Copycat Milk N Cookies Pancakes Recipes

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COPYCAT MILK 'N COOKIES PANCAKES



Copycat Milk 'n Cookies Pancakes image

These pancakes are an OREO® lover's dream. Serve with a glass of milk!

Provided by TheOtherJuliaGulia

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h10m

Yield 4

Number Of Ingredients 18

6 ounces cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
¾ cup heavy cream, divided
1 cup powdered sugar
2 ½ tablespoons whole milk
¼ teaspoon vanilla extract
16 cookies Cookies, chocolate sandwich, with extra creme filling
4 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 cups whole buttermilk
4 large eggs, lightly beaten
2 teaspoons vanilla extract
6 tablespoons unsalted butter, melted

Steps:

  • Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.
  • Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.
  • Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.
  • Crush chocolate sandwich cookies and set aside.
  • Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  • Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.
  • Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.
  • Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.
  • Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.

Nutrition Facts : Calories 1672.4 calories, Carbohydrate 229 g, Cholesterol 350.5 mg, Fat 70.1 g, Fiber 4.8 g, Protein 34.2 g, SaturatedFat 36.7 g, Sodium 2126 mg, Sugar 118.1 g

IHOP PANCAKES- COPYCAT



IHOP Pancakes- Copycat image

This recipe can be modified with whole wheat flour, fruit, or however you like your IHOP pancakes. Even make a Funny Face chocolat chip pancake for the kids

Provided by SJG3483

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups milk
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

Steps:

  • Preheat a skillet over medium heat.
  • Put all ingredients in a bowl and combine(mix) until smooth.
  • Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
  • When the edges appear to harden, flip the pancakes (they should be light brown.).

Nutrition Facts : Calories 350.1, Fat 17.9, SaturatedFat 3.9, Cholesterol 57.2, Sodium 506.7, Carbohydrate 40.4, Fiber 0.8, Sugar 12.6, Protein 7.3

BETTER THAN COPYCAT BUTTERMILK PANCAKES!



Better Than Copycat Buttermilk Pancakes! image

These pancakes are soooooooo good. I have been trying for a great pancake recipe for a long time. I finally found one with the help of my wonderful nephew, Gabriel. Try them. You will be pleasantly surprised! These pancakes are made with Splenda. Thanks Gabriel for helping your Nana. I love you.

Provided by Chef OnMyMom

Categories     Breakfast

Time 45m

Yield 14 pancakes, 4 serving(s)

Number Of Ingredients 8

2 1/2 cups flour
1/2 cup Splenda sugar substitute
1 teaspoon salt
1 teaspoon baking soda
4 teaspoons baking powder
2 eggs (slightly beaten)
4 tablespoons vegetable oil
3 cups buttermilk (or 2 1/2 cups milk & 1/2 cup vinegar)

Steps:

  • 1. Place all dry ingredients into a mixing bowl. Stir completely, preferably with a wisk.
  • 2. In another small bowl, mix the eggs, oil and buttermilk and blend. Mix the milk mixture into the dry mixture and wisk until blended. Let sit for 5 minutes.
  • 3. Preheat a lightly coated skillet (I use cast iron), and please ensure the fire is not too high.
  • 4. Pour approximately 1/3 cup batter for each pancake.
  • 5. Cook until bubbles form on top and the edges start to look dry.
  • 6. Turn with a spatula and cook the other side to a rich, golden brown.
  • 7. Remove pancake and top with butter and syrup and enjoy!

Nutrition Facts : Calories 516.2, Fat 18.4, SaturatedFat 3.7, Cholesterol 100.3, Sodium 1489.1, Carbohydrate 69.7, Fiber 2.1, Sugar 9.1, Protein 17.3

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