Oreo pancake stack with White Chocolate

The first bite is a little crunchy, a little creamy, and totally addictive — an Oreo pancake stack with melted white chocolate brings dessert and breakfast together. After testing this recipe eight times with different flours and resting times, I landed on a batter that stays fluffy while suspending crushed Oreos. I developed and refined the technique during recipe rounds for a weekend brunch menu, and this is the version that held up best to family taste tests. Read on for exact measurements, timing, and pro tips so you nail the texture and presentation every time. White chocolate frosting can be used as an extra topping if you want a glossy finish.

Why this recipe works

The batter uses a touch of melted butter and sour cream to keep pancakes tender while holding cookie bits without getting gummy.
Baking soda plus an acid (sour cream) gives a quick lift and a soft crumb without a long wait time.
Crushed Oreos add texture, and folding them in at the end prevents overmixing and streaks of cookie filling.
Melting white chocolate into a pourable ganache gives shine and controls sweetness better than straight chips.
Short rest (10–15 minutes) allows flour to hydrate for even bubbles and a consistent cook.

Ingredients Breakdown

All-purpose flour 250 g (2 cups): The structure for the pancake. Use plain all-purpose for the balance of chew and tenderness. Whole-wheat or gluten-free blends change texture and may need extra liquid.
Baking powder 10 g (2 tsp) and baking soda 2.5 g (1/2 tsp): Leavening agents — baking powder adds lift; baking soda reacts with sour cream for extra rise.
Granulated sugar 50 g (1/4 cup): Sweetens and helps brown. Reduce by 25 g (2 tbsp) if you prefer less sweet.
Salt 3 g (1/2 tsp): Enhances all other flavors. If using Morton’s kosher salt, increase slightly; with Diamond Crystal, use as written.
Large eggs, room temperature — 2 eggs: Bind and help with structure. Use flax eggs for an egg-free version (see Variations).
Sour cream 120 g (1/2 cup): Adds tang and tender crumb. You can substitute Greek yogurt, but expect a firmer tang and slightly thinner batter.
Whole milk 240 ml (1 cup): Liquid to hydrate the batter. If using plant milk, choose a creamy one like oat or full-fat soy for similar results.
Unsalted butter, melted 60 g (4 tbsp): Adds flavor and helps crisp edges. If using salted, omit added salt.
Vanilla extract 5 ml (1 tsp): Simple flavor lift.
Oreos, coarsely crushed 150 g (about 10 cookies): Adds crunch and chocolate flavor. Fold in gently; leftover crumbs can be used as garnish.
White chocolate 120 g (4 oz) — chips or chopped: For the drizzle/ganache. Use good-quality couverture or chips for a smooth melt.
Heavy cream 60 ml (1/4 cup): Makes the white chocolate into a pourable ganache. Use full-fat cream for the best texture.

Ingredient notes and substitutions:

For a lighter pancake, replace 50 g (1/2 cup) flour with cake flour; expect a softer pancake.
Gluten-free swap: use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum for structure.
Brand matters for salt and white chocolate: choose a white chocolate with higher cocoa butter for a smoother ganache.

Essential Equipment

Nonstick skillet or griddle, 25–30 cm (10–12 inches): Provides even heat. Cast-iron works well but monitor hotspots.
Spatula: Thin, flexible turner for flipping.
Measuring cups and a digital scale: Weigh dry ingredients when possible for accuracy.
Small saucepan and heatproof bowl: For making the white chocolate ganache (bain-marie or stovetop).
Whisk and mixing bowls: One large for dry, one medium for wet.
Sifter or fine mesh sieve: For aerating flour and removing lumps.
Optional: 7–8 cm (3-inch) round cookie cutter to keep pancake edges uniform — or use a small ladle to control size.

If you don’t have a digital scale, level cups carefully and sift flour for best consistency.

Prep Time 15 minutes · Cook Time 18 minutes · Inactive Time 10 minutes · Total Time 43 minutes · Servings 4

Step 1: Mix dry ingredients

In a large bowl whisk together 250 g (2 cups) all-purpose flour, 10 g (2 tsp) baking powder, 2.5 g (1/2 tsp) baking soda, 50 g (1/4 cup) sugar, and 3 g (1/2 tsp) salt. Sift or whisk until evenly combined, about 30 seconds. This distributes leavening for even rise.

Step 2: Whisk wet ingredients

In a separate bowl whisk 2 large eggs, 120 g (1/2 cup) sour cream, 240 ml (1 cup) whole milk, 60 g (4 tbsp) melted unsalted butter, and 5 ml (1 tsp) vanilla until smooth. Whisk for 20–30 seconds to combine.

Step 3: Combine and rest the batter

Pour the wet mixture into the dry ingredients and fold gently until almost combined, about 10–15 folds. Do not overmix — stop as soon as no dry flour is visible. Let the batter rest for 10–15 minutes; the flour will hydrate and the batter will thicken slightly.

Step 4: Add the Oreos

Coarsely crush 150 g (about 10) Oreos and fold them into the batter gently, 8–10 strokes. The cookie bits should be evenly distributed but not pulverized. Resting here prevents the crumbs from making the batter dense.

Step 5: Heat the pan and cook

Heat your skillet or griddle over medium heat to 175°C (350°F) surface temperature, or until a drop of water sizzles and dissipates in 1–2 seconds. Lightly grease with butter or oil. Drop 60–75 ml (1/4–1/3 cup) batter per pancake. Cook until bubbles form and edges set, about 2–3 minutes; flip and cook 1–2 minutes more until golden brown. Repeat; do not overcrowd — cook in batches totaling about 12–14 pancakes.

