Oreo Cookie Pancakes

You guys, I can’t even begin to tell you how excited I am about this recipe. Ever since the wild success of my Oatmeal Chocolate Chip Cookie Pancakes (which are a must-try, by the way) my brain’s been spinning non-stop coming up with new and exciting breakfast recipes. And this one? This is one I simply couldn’t wait to share. And would you believe it’s healthy and simple to make?

Everyone likes Oreos right? And if you don’t, I mean come on, seriously?

These pancakes emulate this childhood favorite perfectly, but are completely vegan, easy to prepare and 100 percent delicious. The creamy vanilla ‘frosting’ is a simple base of coconut butter with a few added ingredients, and the chocolate pancakes feature dark chocolate cocoa powder for a decadent touch without tons of calories.

From start to finish, these cakes take about 15 minutes, which means they can easily be made on hurried weekday mornings – a theory I successfully tested out this week before work. Alternatively, they’d make a blissful weekend treat that would take your lazy Sundays to a whole new level of awesome. Like, seriously.

For pretty photos purposes, I stuffed these guys full of creamy filling. But to keep these within a reasonable calorie limit, I’d suggest spreading it a little thinner. Post photo shoot, I removed quite a bit (with some heavy finger licking) and they were still incredibly delicious without the extra fluff. But by all means, be a fat kid if you want. Just don’t let your significant other catch you wolfing down a stack of double stuff oreos for breakfast – could be a romance killer.

4.5 from 15 reviews
Oreo Cookie Pancakes
 
Prep time
Cook time
Total time
 
Oreo Cookie Pancakes that are entirely vegan. A fluffy chocolate batter makes a decadent base to a sweet and creamy coconut-vanilla filling. These take breakfast to a whole new level of awesome.
Author:
Recipe type: Breakfast
Serves: 1-2
Ingredients
  • 1/2 cup non-dairy milk (I used SILK coconut)
  • 1/2 cup flour (I used 1/4 whole wheat, 1/4 all purpose)*
  • 1.5 teaspoons baking powder
  • scant ¼ cup dark chocolate cocoa powder (or regular)*
  • pinch of salt
  • 1 Tablespoon sugar (or other sweetener)
  • 1 Tablespoon oil (I used canola)
  • 1/2 teaspoon vanilla
  • FROSTING FILLING
  • 1.5 cups unsweetened coconut flake
  • 1/4 teaspoon vanilla extract
  • 2-3 Tablespoons coconut milk (or other non-dairy milk)*
  • 2-3 Tablespoons powdered sugar (optional)
Instructions
  1. FROSTING - Using a food processer, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it's mixing)
  2. Once creamy, add vanilla and powdered sugar and mix again.
  3. While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
  4. BATTER - Heat a skillet over medium-low heat.
  5. Mix milk, oil and vanilla in a small bowl and set aside.
  6. Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
  7. Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it's too thick.
  8. Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
  9. Repeat on the other side, remove from the pan.
  10. Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.
Notes

* Use gluten-free flour to make this recipe gluten-free.
* Be sure not to put in a whole 1/4 cup cocoa powder or it will make the batter too dry. About 3 rounded Tablespoons should do.
* Coconut milk works best in the filling - I prefer SILK brand.
* This recipe fed me twice, but double it for more than 2 people.
Nutrition Information
Serving size: 3 pancakes with filling Calories: 455 Fat: 31 Carbohydrates: 43 Sugar: 12 Fiber: 5 Protein: 7.6 Cholesterol: 0

Oh yes I did.
Enjoy,
Dana

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Comments

  1. says

    wow. girl, these look amazing! and i love that you made them vegan ;) oreos were always one of my favorite cookies growing up and it’s so cool that you turned them into pancakes! lovely ;)

  2. masquesoporfavor says

    My boyfriend has seen me eat lots of food before, and he still has sex with me. It’s okay, ladies. You can still eat food, because it’s actually necessary for living. So weird.

    • Khyaati says

      Thank you sincerely for addressing that incredibly insulting quip about our male significant others being turned off merely because we want to eat. Our bra-burning, wax-banning feminist ancestors would be so disappointed. Low point.

    • G says

      Thank you! That comment was so off-putting for me too. Most guys I know complain about girls NOT eating and how annoying it is.

    • ReannaK says

      Guys, I’m pretty sure she didn’t mean it that way.. I think what she’s trying to say is that you should be “careful” that your SIGNIFICANT OTHER (not specifying the gender of either of you) shouldn’t see you scarfing these down – not because women shouldn’t let men see them eat (when did she specify women? Oh wait, she didn’t), but because if ANYONE walked in on someone shoving their face into a stack of messy pancakes, it may not be the most “attractive” thing.. Like competitors in a pie eating contest, haha! So don’t take it seriously. Or out or proportion. This is not a blow to feminism. Its just a really cruel lady posting about food porn. (hahaha kidding! But seriously, this is food porn… AHHH)

  3. says

    these look fantastic – I would be one of those who would eat these as is… all the frosting all the time…

    your photos are gorgeous!

