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
Scale
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