Oreo Pancakes
These Oreo Pancakes consist of a simple homemade batter mixed with pieces of Oreo cookies to create a chocolatey, sweet version of a classic breakfast staple.
Servings: 9 Pancakes
Calories: 171kcal
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.
Video
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.
Nutrition
Calories: 171kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 197mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 148IU | Calcium: 68mg | Iron: 2mg