Best 11 Cookie Pancakes Recipes

OATMEAL COOKIE PANCAKES

Steps:

• Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
• Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

COOKIE PANCAKES (CHOCOLATE CHIP, SNICKERDOODLE, OR OATMEAL)

Steps:

• Combine pancake mix, brown sugar, chocolate chips (or cinnamon or oats and cinnamon, depending on variety) and salt.
• Add milk, egg, butter and vanilla.
• Whisk together until blended; do not over mix (should still have a few lumps).
• For each pancake, pour 2 tablespoons batter onto lightly greased hot griddle over medium heat (375* F on an electric griddle).
• Cook 1 1/2 minutes per side, turning only once.
• Garnish Snickerdoodle Cookie Pancakes with additional butter and sprinkle with cinnamon-sugar.
• Garnish Chocolate Chip Cookie Pancakes with whipped cream and additional mini chocolate chips or as desired.
• Garnish Oatmeal Cookie Pancakes with jam or as desired.

OATMEAL COOKIE PANCAKES

Steps:

• Mix buttermilk, oats, butter, eggs, brown sugar, baking powder, baking soda, syrup, cinnamon, salt, and nutmeg together in a large bowl; fold in raisins.
• Oil a griddle over medium heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 5 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter.

OATMEAL RAISIN COOKIE PANCAKES

Steps:

• Process oats in a food processor until finely ground. Mix oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
• Whisk buttermilk, milk, sugar, 1/4 cup vegetable oil, and egg in a separate bowl until smooth; mix into oat mixture until batter is well-mixed, about 30 strokes. Fold raisins and walnuts into batter.
• Lightly oil a skillet or griddle and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes. Repeat with remaining batter.

OATMEAL COOKIE PANCAKES

Steps:

• First you mix dry ingredients (the first 7) in a bowl.
• In a another bowl, mix the next four wet ingredients.
• Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
• Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook about 2 minutes on each side.
• Keep pancakes tented with foil as they come off the griddle (to keep them hot).
• Serve with drizzled honey or maple syrup on top. Enjoy!
• To freeze:.
• Place individual pancakes between sheets of wax paper and freeze in freezer bags. Thaw and heat in skillet. I would imagine you could reheat this in the microwave too.

DAIRY-FREE OATMEAL COOKIE PANCAKES

Steps:

• Grind instant oats using a food processor to yield 1 1/2 cups oat flour.
• Whisk oat flour, baking powder, cinnamon, and salt together in a medium bowl. Add banana, cashew milk, egg, and avocado oil and whisk until just moist. Stir in raisins and walnuts. Let batter rest while griddle preheats.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

COOKIE PANCAKES

Steps:

• Mix pancake mix, milk, egg and oil just until blended.
• Stir in 1 cup chopped cookies.
• Heat a lightly greased skillet over medium-high heat.
• Spoon batter by teaspoons onto skillet.
• Cook until bubbly; turn and cook until lightly browned.
• Keep warm until serving time.
• Place 6 pancakes on each serving plate.
• Top with bananas, strawberries, remaining chopped cookies and frozen yogurt.
• Drizzle with strawberry syrup.
• Serve immediately.

MONSTER COOKIE PANCAKES

Steps:

• Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon salt, and cinnamon in a large bowl.
• Melt 1/2 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in buttermilk and egg. Add to flour mixture; stir just until combined. Fold chocolate chips gently into batter; allow to rest for 5 minutes.
• Make the peanut butter sauce by melting 1/4 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in confectioners' sugar and 1/8 teaspoon salt.
• Heat a large nonstick skillet over low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Sprinkle with candy-coated chocolate pieces. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more. Transfer to a plate; top with peanut butter sauce and more chocolate candies.

OATMEAL COOKIE PANCAKES

Steps:

• 1. In a large bowl mix first 8 ingredients.
• 2. In another bowl mix next 4 ingredients.
• 3. Whisk the wet ingredients into the dry ingredients until well combined.
• 4. Fold in mashed bananas and raisins. Stir in melted butter.
• 5. Heat a non stick pan over med-low heat. Spray with cooking spray or melt additional butter.
• 6. Cook pancakes, about a 1/3 c. at a time, until bubbles form on top, then turn. Cook about 2 min. on each side.
• 7. Serve drizzled with maple syrup or honey!

OATMEAL COOKIE PANCAKES

Steps:

• Add the eggs to a medium bowl and whisk to break them up. Combine the buttermilk, maple syrup, melted butter and vanilla in a measuring cup then pour them into the eggs and whisk to incorporate. Add the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl and stir just until barely combined (the batter may still be lumpy, that's fine). Fold in the raisins with a rubber spatula then set the batter aside to rest for about 5 minutes. Add about l teaspoon of oil to a large skillet (or spray with cooking spray) set over medium-low heat. When the pan is warm, ladle about 2 tablespoons of batter into the pan for each pancake. Spread gently into a circle (if you are using the chocolate chips, sprinkle a few over the surface of the pancake now). Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat until you've used all the batter.

GINGERBREAD COOKIE PANCAKES

Steps:

• Preheat the oven to 250 degrees F.
• In a large bowl, combine the flour, gingerbread cookie crumbs, baking powder, pumpkin pie spice and salt.
• In a separate medium bowl, whisk together the brown sugar and eggs until foamy and light, then whisk in the milk, melted butter and molasses. Stir the wet ingredients into the dry until just incorporated.
• Heat a nonstick skillet or griddle over medium-high heat. Add a pat of butter and swirl to melt. When the butter is sizzling, ladle 1/4 cup batter into the center of the pan. Cook on one side until bubbles form and pop and the surface near the edges looks dry. Flip and cook for about 1 minute more on the second side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
• Serve warm with maple syrup and/or whipped cream.