I promise I did not fall into a cookie jar and dream this up—well, not entirely. These pancakes started as a Saturday-morning mischief: I had a stack of Oreos, a grumpy kid who demanded chocolate at dawn, and a skillet with a promising sizzle. The result? Giant, cakey pancakes studded with crunchy cookie bits and drippy marshmallowy centers when you tuck a cream-filled Oreo into the batter. They look indulgent, smell like a bakery that forgot to close, and eat like breakfast and dessert decided to elope. If you like things sweet, slightly ridiculous, and impossibly cozy, these pancakes will become your new weekend flex.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Why This Recipe is Awesome
Who doesn’t love a pancake that doubles as a party trick? These Giant Oreo Pancakes give you a tender, buttery crumb dotted with cookie crunch and pockets of sweet cream. They smell like warm chocolate and browned butter, have crisp golden edges, and a soft center that sings when you cut into it. They’re ridiculously easy, kid-approved, and so showy you’ll almost feel guilty serving them for breakfast. Almost.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 3 tbsp cocoa powder (unsweetened)
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups whole milk (or 1% — whatever you have)
- 1 large egg
- 3 tbsp melted butter, plus extra for the pan
- 1 tsp vanilla extract
- 10–12 Oreo cookies, roughly chopped (plus 4 whole Oreos if you want stuffed centers)
For the Sauce / Garnish (if applicable):
- Whipped cream or vanilla ice cream, for serving (optional)
- 1/2 cup chocolate syrup or warm hot fudge (optional)
- Extra crushed Oreos for sprinkling
How I Make It
Step 1:
I whisk the dry ingredients in a big bowl: flour, cocoa, baking powder, sugar, and salt. In another bowl I beat the egg with the milk, stir in the vanilla, then pour in the melted butter and whisk until glossy. The batter should smell faintly of chocolate and vanilla — a tiny preview of the joy to come.
Step 2:
Fold the wet into the dry just until streaks disappear. I add most of the chopped Oreos now, saving a handful for topping. Don’t overmix; a few lumps keep the pancakes fluffy. If your batter looks too thick, add a splash of milk; too thin? Add a tablespoon of flour. Taste like a mad scientist if you must, but don’t eat raw batter if you’re avoiding raw egg.
Step 3:
Heat a nonstick skillet or griddle over medium heat. Brush with a little butter. For each pancake, pour about 1/2 cup batter to make a giant 6–7 inch pancake. If you want the surprise center, gently press a whole Oreo into the batter straight away. You’ll hear a soft sizzle as the batter hits the pan — music to any baker’s ears.
Step 4:
Cook until bubbles pop across the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden, another 1–2 minutes. If the outside browns too fast, lower the heat; if it takes forever, bump it up a notch. Transfer pancakes to a warm plate or a 375°F oven to keep them cozy while you finish the batch.
Step 5:
Stack the pancakes, drizzle with chocolate syrup or a pat of butter, and crown with whipped cream and crushed Oreos. Watch the syrup soften the cookies and the steam rise — that smell will make everyone gather at the table instantly.
Pro Tips
- Use melted butter in the batter for richer flavor. If you substitute oil, cut the amount to ¾ (see FAQ), but butter brings that toasty note.
- Keep pancakes warm in a 375°F oven on a wire rack so they don’t steam and go soggy.
- For perfect fluff, mix batter until just combined — a few lumps are fine and normal.
- If your Oreos sink every time, toss them in a tablespoon of flour first to help them suspend in the batter.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for almond or oat milk for a dairy-free option; pancakes stay tender but taste slightly nuttier.
- Use gluten-free 1:1 flour for a gluten-free version; texture changes a touch but still delicious.
- Substitute cocoa with 2 tbsp extra flour and 2 tbsp chocolate chips if you prefer chunkier bites.
- Replace butter with melted coconut oil (¾ the butter amount) for a dairy-free twist; expect a mild coconut note.
Variations & Tips
- Add a banana to the batter for natural sweetness and extra moistness.
- Mix in mini chocolate chips instead of chopped Oreos for a classic chocolate-studded pancake.
- Make them boozy: stir 1 tbsp of coffee liqueur into the batter for grown-up breakfast vibes.
- Turn them into a breakfast sandwich: layer a pancake with peanut butter and a sliced banana.
- For kids, fold in rainbow sprinkles with the Oreos to spark some serious joy.
- Try a salted caramel drizzle and flaky sea salt for a sweet-salty contrast that feels gourmet.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the batter and refrigerate up to 8 hours, or cook pancakes and store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat or pop them in a toaster oven to refresh the edges.
- Can I double the recipe?
- Sure thing. Use a larger bowl, and cook in batches so the skillet stays at the right temperature. You might need an extra minute per side if you crowd the pan.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so for 3 tbsp butter, use about 2 1/4 tbsp oil).
- How do I know it’s done?
- Look for bubbles across the surface with small holes that don’t immediately close, set edges, and a golden-brown bottom. When you flip, the center should spring back slightly when you press it.
- What if I don’t have ingredient X?
- No drama — swap cocoa for chocolate chips, milk for any milk alternative, or crushed cookies for any crunchy candy. Keep flavors balanced: very sweet swaps might need a pinch less sugar.
How I Like to Serve It
I love a tall stack with a scoop of vanilla ice cream on top for weekend decadence, or plain with butter and syrup when I keep it casual. Serve with coffee for adults and cold milk for kids — both pair beautifully. These also shine at brunch parties because they look dramatic but require little hands-on time once the batter’s ready.
Notes
- Store cooked pancakes in the fridge for up to 2 days; freeze separated by parchment for up to 2 months. Reheat on low in a skillet or in a 350°F oven until warmed through.
- No meat temps needed here, but always aim for a kitchen thermometer when cooking proteins — poultry to 165°F.
Final Thoughts
Closing: Go on — make a batch, stack them high, and let the crumbs fall where they may. Now go impress someone — or just yourself — with your homemade masterpiece!