Oreo Sheet Pan Pancakes
Oreo sheet pan pancakes are a one-stop showstopper for sure! You’re sure to love these chocolate pancakes with pieces of Oreo baked right in, topped with vanilla cream filling and crushed Oreos.
Oreos are everyone’s favorite sandwich cookie for a reason! What’s not to like about smooth vanilla cream filling between two crunchy chocolate cookies! It’s pretty much cookie perfection.
About this fun recipe
Unlike our traditional round Oreo pancakes, Oreo sheet pan pancakes start with a chocolate pancake base and are filled with pieces of chopped Oreo. Topped with homemade Oreo cream filling and more chopped Oreo cookies, this is one pancake that everyone is sure to love.
If you’ve never made sheet pan pancakes, then you’re about to discover the easiest method for making pancakes, ever. You just mix your ingredients together and pour them on the pan and the oven does all the work. While these pancakes bake, you can whip up the Oreo cream filling.
Luckily, Oreo pancakes bake pretty quickly, because you don’t want to be left alone with that Oreo cream for too long, or there won’t be any left!
Sweet, creamy, crunchy, cookie goodness. Enjoy!
What you need
As always scroll down for the printable version of the recipe!
For the Pancakes:
- Dry Ingredients: You’ll need flour (all-purpose will lead to the fluffiest pancakes), sugar, cocoa powder (get the unsweetened kind), baking powder, baking soda, and salt.
- Wet Ingredients: Pretty simple here! You just need an egg, milk (cow’s milk or your favorite substitute will work), and lots of melted butter.
- Oreos: Of course an off-brand chocolate sandwich cookie will work here too. We like to put them in a zip-top bag and crush them either with our hands or a rolling pin. If you want to mix things ip, try a flavored Oreo cookie like peanut butter!
For the Oreo Cream Filling:
This filling is similar to a buttercream but a little thinner and less sweet. All you need is softened butter, powdered sugar (confectioners’ sugar), and vanilla extract.
How to make it
Preheat oven to 350ºF and prepare a sheet pan (10×15-inches) by either lining with parchment paper, or greasing with butter or nonstick cooking spray. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the egg, milk, and butter and stir to combine.
Add the wet ingredients to the dry and mix, then fold in the crushed Oreos.
Pour the batter onto prepared sheet pan. Bake for 18-20 minutes, or until a toothpick comes out clean.
Meanwhile, prepare the Oreo cream filling by beating the butter, powdered sugar, and vanilla extract on high speed until it is soft and creamy (the Oreo cream filling should be thick).
Top the cooked pancakes with some of the Oreo cream filling and additional crushed Oreos. Or, mimic an Oreo cookie and put the filling between pancakes as you layer them! If you really want to level up, try drizzling some chocolate syrup on top of the whole thing!
How to make this sheet pan pancake your own
- Oreos come in a lot of fun seasonal flavors. If you want to get in on the seasonal fun, you can add a few chopped mint chocolates (like Andes mints) around the holidays, raspberry sauce or strawberry sauce for Valentine’s day, sprinkles for a birthday treat, and you can color and flavor your Oreo cream to make your pancakes extra festive. Think red, white, and blue for the 4th of July!
- If you’re hatching a plan to sneak a few bites of leftover Oreo cream, maybe try dipping a graham cracker in it and then give it a quick roll in crushed Oreos. So good!
Oreo pancakes are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to three days.
Store cream topping in a separate airtight container in the fridge, and let come to room temperature before using. Add a few drops of milk or water and stir well if it gets too thick.
Reheat leftovers in the microwave for 20-30 seconds. To add a little crunch to reheated pancakes, you can crumble fresh Oreos on top.
More recipes for chocolate fans!
Love anything with chocolate in it? Try these recipes:
- Hot Cocoa Pancakes
- Double Chocolate Pancakes
- Salted Caramel Hot Chocolate
- Mocha Chocolate Chip Pancakes
- Turtle Pancakes
- Peanut Butter Chocolate Chip Pancakes
- Double Chocolate Whole Wheat Pancakes
Get the Recipe: Oreo Sheet Pan Pancakes
For the Pancakes:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 ¼ milk
- 4 tablespoons butter, melted and cooled 1/2 stick
- 10-12 Oreo cookies finely crushed
For the Oreo Cream Filling:
- ¼ butter, softened 1/2 stick
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF and prepare a sheet pan (10×15-inches) by either lining with parchment paper, or greasing with butter or nonstick cooking spray.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, milk, and butter and stir to combine.
- Add the wet ingredients to the dry and mix, then fold in the crushed Oreos.
- Pour the batter onto prepared sheet pan.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Meanwhile, prepare the Oreo cream filling by beating the butter, powdered sugar, and vanilla extract on high speed until it is soft and creamy (the Oreo cream filling should be thick).
- Top the cooked pancakes with some of the Oreo cream filling and additional crushed Oreos (or you can even put the filling between pancakes as you layer them!)
- Store leftover pancakes in an airtight container in the fridge for up to 5 days. These also freeze really well and can be kept in the freezer for up to 2 months.
- Reheat for 20-30 seconds (without the topping) in the microwave for a quick breakfast.
- Oreo cream filling should also be stored in the fridge in an airtight container and that will last up to 5 days as well.
- Running low on pantry ingredients, but have a box pancake mix? Simply follow the box pancake mix and add the cocoa and Oreos to it.