Today my baby girl turned 14. I wanted to make her a special breakfast since her birthday either seems to always fall on the first day of school or the second day of school as it did this year. Last year I made her some Cake Batter Pancakes that were delicious, but this year I wanted to top those and do something even more delicious.
And what’s more delicious than Oreos? Not much in my opinion.
Except these pancakes. They’re a rich, heavenly, sinfully delicious version of oreos. The double stuff version with tons of cream filling. Because everyone knows that’s the best part of an oreo.
I put some crushed up oreos in a rich, chocolate bake batter and then made a fresh whipped cream filling with more crushed oreos. With a thick layer of cream slathered between the pancakes, there’s no need for syrup. I put the leftovers in the fridge and the kids ate them cold for an after school snack. They were even delicious straight out of the refrigerator.
It’s a good thing I took the time for a special little breakfast celebration with my daughter because right after school she headed out to swim practice after which she walked with some friends to a nearby restaurant to have dinner with her friends. Such is life with teenagers. All they want is to be with their friends.
Mother’s Day Picture
But tomorrow night she’s all mine. And where does she want to go? A restaurant that serves breakfast all day. More pancakes!
Double Stuff Oreo Pancakes
- 1 ¼ cups all-purpose flour
- 1/3 cup cocoa powder
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- ½ cup crushed oreos
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup buttermilk
- 2 large eggs, lightly beaten
- 3 ½ tablespoons Vegetable oil
- 1 teaspoon vanilla extract
- Oreo Cream (recipe follows)
- In a large bowl, combine flour, cocoa powder, both sugars, crushed oreos, baking powder, baking soda, and salt. Whisk to combine.
- In a medium bowl, combine milk, buttermilk, eggs, vegetable oil, and vanilla extract. Whisk together well.
- Pour wet ingredients into dry and stir just until combined.
- Heat a griddle pan or large nonstick skillet over medium heat. Lightly butter or oil griddle before pouring pancake batter. Pour about ¼ cup batter for each pancake. Cook until set on the bottom, flip and cook until set all the way through. If they start to get too brown, turn the heat down a touch.
- To serve, spread Oreo Cream between pancakes and on top.
- 1 ½ cups cold heavy cream
- 3 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 cup crushed oreos
- Place heavy cream in a mixing bowl. (I put my bowl in the refrigerator for an hour or so first since cream will whip better if very cold.) Using an electric mixer fitted with the whisk attachment, beat cream and gradually add in confectioners’ sugar. Add vanilla. Once cream gets nice and thick (careful not to overbeat or it might go from creamy to grainy), remove bowl from mixer and stir in crushed oreos.
Yield: 9 to 10 pancakes
Chocolate Pancake recipe adapted from Cooking Classy
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