Oreo Pancake Stack with White Chocolate

A delightful stack of fluffy pancakes filled with crushed Oreos, drizzled with melted white chocolate ganache.

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In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
In a separate bowl, whisk together the eggs, sour cream, whole milk, melted butter, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and fold gently until almost combined. Let the batter rest for 10–15 minutes.
Gently fold in the coarsely crushed Oreos.
Heat a skillet over medium heat and lightly grease it. Pour 60–75 ml (1/4–1/3 cup) of batter for each pancake and cook until bubbles form, about 2–3 minutes. Flip and cook for another 1–2 minutes.
For the ganache, heat the heavy cream until steaming, pour it over the chopped white chocolate, let sit for a minute, then stir until smooth.
Serve the pancakes stacked, with ganache drizzled in between and on top, garnished with extra crushed Oreos.

For best results, rest the batter and avoid overmixing to maintain pancake fluffiness.