If dessert and breakfast had a delicious love child, it would be this Oreo Pancakes with Cream Cheese Drizzle Recipe. These fluffy, chocolate-studded pancakes are loaded with crushed Oreos and topped with a rich, sweet cream cheese drizzle that tastes just like Oreo filling. Whether you’re planning a decadent weekend brunch, a birthday breakfast, or just need a comfort food fix, these pancakes bring indulgence to the table in the best way.
Made from a simple batter of flour, milk, eggs, and vanilla, these pancakes get their signature flavor and crunch from crushed Oreo cookies mixed right in. As they cook, the cookie pieces soften just enough to melt into the batter while keeping their chocolatey edge. The tangy-sweet cream cheese drizzle pulls it all together, adding richness and that classic cookies-and-cream vibe. Piled high, topped with whipped cream and extra crushed Oreos, they’re a guaranteed hit with kids and adults alike.
Ingredients
For the Oreo Pancakes:
-
2 cups all-purpose flour
-
2 tablespoons granulated sugar
-
1 tablespoon baking powder
-
½ teaspoon salt
-
1½ cups milk
-
2 large eggs
-
1 teaspoon vanilla extract
-
¼ cup unsalted butter, melted
-
1 cup crushed Oreo cookies (about 10–12 Oreos)
The Cream Cheese Drizzle:
-
4 oz cream cheese, softened
-
1 cup powdered sugar
-
¼ cup milk (adjust as needed for consistency)
-
1 teaspoon vanilla extract
For the Toppings:
-
Extra crushed Oreos
-
Whipped cream (optional)
Optional Add-ins:
-
Chocolate chips
-
A swirl of chocolate syrup
-
A scoop of vanilla ice cream (for the bold!)
Preparation
Make the pancake batter
Step 1: Mix dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
Step 2: Mix wet ingredients
In a separate bowl, whisk together 1½ cups milk, 2 large eggs, 1 teaspoon vanilla extract, and ¼ cup melted butter.
Step 3: Combine wet and dry
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—some small lumps are okay.
Step 4: Fold in the crushed Oreos
Gently fold in 1 cup of crushed Oreos. Reserve a few tablespoons for topping if desired.
Cook the pancakes
Step 5: Heat the skillet
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Step 6: Cook pancakes
Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through. Transfer to a plate and keep warm. Repeat with remaining batter.
Make the cream cheese drizzle
Step 7: Beat the cream cheese
In a medium bowl, beat 4 oz softened cream cheese until smooth.
Step 8: Add sugar and flavor
Add 1 cup powdered sugar and 1 teaspoon vanilla extract. Gradually add ¼ cup milk and whisk until smooth and pourable. Adjust the milk to reach your desired drizzle consistency.
Assemble and serve
Step 9: Stack and drizzle
Stack 2–3 pancakes per plate. Drizzle generously with the cream cheese mixture.
Step 10: Add toppings
Top with a dollop of whipped cream, extra crushed Oreos, or even a scoop of vanilla ice cream for the ultimate indulgence.
Variation
Customize your Oreo Pancakes with fun variations:
-
Cookies & Cream Explosion: Add white chocolate chips to the batter.
-
Mocha Morning: Add 1 tablespoon espresso powder to the pancake mix.
-
Peanut Butter Lover: Swirl peanut butter into the drizzle or top with Reese’s pieces.
-
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
-
Vegan Version: Use plant-based milk, egg substitute, and vegan cream cheese and butter.
COOKING Note
-
Crush Oreos by placing them in a sealed bag and rolling with a rolling pin or pulsing in a food processor.
-
Soften cream cheese to room temperature for easier mixing.
-
If batter is too thick, add a splash more milk.
-
Pancakes cook best on medium heat—too hot and they’ll brown before the center is done.
-
Cream cheese drizzle can be made ahead and stored in the fridge, then reheated gently.
Tips
-
Keep cooked pancakes warm in a 200°F oven while making the rest.
-
For perfectly round pancakes, use a measuring cup or pancake ring.
-
Want picture-perfect drizzle? Use a piping bag or zip-top bag with the corner snipped off.
