Creamy Oreo Pancakes with No-Bake Cream Cheese Drizzle
These pancakes combine rich chocolate flavors with a luscious cream cheese topping, perfect for brunch or a weekend treat.
Equipment
- Mixing Bowl
- Skillet
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour Sifted for light texture.
- 2 tablespoons Sugar Granulated sugar for sweetness.
- 1 tablespoon Baking Powder For fluffy texture.
- 1 pinch Salt Enhances flavors.
Wet Ingredients
- 1 cup Milk Whole milk preferred.
- 1 large Egg Beaten lightly.
- 2 tablespoons Butter Melted, for flavor and moisture.
- 1 cup Crushed Oreo Cookies Finely crushed for flavor.
Cream Cheese Drizzle
- 8 oz Cream Cheese Softened for easy mixing.
- 1 cup Powdered Sugar For sweetness in drizzle.
- 2-4 tablespoons Milk for Drizzle Adjust for desired consistency.
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk until well combined.
- In another bowl, whisk together the milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Fold in the crushed Oreo cookies.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- For the drizzle, beat the softened cream cheese until smooth, then gradually add powdered sugar and mix well.
- Add milk to the cream cheese mixture until you reach a smooth, pourable consistency.
- Stack the pancakes on a serving plate and drizzle the cream cheese topping over them.
- Serve immediately, optionally garnished with additional crushed Oreo cookies.
Notes
For variations, consider adding chocolate chips, fruits, or using flavored cream cheese.