Oreo Pancakes – Rachel Cooks®

There’s a new way to enjoy cookies and milk (or cookies and cream!), and you’re going to love it! These Oreo pancakes are a delightful treat for all the sandwich cookie lovers out there. Made with crushed Oreos cooked right into the pancakes, this cookie pancake recipe is a fun way to eat more cookies!

One bite and you’ll agree that we should definitely be eating more cookies for breakfast.

Love cookies and cream? Try my homemade Oreo ice cream, frosted Oreo cookie bars, Oreo popcorn, or snowman Oreo pops.

Yummy Oreo Pancakes

Oreo + pancake perfection: Crushed Oreos are the star of the show, and you’ll love how the chocolate cookies hold their texture while the vanilla frosting melts right into the pancakes. Topped with a little whipped cream and a sprinkle of chopped Oreos, this dish tastes as amazing as it looks. 

IHop copycat: These Oreo pancakes will remind you of the “Oreo Oh My Goodness” pancakes at IHop. They’re so simple to recreate right in your home kitchen (and you’ll save money!). 

Pancakes for kids & adults: While you might think that Oreo pancakes are for kids, rest assured, pretty much everyone loves Oreo cookies. The black-and-white color palette is surprisingly classy and serves as a great neutral backdrop for bright sauces and sides. Keep reading for ideas.

Ingredient Notes

Aside from the Oreos, you likely have all the ingredients you need on hand already. They’re basic pancake ingredients: egg, all-purpose flour, sugar, baking powder, salt. Here are a couple of notes:

• Oil or melted butter – Use whichever you like. Vegetable or canola oil is an easy choice while melted butter gives a more decadent flavor. You’ll need extra butter or oil to fry the pancakes unless you have a good nonstick griddle.
• Crushed chocolate sandwich cookies – Obviously Oreo is the most well-known brand, but any brand (or flavor) will work. You could also use gluten-free Oreos (and a 1:1 gluten-free flour) to make this recipe gluten-free.

How to Make Oreo Pancakes

Mix wet ingredients. In a large bowl, whisk egg, milk, and oil (or melted butter) until well combined. 

Add dry ingredients. On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients. Don’t overmix the batter; it’s okay if there are a few lumps. Set batter aside while the griddle preheats over medium heat.

Add cookies. Fold in crushed chocolate sandwich cookies (Oreos) right before you fry the pancakes (after the griddle preheats). It’s best if the crushed cookies don’t soak too long in the batter so they retain their crunchy texture.

Cook pancakes. When the griddle is preheated, add butter or oil and spread it around. Scoop the pancake batter onto the griddle, about ¼ cup per pancake. Spread the batter out slightly if you want thinner pancakes. The batter is quite thick. If it seems like the pancakes are getting too brown before the insides are cooked, lower the heat to medium low.

Cook the pancakes for 3 to 4 minutes, carefully flip them, and cook for another 2 to 3 minutes or until lightly golden.

Serve. Serve Oreo pancakes with your favorite toppings. We suggest going all out with chocolate sauce, crushed Oreo cookies, and whipped cream. Why not?

Recipe Variations

• Switch up the cookie flavor: You can use your favorite sandwich cookies. Try vanilla flavored Oreos, lemon Oreos, or use holiday seasonal cookies for festive flavors and colors!
• Add toppings: The white-and-black color scheme of these pancakes makes them perfect for events. They look classy on their own, and you can dress them up with different sauces and toppings. Strawberry syrup goes on beautifully for color, or use chocolate sprinkles, and a handful of chopped cookies for a monochromatic look. Chocolate syrup is also perfect with these pancakes.
• Switch up the cookie type: You can try this recipe with other kinds of cookies as well, like Nutter Butters for peanut butter cookie pancakes.
• Make them vegan: Did you know Oreos are vegan? You can make these Oreo pancakes vegan by swapping the eggs for flax eggs.

Storage: These pancakes are best enjoyed fresh. Once stored in the refrigerator, the cookies will begin to soften. However, you can store them for up to 3 days in the fridge.

To Reheat: Reheat on a pan on the stovetop, in the microwave for 15 to 20 seconds, or in a toaster oven.

• In a mixing bowl, whisk egg, milk, and oil until well combined.

  1 large egg, ⅔ cup milk, 2 tablespoons canola or vegetable oil

• On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients. Mix only until just combined, do not overmix. Fold in crushed chocolate sandwich cookies (Oreos). Set batter aside while griddle preheats.

  1 ¼ cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, ¼ teaspoon salt, ¾ cup crushed chocolate sandwich cookies, such as Oreo, about 8 cookies

• Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray.

• Add batter to griddle by about ¼ cup scoops, spreading to an even layer if needed (see note).

• Cook for 3 to 4 minutes or until bubbles appear and pancakes look dry around the edges. Carefully flip pancakes and cook for another 2 to 3 minutes or until golden brown and cooked through.

• Cooking note: This is a fairly thick batter, so you may have to turn the heat to low if the pancakes are getting done too quickly on the outside and not cooking through to the middle. Alternatively, you could thin the batter slightly by adding milk, a tablespoon at a time, until the batter is the desired consistency.
• Make a double batch: If you are feeding a crowd, it’s easy to double or triple the ingredients (2X or 3X). To keep pancakes warm until you’re ready to serve them, put a wire rack on a sheet pan, and arrange the pancakes on the wire rack in a single layer as much as possible. Keep warm in a preheated oven (250°F).
• Storage & reheating: Oreo pancakes are best enjoyed fresh. Once stored in the refrigerator, the cookies begin to soften. They can be refrigerated for up to 3 days. Reheat pancakes in a skillet on the stovetop, in the microwave for 15 to 20 seconds, or in a toaster oven.

Serving: 2pancakes, Calories: 199kcal, Carbohydrates: 28g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 26mg, Sodium: 254mg, Potassium: 95mg, Fiber: 1g, Sugar: 9g, Vitamin A: 67IU, Calcium: 93mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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