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Homemade Double Stuff Oreo Pancakes photo

Double Stuff Oreo Pancakes

Wake up to indulgent Double Stuff Oreo Pancakes! Fluffy, chocolatey, and topped with whipped cream and crushed Oreos, they’re breakfast bliss!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1 cup crushed Oreos
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup buttermilk
  • 2 large eggs lightly beaten
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
For the Whipped Cream:
  • 1 cup cold heavy cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract for whipped cream
For Serving:
  • 1 cup crushed Oreos for topping

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Pancake griddle or non-stick skillet
  • Hand Mixer or Whisk
  • Measuring cups and spoons

Method
 

Instructions:
  1. In a large mixing bowl, combine the all-purpose flour, cocoa powder, white sugar, light brown sugar, crushed Oreos, baking powder, baking soda, and salt. Whisk these dry ingredients together until well combined.
  2. In another bowl, mix together the whole milk, buttermilk, lightly beaten eggs, vegetable oil, and vanilla extract. Whisk until smooth.
  3. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  4. Preheat your non-stick skillet or griddle over medium heat. A drop of water should sizzle when it's ready.
  5. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes, until golden brown.
  6. While the pancakes are cooking, prepare the whipped cream. In a mixing bowl, combine the cold heavy cream, confectioners' sugar, and vanilla extract. Using a hand mixer, beat until soft peaks form.
  7. Stack your fluffy pancakes on a plate, generously topping each layer with whipped cream and crushed Oreos.
  8. Dig into your delicious Double Stuff Oreo Pancakes while they’re warm, and watch as everyone falls in love with this delectable breakfast treat.

Notes

  • Prepare the batter and store it in the refrigerator for up to 24 hours.
  • Cooked pancakes can be frozen. Place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container.
  • Reheat frozen pancakes in the microwave or toaster for a quick breakfast.