  4. says

    OMG, I just tried your Oatmeal Cookie pancakes last week and LOVED them, then I clicked back today to find another FABULOUS pancake recipe. We seriously eat pancakes 2-3 times a week at our house and I’m always making different kinds, so I’ve been around the block when it comes to pancakes. But helloooooo, oreo pancakes, that is a first. I never would have thought. I love that the filling is coconut, so delish. You bet these are going to be consumed by this mouth sometime soon.

  5. Amanda says

    If I’m not super into coconut (and also don’t need it to be vegan) any suggestions for the filling? I’m kind of dying to make these for my anniversary breakfast but neither of us like coconut!

    • dana says

      Hmm, I’d suggest a super thick vanilla frosting with powdered sugar, a little softened butter, vanilla and a splash of milk. And if that’s too decadent for a ‘morning breakfast pancake,’ maybe try a few white chocolate chips!

    • Rachel M. says

      I would just use whipped cream for the filling. I think actual frosting would be too heavy and sweet.

  6. Kaytee says

    Just made these tonight gluten-free and they were delicious! The only modification I made was to add an extra tablespoon of powdered sugar and almond milk to the frosting to make it a bit sweeter. Also, I topped them with strawberries! I will definitely be making these again.

  7. Jessica Smith says

    These look AMAZING!! Do you think it would work in a waffle maker, as well? We have waffle day at work once a week, but I never can partake since I’m vegan and their waffles are full of milk!!! :( Thank you for sharing!

    • dana says

      I’d say give it a try! Just make sure your waffle iron is well greased, otherwise it might stick. Let me know if it works!

  8. Ally says

    These Pancakes are SO GOOD! I used 1 1/2T Agave instead of Sugar, all Whole Wheat Flour, and Coconut Oil instead of Canola. I didn’t make the icing because I sadly lack the ingredients, but will next time! Thanks so much for this awesome Chocolate Pancake recipe! :)

    • dana says

      Absolutely! And thanks for sharing your modifications. I love it when people make the recipe their own and it turns out so wonderfully!

    • Pnina says

      I learnt from ‘Christina Cooks’, a vegan PBS cooking show, that if you whirl up brown rice syrup in the food processor or blender you will get a beautiful thick white filling that you can use instead of the coconut. The pancakes themselves are not too sweet so I think this would be a wonderful compliment, especially with the vanilla. :)

  9. Michael says

    Wow, this is an innovative recipe! I remember the days when Oreo meant just a simple pair of chocolate cookies with vanilla cream between them and that was it. Now Oreo has become its own universe spreading out over a variety of areas! If there was a Vegan version of IHOP, these delightful pancakes should definitely be on the menu! In other words, OREO comes to IHOP! :-)

  10. says

    Oh my gosh girl, I just made these this afternoon and what a treat!!! I actually already had some coconut butter in my pantry waiting to be used. I’m glad I I got to use it on something so yummy!

  11. says

    Thank You so much for sharing ! Great pictures !

    I will do serve them on Friday evening for our dinner party. Such fun !

    I will mix up my Parisian friends and make them travel to the States for pudding…

    Love it !

    Many greetings and smiles from Paris, France,

    Caro

  12. Stasia says

    Ok I just tried this recipe and had an issue with the batter. I don’t think the measurements here are correct. By following them the batter was so dry and thick and lumpy I had to add A LOT more milk to it. Are you kidding me? Someone please re check this recipe. The measurements are just ridiculous to be enough I’m sorry.

    • Dana says

      Stasia, sorry you had an issue with the batter here. I try and be as specific as possible with the measurements but of course, depending on the quality and brand of the ingredients you use it may turn out thicker or thinner than mine did. In the case that’s it’s too thick for your liking, I noted that you simply need to add more milk. And if it’s too thin, simply add more flour or cocoa powder.

  13. chris says

    didn’t care for these. They were bitter(not enough sugar for the amount of dark cocoa) and the filling needed a lot more coconut milk to make them creamy. overall was not a hit here.

  14. Kait says

    What is the consistency suppose to be like? I added more milk because I thought it was too thick compared to pancake batters I have made in the past. However, when I got the right consistency (so I thought), I might have diluted the flour too much since the batter did not form into pancakes….it was more like something that came out of a toilet. Help please!

    • Dana says

      The consistency should be slightly thinner than a brownie. Just add more almond milk if it’s too thick for you.

  15. raspberry says

    Yum, you’re making me crave sweets when I’m not supposed to! I was wondering, how do you add the “cut-out” recipe on your post? My sister has a baking blog and I would like to show her how to format the recipes like that too. Do you use a template from a website?

    Thanks!

  16. teg says

    these look delicious! one question….does dark cocoa powder refer to naturaL OR dutch process cocoa? thanks!

