Ingredients
- 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 (cream filling & cookie together)
- Whipped cream, for topping
- Chocolate sauce or syrup (optional)
- Additional crushed Oreos, for garnish
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry and stir until mostly combined. It’s okay if small lumps remain — avoid overmixing.
- Gently fold in the crushed Oreo cookies.
- Heat a nonstick skillet or griddle over medium heat and lightly butter it.
- Pour about ¼ cup of batter per pancake onto the hot surface.
- Cook until bubbles form on the surface and edges begin to set, about 2–3 minutes. Flip and cook the other side until golden, about another 1–2 minutes.
- Keep cooked pancakes warm in a low oven (~100–120 °C) while finishing the rest.
- Stack pancakes on a plate, layer or top with whipped cream, drizzle with chocolate sauce if desired, and sprinkle extra crushed Oreos over the top.
Notes
- For deeper chocolate flavor, add 1–2 tablespoons cocoa powder to the dry mix.
- Between pancake layers, spread a thin layer of cookies‑and‑cream whipped cream or softened cream cheese for extra indulgence.
- To make them vegan, use plant-based milk, flax or chia egg (1 tbsp ground flax + 3 tbsp water = 1 egg), and vegan butter. Use vegan cookies in place of Oreos.
- Add sliced bananas or strawberries between the layers to balance the sweetness.
- Make mini pancakes by using about 1–2 tablespoons of batter each — great for parties or bite‑sized treats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Brunch / Dessert
- Method: Pan‑fry / Griddle
- Cuisine: American / Dessert‑Style
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 2–3 pancakes + toppings)
- Calories: 480
- Sugar: 25g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
