Oreo Pancakes by Master Cooking

Oreo Pancakes

 Oreo Pancakes Recipe – Fluffy, Chocolatey Breakfast Treat

By CookingMaster by Carmine – Servings: 12–14 medium pancakes

Prep time: 10 minutes

Cook time: 15–20 minutes

Total time: About 30 minutes

Oreo Pancakes .Imagine soft, fluffy pancakes loaded with crunchy Oreo cookie pieces and drizzled with a sweet Oreo cream sauce. This fun twist on classic pancakes is perfect for weekend brunch, kids’ birthdays, or whenever you’re craving something sweet and nostalgic. Ready in under 30 minutes, this easy Oreo pancake recipe will become your new family favorite.thank later to Master Cooking ,Cooking Master Recipes , Master Cooking Class,Oreo pancakes, cookies and cream pancakes, chocolate cookie pancakes, fluffy Oreo pancakes, Oreo breakfast, homemade Oreo pancakes, easy Oreo recipe, pancakes with Oreos, Oreo crumb pancakes, Oreo cream drizzle, cookies and cream drizzle, crushed Oreo pancakes, dessert pancakes, kids pancake recipe, birthday pancakes, brunch pancakes, sweet pancakes, vanilla Oreo pancakes, chocolate sandwich cookie pancakes, loaded Oreo pancakes, best Oreo pancakes, quick Oreo pancakes, no-fail pancake recipe, fun pancake ideas, viral Oreo pancakes, TikTok Oreo pancakes, pancake stack, Oreo topping, whipped cream pancakes, family breakfast recipe, weekend brunch idea, Cooking Master Recipes, pancake recipe with cookies, milk and Oreo pancakes, buttery pancakes, fluffy pancake hack, baking powder pancakes, all-purpose flour pancakes, vanilla extract pancakes, egg pancakes, gluten-free Oreo pancakes, dairy-free Oreo pancakes, freezer-friendly pancakes, make-ahead pancakes, double batch pancakes, mini chocolate chip add-in, extra chocolatey pancakes, indulgent breakfast, sweet treat breakfast, nostalgic pancakes, cookies for breakfast, ultimate Oreo dessert, pancake day recipe, back-to-school breakfast,holiday brunch pancakes

Ingredients :

Dry Ingredients

All-purpose flour – 2 cups (250g)

Baking powder – 2 teaspoons (helps create those tall, fluffy pancakes)

Granulated sugar – 3 tablespoons (38g)

Salt – ¼ teaspoon (enhances all the chocolate flavors)

Crushed Oreo cookies – 1 heaping cup (approximately 10–12 regular Oreo cookies, about 100–110g)

Wet Ingredients

Whole milk – 1½ cups (360ml) – room temperature works best

Melted butter or neutral vegetable oil – 3 tablespoons (45g) – butter adds richer flavor

Large egg – 1 (at room temperature)

Pure vanilla extract – 1 tablespoon (adds warmth and depth)

Optional (but Highly Recommended) Oreo Cream Drizzle

Oreo cream filling scraped from 8–10 cookies

Warm milk – 2–3 tablespoons (adjust for desired consistency)

Extra crushed Oreos for topping

Step-by-Step Instructions (Super Detailed!)

Prepare the Oreo Cookies

Place about 20 Oreo cookies in a large zip-top bag. Remove 8–10 cookies first if you plan to make the cream drizzle (we’ll use their filling later). Gently crush the remaining cookies with a rolling pin until you have a mixture of fine crumbs and small chunks. You want texture in every bite—some bigger pieces for that satisfying crunch! Measure out 1 full cup of crushed Oreos for the batter and set the rest aside for topping.

Mix the Dry Ingredients :

In a large mixing bowl, whisk together:

2 cups all-purpose flour

2 teaspoons baking powder

3 tablespoons sugar

¼ teaspoon salt

1 cup crushed Oreo cookies

Whisk for at least 30 seconds to evenly distribute the baking powder and break up any Oreo clumps. This step is crucial for light, fluffy Oreo pancakes with no baking powder pockets!

Whisk the Wet Ingredients

In a separate medium bowl or large measuring jug, combine:

1½ cups milk

3 tablespoons melted butter (or oil)

1 large egg

1 tablespoon vanilla extract

Whisk vigorously until the mixture is completely smooth and slightly frothy. Using room-temperature ingredients prevents the melted butter from solidifying.

Combine Wet and Dry (The Gentle Mix)

Make a well in the center of the dry ingredients. Pour the wet mixture in all at once. Using a rubber spatula or large spoon, fold everything together with slow, gentle strokes. Stop mixing as soon as you no longer see streaks of flour.

Overmixing = tough pancakes. A few small lumps are perfectly fine—in fact, they’re encouraged! The batter should be thick, creamy, and fall from the spoon in slow ribbons. If it feels too thick (like cookie dough), add 1–2 extra tablespoons of milk.

Rest the Batter (Pro Tip!)

Let the batter sit for 5–10 minutes while your pan heats. This allows the baking powder to activate and the flour to fully hydrate, resulting in taller, fluffier Oreo pancakes.

Heat the Pan

Preheat a non-stick skillet or griddle over medium heat for 3–4 minutes. Lightly grease with butter or a spray of oil. The pan is ready when a drop of water sizzles and dances across the surface.

Cook the Pancakes

Scoop about ¼–⅓ cup of batter per pancake (an ice cream scoop works perfectly). Spread slightly with the back of the scoop if needed. Cook for 2–3 minutes until bubbles form all over the surface and the edges look dry and set. Flip gently and cook the second side for 1–2 minutes until golden brown and cooked through.

Pro tip: The first pancake is always the “test” pancake—adjust heat as needed.

Keep Them Warm

Transfer cooked pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while you finish the batch.

Make the Oreo Cream Drizzle

Scrape the cream filling from 8–10 Oreos into a small microwave-safe bowl. Add 2 tablespoons warm milk. Microwave for 10–15 seconds, then stir until silky smooth. Add another tablespoon of milk if you want it thinner. This 2-ingredient drizzle tastes exactly like melted Oreo frosting!

Serve & Decorate

Stack those gorgeous Oreo pancakes high! Drizzle generously with the Oreo cream sauce, sprinkle extra crushed Oreos on top, and if you’re feeling extra, add a dollop of whipped cream or a scoop of vanilla ice cream for dessert-style pancakes.

Tips & Tricks from Cooking Master Recipes

Make it Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.

Dairy-Free Version: Use almond, oat, or coconut milk + vegan butter + flax egg.

Extra Chocolatey: Add ¼ cup mini chocolate chips to the batter.

Freezer-Friendly: Cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster or microwave.

Double the Recipe: This recipe doubles (or triples) beautifully for crowds.

Why You’ll Love These Oreo Pancakes

Every bite delivers that iconic cookies-and-cream flavor: rich cocoa cookie crunch suspended in soft, vanilla-scented pancake fluff, finished with a sweet cream drizzle that melts into every crevice. It’s breakfast that tastes like dessert—without any fancy equipment or complicated steps.

Whether you call them Oreo pancakes, cookies and cream pancakes, or chocolate sandwich cookie pancakes, one thing is certain: once you try this recipe from Cooking Master Recipes, plain pancakes will never be the same again!

Enjoy, and don’t forget to tag us when you make these ridiculously delicious Oreo Pancakes! 🥞🍪

Cooking Master Recipes – Turning everyday ingredients into extraordinary meals.