Step 6: Make the white chocolate ganache

Place 120 g (4 oz) chopped white chocolate in a bowl. Heat 60 ml (1/4 cup) heavy cream until steaming but not boiling (about 80°C /176°F), then pour over chocolate. Let sit 1 minute, then stir until smooth and glossy. If the chocolate is grainy, warm gently over a bain-marie for 10–20 seconds, stirring until smooth.

Step 7: Assemble and serve

Stack 3 pancakes per serving, spooning a thin layer of ganache between layers and more on top. Sprinkle a few extra crushed Oreos. Serve immediately while warm for best texture; the ganache firms slightly as it cools.

Expert Tips & Pro Techniques

Use room-temperature eggs for better emulsion. Cold eggs tighten batter and reduce rise.
Common mistake: overmixing the batter. It makes pancakes tough. Fold until just combined.
If pancakes cook too fast on the outside and stay raw inside, lower the heat to medium-low and cook 30–60 seconds longer per side.
Make-ahead: keep cooked pancakes in a single layer on a baking sheet and hold at 95°C (200°F) for up to 30 minutes. For longer storage, cool completely and refrigerate.
Professional technique for home cooks: warm plates in the oven at 65°C (150°F) before serving to keep stacks warm and prevent ganache from setting too quickly.
For glossy ganache pour, make sure the cream is just steaming. Overheated cream can scorch white chocolate and make it gritty.

Storage & Reheating

Refrigerator: Store leftover pancakes layered with parchment paper in an airtight container for up to 3 days. Keep ganache separate in a small jar for 3–4 days.
Freezer: Pancakes freeze well. Flash-freeze in one layer on a tray for 1 hour, then stack with parchment between layers in a freezer-safe bag for up to 2 months. Ganache can be frozen in a jar for up to 1 month.
Thawing & Reheating: Thaw refrigerated pancakes 30 minutes at room temperature or overnight in the fridge. Reheat in a 175°C (350°F) oven for 6–8 minutes or in a toaster oven until just warm. Reheat ganache gently over a bain-marie or microwave in 10-second bursts, stirring between, until pourable. Avoid microwaving pancakes directly — it can make them rubbery.

Variations & Substitutions

Egg-free version: Replace each egg with 60 g (1/4 cup) unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water per egg). Texture will be slightly denser; increase baking powder by 1/2 tsp.
Gluten-free version: Use a 1:1 gluten-free flour blend, 250 g (2 cups), plus 1/4 tsp xanthan gum if your blend lacks it. Cooking time is the same.
Lighter version: Swap 60 g (4 tbsp) of the butter for 60 g (1/2 cup) plain Greek yogurt. Pancakes will be tangier and slightly moister.
Decadent chocolate version: Replace 60 g (1/2 cup) of the flour with Dutch-process cocoa powder and fold in white chocolate chips. Reduce sugar by 15–25 g (1–2 tbsp) to balance sweetness.
Frosting swap: If you prefer a less sweet finish, top with a thin layer of mascarpone or a white chocolate frosting recipe for structure and a prettier finish.

Serving Suggestions & Pairings

Serve with freshly whipped cream and a handful of fresh berries to cut the sweetness.
Pair with a robust coffee or espresso to balance richness; iced milk tea is a great cold option.
For a dessert board, serve alongside white chocolate cranberry cookies and short ribs of dark chocolate for contrast.
Add a scoop of vanilla ice cream and hot caramel for an over-the-top weekend treat.

Nutrition Information

Per serving (serving size: 3 pancakes with ganache; yields 4 servings)

Calories: 560 kcal
Total Fat: 27 g
Saturated Fat: 14 g
Cholesterol: 175 mg
Sodium: 420 mg
Total Carbohydrates: 70 g
Dietary Fiber: 2 g
Sugars: 34 g
Protein: 9 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pancakes turn out dense?
A: Dense pancakes usually come from overmixing or too much liquid. Fold gently and stop when no dry streaks remain. Let the batter rest 10–15 minutes to hydrate the flour.

Q: Can I make this without eggs?
A: Yes. Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) or 120 g (1/2 cup) applesauce in place of eggs. Expect a slightly denser texture and adjust baking powder by +1/2 tsp.

Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a much larger bowl. Cook in batches; avoid overcrowding the pan. If storing batter, rest no longer than 30 minutes after mixing.

Q: Can I prepare this the night before?
A: You can mix dry and wet ingredients separately and combine in the morning, or fully assemble the batter and refrigerate up to 8 hours. Bring to room temperature and stir gently before cooking.

Q: How long does this keep in the fridge?
A: Cooked pancakes keep 3 days in the refrigerator in an airtight container. Ganache keeps separately for 3–4 days. Reheat gently for best texture.

Q: Why did the white chocolate ganache seize or become grainy?
A: White chocolate seizes if overheated or if water gets into the bowl. Heat the cream until steaming, pour over the chocolate, and let sit before stirring. If it seizes, warm gently over a bain-marie and stir until smooth.

Q: Can I use dark chocolate instead of white?
A: Yes. Swap the white chocolate for 120 g (4 oz) dark or semi-sweet chocolate and reduce added sugar by 15–25 g (1–2 tbsp) if you want less sweetness.

Conclusion

If you want other Oreo-style pancake ideas or a protein-packed variation, check the recipe roundup at Oreo Pancakes – Chocolate with Grace for different takes and presentation tips. For a high-protein twist on the concept, see the tested stack at Oreo & White Chocolate Protein Pancake Stack – Diced Meal Prep.