COPYCAT MILK 'N COOKIES PANCAKES

Copycat Milk 'n Cookies Pancakes image

These pancakes are an OREO® lover's dream. Serve with a glass of milk!

Provided by TheOtherJuliaGulia

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 1h10m

Yield 4

Number Of Ingredients 18

Ingredients

6 ounces cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
⅛ teaspoon kosher salt
¾ cup heavy cream, divided
1 cup powdered sugar
2 ½ tablespoons whole milk
¼ teaspoon vanilla extract
16 cookies Cookies, chocolate sandwich, with extra creme filling
4 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 cups whole buttermilk
4 large eggs, lightly beaten
2 teaspoons vanilla extract
6 tablespoons unsalted butter, melted

Steps:

Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.
Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.
Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.
Crush chocolate sandwich cookies and set aside.
Whisk flour, baking powder, baking soda, and salt together in a large bowl.
Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.
Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.
Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.
Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.

Nutrition Facts : Calories 1672.4 calories, Carbohydrate 229 g, Cholesterol 350.5 mg, Fat 70.1 g, Fiber 4.8 g, Protein 34.2 g, SaturatedFat 36.7 g, Sodium 2126 mg, Sugar 118.1 g