I still remember the first time I made cookies and cream Oreo pancakes for my niece’s sleepover—it was pure magic! Those little faces lighting up when they saw the crushed Oreos peeking through fluffy golden pancakes? Priceless. This recipe turns ordinary breakfast into a celebration with that irresistible cookies and cream combo we all love. The secret’s in the pockets of chocolatey cookie bits and that silky glaze that makes every bite feel like dessert for breakfast. Trust me, once you try these, regular pancakes just won’t cut it anymore. Perfect for lazy weekends or when you need to sweeten someone’s morning (including yours!).
Why You’ll Love These Cookies and Cream Oreo Pancakes
These pancakes aren’t just breakfast—they’re a celebration on a plate! Here’s why they’re my go-to for making mornings special:
- Fluffy perfection: Buttermilk and baking powder create that dreamy, cloud-like texture that practically melts in your mouth.
- Cookie magic: Every bite has pockets of crushed Oreos that stay delightfully crisp—like finding hidden treasure in your pancakes.
- That glaze: The sweet, creamy drizzle with crushed cookies takes these from great to “can I have seconds?” territory.
- Brunch-worthy but easy: They come together in under 30 minutes—perfect for lazy weekends or impressing guests without stress.
Seriously, who said you can’t have cookies for breakfast?
Ingredients for Cookies and Cream Oreo Pancakes
Here’s everything you’ll need to make these show-stopping pancakes – I promise you probably have most of this in your pantry already! The Oreos are the real star, but each ingredient plays an important role in creating that perfect fluffy texture and rich cookies & cream flavor we’re after.
- 1 1/2 cups all-purpose flour (spooned and leveled – this matters for fluffiness!)
- 2 tbsp granulated sugar (just enough sweetness to balance the glaze)
- 2 tsp baking powder (our leavening magic for tall, airy pancakes)
- 1/2 tsp baking soda (works with the buttermilk for extra lift)
- 1/2 tsp salt (enhances all the flavors – don’t skip!)
- 1 1/4 cups buttermilk (the tangy secret to tender pancakes)
- 2 large eggs (room temperature blends smoother)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
- 4 tbsp unsalted butter, melted (plus more for the skillet)
- 12 Oreo cookies, roughly chopped (I use Double Stuf for extra creaminess)
- 1 cup powdered sugar (for that luscious glaze)
- 3-4 tbsp milk or half-and-half (adjust for your perfect drizzle consistency)
- 1/2 tsp vanilla extract (yes, more vanilla – it’s worth it)
- 3 Oreo cookies, finely crushed (for decorating and extra crunch in the glaze)
How to Make Cookies and Cream Oreo Pancakes
Okay, let’s get to the fun part – turning these simple ingredients into the most decadent breakfast you’ll ever make! I’ll walk you through each step because, honestly, the technique matters just as much as the ingredients here. You’re about to create pancake magic!
Preparing the Pancake Batter
First, grab two mixing bowls – one for dry, one for wet. In the larger bowl, whisk together your flour, sugar, baking powder, baking soda, and salt until they’re completely combined. Now, in the other bowl, beat the buttermilk, eggs, and vanilla until smooth, then slowly whisk in that melted butter. Here’s my trick: make a well in the dry ingredients and pour the wet mixture in all at once. Stir just until the flour disappears – lumps are totally fine! Overmixing makes tough pancakes, and we want clouds, not hockey pucks. Gently fold in those chopped Oreos last, leaving some big chunks because who doesn’t love finding cookie surprises?
Cooking the Pancakes
Heat your skillet or griddle over medium heat – this is crucial. Too hot, and the outside burns before the inside cooks; too low, and they turn out pale and sad. Test the temperature by flicking a few drops of water – they should dance before evaporating. Brush on just a whisper of butter (too much makes them greasy), then pour 1/4 cup batter per pancake. Watch for bubbles forming on top and the edges looking set – about 2-3 minutes. Flip carefully with a wide spatula – you’ll see those gorgeous golden-brown spots! Cook another minute or so until they’re puffed and perfect. Keep finished pancakes warm in a 200°F oven while you cook the rest.
Making the Cookies and Cream Glaze
While the pancakes cook, whip up that dreamy glaze – it couldn’t be easier! Sift your powdered sugar into a bowl to avoid lumps, then whisk in the milk a tablespoon at a time until it’s smooth but still thick enough to coat the back of a spoon. Stir in the vanilla and those finely crushed Oreos – the cookie dust turns the glaze into this beautiful speckled masterpiece. Want it thinner? Add a teaspoon more milk. Thicker? More powdered sugar. Pro tip: make extra because someone (probably you) will want to dunk every bite!
