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Oreo Pancakes with Cream Cheese Drizzle


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  • Author: Amelia Sinclair
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Delicious Oreo pancakes topped with a creamy cream cheese drizzle for a sweet treat!


Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 10 Oreo cookies, crushed
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk (or more for desired consistency)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
  4. Gently fold in the crushed Oreo cookies.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
  7. Set the pancakes aside and keep warm.
  8. In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  9. Gradually add the milk, one tablespoon at a time, until you reach a drizzle-able consistency. If needed, add a little more milk to thin it out.
  10. Taste and adjust sweetness by adding more powdered sugar if desired.
  11. Stack the pancakes on a serving plate.
  12. Drizzle the cream cheese mixture generously over the top of the pancakes.
  13. Garnish with additional crushed Oreo cookies, whipped cream, and chocolate syrup if desired.
  14. Serve immediately while the pancakes are warm.

Notes

  • For a richer flavor, use whole milk instead of skim milk.
  • Can substitute cream cheese with mascarpone for a different taste.
  • Store leftover pancakes in the refrigerator for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Dessert
  • Method: Griddling
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes with drizzle
  • Calories: 450
  • Sugar: 28g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 60mg