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Oreo Pancakes

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  • Author: KimEasy

Description

Oreo Pancakes are a delightful fusion of classic breakfast pancakes and the beloved Oreo cookie, offering a sweet treat that’s perfect for breakfast or dessert.

Ingredients

Units Scale
  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
  • Wet Ingredients:
    • 2 large eggs, lightly beaten
    • 2 1/2 cups whole milk
    • 4 tablespoons unsalted butter, melted (plus more for the skillet)
    • 1 teaspoon vanilla extract
  • Add-ins:
    • 15 Oreo cookies, crushed into medium-sized pieces
  • Optional Toppings:
    • Whipped cream
    • Additional crushed Oreos
    • Chocolate syrup
    • Maple syrup

Instructions

  1. Prepare Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. Combine Wet Ingredients:
    • In a separate bowl, mix the beaten eggs, milk, melted butter, and vanilla extract until smooth.
  3. Mix Batter:
    • Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if the batter is slightly lumpy. Overmixing can lead to dense pancakes.
  4. Add Crushed Oreos:
    • Fold the crushed Oreo cookies into the batter, distributing them evenly.
  5. Rest the Batter (Optional):
    • Let the batter rest for about 30 minutes. This allows the ingredients to meld and can result in fluffier pancakes.
  6. Heat Skillet:
    • Place a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface lightly.
  7. Cook Pancakes:
    • Pour approximately 1/3 cup of batter onto the skillet for each pancake.
    • Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
    • Flip the pancake and cook for an additional 1-2 minutes until golden brown.
    • Adjust the heat as necessary to prevent burning.
  8. Serve:
    • Stack the pancakes on a plate.
    • Top with whipped cream, additional crushed Oreos, and a drizzle of chocolate or maple syrup, if desired.

Notes

  • Yield: This recipe makes about 15 pancakes, depending on size.
  • Serving Size: Typically, 3 pancakes per serving.
  • Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven.
  • Freezing: To freeze, place pancakes in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.

Find it online: https://newsvks.com/oreo-pancakes/