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These pancakes mix cookie magic into breakfast. Crushed Oreos right in the batter topped with cookie cream make mornings worth jumping out of bed for.
Perfect for Special Days
Every bite brings cookie crunch with fluffy pancake comfort. Great for birthday breakfasts sleepovers or turning dessert into breakfast.
Your List
- Flour: 1 ½ cups basic works great.
- Milk: 1 ¼ cups room temp.
- Egg: 1 large fresh.
- Oreos: 15 total split between batter topping.
- Heavy cream: ½ cup cold.
- Powdered sugar: ¼ cup.
- Vanilla: 2 tsp split use.
Kitchen Time
- Start Here:
- Mix dry wet ingredients fold in cookie bits.
- Cook:
- Medium heat ¼ cup portions flip when bubbly.
- Topping:
- Whip cream sugar vanilla add crushed cookies.
- Build:
- Stack pancakes layer cream garnish cookies.
- Ready:
- Serve while warm.
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Quick Tips
Rest batter 5 minutes. Keep cookies chunky not powdered. Add chocolate sauce for extra wow.
Frequently Asked Questions
- → Can I make the batter ahead?
Mix dry ingredients ahead, but add wet ingredients just before cooking for fluffiest results.
- → Why are my pancakes not fluffy?
Don't overmix batter - few lumps are okay. Make sure baking powder is fresh.
- → Can I freeze these pancakes?
Freeze without topping, reheat in toaster. Make cream topping fresh.
- → How do I keep pancakes warm while cooking?
Heat oven to 200°F, place cooked pancakes on baking sheet to stay warm.
- → What's the best way to crush Oreos?
Use food processor or place in zip bag and crush with rolling pin. Keep some chunks for texture.