Oreo Pancakes
- Level: Easy
- Yield: 4 servings (about 12 pancakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 717
- Total Fat
- 38
- Saturated Fat
- 23
- Carbohydrates
- 81
- Dietary Fiber
- 5
- Sugar
- 36
- Protein
- 15
- Cholesterol
- 196
- Sodium
- 715
- Total: 30 min
- Active: 30 min
Ingredients
Whipped Cream:
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
Pancakes:
1 1/3 cups all-purpose flour (see Cook's Note)
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup cornstarch
6 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups milk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing
2 large eggs
1 teaspoon pure vanilla extract
1 cup crushed chocolate sandwich cookies (from 10 cookies such as Oreos), plus 4 to 6 more, crushed, for serving
Chocolate sauce, for serving
Directions
- For the whipped cream: Whip the heavy cream with a handheld electric mixer in a medium bowl until just beginning to visibly thicken, about 1 minute. Add the confectioners' sugar and vanilla and continue to whip on medium speed until the cream just holds a stiff peak, 30 to 45 more seconds. Take care not to over whip the cream or it will begin to separate. Keep the cream chilled in the refrigerator.
- For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Sift the flour, cocoa powder, cornstarch, granulated sugar, baking powder, salt and baking soda in a large bowl.
- Whisk the milk, butter, eggs and vanilla in a separate medium bowl. Whisk the egg mixture into the flour mixture until halfway combined. Fold the crushed cookies into the batter until just combined (it's OK if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup of the batter into the skillet, spreading it into a 4-to-5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, 45 seconds to 1 minute. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 30 seconds to 1 minute more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
- Assemble the pancake stacks: Place one pancake down on a plate. Spread 3 tablespoons of the whipped cream over the pancake followed by more crushed cookies as desired. Place another pancake on top of that followed by another 3 tablespoons of whipped cream and more crushed cookies as desired. Top the stack with one more pancake for a total of 3 pancakes. Drizzle the stack with chocolate sauce, top with 2 more tablespoons of whipped cream and more crushed cookies.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)