I enjoy how simple the batter is to prepare, yet the chopped Oreos completely transform the flavor. The pancakes cook up soft and fluffy with little pockets of chocolate cookie throughout. I also like that they are perfect for special mornings, weekend brunch, or whenever I am craving something sweet and comforting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup whole milk 1 tablespoon vinegar 125 grams all-purpose flour about 1 cup 2 tablespoons granulated sugar 1 teaspoon baking powder ½ teaspoon baking soda 1 egg large ½ tablespoon pure vanilla extract 10 Oreo cookies roughly chopped 2 tablespoons butter unsalted, melted and cooled 2 tablespoons coconut or vegetable oil for frying
Directions
I start by combining the milk and vinegar in a small bowl and letting it sit for about 10 minutes to create a homemade buttermilk.
In a large bowl, I whisk together the all-purpose flour, sugar, baking powder, and baking soda.
To the bowl with the milk mixture, I add the egg and vanilla extract, whisking until combined. I pour the wet ingredients into the dry ingredients and stir gently until just combined.
I fold in the chopped Oreo cookies, followed by the melted and cooled butter, mixing only until incorporated.
I heat a large pan over medium-low heat and add about ½ tablespoon of oil once hot. I scoop about ⅓ cup of batter onto the pan and spread it slightly to form a pancake about 5 inches in diameter.
I cook for 45 to 60 seconds until bubbles form and the edges begin to set, then flip and cook until golden brown. As the pan heats up, I lower the temperature slightly and add more oil between batches as needed.
I serve the pancakes warm.
Servings and Timing
I get about 9 pancakes from this recipe. The prep time is approximately 10 minutes, the cook time is about 20 minutes, and the total time comes to around 30 minutes.
Variations
I sometimes add mini chocolate chips for extra richness. When I want even more Oreo flavor, I crush a few extra cookies and sprinkle them on top before serving. I also enjoy adding whipped cream or a drizzle of chocolate syrup for a dessert-style presentation.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them in a skillet over low heat or briefly in the microwave. I can also freeze them in a single layer and reheat directly from frozen.
FAQs
Can I use store-bought buttermilk?
I can substitute store-bought buttermilk for the milk and vinegar mixture.
Why let the milk and vinegar sit?
I let it sit to create a buttermilk substitute that helps make the pancakes fluffy.
Can I make the batter ahead of time?
I prefer making it fresh, but I can refrigerate it briefly if needed.
How do I prevent dense pancakes?
I avoid overmixing the batter and cook on medium-low heat.
Can I use low-fat milk?
I can, but I find whole milk gives a richer texture.
How do I know when to flip?
I flip when bubbles form on the surface and the edges look set.
Can I make them smaller?
I sometimes make mini pancakes using less batter per scoop.
What toppings go well?
I like whipped cream, syrup, chocolate drizzle, or crushed Oreos.
Can I bake these instead?
I prefer stovetop cooking for better texture, but I can use a griddle for larger batches.
Are these very sweet?
I find them pleasantly sweet, especially when topped with syrup or whipped cream.
Conclusion
I keep coming back to these Oreo pancakes because they are fluffy, chocolatey, and incredibly satisfying. They turn a simple breakfast into something special, and every bite feels like a sweet treat to start the day.
Fluffy homemade pancakes filled with chunks of Oreo cookies for a fun, chocolatey twist on breakfast. Soft and tender with pockets of cookie throughout, these indulgent pancakes are perfect for weekend brunch or special mornings.
Ingredients
1 cup whole milk
1 tablespoon vinegar
125 grams all-purpose flour (about 1 cup)
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg
½ tablespoon pure vanilla extract
10 Oreo cookies, roughly chopped
2 tablespoons unsalted butter, melted and cooled
2 tablespoons coconut or vegetable oil, for frying
Instructions
Combine the milk and vinegar in a small bowl and let sit for 10 minutes to create homemade buttermilk.
In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
Add the egg and vanilla extract to the milk mixture and whisk until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the chopped Oreo cookies, then add the melted butter and mix lightly until incorporated.
Heat a large pan over medium-low heat and add about ½ tablespoon of oil.
Scoop about ⅓ cup of batter onto the pan and spread slightly to form a 5-inch pancake.
Cook for 45–60 seconds until bubbles form and edges set, then flip and cook until golden brown.
Lower heat slightly as needed and add more oil between batches.
Serve warm with desired toppings.
Notes
Avoid overmixing to keep pancakes light and fluffy.
Whole milk provides the richest texture, but low-fat milk can be used.
Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Reheat in a skillet for best texture.
Top with whipped cream, syrup, chocolate drizzle, or crushed Oreos.
