Description
Fluffy homemade pancakes with crushed Oreos and a sweet cookies and cream glaze for a delicious breakfast or dessert.
Ingredients
Scale
- 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