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Oreo Pancakes

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Fluffy chocolate Oreo pancakes topped with sweetened cream. This easy recipe is milk's breakfast breakfast!

chocolate pancakes with sweetened whipped cream and Oreos on a white plate.

Pancakes are one of my favorite breakfasts. I've previously shared fun flavors like cake batter and cinnamon roll. These Oreo pancakes might be my new favorite. They are so soft and fluffy! The rich chocolate pancakes are complemented by sweetened whipped cream and of course plenty of cookie crumbs. If you've got a sweet tooth, this is the breakfast for you. We love them for weekend brunch and birthday breakfasts. They're also great as a grab and go breakfast for busy mornings as they freeze beautifully!

❤️Why This Recipe Works❤️

  • Perfect Rise: We use two kinds of leavener for sky high pancakes.
  • Super Fluffy: No more dry rubbery pancakes, follow my food science tips for perfectly fluffy hotcakes every time.
  • Tender: Buttermilk leads to a soft melt your mouth end result.

Ingredient Notes and Shopping Tips

ingredients including butter, cocoa powder, white sugar, oreos, heavy cream, eggs, and powdered sugar.
  • Eggs: Use room-temperature eggs to help your batter come together.
  • Flour: Too much flour will lead to a dry pancake. Measure by spooning flour into your measuring cup and leveling with a knife. Do not dip your cup into your flour, as you may overmeasure.
  • Cocoa Powder: Since we're using both baking soda and powder, natural or dutch process cocoa can be used. Just make sure it is unsweetened.
  • Baking Soda: It works by releasing carbon dioxide gas when combined with an acid like buttermilk. This causes the batter to expand and rise right away.
  • Baking Powder: This reacts with heat to give you sustained rise as the pancake cooks.

Secret Ingredient Science: Buttermilk

Buttermilk adds tangy flavor, and also reacts with the baking powder to help your pancakes rise. It also is more acidic than regular milk which helps break down gluten leading to a soft texture.If you don't have any on hand you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

️Tips and Tricks️

  1. Don't Overmix: It is okay if the batter looks a little lumpy. Mix until the flour just disappears. Overmixing overdevelops the gluten leading to a tough dense end result.
  2. Batter: It is okay if it is on the thick side.  If it is so thick that you can't easily pour it add a little more milk.
  3. Let It Rest: Let the batter rest for 5-10 minutes. This will help the flour to absorb more moisture and give the leavening agents time to work.
  4. Cook On Medium Heat: High heat can burn the outside, but leave the middle raw. Before cooking the pancakes, test the heat of the pan by adding a drop of water. If the water sizzles and evaporates, the pan is ready.
  5.   Keep them warm in a 200-degree oven while you cook the rest of the batter.

Common Mistake: Pressing Down

Avoid pressing down on them when you're cooking.

Doing so will ruin the air pockets you've worked so hard to create.

❓FAQS❓

When Should I Flip Them?

1. Watch For Bubbles: Flip only once when the bubbles on the top begin to pop and form holes.

2. The edges should also begin to look slightly dry.

3. Test: Place a spatula underneath your pancake. If it lifts up easily it is probably ready for flipping. The color of the bottom should be golden brown.

chocolate pancakes topped and layered with whipped cream, chocolate syrup and oreo cookie pieces.

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More Sweet Breakfasts To Try

📖 Recipe

Chocolate Oreo Pancakes

Fluffy chocolate oreo pancakes topped with sweetened cream. This breakfast is a chocolate lover's dream come true.
5 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 Pancakes
Calories: 408kcal

Ingredients

For the Pancakes

  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 1 ¼ Cup All Purpose Flour
  • 1 ¼ Cup Buttermilk
  • 3 Tablespoons Butter Melted
  • ¼ Cup Unsweetened Cocoa Powder
  • 6 Tablespoons White Sugar
  • 1 Pinch Salt
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • 6 Oreos Crushed

For the Filling

  • 2 Cups Heavy Cream
  • Cup Powdered Sugar
  • 5 Oreos Crushed

To Garnish

  • Oreos and Chocolate Syrup If Desired
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Instructions

For the Pancakes

  • In a large bowl, whisk flour, cocoa powder, sugar, salt, baking powder, and baking soda.
  • Whisk in butter, eggs, vanilla and buttermilk. Do not over-mix.
  • Fold in Oreos. Let the batter rest for a few minutes.
  • In a large skillet, heat butter over medium heat. Ladle around ¼ cup of batter into the skillet. Cook for 2-3 minutes flipping once.

For the Whipped Cream

  • In a large bowl, whip cream with a chilled whisk until stiff peaks form. Fold in Oreos.
  • Spread or pipe cream onto stacks of pancakes. Garnish with more Oreos and chocolate syrup if desired.

Notes

Ingredient Notes and Shopping Tips
  • Buttermilk: If you don't have any on hand you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
  • Eggs: Use room-temperature eggs to help your batter come together.
  • Flour: Too much flour will lead to a dry pancake. Measure by spooning flour into your measuring cup and leveling with a knife. Do not dip your cup into your flour, as you may overmeasure. 
Tips and Tricks
  1. Don't Overmix: It is okay if the batter looks a little lumpy. Mix until the flour just disappears. Overmixing leads to a tough dense end result. 
  2. Batter: It is okay if it is on the thick side.  If it is so thick that you can't easily pour it add a little more milk.
  3. Let It Rest: Let the batter rest for 5-10 minutes. This will help the flour to absorb more moisture and give the leavening agents time to work.
  4. Cook On Medium Heat: High heat can burn the outside, but leave the middle raw. Before cooking the pancakes, test the heat of the pan by adding a drop of water. If the water sizzles and evaporates, the pan is ready. If the water pops and jumps, the pan is too hot.
  5. Flip Once: Flip only once when you see bubbles beginning to form.
  6. Avoid pressing down on them when you're cooking even if it is tempting. Doing so will ruin the air pockets you've worked so hard to create.
  7.   Keep them warm in a 200-degree oven while you cook the rest of the batter.

Nutrition

Calories: 408kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 195mg | Potassium: 201mg | Fiber: 1g | Sugar: 23g | Vitamin A: 902IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 2mg
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a stack of 3 chocolate oreo pancakes sandwiched with cream and topped with whipped cream and oreos.
5 from 9 votes (1 rating without comment)

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Recipe Rating




8 Comments

  1. 5 stars
    These are a perfect sweet treat for a special breakfast!

  2. 5 stars
    These Oreo Pancakes were such a fun twist on breakfast! The chocolate flavor was spot on, and the cream drizzle was like dessert for breakfast. My kids are obsessed!

  3. 5 stars
    My son asked for everything oreo for his birthday so I thought I would try these pancakes! They turned out delicious, nice and chocolatey and very cute topped with the cream and birthday sprinkles!

  4. 5 stars
    I am drooling over these pancakes! Such an awesome idea to make them with this flavor!

  5. 5 stars
    These are perfect day starter!! They were a huge hit with my kids!

  6. katerina @ diethood.com says:

    5 stars
    Oh wow! My kids would LOVE these so much! I can't wait to try it!

  7. Erin | Dinners, Dishes and Dessert says:

    5 stars
    Looks amazingly delicious! I would love to make this!

  8. 5 stars
    This is pure dessert for breakfast, and I am so ready for it I can't wait to make these!