Delicious and indulgent Oreo pancakes topped with a creamy cream cheese drizzle, perfect for any breakfast treat.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Griddle
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 1/4 cups milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
10 Oreo cookies, crushed
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk (or more for desired consistency)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Gently fold in the crushed Oreo cookies.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Set the pancakes aside and keep warm.
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Gradually add the milk, one tablespoon at a time, until you reach a drizzle-able consistency. If needed, add a little more milk to thin it out.
Taste and adjust sweetness by adding more powdered sugar if desired.
Stack the pancakes on a serving plate.
Drizzle the cream cheese mixture generously over the top of the pancakes.
Garnish with additional crushed Oreo cookies, whipped cream, and chocolate syrup if desired.
Serve immediately while the pancakes are warm.
Notes
Feel free to customize toppings with whipped cream or chocolate syrup.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat pancakes in a toaster or microwave before serving.