Description
Delicious pancakes stacked and loaded with crushed chocolate sandwich cookies, topped with whipped cream and drizzled with chocolate syrup.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
- Whipped cream (for topping)
- Chocolate syrup (for drizzling)
- Whole chocolate sandwich cookies (for garnish)
Instructions
- Prepare Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Beat until well blended. - Combine Mixtures:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. Fold in the crushed chocolate sandwich cookies. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or cooking spray. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown. Repeat with the remaining batter. - Assemble the Stack:
Stack the pancakes on a plate. Top with whipped cream, drizzle with chocolate syrup, and garnish with whole chocolate sandwich cookies.
Notes
- For a fluffier pancake, avoid overmixing the batter; a few lumps are okay.
- Ensure the skillet is not too hot to prevent burning; adjust the heat as needed between batches.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 18g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg