Cookie Pancakes
Treat yourself to the ultimate breakfast indulgence with these irresistible Cookie Pancakes! This decadent recipe combines the fluffy, golden goodness of homemade pancakes with the irresistible crunch and sweetness of crumbled chocolate chip cookies, creating a breakfast (or dessert!) that’s sure to delight both kids and adults alike. Made with pantry staples like all-purpose flour, baking powder, and milk, these pancakes are infused with hints of vanilla and buttery richness for a perfectly balanced bite. The addition of cookie crumbles layered throughout the batter adds a touch of sweetness and a playful twist on classic pancakes. Ready in just 25 minutes, they’re ideal for weekend brunches or special occasions. Top them with maple syrup, whipped cream, or extra cookie chunks for an unforgettable stack of indulgence!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups milk
- 1 egg
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 cup chocolate chip cookie (crumbled or chopped into small pieces)
- 1 tablespoon unsalted butter or oil (for greasing the pan)
- maple syrup or whipped cream (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not overmix; a few lumps are okay.
Fold in the crumbled or chopped cookie pieces, ensuring they are evenly distributed throughout the batter.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
Pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully with a spatula and cook the other side until golden brown, about 1-2 minutes longer.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your choice of maple syrup, whipped cream, or additional cookie crumbles on top.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 339.7 g | 124% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 133.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 534 mg | 41% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
