Easy Oreo Pancakes

Yummy oreo pancakes made in a blender, served with creme fraiche and raspberries

Course Breakfast

Cuisine American

Keyword Pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 655kcal

Author thebakingexplorer

Ingredients

For the pancakes

1 tsp Vegetable oil for greasing the pan
250 g Plain flour
2 tsp Baking powder
2 tbsp Caster sugar
300 ml Milk either plant or animal milk
1 Egg large
1 tsp Vanilla extract
8 Oreo biscuits

For topping/decoration

6 Oreos
300 ml Creme Fraiche
250 g Raspberries
150 ml Maple syrup

Metric - US Customary

Instructions

Put a non stick frying pan on a medium heat
Put the flour, baking powder, caster sugar, egg, milk, vanilla extract and oreos into a blender and blend until smooth
Spoon or pour the batter into the frying pan, you can make a large pancake or lots of smaller ones
Let the pancakes cook for 2-3 minutes until a few bubble appear on top and they no longer look wet, then flip over, and cook for 1-2 minutes
Serve immediately with a dollop of creme fraiche, fresh raspberries, whole or crumbled Oreos and a drizzle of maple syrup
Leftovers can be stored in an airtight container once fully cool, store in the fridge. Warm on a microwave safe plate for 30-60 seconds (depending on the wattage of your microwave). Eat within 2 days

Notes

To make the pancakes without a blender, put the plain flour, baking powder and sugar into a bowl and stir together. In another bowl or jug, whisk together the egg, milk and vanilla. Slowly pour the milk mixture into the flour mixture, whisking as you pour, and whisk till fully combined.

Crush the Oreos into crumbs using a rolling pin, either in a bowl or a ziploc bag. Then stir the crumbs into the pancake batter.

Nutrition