Make a batch of these indulgent Easy Oreo Pancakes (Cookies And Cream Pancakes) and serve them for breakfast or dessert. These are freezer-friendly and come together using a few simple ingredients.

About Oreo Pancakes (Cookies And Cream Pancakes)

Oreo Pancakes (Cookies and Cream Pancakes) are your classic pancakes loaded with crushed Oreo cookies.

These soft and fluffy pancakes are easy to make and come together in under 45 minutes using simple ingredients. This recipe is a great way to use leftover slightly softened Oreo cookies.

Serve these for breakfast, brunch, or as a dessert for a delicious treat.

Here are a few more pancake recipes: Mexican Tres Leches Pancakes and Egg White Pancakes.

Ragi Banana Pancakes, Gingerbread Pancakes, and Mini Cereal Pancakes are also worth trying.

Ingredients

All-Purpose Flour – This is the base of the pancakes. You can replace half of the all-purpose flour with whole wheat flour.

Oreo Cookies – I like to use Original Oreo Cookies to make these pancakes, but you can also experiment with other variations.

Cocoa Powder – Use the best-quality unsweetened cocoa powder. I used Hershey’s.

Others – This cookie and cream pancake recipe also needs baking soda, granulated sugar, eggs, whole milk, and unsalted butter.

You can also add a teaspoon of vanilla extract for added flavor.

How To Make Oreo Pancakes

Preparation

Break 12-15 Oreo cookies into small pieces and add them to a food processor. Pulse to make a smooth powder.

Melt 4 tablespoon unsalted butter and let it cool down to room temperature.

Gather the remaining ingredients.

Make The Pancakes

Whisk together dry ingredients that are

• 2 cups (240 g) of all-purpose flour
• 2 teaspoon baking powder
• 4 tablespoon granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 12-15 powdered Oreo cookies

in a large bowl.

Add the wet ingredients, which are

• 2 large eggs
• 2 cups whole milk
• 4 tablespoon melted and cooled unsalted butter

to the bowl and whisk to make a smooth batter. Do not overmix.

Let the pancake mix rest for 15 minutes.

Heat a nonstick skillet over medium heat.

Brush the skillet with butter and pour ¼ cup of pancake batter in the center of the skillet.

Cook the pancake on medium heat until it is bubbly and the edges are lightly browned.

Flip and cook for 15-20 seconds on the other side. Remove on a plate.

Make all the pancakes in the same manner.

Garnish with crushed Oreo cookies and drizzle honey on top. Serve warm

Frequently Asked Questions

Serving Suggestions

Serve these cookies and cream pancakes for special breakfast, brunch, or dessert. Drizzle with honey or maple syrup and top with crushed Oreos before serving.

You can also top these with fresh whipped cream, vanilla ice cream, or chocolate sauce (chocolate syrup). Sprinkle some toasted and chopped nuts for a nice crunch.

Storage Suggestions

You can make the batter and refrigerate it for up to 2 days. Just pull it out of the refrigerator and make fresh pancakes.

This fluffy Oreo pancake recipe is a great make-ahead breakfast recipe, too. You can make the pancakes and store them in an airtight container in the fridge for up to a week. Reheat them in a microwave or a pan over the stovetop before serving again.

These pancakes also freeze well. Keep them in a freezer-safe container or a Ziploc bag, and keep a layer of parchment paper between each pancake to prevent them from sticking to each other. You can freeze them for up to 3 months. Just thaw, reheat, and serve.