Description
These Oreo Pancakes with Cream Cheese Drizzle are fluffy and rich, filled with crushed Oreo cookies and topped with a sweet, tangy cream cheese glaze. They’re a playful breakfast treat that doubles as dessert, perfect for brunch or weekend mornings.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 8 Oreo cookies, crushed (reserve a few for garnish)
- Cream Cheese Drizzle: 2 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2–3 tbsp milk or cream (to thin)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the egg, then mix in milk, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in crushed Oreos.
- Heat a nonstick skillet or griddle over medium heat and lightly grease. Scoop about 1/4 cup batter per pancake onto skillet and sprinkle with reserved Oreo pieces.
- Cook 2–3 minutes until bubbles form at the edges, then flip and cook another 1–2 minutes until golden.
- For drizzle: whisk together cream cheese, powdered sugar, and milk until smooth and pourable.
- Stack pancakes and drizzle with cream cheese glaze. Garnish with extra Oreo crumbs if desired.
Notes
- Use cocoa powder in the batter for a double chocolate version.
- Top with bananas or strawberries for a fruity twist.
- Store leftover pancakes in the fridge and reheat gently before serving.
- Drizzle is optional—pancakes are great with syrup or whipped cream too.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 18g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