    • Dana says

      I used Hershey’s dark chocolate, but dutch process is higher quality. I’d recommend that if you have access to it : D

  17. Tricia says

    I’ve skimmed through so many of your recipes and I always look at the comments. It’s pretty hard to make a decision based on these :/ So many comments and barely no one has actually made it? Guess I’ll just have to give it a go and rate it myself.

  18. Nannette says

    I was so excited when I saw this recipe…..but you lost me at vegan! I think oreo pancakes should be loaded with calories and a treat to have once a year!!

    • chloe says

      This doesn’t even make any sense. Vegan does not mean “low-calorie” or “not a treat.” Also, she has clearly stated easy ways to make this not-vegan!

    • Amanda says

      Nannette, there’s nothing wrong with vegan. In fact, proper Oreos (at least in the US) *ARE* vegan. They contain no dairy, eggs, or animal products. So your argument is asinine.

      • Jen says

        Agreed with Amanda…..some people can be so ignorant when it comes to veganism…..vegan does not equal healthy…there are many things loaded with sugar and calories that vegans have as treats that do not have animal products….why must food always have eggs, milk etc?

        • Sabrina says

          I eat all organic and I run into this mentality all the time. I had a soda at a local organic restaurant the other day and one of my friends was so excited because, “OMG, healthy soda!”. Umm…no. Just…no. There *is* such a thing as organic junk food. :) I’m somewhat comforted to find the same thing happens with other “special” diets.

  19. Eve says

    OMG! I just made these this morning and they were awesome! My nine year old devoured them and I could not believe how good they tasted

  20. Hannah says

    Now I know what my boyfriend is getting for his special birthday breakfast this week! Can the coconut filling be made ahead of time? I don’t want to wake him up with the food processor! Also, we are not vegan, and I noticed that some reviews stated the cakes came out too dry. Do you think a single egg in the batter would help in this problem? Usually when I make pancakes, they contain eggs.

  21. freddie says

    if you think these Vegan pancakes don’t have calories, take some time to look up the calories that coconut product contain. Making these non vegan, I would use regular milk or even half and half and a bit of butter. Add eggs if you like pancakes that taste like eggs, personally I do not.

  22. Megan says

    Just for anyone concerned – Silk is owned by Dean Foods (one of the biggest meat and dairy companies on the market) so if you’re shopping for a non-dairy milk and don’t want to be giving money to a company that isn’t very veg-friendly, I would recommend brands like Pacific, So Delicious, or Dream Blends.

  23. LISA says

    Might be a stupid question or maybe I overlooked the answer……I noticed that for the frosting you have to have a food processor…Is that correct? Is there any substitutions I can use to make these for Fathers Day (I know, tomorrow, last minute ideas, lol)? Thank you!

  24. says

    What a creative recipe! I made this for my girlfriend who LOVES Oreos. I think something is incorrect with you flour/cocoa to milk ratio. I had to add quite a bit more liquid to get pancake batter. Normally, the ratio is one to one, flour to liquid. However with an extra 1/4 cup of cocoa, that would throw the ratio off. It was way too dry until I added more milk. Other than that, these were a success.

  25. says

    Do you think I could add protein powder to this recipe? Or do you think it would ruin it? Im bodybuilding and need the extra protein but I really want to try these!!!

  26. Sarah says

    I hate coconut I mean I absolutely hate it. What can I use as a substitute? Did I mention I don’t like coconut?

    • says

      I would recommend using a simple frosting/glaze in that case – perhaps this one? It is a bit heavier than the coconut filling but would be magnificent. Hope that helps, Sarah!

  27. Mycale E says

    Let me start with, I HATE traditional breakfast food. Just the thought of pancakes with syrup or an omelet makes me gad. This sweet little recipe of yours is a game changer! These are so moist, fluffy, rich, not sweet, and definitely not soggy. Heaven on a plate! I made a half batch of the batter with olive oil and dairy milk and have no complaints. I tried to make the filling with my immersion blender, no bueno. Coconut projectile city. My filling ended up being 2oz softened cream cheese, 1/2c shredded coconut, 2t milk, and a sprinkle of powdered sugar. This made just the right amount of filling for half of the recipe.

    Excellent recipe and thank you for sharing!

    • Dana Shultz says

      Yay! So glad you enjoyed the recipe and that you could modify it to suite your taste. Thanks for sharing!

  28. Megan Jones says

    I made these this morning. Used stevia instead of powdered sugar. Ended up using i think about 1.5 cup of almond milk but I also added a 1/2 scoop of protein powder. They were so good!!! What kind of coconut did you use? I used dried coconut flakes b/c that is what I had on hand but it turned out to be more just wet flakes of coconut rather than buttery filling. Regardless i still used the wet flakes and it was still delicious!

  29. I Ain't says

    How long does the coconut frosting keep, and should it be refrigerated? I ask because I’m planning on using it instead of a butter-based frosting when making homemade “oreos,” and I harbor a fantasy that some will still be left the next day. Thanks for the unique and creative frosting recipe, and I hope to eventually try the pancakes too!

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