Description

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

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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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 210
Sugar: 10g
Sodium: 190mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg