These Oreo Pancakes are an Oreo lover's dream breakfast! The fluffy pancakes are perfectly sweet and filled with bites of Oreos throughout. If you want to start your day with decadent pancakes, these are a sure winner.
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Pancakes are my all-time favorite breakfast food. I make them often and always order a short stack when we go out to eat. Nothing beats a thick, fluffy pancake with a piece of Oreo cookie in every bite. It’s the only acceptable time to eat dessert first!
If you like yummy Oreo recipes, you will love my Oreo frappuccino, Oreo Delight and Oreo brownies.
Why You’ll Love This Recipe
- It’s easy: This is a simple Oreo pancake recipe that anyone can make! Homemade pancake batter is one of the easiest things to make, and all you do with this one is add crushed Oreo cookies.
- It’s a family favorite: Whether you serve them for breakfast or enjoy them as part of a breakfast-for-dinner spread, everyone will adore them!
- It’s versatile: Turn them into a dessert with ice cream or get creative with other toppings. I love the versatility of these Oreo pancakes.
Ingredients
Below are the ingredients needed for my favorite homemade buttermilk pancake batter, plus the most important component, the Oreo cookies! This recipe is full of pantry staples.
- Whole milk and vinegar: One of my favorite cooking hacks is making homemade buttermilk. You combine whole milk and white vinegar, let it sit, and it works the same way buttermilk does.
- Flour: I use all-purpose flour in this recipe, but you may try it with another kind, like whole wheat, if you like. I haven’t tried it, but you may experiment if you wish!
- Sugar: Simple white granulated sugar is the perfect sweetener for a classic pancake batter.
- Baking powder and soda: This combination of leavening agents makes super fluffy pancakes that spread and rise perfectly.
- Egg: This adds moisture and structure to the pancakes and helps the ingredients to bind together as they cook.
- Vanilla extract: This not only provides a hint of vanilla flavor, but it also enhances the sweetness in these cookies and cream pancakes.
- Oreos: I chopped the Oreos so there are varying sizes of the pieces to make each bite unique and extra delicious.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate: Stir in cocoa powder or chocolate chips to add even more chocolate flavor.
- Gluten-free: Make this Oreo pancakes recipe with a gluten-free flour blend and gluten-free Oreos.
- Golden Oreos: Amp up the vanilla flavor and try these Oreo pancakes with golden Oreos instead of regular ones.
How to Make Oreo Pancakes
These are the steps I used to make these show-stopping Oreo pancakes! Get started by combining the whole milk and vinegar and letting it sit for 15 minutes to make the buttermilk.
Step 1: Combine buttermilk with egg and vanilla. After you make the buttermilk, whisk in the egg and vanilla extract.
Step 2: Add the dry ingredients. Pour the flour, sugar, baking powder, and soda into a large mixing bowl and stir them well to combine.
Step 3: Combine both mixtures. Pour the buttermilk mixture into the dry ingredients and whisk until it’s fully combined. Some small lumps are fine!
Step 4: Add Oreos and butter. Fold in the crushed Oreo cookies and melted butter.
Step 5: Scoop the batter. Heat your griddle over medium-low heat and add some oil. Scoop about ⅓ cup of batter for each pancake. Cook it for about 45-60 seconds, then flip. Repeat this until all the batter is used up.
Step 6: Serve. Enjoy a short stack of Oreo pancakes for breakfast!
Recipe Tips
- Don’t overmix the batter: Only mix the batter enough to combine the ingredients. If you overmix it, the pancakes won’t be as thick and fluffy.
- Use buttermilk: If you don’t want to put in the extra effort, purchase buttermilk instead. This will skip the step of making it yourself.
- Watch the heat: Keep an eye on the heat as the pancakes start to cook. I find I have to turn the heat down slightly after a couple of pancakes to ensure that they don’t brown too quickly.
If you love recipes like these Oreo cookie pancakes, you may also enjoy this old-fashioned grandma’s Oreo cookie cake.
Storage Directions
- Storing: Store them in a Ziploc bag in the refrigerator for up to 5 days or in the freezer for up to 6 months.
- Make Ahead: I love to prepare extra batches of these pancakes and keep them in the fridge for the week or in the freezer when someone has a craving. Flash freeze them on a lined baking tray and then transfer them to a container or bag to store. This way you can grab 1-2 at a time to reheat.
Serving Suggestions
- Drizzle some butter pecan syrup or fruity cranberry pancake syrup over your fluffy Oreo pancakes.
- Try pecan honey butter instead of regular for extra richness.
- Sweet glazed bacon and air fried soft boiled eggs make delicious side dishes to create a filling breakfast.
Recipe FAQs
Of course! I like to use coconut or vegetable oil because they’re less likely to burn. However, butter adds great flavor!
I prefer the Oreo brand cookie, but if you have another you want to use, that’s perfectly fine!
I like to keep the oven at 200 degrees F and keep the pancakes on a sheet pan so they don’t get cold while the rest cook.
More Delicious Pancake Recipes
Do you like pancake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Oreo Pancakes
Ingredients
- 1 cup whole milk
- 1 tablespoon vinegar
- 125 grams all-purpose flour about 1 cup
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg large
- ½ tablespoon pure vanilla extract
- 10 Oreo cookies roughly chopped
- 2 tablespoons butter unsalted, melted and cooled
- 2 tablespoons coconut or vegetable oil for frying
Instructions
- In a small bowl add milk and vinegar and set aside to make buttermilk for 10 minutes while you prep the rest of the recipe.
- In a large bowl whisk all-purpose flour, sugar, baking powder and baking soda. Set aside.
- In the bowl with buttermilk, add an egg and vanilla and whisk. Pour into the flour mixture.
- Stir to combine.
- Fold in chopped Oreos, then melted butter just to combine.
- Heat a large pan over medium-low heat. Once hot add ½ tablespoon of oil. Scoop ⅓ cup of the batter to the pan and spread to be 5 inches in diameter.
- Cook for about 45 – 60 seconds, flip and cook until golden. Adjust the heat a little lower as the pan gets hotter. Add additional oil in between as needed.
- Serve warm.
Notes
- Store extra or leftover Oreo pancakes in a Ziploc bag for up to 5 days in the refrigerator.
- Set your oven to 200 degrees F and place the pancakes on a pan in there as they cook to keep them warm until serving.
- Watch the heat on your stove when making the pancakes. You may need to turn it down slightly if the pancakes become too brown.
Eva says
These were incredible. Not as sweet as you might think considering they have Oreos in them. So delicious. Huge hit at our place. Thank you!
Karin and Ken says
You’re most welcome! I’m so glad you also enjoyed my grandsons favorite breakfast! All the best. Karin