Description

Indulge in Oreo Pancakes with Cream Cheese Drizzle, a delicious breakfast treat combining fluffy pancakes loaded with crunchy Oreo cookie pieces and topped with a creamy, tangy cream cheese drizzle. Perfect for a decadent weekend brunch or any special occasion, these pancakes offer a perfect balance of sweetness and texture that’s easy to make and endlessly customizable.

Ingredients

Scale

Dry Ingredients

1 cup All-Purpose Flour
1 tablespoon Baking Powder
2 tablespoons Granulated Sugar
¼ teaspoon Salt

Wet Ingredients

1 cup Milk
1 large Egg
2 tablespoons Unsalted Butter (melted)

Special Ingredients

6 Oreo Cookies (crushed into small chunks)

Cream Cheese Drizzle

4 oz Cream Cheese (softened)
½ cup Powdered Sugar
½ teaspoon Vanilla Extract
1–2 tablespoons Milk (optional, to thin drizzle)

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Instructions

Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. In a separate bowl, combine the milk, egg, and melted butter. Slowly pour the wet ingredients into the dry and stir until just combined—avoid overmixing to keep your pancakes fluffy.
Add Oreo Crumbs: Gently fold the crushed Oreo cookies into the batter, distributing the cookie pieces evenly without crushing them completely.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup batter for each pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook the other side until golden brown.
Make the Cream Cheese Drizzle: In a small bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and pourable. Add a splash of milk if needed to thin the drizzle to your desired consistency.
Assemble and Serve: Stack the warm pancakes on a plate, then generously drizzle the cream cheese mixture over the top. Enjoy immediately for the best flavor and texture!

Notes

Use fresh baking powder for the fluffiest pancakes.
Do not overmix the batter to avoid tough pancakes.
Crush Oreos into small chunks instead of powder to preserve texture.
Cook on medium heat for even cooking without burning.
You can make the cream cheese drizzle ahead and refrigerate it for convenience.

Nutrition

Serving Size: 2 pancakes with drizzle
Calories: 350 kcal
Sugar: 18 g
Sodium: 300 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 70 mg