Description
Take your pancake game to the next level with these rich chocolate flapjacks stacked with a creamy vanilla filling, just like a giant Oreo! Perfect for a decadent breakfast or dessert
Ingredients
Scale
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For the Pancakes:
- 1 ½ cups all-purpose flour
- ½ cup dark unsweetened cocoa powder, packed
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups whole milk
- 3 tablespoons unsalted butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
For the Filling:
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups whipped cream or whipped topping
- 1 cup crushed Oreo cookies
Instructions
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Make the Pancake Batter:
- Sift flour, cocoa powder, sugar, and baking powder into a large bowl.
- Whisk in salt.
- In the center, create a well and add milk, melted butter, eggs, and vanilla.
- Whisk together until combined into a thick batter.
- Cover and refrigerate until ready to cook.
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Prepare the Filling:
- In a mixing bowl, whisk softened butter until fluffy.
- Add powdered sugar, whisk until smooth.
- Add heavy cream and vanilla, whisk until light and creamy.
- Cover and refrigerate while cooking the pancakes.
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Cook the Pancakes:
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray.
- Pour ⅓ cup of batter into the skillet.
- Cook until the edges bubble (about 2 minutes), then flip and cook for 1 more minute.
- Transfer to a wire rack–lined baking sheet.
- Repeat until all pancakes are cooked.
- Let pancakes cool for 15 minutes.
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Assemble the Stacks:
- Transfer the filling into a piping bag with a round tip.
- Pipe filling onto each pancake and stack them as high as desired.
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Top & Serve:
- Dollop with whipped cream and sprinkle with crushed Oreos.
- Serve and enjoy!
Notes
- You can store the leftover pancakes and filling in the fridge for a couple of days.
- If you want an extra touch, drizzle some chocolate syrup over the pancakes for even more indulgence.
Nutrition
- Serving Size: 1 stack (2 pancakes)
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg