Pancakes get the cookies and cream treatment in this fun mashup. Chocolate pancakes are studded with crushed chocolate sandwich cookies, stacked with dollops of lightly sweetened whipped cream and finished with chocolate sauce and more crushed cookies. These decadent stacks are sure to please kids, adults, and cookie lovers alike.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings (about 12 pancakes) |
Ingredients
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour (see Cook’s Note)
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1/4 cup cornstarch
- 6 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/4 cups milk
- 3 tablespoons unsalted butter, melted and cooled, plus more for brushing
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup crushed chocolate sandwich cookies (from 10 cookies such as Oreos), plus 4 to 6 more, crushed, for serving
- Chocolate sauce, for serving
Instructions
- For the whipped cream: Whip the heavy cream with a handheld electric mixer in a medium bowl until just beginning to visibly thicken, about 1 minute. Add the confectioners’ sugar and vanilla and continue to whip on medium speed until the cream just holds a stiff peak, 30 to 45 more seconds. Take care not to over whip the cream or it will begin to separate. Keep the cream chilled in the refrigerator.
- For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Sift the flour, cocoa powder, cornstarch, granulated sugar, baking powder, salt and baking soda in a large bowl.
- Whisk the milk, butter, eggs and vanilla in a separate medium bowl. Whisk the egg mixture into the flour mixture until halfway combined. Fold the crushed cookies into the batter until just combined (it’s OK if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup of the batter into the skillet, spreading it into a 4-to-5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, 45 seconds to 1 minute. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 30 seconds to 1 minute more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
- Assemble the pancake stacks: Place one pancake down on a plate. Spread 3 tablespoons of the whipped cream over the pancake followed by more crushed cookies as desired. Place another pancake on top of that followed by another 3 tablespoons of whipped cream and more crushed cookies as desired. Top the stack with one more pancake for a total of 3 pancakes. Drizzle the stack with chocolate sauce, top with 2 more tablespoons of whipped cream and more crushed cookies.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 717 |
| Total Fat | 38 g |
| Saturated Fat | 23 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 5 g |
| Sugar | 36 g |
| Protein | 15 g |
| Cholesterol | 196 mg |
| Sodium | 715 mg |