Oreo Pancakes – a delicious recipe with flour, baking powder, salt, sugar, milk, egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Sift together the flour, baking powder, salt, and sugar in a large bowl.
2
Pour the milk in another bowl; add the egg, stirring with a fork just to break it up.
3
Stir in the melted butter; add to flour mixture, stirring just until combined (a few lumps are okay).
4
Gently stir in the cookies; let the batter rest for 10-15 minutes.
5
Melt some butter in a frying pan; ladle about 1/4 cup batter, for each pancake, into the pan and cook until bottoms are lightly golden and bubbles form on the surface--2-3 minutes.
6
Flip pancakes over and brown the other side, about another 1-2 minutes.
7
Serve immediately, dusted with powdered sugar and whipped cream.
337
kcal
Calories
11
g
Fat
48
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 2 tablespoons sugar, and more.
Yes, Oreo 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.
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