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OREO Milk Pancakes

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
70 min
SERVINGS
4 servings
Breakfast
OREO Milk Pancakes
Ingredients
  • 6 ounces cream cheese, softened
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 3/4 cup heavy cream, divided
  • 1 cup powdered sugar
  • 2 1/2 tablespoons whole milk
  • 1/4 teaspoon vanilla extract
  • 16 Cookies, chocolate sandwich, with extra creme filling
  • 4 cups all-purpose flour
  • 1/2 cup white sugar
  • 5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 cups whole buttermilk
  • 4 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 6 tablespoons unsalted butter, melted
Instructions
1
Begin by heating the cream cheese, sugar, vanilla, salt, and 1/4 cup of cream in a small saucepan over medium heat.
2
Cook, stirring frequently, until the mixture is smooth and fully incorporated, approximately 5 minutes. Allow it to cool completely, uncovered, for around 20 minutes.
3
Next, take the remaining 1/2 cup of cream and whisk it vigorously using an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, roughly 2 minutes.
4
Combine the whipped cream into the cooled cream cheese mixture and transfer it to a piping bag, refrigerating until ready to use.
5
In a separate bowl, whisk together the powdered sugar, milk, and vanilla until you have a smooth, creamy mixture suitable for drizzling. Cover the bowl with plastic wrap and refrigerate until needed.
6
Crush the chocolate sandwich cookies into fine crumbs, setting them aside for later use.
7
To make the pancake batter, whisk together the flour, baking powder, baking soda, and salt in a large bowl.
8
In a separate measuring cup, whisk together the buttermilk, eggs, and vanilla until well combined. Pour this mixture over the dry ingredients in the bowl.
9
Gently stir the batter until it is almost fully incorporated. Drizzle with melted butter and sprinkle with 2 cups of crushed cookies. Allow the batter to rest for about 5 minutes.
10
Heat a griddle over medium-high heat, approximately 375 degrees F (190 degrees C). Lightly grease the griddle with cooking spray.
11
Spoon about 2/3 cup of batter onto the griddle for each pancake, leaving a space of around 2 inches between them. Allow the pancakes to cook undisturbed until bubbles form on the surface and the edges look dry, approximately 2-3 minutes. Flip the pancakes over and cook until browned on the second side, roughly 1-2 minutes more. Repeat with the remaining batter.
12
Place one pancake on a plate and top it with 3 tablespoons of the mousse. Repeat this layering process two more times, finishing with a fourth pancake on top. Repeat the same process with the remaining pancakes and mousse.
13
Top each pancake stack with a drizzle of vanilla sauce made from whisking powdered sugar, milk, and vanilla in a medium bowl. Cover the bowl with plastic wrap until ready to use.
14
Sprinkle the remaining crushed cookies over the top of each pancake stack, completing the dessert.