Gluten-Free Double Stuff & Cookie Oreo Pancakes

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Apr 24

Written By Anadi Misra

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This **Gluten-Free Double Stuff & Cookie Oreo Pancakes** recipe mimics the concept of double stuf Oreo cookie by doubling the cream cheese glaze and the cookie crumble. These pancakes have cookie crumble added into the batter, and are layered with more crumbles and a cream cheese glaze.

Double Stuf is Double the Fun - Double Stuff & Cookie is Quadruple!

We all know about Oreo's double stuf cookies. As I’ve said in other cookies and cream pancake recipes, such as my Chocolate Oreo Cheesecake Pancakes, I actually prefer the cookie part of an Oreo than the cream. The cream is okay, but the cookie part really gets to me. That being said, even though the cream takes second place in my books, I do like the concept of Double Stuf, so I've replicated them in these Double Stuff & Cookie Cookies and Cream Pancakes! What do I mean by double “stuff” and cookie? Well, the cookie is going to be doubled and so is my “cream”, which is my classic cream cheese glaze! By doubling both the cookies and the cream cheese glaze, we’re actually getting quadruple the fun!

I think I've become a king of cookies and cream pancakes! I've checked my old recipes and realized that this is my fourth ever cookies and cream pancake recipe. What can I say, who doesn't love Oreos and anything cookies & cream flavoured? I’ve got plenty more As I’ve also mentioned before, though I’ll normally go for chocolate-flavoured anything, such as ice cream, cookies, cake, I have to admit that going out of my way for some cookies & cream goodness never disappoints! I give more details in my Make Cooking Fun!! free guide to get motivated in the kitchen how having a theme can inspire you! Additionally, this will help you use up ingredients that you already have in your pantry and/or fridge. If you’ve got some Oreos that you want to enjoy at their freshest, then I recommend you also check out my Oreo Stuffed Chocolate Chip Cookies, No-Bake Oreo Mud Pie, or my Cookies & Cream Latte recipes!

Got a pancake lover who also loves Oreos? You gotta make this incredible cookies and cream pancake stack and put your heart on a plate for him or her as part of your Live to Cook one-month challenge! Sign up to my newsletter to get these free resources and get started on your cooking journey today!

Follow along as I prepare these soft and fluffy Double Stuff & Cookie Cookies and Cream Pancakes by watching the video at the bottom of this post! I’d love it if you subscribed to my YouTube channel if you haven’t already, and don’t forget to press the bell button to get notified when all of my video recipes are live! I love to make them to give you a visual representation of all the steps involved, and you’ve got a full picture of the recipe to guarantee you success! Let’s get cooking!

EQUIPMENT FOR Double Stuff Pancakes

Double Stuff Cookies & Cream Pancakes Ingredients

The FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button for all ingredient quantities and to save the recipe for later. The recipe card also allows you to scale the recipe based on how many pancakes you want to have, and all ingredient quantities get automatically adjusted for you!

Flour: I find that simple all-purpose flour makes the best pancakes. For those of you with a gluten intolerance or making this stack for someone who has one, my recommendation is to use 1 to 1 gluten-free baking flour. This allows me to maintain the correct flour to milk ratio I’ve developed with my standard pancake recipes. If you have a gluten-free all-purpose flour that is made with garbanzo beans, it’ll require more milk. I used that in my Ultimate Chocolatey S’mores Pancakes, so check that out for details if this is the gluten-free flour that you have!
Milk: I’m using whole milk for a thick and rich batter. The higher fat content will also help the pancakes to be fluffier and denser. You can use a plant-based or lower fat milk if you want. Lower fat milk shouldn’t affect the taste, however, I can’t guarantee you’ll get the same texture and/or taste with a plant-based alternative.
Egg: We’ll crack one whole egg into the batter.
Butter: We’ll add molten butter directly into the batter instead of adding it on the pan to cook. I find when you add butter on the pan it turns the pancakes brown. We want to maintain the vibrant colour of the pancakes themselves and not have them go dark, so the fat to cook will be right in the pancakes.
Vanilla extract: I really urge you to invest in PURE vanilla extract and not artificial because it adds a more potent and aromatic flavour into the batter.
Powdered sugar: While I typically like to add honey to my pancake batter, I made this pancake recipe low FODMAP. You can use the same amount of honey as powdered sugar if you are going for honey. If you’re not using a liquid sweetener, then I recommend powdered sugar instead of granulated white sugar because the latter makes the pancake batter grainy.
Salt: Brings out the flavour of the cocoa powder and vanilla here. We only need a little pinch.
Baking powder: Essential to get the pancakes nice and fluffy!
Classic Cream Cheese Glaze: Used to layer and top the pancakes.
Oreo cookies: You can use your favourite Oreos, such as golden, or gluten-free as I did here. If you want the pancake to have the classic “cookies and cream” appearance, then I recommend Oreos with the black cookie colour. The cream won’t matter very much since the cookies will be crushed. However, if you want to hold the pancake recipe’s name up high, then go for Double Stuf Oreos for the sake of it! You can even get them gluten-free!

Preparing Double Stuff & Cookie Cookies and Cream Pancakes

These pancakes just have so much Oreo goodness you won’t believe it! This Double Stuff & Cookie Cookies and Cream Pancakes is so easy to make so you can enjoy them any time!

Preheat the oven to 200 F, this step is optional to keep the pancakes warm. Prepare the cream cheese glaze as described in my recipe here.

In a large mixing bowl, add the dry ingredients together - flour and baking powder.

In a separate bowl, mix together the wet ingredients - milk, egg, powdered sugar, vanilla extract and the molten butter.

