Side view of a stack of delicious Vegan Oreo Cookie Pancakes
4.58 from 28 votes

Oreo Cookie Pancakes

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: Minimalist Baker
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 3
Category: Breakfast
Cuisine: Vegan
Freezer Friendly No
Does it keep? 1-2 Days



  • 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 1/2 tsp baking powder
  • 1/4 scant cup dark chocolate cocoa powder (or regular)*
  • 1 pinch salt
  • 1 Tbsp sugar (or other sweetener)
  • 1 Tbsp oil (I used canola)
  • 1/2 tsp vanilla


  • 1 1/2 cups unsweetened coconut flake
  • 1/4 teaspoon vanilla extract
  • 2-3 Tbsp coconut milk (or other non-dairy milk)*
  • 2-3 Tbsp powdered sugar (optional)


  1. FROSTING - Using a food processor, 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.


*-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 Tbsp should do.
*Coconut milk works best in the filling - I prefer SILK brand.
*This recipe (as originally written) fed me twice, but double it for more than 2 people.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 3)