Chocolate Cookies and Cream flavored pancakes are stacked with layers of cream to resemble Oreo cookies. These Oreo Pancakes are a fun breakfast or brunch treat.
How about a big stack of these pancakes for Christmas morning? Last month, I had some decadent Oreo pancakes at Breakfast Republic (post here) and have been wanting to create my own version ever since.
I toned down the sweetness for my homemade version, filling the layers with fresh whipped cream mixed with some crushed Oreos rather than a cream frosting, which I find a little too sweet for breakfast. I also made sure the pancakes weren’t overly sweet, so that I could drizzle them with chocolate syrup.
I don’t actually like too much whipped cream on my pancakes, so I piped a thick outer layer of cream around each pancake, but piped much less filling in the center. I wanted just enough to hold another pancake on top but not be overwhelmed with cream. I really enjoyed these pancakes. They are so fun to look at and eat!
- 1 cup all purpose flour
- 1/4 cup dark unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp granulated white sugar
- 1 cup buttermilk
- 1 large egg
- 3 tbsp melted butter
- 6 oreos finely crushed (I pulsed mine in a food processor)
For the cream
- 2 cups cold heavy cream
- 1/4 cup granulated white sugar
- 2 oreos finely crushed
- chocolate syrup for drizzling (see note)
- In a large bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugar. Whisk together. Add in egg, buttermilk and butter. Whisk a few times until batter comes together, but a few lumps still remain. You don't want to overmix pancake batter. Gently stir in crushed Oreos. Let batter sit a few minutes to thicken.
- Grease your skillet and bring to medium heat. Measure out 1/4 cup of batter. Pour batter into middle of skillet, using a spatula to help scrape out batter from measuring cup as it will be quite thick. Cook pancake until bubbles begin to break the surface, then flip to other side and cook until pancake is done. Repeat with remaining batter. You should have enough batter for about 10 pancakes.
- To make cream, pour heavy cream and sugar into a large mixing bowl of a stand mixer. Mix on high speed with a wire whisk until cream becomes stiff peaks. Using a 1M star tip, pipe cream on top of one of the pancakes. I piped a thick outer circle and then less in the middle as I didn't want the pancakes to be overwhelmed with cream. Sprinkle some crushed Oreos over cream (you can also mix the Oreos into your cream but I want to keep the cream white to look more like Oreo cookies). Gently place a pancake on top. Repeat with cream, crushed Oreos and pancakes. I made two stacks of five. Serve immediately with chocolate syrup.
- I toned down the sweetness for these pancakes. If you want your pancakes to taste more dessert-like you can add more sugar and crushed Oreos into the batter and if the batter gets too thick, you can add a little bit of milk to thin it out.
- Homemade Chocolate Syrup recipe.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.