Crush the Oreo cookies in a plastic bag, and add most of them in the dry mix, reserving 2 Tbsp for the topping. Add salt in the dry batter if using unsalted butter.

Add the wet ingredients to the dry and begin whisking using either a whisk or a stand mixer, you get a thick but runny pancake batter. You don’t need to work out all the lumps.

Heat a non-stick skillet or griddle on medium heat and using a 1/3 cup measuring cup or a ladle, pour the batter onto the centre of the hot pan.

Cook until bubbles start to appear and pop. Then, carefully flip the pancakes, lower the heat and cook until the pancake is cooked through, for about another minute or two. Turn the heat back up to medium and continue cooking the rest of the pancakes.

If making ahead, transfer the cooked pancake to a baking tray. Put the tray in the oven and repeat the previous step for the remaining batter.

Assemble the pancakes. When all the pancakes have cooked start layering the pancakes with the glaze. Place one pancake on your plate and spoon on 2-3 Tbsp of glaze. Spread it in a circular motion onto the pancake, going close to the edge - leave a slight rim. Sprinkle some crushed Oreos over the top.

Stack on another pancake and repeat until you've coated the top pancake with a final layer of cream cheese glaze and crushed Oreos.

Serve warm, enjoy!

Tips for Super Fluffy Double Stuff Pancakes

If you are having issues with flipping the pancakes, try switching to a fish spatula. The thin profile allows it to easily slide under the pancakes.
Prevent the urge to whisk the batter until completely smooth and allow the batter to rest for 10-15 minutes before cooking.
Adding the butter in the batter helps add a sheen to the pancakes, plus no extra oil needed while cooking on a non-stick pan.
Try switching up the cream cheese glaze by adding in some cocoa powder or crushed Oreo cookies.

CAN YOU MAKE Double Stuff Pancakes In Advance?

While you could technically cook the pancakes in advance, I would really advise you don’t store an assembled pancake stack in the fridge! Furthermore, I wouldn’t recommend you make the batter in an advance because it will thicken up significantly - too much to cook with. If you have extra cooked pancakes, keep them in the fridge in an airtight container. The pancakes will stay fresh for about 4 days.

Reheat your plain pancakes in a pan over the stove on medium heat. You could also reheat your pancakes in the oven at 200 F for about 10 minutes, or until warmed through. Assemble and enjoy!

Other Exciting Pancake Recipes!

Yet another cookies and cream pancake recipe success? I think so and I hope you do too! Enjoy for an amazingly sweet treat for breakfast this morning! Also, do let me know if you have any other cookies and cream ideas in the comments below! It seems like the variations just never seem to end, and I don’t mind that at all!

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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pancakes, breakfast recipe, sweet breakfasts

american

Yield: 4-5 pancakes

Author: Anadi

Double Stuff & Cookie Oreo Pancakes Recipehttps://youtu.be/PHtqbYuhteMLove Double Stuff Oreos? This Gluten-Free Double Stuff & Cookie Oreo Pancake Recipe brings that concept to the next level! With crushed Oreos in the batter and layered in between each pancake along with cream cheese glaze, this pancake stack is a heavenly cookies and cream delight!2023-04-24

Gluten-Free Double Stuff & Cookie Oreo Pancakes

This Gluten-Free Double Stuff & Cookie Oreo Pancakes recipe mimics the concept of double stuf Oreo cookie by doubling the cream cheese glaze and the cookie crumble. These pancakes have cookie crumble added into the batter, and are layered with more crumbles and a cream cheese glaze.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

For the pancakes

1 Cup all purpose flour or 1 to 1 gluten-free baking flour
2 tsp baking powder
1 1/4 Cup milk
1 large egg
1 tsp vanilla extract
1-2 Tbsp powdered sugar or honey
1 Tbsp butter, molten
6-7 gluten-free Oreos or classic Oreos
1 x Classic Cream Cheese Glaze

For the cream cheese glaze

5 oz cream cheese
3 Tbsp powdered sugar
3/4 Tbsp milk

Instructions

Preheat the oven to 200 F, this step is optional to keep the pancakes warm. Prepare the cream cheese glaze as described in my recipe here.
In a large mixing bowl, add the dry ingredients together - flour and baking powder. In a separate bowl, mix together the wet ingredients - milk, egg, powdered sugar, vanilla extract and the molten butter.
Crush the Oreo cookies in a plastic bag, and add most of them in the dry mix, reserving 2 Tbsp for the topping. Add salt in the dry batter if using unsalted butter.
Add the wet ingredients to the dry and begin whisking using either a whisk or a stand mixer, you get a thick but runny pancake batter. You don’t need to work out all the lumps.
Heat a non-stick skillet or griddle on medium heat and using a 1/3 cup measuring cup or a ladle, pour the batter onto the centre of the hot pan.
Cook until bubbles start to appear and pop. Then, carefully flip the pancakes, lower the heat and cook until the pancake is cooked through, for about another minute or two. Turn the heat back up to medium and continue cooking the rest of the pancakes.
If making ahead, transfer the cooked pancake to a baking tray. Put the tray in the oven and repeat the previous step for the remaining batter.
Assemble the pancakes. When all the pancakes have cooked start layering the pancakes with the glaze. Place one pancake on your plate and spoon on 2-3 Tbsp of glaze. Spread it in a circular motion onto the pancake, going close to the edge - leave a slight rim. Sprinkle some crushed Oreos over the top.
Stack on another pancake and repeat until you've coated the top pancake with a final layer of cream cheese glaze and crushed Oreos. Serve warm, enjoy!