Description
Delicious and fluffy Oreo pancakes that make breakfast unforgettable.
Ingredients
Scale
- 3 tbsp unsalted butter
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 10 Oreo cookies roughly chopped, plus extra for garnish
- Vegetable oil for skillet
Instructions
- Melt the butter and set aside to cool.
- Add the flour, sugar, baking powder, baking soda, and salt to a mixing bowl. Whisk together until combined.
- In a separate bowl, add the buttermilk, eggs, and vanilla extract. Whisk until combined.
- Pour the wet ingredients into the dry ingredients, mixing briefly.
- Add the crushed Oreo cookies and gently fold into the batter.
- Pour over the melted butter and mix until just combined. The batter will look lumpy.
- Heat a skillet and then add a drizzle of vegetable oil.
- When the oil is hot, add two heaped tablespoons of pancake batter to the pan. Use a spoon to push the batter into a circular shape. When small bubbles appear on the surface of the pancake (after a minute or so), flip the pancake over and cook for 1 minute on the other side or until lightly golden. Set aside in a warm oven.
- Repeat with the remaining pancake batter.
- Serve with whipped cream, a drizzle of chocolate sauce, and some crushed Oreos.
Notes
- For extra chocolate flavor, serve with chocolate sauce.
- Feel free to adjust the amount of sugar based on your preference.
- Use a non-stick skillet to ensure easy flipping.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 10g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg