Oreo Pancakes
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Make breakfast extra fun with Oreo pancakes. These pancakes are soft, fluffy, and packed with cookie chunks in every bite. Serve them warm with whipped cream, chocolate sauce, and extra Oreos for a sweet treat.
There’s something about Oreo pancakes that just makes people light up, especially kids and cookie lovers like me. If you’ve ever dunked an Oreo in milk and thought, This could be a breakfast, then you’re going to love this recipe. It’s the perfect mix of weekend indulgence and easy comfort food. Every time I make it, it brings big smiles to the table.
I first made these on a lazy Sunday morning when I had some leftover Oreos and wanted to make breakfast a little more fun. I didn’t expect them to turn out this good. They’re soft, fluffy pancakes with warm cookie bits in every bite. Since then, they’ve become a favorite for celebrations, lazy mornings, or anytime we want a little extra sweetness with our coffee.
What I love most is how easy these are to make. You don’t need anything fancy, and the ingredients are probably already in your kitchen. They’re also really fun to customize. I like to top mine with whipped cream, a drizzle of chocolate sauce, and extra crushed Oreos for a little crunch. Once you try them, I think you’ll agree they’re worth adding to your breakfast routine.
Items Needed
Here’s what you’ll need to make Oreo pancakes:
- All-purpose flour – Forms the base structure of the pancakes, giving them body and stability.
- Granulated sugar – Adds sweetness to balance the flavors and enhance the taste of the Oreos.
- Baking powder – Provides lift and fluffiness by creating air bubbles in the batter.
- Salt – Enhances flavor and balances the sweetness.
- Milk – Helps create a smooth batter and adds moisture for tender pancakes.
- Melted butter – Adds richness and helps keep the pancakes soft and flavorful.
- Eggs – Bind the ingredients together and contribute to structure and fluffiness.
- Vanilla extract – Adds warmth and depth of flavor that complements the Oreos.
- Roughly chopped Oreo cookies – Adds texture, crunch, and signature cookies-and-cream flavor.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy ways to customize this easy Oreo pancakes recipe:
- Add chocolate chips for extra gooey sweetness.
- Swap vanilla extract with almond or mint extract for a flavor twist.
- Top with whipped cream and fruit like strawberries or bananas.
- Use flavored Oreos such as mint, birthday cake, or peanut butter.
- Mix in crushed nuts like walnuts or pecans for added crunch.
- Drizzle with chocolate or caramel sauce instead of syrup.
- Add a scoop of ice cream for a dessert-style pancake stack.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Add the all-purpose flour, granulated sugar, baking powder, and salt to a large mixing bowl. Whisk until well combined and set aside.
Add the milk, melted butter, eggs, and vanilla extract to a medium mixing bowl. Whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients, and mix until just combined. Fold through the roughly chopped Oreo cookies.
Heat a skillet over medium heat. The skillet can be greased with butter or non-stick cooking spray at this stage if preferred.
Scoop the batter into the skillet in 1/4 cup amounts. Cook for around 3 minutes, or until bubbles appear on the surface of the uncooked side of the pancakes. Flip the pancakes and cook for approximately an extra 2 minutes, or until the pancakes are golden on both sides and cooked through.
Serve the pancakes while warm.
Note
Avoid overmixing the batter. A few lumps are okay and help keep the pancakes light and fluffy.
Storage
To store Oreo pancakes, let them cool completely, then place them in an airtight container or wrap them in foil and keep them in the refrigerator for up to 3 days. For longer storage, you can freeze them by layering parchment paper between each pancake and placing them in a freezer-safe bag or container for up to 2 months. To reheat, warm them in the microwave for about 20 to 30 seconds per pancake, or reheat in a skillet over low heat until warmed through. If frozen, allow them to thaw in the fridge overnight before reheating.
Helpful Hints
Pro tip: Let Batter Rest!
Let the batter rest for a few minutes before cooking to help it thicken and produce fluffier pancakes.
- Use a non-stick skillet or lightly grease the pan to prevent sticking.
- Cook on medium heat to ensure the pancakes cook through without burning.
- Flip only once, when bubbles form and the edges look set.
- Keep cooked pancakes warm in the oven while finishing the rest of the batch.
- Gently fold in the Oreo pieces to avoid breaking them up too much.
- Thin out thick batter with a splash of milk if needed for easier scooping.
Serving Suggestions
Oreo Pancakes are already a treat on their own, but you can take them to the next level with fun and delicious toppings. A classic drizzle of maple syrup adds sweetness, but chocolate or caramel sauce really enhances the cookies-and-cream flavor. Whipped cream on top adds a light, fluffy contrast to the rich pancake base, and a sprinkle of crushed Oreos gives it a fun, dessert-like finish.
For a brunch-style presentation, serve the pancakes with fresh fruit like sliced strawberries, bananas, or blueberries. The fruit adds color, freshness, and a bit of tartness that balances the sweet pancakes. You can also offer a variety of toppings on the side so everyone can customize their own stack to their taste. If you’re planning a bigger spread, these pair well with savory sides like Sweet Potato Hash for balance.
Want to add more sweet ideas to your morning? Try something fun and kid-friendly like Peanut Butter Banana Rolls—they’re just as easy and satisfying. Whether you’re feeding kids, hosting brunch, or just treating yourself, these Oreo pancakes (and their tasty companions) make any meal feel extra special.
FAQs
Recipe
Oreo Pancakes
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup roughly chopped Oreo cookies
Instructions
- Add the all purpose flour, granulated sugar, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.
- Add the milk, melted butter, eggs and vanilla extract to a medium mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients, and mix until just combined. Fold through the roughly chopped Oreo cookies.
- Heat a skillet over a medium heat. The skillet can be greased with butter or non-stick cooking spray at this stage if preferred.
- Scoop the batter into the skillet in 1/4 cup amounts. Cook for around 3 minutes, or until bubbles appear on the surface of the uncooked side of the pancakes. Flip the pancakes and cook for approximately an extra 2 minutes, or until the pancakes are golden on both sides and cooked through.
- Serve the pancakes while warm.
Notes
- If the pancake batter is too thick, it can be thinned by adding a small amount of additional milk.
- The pancake batter is mixed through when there are no white streaks of flour remaining. Don’t over-mix the batter. It’s totally fine if the batter is still lumpy after mixing.
- This recipe can easily be doubled or tripled to feed a larger number of people.
- Reduce the stovetop heat if the pancakes are browning on the outside too quickly before the pancakes have cooked through.
- These pancakes can also be cooked using an electric pancake maker.
- The pancakes can be kept warm in the oven while finishing cooking the remaining batter.
- These pancakes are delicious served with whipped cream and chocolate sauce, and sprinkled with additional roughly chopped Oreo cookies.
