Cookie Dough Pancakes Recipe

Name: Cookie Dough Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose, Unbleached Flour; 3/4 cups Packed Brown Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1 pinch Salt; 1-3/4 cup Sweetened Condensed Milk, Divided; 1-1/4 cup Milk, Divided; 2 whole Eggs; 1-1/2 teaspoon Vanilla Extract, Divided; 5 Tablespoons Canola Oil; 3/4 cups Miniature Chocolate Chips, Plus More For Topping; 1 cup Cookie Dough Icing (recipe In Instructions Section); 3/4 cups Powdered Sugar

Servings: persons

2 cups All-purpose, Unbleached Flour
3/4 cups Packed Brown Sugar
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 pinch Salt
1-3/4 cup Sweetened Condensed Milk, Divided
1-1/4 cup Milk, Divided
2 whole Eggs
1-1/2 teaspoon Vanilla Extract, Divided
5 Tablespoons Canola Oil
3/4 cups Miniature Chocolate Chips, Plus More For Topping
1 cup Cookie Dough Icing (recipe In Instructions Section)
3/4 cups Powdered Sugar

1
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk together 1 1/2 cup condensed milk, 1 cup milk, 1 teaspoon vanilla, eggs and oil.
2
Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and whisk together to create a thick pancake batter. Fold in the chocolate chips.
3
Heat a greased skillet over medium-low. Pour 1/4 cup of batter onto the skillet. When bubbles form on the top and the edges begin to firm up, flip the pancake. Cook for another few minutes until the second side is browned. Repeat with remaining batter.
4
Top with cookie dough icing (recipe below) and mini chocolate chips.
5
For the cookie dough Icing, whisk together the remaining 1/4 cup condensed milk, the remaining 1/4 cup milk, powdered sugar, and remaining 1/2 teaspoon vanilla extract. Drizzle over the pancakes.

978

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups All-purpose, Unbleached Flour, 3/4 cups Packed Brown Sugar, 2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Cookie Dough Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cookie Dough Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions