Description
Indulgent Giant Oreo Pancakes elevate breakfast with a playful twist on classic cookies. Chocolate and cream layers create a nostalgic morning treat that delights your inner child while satisfying sweet cravings.
Ingredients
Scale
Main Dry Ingredients:
- 1 ½ cups (360 ml) all-purpose flour
- ½ cup (50 g) dark unsweetened cocoa powder, packed
- 3 tablespoons (45 g) granulated sugar
- 2 teaspoons (10 g) baking powder
- ¼ teaspoon (1.5 g) salt
Wet Ingredients:
- 1 ½ cups (360 ml) whole milk
- 3 tablespoons (45 g) unsalted butter, melted
- 2 eggs
- 2 teaspoons (10 ml) vanilla extract
Topping and Filling Ingredients:
- ½ cup (1 stick or 113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 2 tablespoons (30 ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
- 2 cups whipped cream or whipped topping
- 1 cup (100 g) crushed Oreo cookies
Instructions
- Craft a decadent chocolate pancake base by gently sifting dry ingredients into a spacious mixing vessel, creating a smooth powder blend without lumps.
- Form a central crater in the dry mixture and introduce liquid components, whisking with deliberate strokes until a luxurious, velvety batter emerges.
- Allow the batter to rest and develop flavor profiles by storing in the refrigerator while preparing complementary elements.
- Whip butter into a cloud-like consistency, gradually incorporating powdered sugar and cream until the filling transforms into a silky, dreamy mixture.
- Warm a non-stick surface over medium heat, lightly glazing with cooking spray to prevent adherence.
- Ladle precise portions of chocolate batter onto the heated surface, watching for telltale bubbling edges signaling the perfect moment to gracefully flip.
- Transfer each golden-brown pancake onto a cooling rack, allowing them to reach an ideal serving temperature.
- Equip a piping bag with a round tip and meticulously layer the creamy filling between each pancake, building an impressive towering masterpiece.
- Crown the creation with billowy whipped cream and generously scatter crushed Oreo fragments across the summit.
- Present immediately, inviting indulgence in this dramatic dessert-inspired breakfast sensation.
Notes
- Chill the batter for at least 15 minutes to allow flour to absorb liquid, resulting in fluffier pancakes.
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Avoid overmixing the batter to prevent tough, dense pancakes; small lumps are perfectly fine.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Control pancake
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 46 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg