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Oreo Pancakes

Final Oreo pancakes with generous chocolate syrup and crushed cookie topping
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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.

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.

Find it online: https://cakeshungry.com/oreo-pancakes/