Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In another bowl, beat the milk, egg, melted butter, and vanilla extract until well combined.
Step 3: Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the crushed Oreos meant for the batter.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Step 5: Stack the pancakes on a plate. Drizzle each layer with vanilla icing and chocolate syrup. Sprinkle with the remaining crushed Oreos.
Step 6: Top the entire stack with generous dollops of whipped cream.
Storage Information
These pancakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on a skillet. Keep toppings separate until ready to serve to maintain texture and flavor.
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