Copycat Milk 'n Cookies Pancakes

This decadent stack of pancakes layered with sweet mousse and topped with a vanilla drizzle is an OREO® lover's dream.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 1672 Calories

Ingredients

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

Recipe Instructions

Step 1

Whisk flour, baking powder, baking soda, and salt together in a large bowl.

Step 2

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.

Step 3

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.

Step 4

Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.

Step 5

Crush chocolate sandwich cookies and set aside.

Step 6

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.

Step 7

Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.

Step 8

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.

Step 9

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.