Recipes · Uncategorized

Oreo Pancakes


  • 1 cup All Purpose Flour
  • 1/4 cup Dark Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 6 tablespoons Granulated Sugar
  • 1 cup Buttermilk
  • 1 large Egg
  • 3 tablespoons Melted Butter
  • 6 Oreos, finely crushed


  • 2 cups Heavy Cream, cold
  • 1/4 cup Granulated Sugar
  • 2 Oreos, finely crushed

Chocolate Syrup

  • 1 cup Unsweetened Cocoa Powder
  • 1 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1 cup Water
  • 1 teaspoon Vanilla Extract


  1. In large bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugar; whisk together; add egg, buttermilk, and butter; whisk until batter comes together but a few lumps remain; don’t overmix batter; fold in crushed Oreos; let batter sit to thicken for a few minutes
  2. Grease skillet and bring to medium heat; measure 1/4 cup of batter; pour batter into middle of skillet; batter will be thick
  3. Cook pancake until bubbles break surface then flip to other side then cook until done; repeat with remaining batter
  4. To make cream: pour heavy cream and sugar into a large mixing bowl of stand mixer; mix on high with wire whisk until cream turns into stiff peaks; pipe cream on to pancakes then stack pancakes with cream in the middle
  5. To make chocolate syrup: whisk cocoa powder, sugar, and salt together in small bowl; in medium saucepan over medium heat, add water and vanilla
  6. Slowly whisk in the cocoa mixture until mixture becomes smooth
  7. Bring mixture to a low boil; stir continuously for 5 minutes until mixture has thicken and reduced; syrup will thicken further once cooled; if you want thicker syrup, cook longer until it reduces to half the volume
  8. Cover pancakes with cream, syrup and crushed Oreos

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