Description
Indulgent Oreo Pancakes with Cream Cheese Drizzle elevate breakfast to a luxurious dessert-like experience. Chocolate cookie crumbles and silky cream cheese glaze create a rich morning treat you’ll crave again and again.
Ingredients
Scale
Dry Ingredients:
- 1.5 cups all-purpose flour
- 0.25 cups cocoa powder
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 0.5 cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Toppings and Mix-ins:
- 8 Oreo cookies, crushed
Cream Cheese Drizzle:
- 4 ounces (113 grams) cream cheese, softened
- 0.5 cups powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
- Blend the dry ingredients in a spacious mixing vessel, combining flour, cocoa powder, sugar, baking powder, baking soda, and salt into a uniform mixture.
- In a separate container, thoroughly whisk the liquid components – buttermilk, milk, egg, melted butter, and vanilla extract until achieving a silky consistency.
- Merge the wet and dry mixtures, stirring gently until just incorporated. Delicately fold crushed Oreo cookies into the batter, ensuring even distribution.
- Prepare a non-stick cooking surface over medium heat (around 350°F), lightly coating with butter or oil to prevent sticking.
- Ladle approximately 1/4 cup of batter onto the heated surface for each pancake, allowing bubbles to form across the top.
- When surface bubbles appear and edges look slightly dry, carefully flip the pancake and cook an additional 1-2 minutes until golden brown and fully cooked.
- Craft the cream cheese drizzle by whisking softened cream cheese with powdered sugar, milk, and vanilla extract until achieving a smooth, pourable consistency.
- Transfer pancakes to serving plates, generously drizzle with the cream cheese mixture, and serve immediately while warm for optimal flavor and texture.
Notes
- Crush Oreos just before mixing to maintain their crunch and prevent soggy texture in pancake batter.
- Use room temperature ingredients to ensure smoother mixing and more even pancake cooking.
- For gluten-free version, substitute all-purpose flour with gluten-free blend and check baking powder label.
- Control pancake thickness by adjusting batter consistency – add more milk for thinner pancakes or more flour for thicker ones.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 414 kcal
- Sugar: 22 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 75 mg