Oreo Pancakes

Fluffy, Chocolatey & Easy to Make

Oreo Pancakes are a delicious and fluffy breakfast treat made with crushed Oreo cookies, milk, flour, and simple ingredients. These pancakes are soft, chocolatey, and full of Oreo flavor. They are perfect for breakfast, dessert, or a special weekend treat. Serve them with chocolate syrup, whipped cream, and extra Oreo cookies for a sweet and satisfying meal

Ingredients

1 cup all-purpose flour

6 Oreo cookies, crushed

1 cup milk

1 egg

2 tbsp sugar

1 tbsp melted butter

1 tsp baking powder

½ tsp vanilla extract

A pinch of salt

Butter or oil for cooking

For Topping

Oreo Cookies

Chocolate Syrup

Whipped Cream

Extra Oreo cookies

Preparation Method

Step 1: Prepare Your Ingredients

  1. Crush the Oreos
    • Take 6 Oreo cookies and crush them into small pieces using your hands, a rolling pin, or a food processor.
    • Do not turn them into fine powder; small chunks give better texture and visible cookie pieces in the pancakes.
  2. Melt the Butter
    • In a small microwave-safe bowl or saucepan, melt 1 tbsp of butter until just liquid.
    • Let it cool slightly so it doesn’t cook the egg when mixed.
  3. Measure Dry and Wet Ingredients
    • Keep all ingredients measured and ready before you start mixing. This makes the process smooth and prevents overmixing the batter.

Step 2: Mix the Wet Ingredients

  1. Beat the Egg
    • In a medium mixing bowl, crack 1 egg and beat it lightly with a fork or whisk until the yolk and white are fully combined.
  2. Add Milk, Sugar, Butter, and Vanilla
    • To the beaten egg, add:
      • 1 cup milk
      • 2 tbsp sugar
      • 1 tbsp melted (and slightly cooled) butter
      • ½ tsp vanilla extract
    • Whisk everything together until the sugar is mostly dissolved and the mixture looks uniform.

Step 3: Combine Dry Ingredients

  1. Add Flour, Baking Powder, and Salt
    • Into the same bowl with the wet mixture, add:
      • 1 cup all-purpose flour
      • 1 tsp baking powder
      • A pinch of salt
    • You can either:
      • Add dry ingredients on top of the wet mixture, or
      • Mix dry ingredients separately in another bowl and then pour them into the wet mixture.
  2. Mix Until Almost Smooth
    • Using a whisk or spatula, gently fold the dry ingredients into the wet ingredients.
    • Mix only until no large pockets of flour remain; the batter should still be slightly lumpy.
    • Overmixing makes pancakes tough instead of fluffy.

Step 4: Fold in the Crushed Oreos

  1. Add Crushed Cookies to the Batter
    • Gently fold the 6 crushed Oreo cookies into the pancake batter.
    • Use a spatula and use a folding motion (from bottom to top) so the Oreos distribute evenly without breaking down too much.
  2. Rest the Batter (Optional but Recommended)
    • Let the batter sit for about 5 minutes.
    • This allows the flour to hydrate and the baking powder to activate slightly, giving fluffier pancakes.

Step 5: Cook the Pancakes

  1. Heat the Pan or Griddle
    • Place a non-stick skillet, frying pan, or griddle over medium heat.
    • Let it get properly hot; you can sprinkle a few drops of water—if they sizzle and evaporate quickly, the pan is ready.
  2. Grease the Pan
    • Add a small amount of butter or oil to the pan and spread it evenly with a paper towel or brush.
    • You only need a thin layer; too much fat can make the pancakes greasy.
  3. Pour the Batter
    • Using a ¼ cup measure, ladle, or spoon, pour portions of batter onto the hot pan.
    • Leave some space between each pancake so they don’t merge.
    • The size is up to you; ¼ cup batter usually makes a medium pancake.sciences.
  4. Cook the First Side
    • Let the pancakes cook undisturbed until:
      • Small bubbles appear on the surface,
      • The edges start to look set, and
      • The bottom is golden brown (about 2–3 minutes).
  5. Flip and Cook the Other Side
    • Carefully flip each pancake using a spatula.
    • Cook the second side for another 1.5–2 minutes, until golden brown and cooked through.
    • Adjust the heat if they are browning too fast or too slow.
  6. Repeat Until All Batter Is Used
    • Transfer cooked pancakes to a plate.
    • You can keep them warm in a low oven (about 90–100°C / 200°F) while you finish the rest.
    • Re-grease the pan lightly between batches if needed.

Step 6: Prepare the Toppings

  1. Whipped Cream
    • Use ready-made whipped cream from a can, or make your own by whipping heavy cream with a little sugar and vanilla until soft peaks form.
    • Keep it chilled until serving.
  2. Chocolate Syrup
    • Use store-bought chocolate syrup or homemade (cocoa powder, sugar, water, and a pinch of salt cooked until thickened).
    • Warm it slightly if it’s too thick so it pours easily.
  3. Extra Oreo Cookies
    • Keep some whole Oreo cookies and some crushed ones ready for garnish.
    • You can place a whole Oreo on top of each stack or sprinkle crushed cookies over the whipped cream.

Step 7: Assemble and Serve

  1. Stack the Pancakes
    • Arrange 3–4 pancakes in a stack on each serving plate.
  2. Add Toppings
    • Drizzle chocolate syrup generously over the stack.
    • Add a big dollop of whipped cream on top.
    • Place a whole Oreo on the whipped cream and sprinkle some crushed Oreos around it.
  3. Serve Immediately
    • Serve the pancakes warm while they are still fluffy and the toppings are fresh.