Oreo Pancakes Recipes

OREO PANCAKES

Oreo Pancakes image

An everyday pancake raised to new heights with the addition of Oreos--yummy! Great for an impromptu dessert, brunch, or special breakfast in bed!

Provided by JamesDeansGirl

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 1/2 cups whole milk
1 large egg
2 tablespoons butter, melted
6 -8 double-stuffed Oreo cookies, chopped

Steps:

Sift together the flour, baking powder, salt, and sugar in a large bowl.
Pour the milk in another bowl; add the egg, stirring with a fork just to break it up.
Stir in the melted butter; add to flour mixture, stirring just until combined (a few lumps are okay).
Gently stir in the cookies; let the batter rest for 10-15 minutes.
Melt some butter in a frying pan; ladle about 1/4 cup batter, for each pancake, into the pan and cook until bottoms are lightly golden and bubbles form on the surface--2-3 minutes.
Flip pancakes over and brown the other side, about another 1-2 minutes.
Serve immediately, dusted with powdered sugar and whipped cream.

OREO PANCAKES

Oreo Pancakes image

Pancakes get the cookies and cream treatment in this fun mashup. Chocolate pancakes are studded with crushed chocolate sandwich cookies, stacked with dollops of lightly sweetened whipped cream and finished with chocolate sauce and more crushed cookies. These decadent stacks are sure to please kids, adults, and cookie lovers alike.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings (about 12 pancakes)

Number Of Ingredients 16

Ingredients

1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour (see Cook's Note)
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup cornstarch
6 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups milk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing
2 large eggs
1 teaspoon pure vanilla extract
1 cup crushed chocolate sandwich cookies (from 10 cookies such as Oreos), plus 4 to 6 more, crushed, for serving
Chocolate sauce, for serving

Steps:

For the whipped cream: Whip the heavy cream with a handheld electric mixer in a medium bowl until just beginning to visibly thicken, about 1 minute. Add the confectioners' sugar and vanilla and continue to whip on medium speed until the cream just holds a stiff peak, 30 to 45 more seconds. Take care not to over whip the cream or it will begin to separate. Keep the cream chilled in the refrigerator.
For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
Sift the flour, cocoa powder, cornstarch, granulated sugar, baking powder, salt and baking soda in a large bowl.
Whisk the milk, butter, eggs and vanilla in a separate medium bowl. Whisk the egg mixture into the flour mixture until halfway combined. Fold the crushed cookies into the batter until just combined (it's OK if there are some lumps). Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup of the batter into the skillet, spreading it into a 4-to-5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, 45 seconds to 1 minute. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 30 seconds to 1 minute more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
Assemble the pancake stacks: Place one pancake down on a plate. Spread 3 tablespoons of the whipped cream over the pancake followed by more crushed cookies as desired. Place another pancake on top of that followed by another 3 tablespoons of whipped cream and more crushed cookies as desired. Top the stack with one more pancake for a total of 3 pancakes. Drizzle the stack with chocolate sauce, top with 2 more tablespoons of whipped cream and more crushed cookies.

OREO™ COOKIES AND CREAM PANCAKE CAKE

Oreo™ Cookies and Cream Pancake Cake image

Cookies-and-cream pancakes are layered with a cookie-cream filling for a sweet towering cake that's ready in only 35 minutes.

Provided by By Corey Valley

Categories Dessert

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups Original Bisquick™ mix
1 cup milk
1 egg
1 cup roughly chopped Oreo chocolate creme sandwich cookies
3/4 cups powdered sugar
2 tablespoons milk
1/2 cup crushed Oreo chocolate creme sandwich cookies

Steps:

In medium bowl, stir together Bisquick mix, 1 cup milk and egg with whisk until well blended. Slowly stir in 1 cup chopped sandwich cookies.
Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
In small bowl, stir together powdered sugar and 2 tablespoons milk.
To assemble, place 1 pancake on cake stand or plate. Drizzle with about 2 tablespoons powdered sugar mixture. Top with 1 tablespoon chopped sandwich cookies. Repeat layers with remaining pancakes and filling ingredients.

Nutrition Facts : ServingSize 1 Serving

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