Description
Indulgent Giant Oreo Pancakes bring childhood cookie nostalgia to breakfast with rich chocolate layers and creamy filling. Sweet stacks of pancake magic promise delightful morning memories you’ll savor bite by delicious bite.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 0.5 cup dark unsweetened cocoa powder
- 1.5 cups whole milk
- 2 eggs
- 3 tablespoons granulated sugar
Dairy and Binding Ingredients:
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.25 teaspoon salt
Filling and Topping Ingredients:
- 0.5 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 cups whipped cream or whipped topping
- 1 cup crushed Oreo cookies
Instructions
- Craft a decadent chocolate pancake base by sifting dry ingredients into a spacious mixing vessel, ensuring a lump-free texture.
- Create a central well in the dry mixture and incorporate liquid components, whisking methodically until a uniform, velvety batter emerges.
- Refrigerate the batter to allow ingredients to meld and develop rich flavors while preparing the creamy filling.
- For the filling, whip softened butter until airy and incorporate powdered sugar, transforming the mixture into a silky smooth consistency.
- Enhance the filling with heavy cream and vanilla, blending until light and cloud-like in texture.
- Preheat a non-stick skillet over medium heat (around 350°F), lightly coating with cooking spray to prevent sticking.
- Carefully ladle batter into the skillet, allowing pancakes to cook for approximately 2 minutes until bubbles form along the edges.
- Gently flip each pancake and cook an additional minute, achieving a perfect golden-brown exterior.
- Transfer cooked pancakes to a wire rack, permitting them to cool and firm up for about 15 minutes.
- Using a piping bag with a round tip, generously apply the creamy filling between each pancake layer, constructing an impressive towering stack.
- Crown the creation with billowy whipped cream and a sprinkle of crushed Oreo cookies for dramatic visual and textural contrast.
- Serve immediately, inviting indulgence in this extravagant chocolate pancake masterpiece.
Notes
- Chill the batter for 15-30 minutes to allow gluten to relax, creating fluffier pancakes.
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Avoid overmixing the batter to prevent tough, dense pancakes; some small lumps are perfectly fine.
- Swap regular flour with gluten-free flour blend for a celiac-friendly version, maintaining the same measurements.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 508
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 115 mg