Oreo Pancakes
Warm and fluffy, these decadent pancakes are loaded with crumbled Oreo cookies and topped with whipped cream and chocolate syrup.
Servings: 16 4-inch pancakes
Calories: 159kcal
Ingredients
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 cups milk
- 2 eggs
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 12 Oreo cookies chopped small
Optional Toppings
- butter
- whipped cream
- maple syrup
- chocolate sauce
- crushed Oreo cookies
Instructions
- Whisk together the flour, baking powder, sugar, and salt. Add the milk and the eggs, whisk to combine. Add the melted butter and vanilla and whisk once more. Stir in the Oreo pieces. Let the batter rest while the griddle or pan heats.
- Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly, then pour about 3 tablespoons of batter onto the griddle for each pancake.
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook the second side just until golden brown. Serve warm with the toppings of your choice.
Notes
FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight zip close bag. Reheat the frozen pancakes in the microwave. I frequently triple pancake recipes for my family, so that we’ll have plenty in the freezer for easy breakfasts.
Nutrition
Calories: 159kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 370mg | Potassium: 96mg | Fiber: 1g | Sugar: 7g | Vitamin A: 123IU | Calcium: 134mg | Iron: 2mg