The Best Vegan Oreo Pancakes

Chocolate Cookies and Cream flavored pancakes are stacked with layers of cream to resemble Oreo cookies. These Oreo Pancakes are a fun breakfast or brunch treat.

You’ll Need:

  • 1 cup all purpose flour
  • 1/4 cup dark unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp granulated white sugar
  • 1 cup buttermilk
  • 1 large egg
  • 3 tbsp melted butter
  • 6 oreos finely crushed (I pulsed mine in a food processor)

For the cream:

  • 2 cups cold heavy cream
  • 1/4 cup granulated white sugar
  • 2 oreos finely crushed
  • chocolate syrup for drizzling (see note)


  1. In a large bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugar. Whisk together. Add in egg, buttermilk and butter. Whisk a few times until batter comes together, but a few lumps still remain. You don't want to overmix pancake batter. Gently stir in crushed Oreos. Let batter sit a few minutes to thicken.
  2. Grease your skillet and bring to medium heat. Measure out 1/4 cup of batter. Pour batter into middle of skillet, using a spatula to help scrape out batter from measuring cup as it will be quite thick. Cook pancake until bubbles begin to break the surface, then flip to other side and cook until pancake is done. Repeat with remaining batter. You should have enough batter for about 10 pancakes.
  3. To make cream, pour heavy cream and sugar into a large mixing bowl of a stand mixer. Mix on high speed with a wire whisk until cream becomes stiff peaks. Using a 1M star tip, pipe cream on top of one of the pancakes. I piped a thick outer circle and then less in the middle as I didn't want the pancakes to be overwhelmed with cream. Sprinkle some crushed Oreos over cream (you can also mix the Oreos into your cream but I want to keep the cream white to look more like Oreo cookies). Gently place a pancake on top. Repeat with cream, crushed Oreos and pancakes. I made two stacks of five. Serve immediately with chocolate syrup.


  • I toned down the sweetness for these pancakes. If you want your pancakes to taste more dessert-like you can add more sugar and crushed Oreos into the batter and if the batter gets too thick, you can add a little bit of milk to thin it out.

Homemade Chocolate Syrup recipe:


  • 1 cup unsweetened cocoa powder
  • 1 cup granulated white sugar
  • ¼ teaspoon salt
  • 1 cup water
  • 1 teaspoon vanilla extract


  1. Whisk cocoa powder, sugar, and salt together in a small bowl. In a medium saucepan over medium heat, add water and vanilla. Slowly whisk in the cocoa mixture until mixture becomes smooth.
  2. Bring mixture to a low boil. Stir continuously for about 5 minutes or until mixture has thickened and reduced in volume. Syrup will thicken further once cooled. If you desire a thicker syrup, you can cook longer until it is reduced to half of the volume you started with.
  3. While the mixture is still warm, pour into jar and seal tightly. Store syrup in refrigerator for up to three months. Warm up before using.