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Oreo Pancakes with Cream Cheese Drizzle

Tender pancakes filled with crunchy Oreo bits and topped with a smooth cream cheese drizzle, perfect for a nostalgic yet exciting breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1.5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 large egg
  • 1.25 cups milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 10 Oreo cookies, crushed
For the Cream Cheese Drizzle
  • 4 oz cream cheese, softened
  • 0.25 cups powdered sugar
  • 0.5 teaspoon vanilla extract for drizzle
  • 2 tablespoons milk for drizzle or more for desired consistency

Method
 

Preparation
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk egg, milk, melted butter, and vanilla extract until combined.
  3. Pour wet ingredients into dry ingredients and stir gently until just combined, leaving some lumps.
  4. Fold crushed Oreo cookies carefully into the batter.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and grease lightly.
  2. Pour 1/4 cup batter per pancake onto skillet and cook until bubbles appear on surface.
  3. Flip pancakes and cook for another 1-2 minutes until golden brown; repeat with remaining batter.
  4. Keep cooked pancakes warm while preparing the drizzle.
Cream Cheese Drizzle
  1. Beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
  2. Gradually add milk one tablespoon at a time to reach a drizzleable consistency.
  3. Adjust sweetness by adding more powdered sugar if needed.
Serving
  1. Stack pancakes on a serving plate and drizzle cream cheese mixture generously over top.
  2. Optionally garnish with extra crushed Oreos, whipped cream, and chocolate syrup.
  3. Serve immediately while warm.

Notes

Cool completely, then stack with parchment between layers to prevent sticking. Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the oven at 300°F until warmed through.