Oreo Pancakes are the most decadent breakfast recipe that tastes like dessert. These thick and fluffy stacks tastes like Oreo cake. Make them even more indulgent with whipped cream and chocolate sauce.
Regular pancakes are always delicious, but if you want a really special breakfast, you need to make this Oreo pancakes recipe. They are some of the most perfect pancakes I’ve ever tried.
It’s always a good occasion for Oreo cookies and I love using them in recipes like my Air Fryer Oreos, Oreo Pie and Oreo Cupcakes. Fluffy Oreo pancakes are just as decadent. Kids love this breakfast. No surprise there!
Make them for a special occasion like a birthday or Valentine’s day or just because. They don’t take that much longer to make so why not whip a batch next time you are craving something sweet and filling.
Why You’ll Love These Oreo Pancakes
- Makes a batch of sweet and fluffy pancakes the whole family will love
- Perfect for people love the Oreo cookie flavor
- A yummy recipe idea for Shrove Tuesday
- Better than boxed mix pancakes
- Dress them up anyway you like
- Ready to eat in under 30 minutes
- Unsalted butter
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Large eggs
- Vanilla extract
- Oreo cookies
- Vegetable oil
How to Make Oreo Pancakes
- Step One: Melt the butter and set aside to cool.
- Step Two: Add the flour, sugar, baking powder, baking soda and salt to a mixing bowl. Whisk together until combined.
- Step Three: In a separate bowl, add the buttermilk, eggs and vanilla extract. Whisk until combined.
- Step Four: Pour the wet ingredients into the dry ingredients, mixing briefly.
- Step Five: Add the crushed Oreo cookies and gently fold into the batter.
- Step Six: Pour over the melted butter and mix until just combined. The batter will look lumpy.
- Step Seven: When the oil is hot, add two heaped tablespoons of pancake batter to the pan. Use a spoon to push the batter into a circular shape. When small bubbles appear on the surface of the pancake (after a minute or so) flip the pancake over and cook for 1 minute on the other side or until lightly golden. Set aside in a warm oven.
- Step Eight: Repeat with the remaining pancake batter.
- Step Nine: Serve with whipped cream, a drizzle of chocolate sauce and some crushed Oreos.
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What to Serve with Oreo Pancakes
Though Oreo Pancakes are a full meal on their own, you could also pair them with some other food like:
Variations and Substitutions
- You can use other varieties of chocolate cookies in place of the Oreos.
- Use whole wheat flour instead of all-purpose flour.
- Make a chocolate pancake by adding 2 to 3 tablespoons of natural unsweetened cocoa powder to the batter.
- Make cookies and cream pancakes by adding 4oz of cream cheese to the batter.
- You can grease the skillet with another kind of oil. Canola oil is also good.
How to Make Your Own Buttermilk
If you don’t have buttermilk, don’t worry. It’s easy to make your own with this simple trick.
You will need 1 tablespoons plus 2 ½ teaspoons of vinegar OR lemon juice for 1 ¾ cups of milk.
Add the vinegar or lemon juice to the milk. Stir together and then leave it sit for 5 minutes. When you see the milk has curdled, you have made buttermillk.
Recipe Tips and Tricks
- Don’t chop the Oreo cookies too small or the crumbs will disintegrate into the batter. I find chopping one Oreo into four pieces is a good size.
- Be careful to not overmix the pancake batter. The pancakes will not be thick and fluffy if the batter is overworked.
- It’s normal for the batter to look lumpy at every stage.
- Preheat your oven to 200°F to keep the cooked pancakes warmed while you prepare the rest.
Tightly wrap any leftover Oreo pancakes with plastic wrap and store in the refrigerator for up to 3 days. You can reheat them for a few seconds in the microwave when you’re ready to eat.
Can I Freeze?
Yes, you can freeze these pancakes! Once the pancakes have come to room temperature, place them on a baking sheet. Put in the freeze for 1 hour.
After 1 hour, remove the baking sheet and stack the pancakes in a freezer bag. Place a piece of parchment paper between each pancake. Store in the freezer for up to 3 months.
- Fresh whipped cream
- Cool Whip – Try my homemade Cool Whip.
- Chocolate syrup – Try my hot fudge sauce.
- Maple syrup
- Vanilla ice cream
- Crushed cookies – Save some Oreos for garnish
- Cinnamon Banana Pancakes
- Apple Pie Pancakes
- Whole Wheat Blueberry Pancakes
- Mini Pancakes
- Bananas Foster Pancakes
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 3 tbsp unsalted butter
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 10 Oreo cookies roughly chopped, plus extra for garnish
- Vegetable oil for skillet
- Melt the butter and set aside to cool.
- Add the flour, sugar, baking powder, baking soda and salt to a mixing bowl. Whisk together until combined.
- In a separate bowl, add the buttermilk, eggs and vanilla extract. Whisk until combined.
- Pour the wet ingredients into the dry ingredients, mixing briefly.
- Add the crushed Oreo cookies and gently fold into the batter.
- Pour over the melted butter and mix until just combined. The batter will look lumpy.
- Heat a skillet and then add a drizzle of vegetable oil.
- When the oil is hot, add two heaped tablespoons of pancake batter to the pan. Use a spoon to push the batter into a circular shape. When small bubbles appear on the surface of the pancake (after a minute or so) flip the pancake over and cook for 1 minute on the other side or until lightly golden. Set aside in a warm oven.
- Repeat with the remaining pancake batter.
- Serve with whipped cream, a drizzle of chocolate sauce and some crushed Oreos.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.