Oreo Pancakes with Cream Cheese Drizzle: Dessert for Breakfast Done Right

If you believe breakfast should be indulgent, these Oreo Pancakes with Cream Cheese Drizzle will make your mornings unforgettable. Fluffy, chocolatey pancakes are loaded with crushed Oreo cookies, stacked high, and topped with a luscious cream cheese drizzle that tastes just like cheesecake frosting. Every bite is rich, sweet, and completely decadent. I once tried this recipe with double-stuffed Oreos — the extra cream filling melted into the batter, creating pockets of gooey sweetness that took it to the next level. Perfect for weekend brunches, birthdays, or when you simply want to treat yourself, this recipe turns a classic breakfast into a dessert-lover’s dream.

Why You’ll Love This Recipe

These Oreo pancakes are the perfect fusion of breakfast and dessert. The batter is light yet chocolate-rich, while the crushed Oreos add crunch and flavor to every bite. The tangy cream cheese drizzle balances the sweetness, creating a flavor combination that feels luxurious without being overwhelming. Best of all, it’s easy to make — no special equipment, no complicated steps, just a few pantry staples and your favorite cookies. Whether served in a tall stack or mini versions for kids, this recipe delivers pure happiness on a plate.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Gives structure to the pancakes, keeping them fluffy and light.

Cocoa powder
Adds deep chocolate flavor that complements the Oreos perfectly.

Granulated sugar
Sweetens the batter just enough without overpowering the cookies.

Baking powder and baking soda
These leavening agents create soft, fluffy pancakes that rise beautifully.

Salt
Enhances the chocolate flavor and balances the sweetness.

Milk
Forms the liquid base — whole milk gives richness, but almond milk works well too.

Egg
Binds the ingredients and helps achieve that perfect pancake texture.

Butter (melted)
Adds moisture and a hint of buttery flavor.

Crushed Oreo cookies
The star of the show — mix some into the batter and save a few for topping.

Vanilla extract
Brings warmth and balances the chocolate notes.

Cream cheese
The base for the drizzle — rich, tangy, and irresistibly smooth.

Powdered sugar
Sweetens the drizzle without grittiness.

Heavy cream or milk
Thins out the cream cheese drizzle to the perfect pourable consistency.

Directions

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix milk, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix.
4. Fold in crushed Oreo cookies, reserving a few for garnish.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until set.
7. Transfer to a plate and keep warm while you prepare the drizzle.
8. For the cream cheese drizzle: In a small bowl, beat together cream cheese, powdered sugar, and a few tablespoons of cream or milk until smooth and pourable. Adjust consistency as needed.
9. Stack the pancakes, drizzle generously with cream cheese sauce, and sprinkle crushed Oreos on top. Serve warm and enjoy!

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

Servings: 4–6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20–30 seconds or warm them in a skillet for 1–2 minutes per side. The cream cheese drizzle can be stored separately and thinned with a splash of milk before reheating. You can also freeze the pancakes (without drizzle) for up to 2 months; just layer parchment paper between each to prevent sticking.

Variations and Customizations

Cookies and Cream Explosion – Add crushed Oreos to both the batter and the cream cheese drizzle for double the fun.

Mocha Morning – Stir a teaspoon of instant espresso powder into the batter for a coffee-chocolate flavor.

Chocolate Chip Boost – Mix mini chocolate chips into the batter for extra decadence.

Peanut Butter Dream – Drizzle with warm peanut butter sauce instead of cream cheese for a sweet-salty combo.

Birthday Bash – Add colorful sprinkles to the batter and drizzle for a festive twist.

Salted Caramel Heaven – Top with a drizzle of caramel sauce and a pinch of flaky salt.

Berry Bliss – Serve with fresh strawberries or raspberries for a fruity contrast.

Nutella Swirl – Spread a thin layer of Nutella between each pancake before stacking.

Vegan Option – Use almond milk, a flax egg, and dairy-free cream cheese to make it vegan-friendly.

Mini Pancake Stacks – Make bite-sized pancakes and skewer them with toothpicks for a brunch buffet.

FAQs

Can I use pancake mix instead of making the batter from scratch?

Yes, just add cocoa powder and crushed Oreos to your favorite pancake mix.

Can I use reduced-fat cream cheese?

Yes, though full-fat gives a creamier drizzle.

How do I keep the pancakes warm while cooking?

Place them on a baking sheet in a 200°F (95°C) oven until ready to serve.

Can I make the drizzle ahead of time?

Yes, refrigerate it for up to 3 days and whisk before using.

Can I skip the cocoa powder?

You can, but it gives the pancakes their rich, chocolatey flavor.

How fine should I crush the Oreos?

Roughly crushed works best — you want small chunks for texture.

Can I make them gluten-free?

Yes, use a gluten-free flour blend and gluten-free sandwich cookies.

Can I make mini pancakes with this batter?

Definitely! Just reduce the cooking time to about 1 minute per side.

Can I use flavored Oreos?

Yes, try mint, peanut butter, or birthday cake Oreos for fun variations.

How do I thin the drizzle if it’s too thick?

Add more milk or cream, one teaspoon at a time, until it’s pourable.

Conclusion

These Oreo Pancakes with Cream Cheese Drizzle turn an ordinary morning into a special occasion. With their fluffy, chocolatey base and rich, tangy drizzle, they’re the ultimate comfort breakfast for anyone with a sweet tooth. Perfect for weekends, brunch parties, or breakfast-for-dinner nights, this recipe is proof that dessert-inspired breakfasts can be just as satisfying as any classic stack. Once you’ve tried them, you’ll never look at pancakes the same way again.

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