Tips for Perfect Cookies and Cream Oreo Pancakes
After making these pancakes more times than I can count (no regrets!), I’ve picked up some foolproof tricks. First, let that batter rest for 5-10 minutes after mixing – it gives the flour time to hydrate and makes the fluffiest pancakes ever. Room-temperature eggs are non-negotiable; they blend smoother and help the batter rise better. For the glaze, start with less milk than you think – you can always add more, but you can’t take it out! And here’s my secret: chop some extra Oreos to sprinkle on top right after glazing for that irresistible crunch.
Serving Suggestions for Cookies and Cream Oreo Pancakes
Oh, the fun part—decking out these pancakes like it’s your birthday! I love piling them high with extra crushed Oreos for that satisfying crunch. A scoop of vanilla ice cream turns breakfast into dessert (no judgment here), and a dollop of whipped cream makes them feel extra special. For showstoppers, drizzle melted chocolate or caramel sauce between layers—because why stop at just cookies and cream? Serve with cold milk for the ultimate nostalgic combo. Go wild—these pancakes can handle it!
Storing and Reheating Cookies and Cream Oreo Pancakes
These pancakes actually keep beautifully – if you can resist eating them all at once! Let cooled pancakes come to room temperature, then stack them between parchment paper in an airtight container. They’ll stay fresh in the fridge for 2-3 days. For longer storage, freeze them flat on a baking sheet first, then transfer to freezer bags for up to 2 months. When reheating, pop them in the toaster or warm oven until crispy again – just like fresh! The glaze? Make it fresh when serving for that perfect drizzle.
FAQ About Cookies and Cream Oreo Pancakes
Q: Can I use regular milk instead of buttermilk?
Absolutely! For every cup of milk, stir in 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This quick “fake buttermilk” works surprisingly well for fluffy homemade pancakes.
Q: How do I prevent the Oreos from sinking in the batter?
Toss those chopped cookies in a little flour before folding them in! This little trick helps suspend them throughout the batter so you get cookie surprises in every bite.
Q: Can I make the batter ahead for easy weekend brunch?
You bet! Mix the dry and wet ingredients separately the night before, then combine them in the morning. Just wait to add the Oreos until right before cooking – they’ll stay nice and crisp.
Q: What if my glaze is too thick or too thin?
Easy fix! Too thick? Add milk 1 teaspoon at a time. Too thin? Whisk in more powdered sugar. The perfect cookies and cream glaze should drizzle slowly off your spoon.
Q: Can I use other cookies besides Oreos?
Get creative! Golden Oreos make a fun vanilla version, or try mint cookies for a holiday twist. These dessert pancakes are your canvas!
Nutritional Information for Cookies and Cream Oreo Pancakes
Just so you know, these numbers are estimates – your actual counts might vary depending on your exact ingredients and how generous you are with that dreamy glaze! Each serving (about 2-3 pancakes with glaze) comes in around 560 calories. They’re definitely a treat-worthy breakfast, packed with all the good stuff – carbs for energy, a bit of protein to keep you going, and yes, some sugar because… well, Oreos! Remember, life’s about balance – maybe serve with some fresh fruit on the side if you’re feeling virtuous.
Nutritional Information for Cookies and Cream Oreo Pancakes
Just so you know, these numbers are estimates – your actual counts might vary depending on your exact ingredients and how generous you are with that cookies and cream glaze! Each serving (about 2 pancakes with glaze) has roughly 560 calories. It’s a treat, but oh-so-worth-it for special occasions. Remember, life’s too short not to enjoy dessert for breakfast sometimes!
Share Your Cookies and Cream Oreo Pancakes
I’d love to see your pancake masterpieces! Snap a photo of your cookies and cream creations and share them in the comments below – let’s inspire each other with our sweet breakfast ideas!
Print
Irresistible Cookies and Cream Oreo Pancakes in 30 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fluffy homemade pancakes with crushed Oreos and a sweet cookies and cream glaze for a delicious breakfast or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted (plus more for cooking)
- 12 Oreo cookies, roughly chopped (plus extra for topping)
- 1 cup powdered sugar
- 3–4 tbsp milk (or half-and-half)
- 1/2 tsp vanilla extract
- 3 Oreo cookies, finely crushed
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, vanilla, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined (don’t overmix). Fold in chopped Oreos.
- Heat a nonstick skillet or griddle over medium heat and lightly butter it.
- Scoop about 1/4 cup batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes more until golden. Repeat with remaining batter.
- Make the glaze: whisk powdered sugar, milk, and vanilla until smooth and pourable. Stir in crushed Oreos.
- Stack pancakes, drizzle generously with cookies & cream glaze, and top with extra Oreo chunks. Serve warm.
Notes
- For thicker pancakes, let the batter rest for 5 minutes before cooking.
- Adjust milk in glaze for desired consistency.
- Use room-temperature eggs for smoother batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 45g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg