Oreo Pancakes with Cream Cheese Drizzle
Fluffy pancakes bursting with cookies-and-cream flavor, topped with a rich cream cheese drizzle.
Servings: 4 servings
Equipment
- Mixing Bowl
- Non-stick Skillet
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1.5 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 cup crushed Oreo cookies (about 10-12 Oreos)
For the Cream Cheese Drizzle
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk (adjust for consistency)
- 1 teaspoon vanilla extract
For Topping
- Extra crushed Oreos
- Whipped cream (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, eggs, vanilla extract, and melted butter. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—some lumps are okay!
- Fold in the crushed Oreo cookies with a spatula, being careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook another 1-2 minutes, until pancakes are golden and cooked through.
- While the pancakes cook, beat the softened cream cheese using a hand mixer (or whisk) until smooth. Add the powdered sugar, milk, and vanilla extract. Mix until a pourable sauce forms. Add more milk if needed for a drizzle-able consistency.
- Stack the pancakes and generously drizzle with the cream cheese sauce. Top with extra crushed Oreos and whipped cream, if desired. Serve immediately!
Notes
For the best pancakes, avoid overmixing your batter—aim for lumps for ultimate fluffiness. You can substitute almond or oat milk for a dairy-free option.