Description
Indulgent Giant Oreo Pancakes deliver a playful twist on classic breakfast fare, combining cookie nostalgia with morning comfort. Sweet chocolate layers and creamy filling create a delightful stack you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup dark unsweetened cocoa powder
- 1 1/2 cups whole milk
- 2 eggs
- 2 tablespoons (30 ml) unsalted butter, melted
Dry Ingredients:
- 3 tablespoons (45 g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Filling and Flavoring Ingredients:
- 1/2 cup (1 stick or 113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 2 tablespoons (30 ml) heavy cream
- 2 teaspoons vanilla extract
- 2 cups whipped cream or whipped topping
- 1 cup crushed Oreo cookies
Instructions
- Craft the Chocolate Pancake Foundation by meticulously sifting dry components including flour, cocoa powder, granulated sweetener, and leavening agent into a spacious mixing vessel.
- Incorporate a delicate pinch of salt and create a central reservoir within the powdery landscape.
- Gently introduce liquid elements – dairy, molten butter, whisked eggs, and aromatic vanilla extract – directly into the crater.
- Integrate ingredients with smooth, deliberate strokes until a luxurious, velvety batter emerges, ensuring no lumpy territories remain.
- Shield the batter and allow it to rest in the refrigerator’s cool embrace while preparing subsequent elements.
- Transition to the cream filling by whipping softened butter until it transforms into a cloud-like, aerated texture.
- Gradually introduce powdered sweetener, whisking with precision until the mixture achieves silky smoothness.
- Elevate the filling’s character by folding in rich heavy cream and vanilla, continuing to whip until the consistency becomes ethereally light and irresistibly creamy.
- Preserve the filling’s integrity by refrigerating while preparing the pancake canvas.
- Warm a non-stick culinary stage over medium temperature, lightly anointing the surface with cooking spray.
- Pour measured batter, creating circular medallions that will bloom into decadent pancakes.
- Monitor cooking progression, watching for telltale bubbling edges signaling readiness to flip.
- Execute a graceful pancake transformation, cooking each side until achieving a perfect mahogany hue.
- Transfer golden discs to a wire rack, allowing gentle cooling and preventing moisture accumulation.
- Once pancakes reach ambient temperature, prepare a piping apparatus with a round decorative tip.
- Architecturally construct towering pancake sculptures by layering cream filling between each chocolatey disk.
- Crown the creation with billowing whipped cream and a delicate sprinkle of crumbled Oreo fragments.
- Present this magnificent dessert, inviting immediate indulgence.
Notes
- Chill the batter for at least 30 minutes to allow gluten to relax, resulting in fluffier pancakes.
- Adjust cocoa powder quantity for deeper or lighter chocolate flavor depending on preference.
- Use room temperature ingredients to ensure smooth, lump-free batter consistency.
- Piping filling creates more uniform and professional-looking pancake stacks.
- Substitute dairy milk with almond or oat milk for a vegan-friendly version.
- Control pancake thickness by adjusting batter volume in the skillet for perfect texture.
- Cool pancakes completely before assembling to prevent filling from melting.
- Store extra pancakes in an airtight container for up to 2 days, reheating gently before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 668
- Sugar: 35 g
- Sodium: 417 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 92 mg