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
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
- 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.
- Gently fold in the crushed Oreo cookies.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- 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.
- Set the pancakes aside and keep warm.
- In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- 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.
- Taste and adjust sweetness by adding more powdered sugar if desired.
- Stack the pancakes on a serving plate.
- Drizzle the cream cheese mixture generously over the top of the pancakes.
- Garnish with additional crushed Oreo cookies, whipped cream, and chocolate syrup if desired.
- 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