-
Don’t skip the salt—it enhances the sweet and balances the cookies.
-
These pancakes also make a fun dessert-for-dinner idea or brunch centerpiece.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Nutritional Information (per serving, based on 6 servings)
-
Calories: 420
-
Protein: 6g
-
Fat: 20g
-
Carbohydrates: 52g
-
Sugar: 27g
-
Sodium: 320mg
Note: Nutritional values will vary based on toppings and serving size.
FAQs
Can I make the batter ahead of time?
It’s best fresh, but you can mix dry ingredients in advance and stir in wet ingredients right before cooking.
Can I use double-stuffed Oreos?
Yes! The extra filling adds even more flavor, especially when combined with the cream cheese drizzle.
How do I store leftovers?
Keep cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.
Can I freeze these pancakes?
Absolutely. Layer with wax paper and freeze in a zip-top bag. Reheat from frozen as needed.
Is there a shortcut for the drizzle?
You can use a store-bought cream cheese frosting and thin it with milk for a quick drizzle.
Conclusion
These Oreo Pancakes with Cream Cheese Drizzle are the ultimate breakfast treat for anyone who believes breakfast should be bold, sweet, and unforgettable. Packed with crushed cookies and topped with a tangy, creamy glaze, they’re a playful twist on classic pancakes that delivers dessert-level satisfaction. Whether you make them for a weekend brunch, a birthday surprise, or just because you need something special, these pancakes will turn any morning into a celebration.
Print
Oreo Pancakes with Cream Cheese Drizzle Recipe
- Total Time: 30 min
Ingredients
Ingredients
For the Oreo Pancakes:
-
2 cups all-purpose flour
-
2 tablespoons granulated sugar
-
1 tablespoon baking powder
-
½ teaspoon salt
-
1½ cups milk
-
2 large eggs
-
1 teaspoon vanilla extract
-
¼ cup unsalted butter, melted
-
1 cup crushed Oreo cookies (about 10–12 Oreos)
The Cream Cheese Drizzle:
-
4 oz cream cheese, softened
-
1 cup powdered sugar
-
¼ cup milk (adjust as needed for consistency)
-
1 teaspoon vanilla extract
For the Toppings:
-
Extra crushed Oreos
-
Whipped cream (optional)
Optional Add-ins:
-
Chocolate chips
-
A swirl of chocolate syrup
-
A scoop of vanilla ice cream (for the bold!)
Instructions
Step 1: Mix dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
Step 2: Mix wet ingredients
In a separate bowl, whisk together 1½ cups milk, 2 large eggs, 1 teaspoon vanilla extract, and ¼ cup melted butter.
Step 3: Combine wet and dry
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—some small lumps are okay.
Step 4: Fold in the crushed Oreos
Gently fold in 1 cup of crushed Oreos. Reserve a few tablespoons for topping if desired.
Step 5: Heat the skillet
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Step 6: Cook pancakes
Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through. Transfer to a plate and keep warm. Repeat with remaining batter.
Step 7: Beat the cream cheese
In a medium bowl, beat 4 oz softened cream cheese until smooth.
Step 8: Add sugar and flavor
Add 1 cup powdered sugar and 1 teaspoon vanilla extract. Gradually add ¼ cup milk and whisk until smooth and pourable. Adjust the milk to reach your desired drizzle consistency.
Step 9: Stack and drizzle
Stack 2–3 pancakes per plate. Drizzle generously with the cream cheese mixture.
Step 10: Add toppings
Top with a dollop of whipped cream, extra crushed Oreos, or even a scoop of vanilla ice cream for the ultimate indulgence.
Notes
-
Crush Oreos by placing them in a sealed bag and rolling with a rolling pin or pulsing in a food processor.
-
Soften cream cheese to room temperature for easier mixing.
-
If batter is too thick, add a splash more milk.
-
Pancakes cook best on medium heat—too hot and they’ll brown before the center is done.
-
Cream cheese drizzle can be made ahead and stored in the fridge, then reheated gently.
- Prep Time: 15 min
- Cook Time: 15 min