Eggless Cookies & Cream Pancakes

Pancakes are one of my favorite weekend breakfasts, especially when I want something a little more fun and sweet.

Today I want to show you how to make soft, fluffy eggless cookies & cream pancakes right at home.

This version is completely eggless, which makes it a great option for anyone with an egg allergy or anyone who simply avoids eggs in their cooking.

You do not need any eggs to get a thick texture because the sour cream and milk keep them soft and tender.

With crushed chocolate sandwich cookies folded into the batter and a simple whipped topping on top, they feel like a real morning treat.

Why You’ll Love It

Incredible Fluffy Texture – The mix of sour cream and baking powder creates extra thick, pillowy pancakes that never turn out flat.

Rich Oreo Flavor – Coarsely chopped cookies folded right into the batter give you real chocolate crunch in every single bite.

Decadent Homemade Topping – Freshly whipped cookies-and-cream topping melts beautifully over warm stacks, making every forkful taste like a bakery dessert.

Guaranteed Egg-Free Success – You will get wonderfully tender and sturdy pancakes every time without using a single egg.

Ingredient List

For the Cookies & Cream Topping

• 1 cup Heavy Whipping Cream, Cold
• 3 tbsp Powdered Sugar
• 1 tsp Pure Vanilla Extract
• 4 Oreo Cookies, Finely Crushed

For the Pancakes

• 1 1/2 cups All Purpose Flour
• 2 tbsp Granulated Sugar
• 1 tbsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/4 cups Milk
• 1/2 cup Sour Cream
• 3 tbsp Unsalted Butter, Melted
• 1 1/2 tsp Pure Vanilla Extract
• 8 Oreo Cookies, Coarsely Chopped
• 1 tbsp Butter, For Greasing

Directions

Step 1

Beat the cold heavy cream, powdered sugar and vanilla with an electric mixer for 2-3 minutes, until it holds medium peaks. Fold in half of the crushed cookies and refrigerate until serving.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 3

In a separate bowl, whisk the milk, sour cream, melted butter and vanilla until completely smooth.

Step 4

Pour the wet ingredients into the dry ingredients and fold until just combined. Gently fold in the chopped cookies and let the batter rest for 5 minutes.

Step 5

Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake, making sure each one gets a few cookie pieces.

Step 6

Cook for 2-3 minutes, until bubbles appear and the edges look set, then flip and cook for 1-2 minutes more, until golden and cooked through.

Step 7

Stack the pancakes with a spoonful of the cookies & cream topping between the layers and more on top. Finish with the remaining crushed cookies and serve right away.

Tips

Chop the Cookies to the Right Size

When you chop the cookies for the pancake batter, aim for pieces about the size of a chocolate chip.

If you crush them into a fine powder, all of that dark dust will turn your pancake batter an unappealing gray color.

Large chunks are also tricky because they will tear through the batter and make the pancakes break when you try to flip them.

Bring the Sour Cream to Room Temperature

I recommend taking your sour cream out of the fridge about twenty minutes before you start mixing your ingredients.

If the sour cream is ice cold, it will instantly chill your warm melted butter into hard, greasy specks when you whisk them together.

In this eggless recipe, sour cream is essential for moisture and tenderness, so you want that wet mixture completely smooth and blended.

Do Not Skip the Resting Time

After you fold the batter together, let the bowl sit on the counter for a full five minutes before cooking.

Because this recipe does not use eggs, resting gives the baking powder and baking soda time to react with the sour cream and create fluffy air pockets.

Once the batter finishes resting, do not stir it again. Just scoop gently from the top so you keep all those trapped bubbles intact.

Try These Next

• Eggless Biscoff Cookie Butter Pancakes
• Eggless Cinnamon Roll Pancakes
• Eggless Nutella Stuffed Pancakes
• Eggless S’mores Pancakes
• Eggless Strawberry Cheesecake Pancakes

Questions You Might Have

What can I use if I do not have sour cream?

Plain Greek yogurt is the best swap because it has a similar thickness and pleasant tanginess. It helps keep this eggless recipe soft and fluffy inside.

You can also use regular plain yogurt, but try to strain out any excess liquid first so the batter stays thick.