    Oreo pancake cooking in non-stick pan on stovetop

    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.

    Stack of Oreo pancakes with whipped cream and Oreo cookie topping

    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.
    Fluffy Oreo pancakes stacked high with whipped cream and cookie garnish

    Watch Out For:

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

    Variations & Customization

    Oreo pancake stack topped with whipped cream and chocolate cookie halves
    Oreo pancakes with whipped cream and two Oreo cookie halves on top
    Oreo pancakes with chocolate syrup drizzle and Oreo cookie garnish
    Oreo pancakes with chocolate syrup dripping and multiple cookie toppings

    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.

    Chocolate syrup being poured over Oreo pancake stack with whipped cream

    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)EggsButter (tbsp)Oreos (count)
    4121 1/41/47/811 1/25
    8 (Original)242 1/21/21 3/42310
    12363 3/43/42 5/834 1/215

    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!

    Print

    Oreo Pancakes

    Final Oreo pancakes with generous chocolate syrup and crushed cookie topping
    Print Recipe

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    Fluffy pancakes meet crunchy Oreo cookies in this fun and simple recipe. Perfect for a special breakfast or weekend brunch, these Oreo Pancakes come with a creamy glaze or whipped cream topping for a sweet finish everyone will love.

    • Author: Arif-
    • Prep Time: 10 minutes
    • Cook Time: 16 minutes
    • Total Time: 26 minutes
    • Yield: 8 pancakes (serves 3-4) 1x
    • Category: Breakfast, Brunch, Dessert
    • Cuisine: American

    Ingredients

    Scale
    • 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 extra for garnish)
    • Vegetable oil, for cooking

    Instructions

    1. Prepare Butter
      Melt butter gently and let it cool to room temperature.
    2. Mix Dry Ingredients
      Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
    3. Whisk Wet Ingredients
      In another bowl, beat eggs with buttermilk and vanilla until smooth and frothy.
    4. Combine Wet & Dry
      Pour wet into dry ingredients. Stir lightly until just blended (lumpy batter is good).
    5. Fold in Oreos
      Gently fold chopped Oreos to keep chunks intact.
    6. Add Butter
      Fold in cooled melted butter until combined.
    7. Heat Skillet & Oil
      Warm a non-stick skillet over medium heat. Lightly oil the surface.
    8. Cook Pancakes
      Spoon 2 heaping tablespoons of batter per pancake. Cook until bubbles form and edges set (1–1½ minutes). Flip and cook 1 minute more until golden.
    9. Keep Warm
      Place cooked pancakes in a warm oven (200°F/90°C) until ready to serve.
    10. Serve
      Stack and top with whipped cream or glaze. Sprinkle extra Oreos on top.

    Notes

    Serving Suggestions:
    Serve with maple syrup, chocolate sauce, or fresh berries. Crispy bacon or fresh fruit make great sides.

    Tips & Tricks:

    • Don’t overmix batter to avoid dense pancakes.
    • Medium heat ensures even cooking without burning.
    • Let batter rest 5 minutes for fluffier texture.
    • Use fresh Oreos for best crunch.

    Storage & Reheating:

    • Store leftovers in an airtight container in the fridge up to 3 days.
    • Reheat in toaster oven or regular oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving to keep texture.
    • Freeze cooked pancakes in a single layer, then bag for up to 2 months.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

    Share. Facebook Twitter Pinterest LinkedIn Tumblr Email
    Arif-
    • Website

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    About Me

    Arif Author @ Cakeshungry.com

    Hi there! Welcome to Cakeshungry.com. I’m Arif, and baking is my happy place. I’ve always loved whipping up cakes and desserts that make people smile. Whether you’re hunting for classic recipes, fresh flavor ideas, or a few baking tips to up your game, you’re in the right spot. Baking isn’t just about the treats—it’s about the joy that comes with them. So, let’s bake something amazing together and make life a little sweeter, one cake at a time!

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