Eggless Cookies & Cream Pancakes
This delicious eggless recipe turns breakfast into a special occasion. It is a wonderful crowd pleaser that is sure to delight the entire family.
Equipment
- electric mixer
Ingredients
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
Instructions
- 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.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the milk, sour cream, melted butter and vanilla until completely smooth.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 796kcalCarbohydrates: 79gProtein: 12gFat: 48g
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