Easy Oreo Pancakes Recipe
It works for us. In the scheme of all things contrary, sometimes breakfast is for dinner, and sometimes breakfast is for dessert, or as I like to call it “bressert.” These Oreo Pancakes fall perfectly under the “bressert” category, for sure. They are decadent stack of pancakes that could certainly be served for dessert, unless you wake up with a really huge sweet tooth.
And if that is the case, then go for it! This pancake recipe is made by crushing up Oreos and then mixing the crushed cookies into a batter that makes the perfect indulgent stack of goodness. Top with some fresh whipped cream and more crushed Oreos, or even better, a big scoop of vanilla ice cream, then drizzled with your favorite syrup.
This easy pancakes recipe can be prepped in no time or make ahead and keep refrigerated overnight until ready to use. Sweet Potato Pancakes: Toasted pecans or Candied Bacon plus syrup make these pancakes a crazy good dessert, if you ask me. Coconut Pancakes: Drizzle these with chocolate syrup for a super duper bressert. Oatmeal Chocolate Chip Banana Pancakes: A gluten-free and vegan pancake option that doesn’t taste gluten-free or vegan.
Whether you serve these Oreo Pancakes for breakfast, or bressert I hope you enjoy them as much as we did! An easy and indulgent breakfast of Oreo Pancakes or better yet, make a batch for a special dessert. Whisk together flour, baking powder, baking soda, salt, and crushed Oreos. 2. In a separate bowl, whisk the beaten eggs, milk, and 4 tablespoons of the melted butter.
3. Add wet mixture to the dry mixture. Combine well, but don’t overmix. Batter should still be slightly lumpy. If time permits, allow batter stand for at least 30 minutes. Batter can even be covered and refrigerated overnight until ready to use. 4. Heat skillet over medium heat. Add enough butter to thinly cover pan. Ladle the batter ⅓ cup at a time. Cook pancakes until done and slightly browned on each side. Repeat, cooking pancakes in batches adding butter to pan as needed.
Slowly pour it onto the surface, circling outwards to make a nice circle. 7. Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side.
8. Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve. 1. Please note that the amount of flour may vary, as things such as humidity, brand of flour and the way you measure your flour will effect how things turn out. For reference, I use Gold Medal all purpose flour and measure it by spooning it into my measuring cup, then leveling off with the back of a butter knife.
2. A dash of nutmeg is also a great addition to these pancakes. 3. Feel free to adjust the amount of vanilla and cinnamon to your liking. 4. If you leave out the vanilla and cinnamon, you have a great basic buttermilk pancake recipe. This recipe makes enough for 4 people, so feel free to double to feed more people or to freeze some.
6. Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). 7. Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. 8. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
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