Dreamy Oreo Pancakes with Creamy Drizzle

This wild Oreo pancake creation happened on a lazy Saturday when my kids couldn't decide between pancakes or cookies for breakfast. I figured, why not just mash them up into one? Suddenly, there was this totally over-the-top, fluffy stack loaded with bits of Oreos and topped with a zingy cream cheese glaze. Not something I'd make every day, but now it's our go-to for fun breakfast celebrations when we're ignoring nutrition and just going for the happiest morning ever!

When I made these at my sister's birthday brunch, she didn't leave a single crumb. Now my teen's buddies always show up for breakfast if word gets out we're having these. And my husband, who usually eats boring old oatmeal, somehow always sneaks at least three pancakes onto his plate.

Decadent Ingredients

• Oreo cookies: This is where all the magic comes from! I just use the classic kind (keep those Double Stufs for dessert) and smash them into some bigger pieces and some finer bits so every pancake bite's different.
• Cream cheese: Go for full-fat Philadelphia for the glaze – the tang really cuts through the sweet. Once I tried mascarpone, and it turned out crazy rich, almost too much (if that's possible).
• All-purpose flour: Good ol' AP flour makes these pancakes just the right level of fluffy but tough enough to carry all those cookie chunks. Fancier flours didn't work as well.
• Milk: I like whole milk for a richer flavor, but swap in whatever you have. Even almond milk does the trick if you've got dairy-free folks around – just a bit different texture.
• Vanilla extract: Absolutely don’t forget the vanilla. Fancy beans are great if you wanna go wild, but extract is perfect and won't break the bank.

Save

Stepwise How-To

Stack strategy

To get a wicked pancake pile, sprinkle Oreo crumbs between the layers, not just on top. Once in a while, when I want to go big, I use some cream cheese frosting between pancakes – yeah, it's totally extra but so worth it.

Serving temperature

These are best hot out of the pan with the glaze still a bit chilly for that awesome hot-cold combo. If you're making a big batch, keep them in the oven at 200°F so they don't get cold – but don't leave them too long or they dry out.

Perfect batter texture

Batter should look like really runny yogurt – thick but pourable. Start by mixing all the dry stuff well, pour in the wet stuff, and stir until you can't see flour anymore. Don't beat it too much. If it firms up too much (Oreos soak up some liquid), splash in a bit more milk.

Cooking technique

Pancakes need the right pan heat. Set your griddle to medium – a water drop should sizzle but not vanish. Always test-cook one first. Wait until you spot bubbles popping on the surface before flipping. The flip side cooks quicker, so keep an eye on it!

Drizzle perfection

Room temp cream cheese is easier to get smooth. Beat it first, then add powdered sugar, and dribble milk in until it's just thin enough to drizzle – not soupy. I sometimes use a squeeze bottle, but a spoon works fine if you don't care about fancy looks.

Cookie incorporation

Fold broken-up Oreos gently into the batter with a spatula at the end – never a whisk! Don't mix too much. Some will bust into crumbs, others stay in big hunks, which keeps each pancake bite interesting.

My first try had me putting whole Oreos in the pan – what a flop! The outsides burnt but the insides were still raw. Breaking them up and mixing into the batter fixed everything. Messed around with how many to add too – not enough and you barely taste them, too many and the pancakes just fall apart. One cup of smashed cookies is the sweet spot for taste and not turning into mush.

Crowd-Pleasing Presentation

Pancakes like these deserve to show off! For birthdays, I stack them high and top with a candle and skip the cake. For brunches, I make mini versions and set them up on a tiered platter for a “cookies and cream tower.” The best drinks are ice-cold milk or creamy coffee to go with all the cookies. Want to be really wild? Top the stack with a scoop of vanilla ice cream and call it breakfast dessert. Sometimes, you just gotta live a little in the morning!

Tasty Twists

Switch things up if you're in a different cookie mood. My peanut butter fan goes nuts for these with Nutter Butter cookies swapped in. Around Christmas, I grab mint Oreos and just a drop of peppermint extract in the glaze. Chocolate freak? Mix cocoa powder into the batter and use chocolate milk. For fruit fans, golden Oreos with strawberry filling plus fresh berries is amazing.

Leftover Game

In the rare chance any survive breakfast, just pop them in an airtight container with parchment between each to avoid a mess. They'll keep in the fridge for a day or two. For a quick reheat, microwave for 20 seconds or toast gently if you want crisp edges. Keep the glaze in another container and let it warm up to room temp before drizzling. Honestly, they're even good cold if you grab one straight from the fridge while hunting for snacks.

Save

I meant for these Oreo pancakes to be a rare treat, but now we make them for birthdays, good grades, or just because it’s the weekend. Turning cookies into a “proper” breakfast is totally silly, but that’s what makes everyone grin first thing. They're wild, they're overboard, and, yeah, there's a boatload of sugar. But sometimes, you need a breakfast that’s just straight-up fun. The way my kids light up when this stack comes to the table? Absolutely worth it!

Recipe FAQs

→ Can I mix the pancake batter ahead of time?

You can measure and mix the dry ingredients in advance, but add liquids just before cooking. Once the wet touches the dry, the baking powder starts working, and the batter won’t puff up as much if it sits.

→ What's an easy way to break down Oreos for the batter?

Pop the cookies into a ziplock bag, then smack them with a rolling pin. You can also toss them in a food processor for fine crumbs but leave some chunky bits for texture.

→ Is it possible to make egg-free Oreo pancakes?

Totally! Replace each egg with 1/4 cup of applesauce, mashed banana, or an easy flax egg (mix 1 tbsp flaxseed meal and 3 tbsp water, let it sit a bit).

→ How do I keep the pancakes warm if I'm cooking a big batch?

Stack the cooked ones on a baking tray and stick them in a 200°F oven. They'll stay toasty until you’re ready to eat without drying out.

→ Can I try other Oreo types for this?

Of course! Golden, peppermint, or seasonal flavors work great too. The cream cheese topping tastes good with all of them.