Oreo Pancakes

Fluffy chocolate pancakes topped with sweetened cream. These taste like an oreo in pancake form.

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.

Great For

• Weekend Brunch
• Birthday Breakfasts
• Grab and Go: Leftovers freeze beautifully. 

Why I Love This Recipe

• Common Ingredients: Made with pantry staples.
• Deliciously Decadent: Tastes like dessert for breakfast.
• Fluffy: No more dry rubbery pancakes, follow my tips for perfectly fluffy hotcakes every time. 

Ingredient Notes and Shopping Tips

• 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.
• 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 it’s exposed to heat. This causes the batter to expand and rise, leading to a fluffy hotcake. 
• Baking Powder: This reacts with the buttermilk to also help you have a light and fluffy pancake.

How To Make Oreo Pancakes

1. Dry Ingredients: Whisk all dry ingredients together.
2. Wet Ingredients: Mix In wet ingredients.
3. Cook for 2-3 minutes per site.
4. Serving: Whip cream and layer between pancakes.

When To Flip

1. Watch For Bubbles: Flip 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.

Leftovers

• Storage: Store leftovers in the fridge for up to 5 days.
• How To Reheat: Reheat in the microwave wrapped in a damp paper towel for 15-30 seconds. Or reheat in the skillet with a tiny amount of oil for 1-2 minutes.
• Freezing: Freeze pancakes for up to 3 months.

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.

Still Thirsty?  Follow Baking Beauty on Facebook, Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too!

More Sweet Breakfasts To Try

Pecan Coffee Cake

Peach Coffee Cake

Maple Bacon Cupcakes

Oreo Pancakes

Fluffy chocolate pancakes topped with sweetened cream. This breakfast is a chocolate lover's dream come true.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 Pancakes

Calories: 408kcal

Author: Krystle Smith

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
• ▢ ⅔ Cup Powdered Sugar
• ▢ 5 Oreos Crushed

To Garnish

• ▢ Oreos and Chocolate Syrup If Desired

Don't lose this recipe. Pin for later!

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

Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!