Description
Fluffy Oreo pancakes are a fun and easy breakfast treat loaded with crushed Oreo cookies!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 1 ¼ cups buttermilk (or milk with 1 tablespoon of lemon juice/vinegar)
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 15 Oreo cookies, crushed (reserve a few for topping)
- Butter or oil, for greasing the griddle
- Optional toppings: whipped cream, chocolate syrup, extra crushed Oreos
Instructions
- Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Whisk the wet ingredients: In a separate bowl, whisk together the egg, buttermilk (or milk mixture), melted butter, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix! A few lumps are perfectly fine.
- Incorporate the crushed Oreos: Gently fold in the crushed Oreo cookies. Distribute them evenly throughout the batter.
- Let the batter rest: Allow the batter to rest for 5-10 minutes.
- Prepare the cooking surface: Heat a lightly oiled griddle or non-stick frying pan over medium heat.
- Pour the batter: Pour ¼ cup of batter onto the hot griddle for each pancake. Leave enough space between pancakes so they don’t run together.
- Cook the first side: Cook for 2-3 minutes, or until bubbles start to form on the surface of the pancakes and the edges look set.
- Flip the pancakes: Carefully flip the pancakes with a spatula.
- Cook the second side: Cook for another 2-3 minutes, or until the pancakes are golden brown on the bottom and cooked through.
- Stack and serve: Stack the Oreo pancakes on a plate.
- Add toppings: Top with your favorite toppings, such as whipped cream, chocolate syrup, extra crushed Oreos, or a dusting of powdered sugar.
- Enjoy immediately: Serve immediately and enjoy!
Notes
- Don’t overmix the batter for the fluffiest pancakes.
- A hot griddle is key for golden brown pancakes.
- Wait for bubbles to form before flipping.
- Adjust heat as needed to prevent burning.
- For vegan pancakes, use a flax egg, plant-based milk with lemon juice/vinegar, and vegan butter.
- Most Oreos are vegan, but double-check the packaging.
- You can make the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a good stir before cooking.
- Leftover pancakes can be frozen for later. Let them cool completely, then place them in a freezer bag or container. Reheat in the microwave, toaster, or oven.
- Try using different flavors of Oreos, such as Golden Oreos or Mint Oreos, for a unique twist. You can also add a tablespoon of cocoa powder to the batter for extra chocolate flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes