I often crave something over-the-top for brunch or dessert, and these Decadent Oreo Pancakes hit the spot. They’re fluffy pancakes studded with crushed Oreo cookies, layered or topped with whipped cream, and finished with extra cookie bits or chocolate sauce for the ultimate indulgence.

Decadent Oreo Pancakes

Why I’ll Love This Recipe

It’s a fun twist on classic pancakes — the Oreo bits add both texture and chocolatey flavor.
Though rich, it’s surprisingly simple to mix and cook.
It’s perfect for special breakfasts, brunches, or when I want something dessert-like in pancake form.
The components (pancakes, whipped cream, garnish) can often be made ahead to simplify morning prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Here is a version I like to use. You can adjust or scale it depending on how many pancakes you want:

1 ½ cups all‑purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¾ cups milk (or buttermilk)
2 large eggs
2 tablespoons melted butter (plus extra for cooking)
1 teaspoon vanilla extract
10 Oreo cookies, crushed (whole cookie, cream and all)
Whipped cream for topping
Chocolate sauce or syrup (optional)
Additional crushed Oreos, for garnish

Directions

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix milk, eggs, melted butter, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until mostly combined. (It’s okay if there are a few lumps — overmixing can lead to tougher pancakes.)
Gently fold in the crushed Oreo cookies.
Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
Pour about ¼ cup of batter per pancake onto the heated surface.
Cook until bubbles form on the surface and the edges start to look set (about 2–3 minutes), then flip and cook the other side until golden.
As pancakes are done, I like to keep them warm in a low oven (around 100–120 °C) while finishing the rest.
Stack pancakes on a plate, add whipped cream between layers or on top, drizzle with chocolate sauce if desired, and sprinkle extra crushed Oreos.

Servings and timing

Makes about 6 servings (depending on pancake size)
Prep time: ~10 minutes
Cook time: ~10 minutes
Total time: ~20 minutes

If I were doing a larger batch or feeding more people, I’d scale the recipe proportionally.

Variations

Double Oreo Chocolate Pancakes: Add 1–2 tablespoons of cocoa powder to the dry mix for deeper chocolate flavor.
Oreo Pancake Stack with Filling: Spread a thin layer of cookies‑and‑cream whipped cream or softened cream cheese between each pancake layer.
Vegan version: Use plant‑based milk, flax or chia eggs (e.g. 1 tbsp ground flax + 3 tbsp water = “egg”), and vegan butter. Crush vegan cookies instead of classic Oreos.
Fruit‑Oreo combo: Add sliced bananas or strawberries between pancake layers to balance the sweetness.
Mini pancakes: Make smaller bite‑sized pancakes (using 1–2 tbsp batter each) — great for parties or serving as dessert bites.

storage/reheating

Storage: Let pancakes cool fully, then stack and store in an airtight container in the fridge for up to 3–5 days. Store whipped cream separately (in its own container) for best texture.
Freezing: I freeze plain pancakes (without whipped cream) in a zip bag with parchment between each to prevent sticking, up to 3 months.
Reheating:
- Oven: Preheat to ~160 °C, wrap pancakes in foil, heat for 8–10 minutes (or until warm).
- Microwave: Reheat individual pancakes for 20–30 seconds (depending on your microwave’s power).
- To reassemble, add fresh whipped cream and garnish after reheating.

FAQs

What can I substitute for milk or buttermilk?

I sometimes use whole milk, low‑fat milk, or plant‑based milk (almond, oat, soy). If using a lighter milk, I might add 1 teaspoon of vinegar or lemon juice to mimic buttermilk acidity.

Can I make these pancakes gluten‑free?

Yes — use a gluten‑free all‑purpose flour blend (that substitutes 1:1), and be sure your baking powder is gluten‑free. The texture may be slightly different but still delicious.

Will the Oreo pieces get soggy in the batter?

They will soften a bit while cooking, but I like that texture contrast. To reduce sogginess, fold Oreos in last and cook pancakes soon after mixing, without letting the batter sit too long.

How do I prevent pancakes from burning or undercooking?

Use medium heat (not too hot). Test with one pancake first. If it browns too fast, lower the heat. Flip only once the surface bubbles and edges begin to set. Also, use a good nonstick pan or griddle and butter lightly.

Can I prepare part of this recipe ahead of time?

Yes — I sometimes mix the dry ingredients ahead and store them. I also can crush Oreos in advance. Pancakes can be cooked ahead and reheated. Whipped cream is best fresh but can be made a few hours in advance and kept chilled.

Conclusion

Making Decadent Oreo Pancakes is one of my favorite ways to transform brunch into a treat. They balance familiar pancake comfort with the playful indulgence of cookies and cream. Whether I’m making them for a special breakfast, dessert brunch, or for guests, the recipe’s flexibility and rich flavor always win me over. Let me know if you’d like a printable version or help scaling for more people.