Description
Fluffy chocolate-studded pancakes stacked with cookies-and-cream filling, drizzled with syrup, and topped with crushed Oreos — a breakfast that doubles as dessert!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups buttermilk
- 1 large egg
- 3 tbsp melted butter (plus more for greasing)
- 1 tsp vanilla extract
- ½ cup crushed Oreos (about 5 cookies)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 4 Oreos, finely crushed
- Whole and crushed Oreos (for topping)
- Chocolate syrup or maple syrup (for topping)
- Whipped cream or ice cream (for topping)
Instructions
- In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
- Pour wet ingredients into dry and stir until just combined — small lumps are fine. Fold in crushed Oreos.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup batter per pancake and cook until bubbles form on top, about 2 minutes. Flip and cook for another 1–2 minutes until golden and cooked through.
- Beat whipping cream, powdered sugar, and vanilla until soft peaks form. Fold in crushed Oreos.
- Layer pancakes with dollops of cookies-and-cream filling between each one.
- Top with more whipped cream, Oreo halves, and a drizzle of chocolate syrup.
Notes
- For a richer flavor, use dark cocoa powder.
- Ensure the skillet is properly heated before adding the batter for even cooking.
- These pancakes can be made ahead and reheated in the toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg