If you love Oreos and pancakes, get ready for a match made in breakfast heaven! These Giant Oreo Pancakes are thick, fluffy, and packed with that iconic cookies-and-cream flavor. Imagine biting into a stack of rich chocolate pancakes with a creamy vanilla filling—just like an oversized Oreo, but warm, soft, and perfect for breakfast (or dessert!).
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Whether you’re making these for a fun weekend treat, a special occasion, or just because you deserve something delicious, trust me—you won’t regret it. Let’s dive into this indulgent breakfast dream!
Why You’ll Love Giant Oreo Pancakes
Decadent & Fun: These pancakes taste like Oreos in fluffy pancake form—what’s not to love?
Easy to Make: Simple ingredients and straightforward steps make this a beginner-friendly recipe.
Perfect for Special Occasions: Great for birthdays, brunch gatherings, or just treating yourself.
Customizable: Add crushed Oreos, drizzle with chocolate sauce, or even turn them into a pancake cake!
Crowd-Pleasing: A guaranteed hit with kids and adults alike.
Ingredients in Giant Oreo Pancakes
All-Purpose Flour: The base for light and fluffy pancakes.
Cocoa Powder: Gives these pancakes their deep chocolatey flavor.
Sugar: Just enough to add a touch of sweetness.
Baking Powder & Baking Soda: The secret to tall, fluffy pancakes.
Salt: Balances out the sweetness.
Milk: Keeps the pancakes moist and soft.
Eggs: Helps bind the batter and add richness.
Butter: A little melted butter makes the pancakes extra tender.
Vanilla Extract: Enhances the chocolate and brings out the Oreo flavor.
Crushed Oreos: Because more Oreos = more fun!
Cream Cheese Filling: A dreamy mix of cream cheese, powdered sugar, and vanilla for that classic Oreo filling taste.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Make the Batter: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the Wet Ingredients: Pour in the milk, eggs, melted butter, and vanilla extract. Stir until just combined—don’t overmix!
Fold in Crushed Oreos: Gently mix in crushed Oreos for extra cookie flavor.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Pour batter onto the pan, forming large pancakes. Cook until bubbles form on the surface, then flip and cook until done.
Make the Cream Cheese Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Assemble the Pancakes: Spread a layer of cream cheese filling between two pancakes to create a giant Oreo effect.
Serve and Enjoy: Stack them up, drizzle with chocolate sauce, and dig in!
How to Serve Giant Oreo Pancakes
Classic Stack: Serve with a drizzle of chocolate syrup or a dusting of powdered sugar.
With Whipped Cream: A dollop of whipped cream makes these even more indulgent.
As a Dessert: Add a scoop of vanilla ice cream for the ultimate treat.
With Extra Oreos: Crushed Oreos sprinkled on top? Yes, please!
Additional Tips
Don’t Overmix: Stir just until combined for the fluffiest pancakes.
Cook on Low Heat: Chocolate pancakes can burn easily, so keep the heat medium-low.
Make Ahead: The batter can be prepped in advance and stored in the fridge for up to 24 hours.
Storage: Leftover pancakes can be refrigerated for 3 days or frozen for up to a month.
FAQ
Q1: Can I make these gluten-free?
A1: Yes! Use a 1:1 gluten-free flour blend.
Q2: Can I skip the cream cheese filling?
A2: Of course! They’re still delicious with just syrup or whipped cream.
Q3: How do I make these extra fluffy?
A3: Let the batter rest for 10 minutes before cooking.
Q4: Can I use Dutch-process cocoa powder?
A4: Yes! It gives a deeper chocolate flavor.
Q5: Can I make mini Oreo pancakes instead?
A5: Absolutely! Just use a smaller scoop of batter.
Q6: What’s the best way to reheat these pancakes?
A6: Warm them in a skillet over low heat or microwave for 30 seconds.
Q7: Can I make these dairy-free?
A7: Yes! Use almond milk and dairy-free butter.
Q8: How can I make them even more Oreo-like?
A8: Add a little Oreo-flavored pudding mix to the batter!
Q9: Can I turn this into a pancake cake?
A9: Definitely! Stack the pancakes with layers of cream cheese filling in between.
Q10: Can I make the batter ahead of time?
A10: Yes! Store it in the fridge and cook the pancakes fresh.
Final Thoughts
These Giant Oreo Pancakes are the ultimate chocolatey breakfast treat! Whether you’re making them for a fun brunch or satisfying a serious Oreo craving, they’re guaranteed to impress. Soft, fluffy, and layered with creamy filling, they’re everything you love about Oreos—just in pancake form.
Print
Giant Oreo Pancakes
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Take your pancake game to the next level with these rich chocolate flapjacks stacked with a creamy vanilla filling, just like a giant Oreo! Perfect for a decadent breakfast or dessert.
Ingredients
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup dark unsweetened cocoa powder, packed
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 tablespoons unsalted butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
For the Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups whipped cream or whipped topping
- 1 cup crushed Oreo cookies
Instructions
-
Make the Pancake Batter:
- Sift flour, cocoa powder, sugar, and baking powder into a large bowl.
- Whisk in salt.
- In the center, create a well and add milk, melted butter, eggs, and vanilla.
- Whisk together until combined into a thick batter.
- Cover and refrigerate until ready to cook.
-
Prepare the Filling:
- In a mixing bowl, whisk softened butter until fluffy.
- Add powdered sugar, whisk until smooth.
- Add heavy cream and vanilla, whisk until light and creamy.
- Cover and refrigerate while cooking the pancakes.
-
Cook the Pancakes:
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray.
- Pour ⅓ cup of batter into the skillet.
- Cook until the edges bubble (about 2 minutes), then flip and cook for 1 more minute.
- Transfer to a wire rack–lined baking sheet.
- Repeat until all pancakes are cooked.
- Let pancakes cool for 15 minutes.
-
Assemble the Stacks:
- Transfer the filling into a piping bag with a round tip.
- Pipe filling onto each pancake and stack them as high as desired.
-
Top & Serve:
- Dollop with whipped cream and sprinkle with crushed Oreos.
- Serve and enjoy!
Notes
- For extra crunch: Add crushed Oreos between each layer.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Make-ahead tip: Pancakes can be made in advance and stored in the fridge, then reheated before assembling.
Nutrition
- Serving Size: 1 stack
- Calories: 540 kcal
- Sugar: 45g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 85mg