August Oreo Pancakes IHOP Copycat Recipe: Fluffy, Delicious, and Easy to Make!

Craving those irresistible Oreo Pancakes from IHOP but don’t want to leave the house? Or maybe you missed the August promotion and are now left with a hankering? Fear not! This copycat recipe allows you to recreate the magic of IHOP’s August Oreo Pancakes in your very own kitchen. Get ready for a stack of fluffy, chocolatey, and utterly delicious pancakes that will satisfy your sweet tooth and impress your family and friends.

## Why This Recipe Works

This recipe isn’t just about throwing some Oreos into pancake batter. It’s a carefully crafted formula that replicates the texture and flavor of IHOP’s version. Here’s why it’s so good:

* **Light and Fluffy Pancakes:** We’ll use a combination of ingredients and techniques to ensure the pancakes are light, airy, and not dense.
* **Authentic Oreo Flavor:** We incorporate crushed Oreos into both the batter and the topping for maximum Oreo impact.
* **Sweet and Creamy Glaze:** The sweet glaze, with a hint of vanilla, perfectly complements the chocolatey pancakes.
* **Easy to Make:** Despite the impressive results, this recipe is surprisingly simple and straightforward.

## Ingredients You’ll Need

Before we dive into the instructions, let’s gather our ingredients. This list is divided into three sections: pancake batter, Oreo topping, and glaze.

### Pancake Batter:

* 1 ½ cups all-purpose flour
* 2 tablespoons granulated sugar
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 1 ¼ cups milk
* 1 large egg
* 2 tablespoons melted unsalted butter
* 1 teaspoon vanilla extract
* 8 Oreo cookies, crushed (reserve a few for topping, if desired)

### Oreo Topping:

* 8 Oreo cookies, roughly chopped
* Whipped cream (optional, but highly recommended!)

### Glaze:

* ½ cup powdered sugar
* 2-3 tablespoons milk
* ½ teaspoon vanilla extract

## Equipment You’ll Need

* Large mixing bowl
* Whisk
* Griddle or large non-stick frying pan
* Spatula
* Small bowl (for glaze)
* Measuring cups and spoons

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your own stack of August Oreo Pancakes.

### Step 1: Prepare the Oreo Cookies

* **Crush Oreos for Batter:** Place 8 Oreo cookies in a resealable bag and crush them using a rolling pin or the bottom of a glass. You want small, even pieces.
* **Chop Oreos for Topping:** Roughly chop another 8 Oreo cookies for the topping. Larger pieces are fine here.

### Step 2: Make the Pancake Batter

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. **Combine Wet Ingredients:** In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and whisk until *just* combined. Be careful not to overmix, as this can result in tough pancakes. A few lumps are okay.
4. **Fold in Crushed Oreos:** Gently fold the crushed Oreo cookies into the batter until evenly distributed.

### Step 3: Cook the Pancakes

1. **Heat the Griddle:** Heat your griddle or non-stick frying pan over medium heat. If using a griddle, aim for a temperature of around 350°F (175°C). You can test if it’s hot enough by flicking a few drops of water onto the surface. They should sizzle and evaporate quickly.
2. **Grease the Griddle:** Lightly grease the griddle with butter or cooking spray.
3. **Pour the Batter:** Pour ¼ cup of batter onto the hot griddle for each pancake. Leave some space between the pancakes to allow for spreading.
4. **Cook the Pancakes:** Cook for 2-3 minutes per side, or until golden brown and bubbly. Flip the pancakes when bubbles start to form on the surface and the edges look set. The second side will usually cook faster than the first.
5. **Keep Warm:** As you cook the pancakes, keep them warm in a preheated oven (200°F or 95°C) or under a heat lamp.

### Step 4: Prepare the Glaze

1. **Combine Ingredients:** In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, one teaspoon at a time, until you reach your desired consistency. The glaze should be smooth and pourable.

### Step 5: Assemble the Pancakes

1. **Stack the Pancakes:** Stack the cooked pancakes on a plate.
2. **Drizzle with Glaze:** Drizzle the glaze over the stack of pancakes.
3. **Top with Oreos and Whipped Cream:** Sprinkle the chopped Oreo cookies over the glaze. Add a dollop of whipped cream for extra indulgence (optional, but highly recommended!).
4. **Serve Immediately:** Serve your Oreo Pancakes immediately and enjoy!

## Tips for Perfect Oreo Pancakes

* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, resulting in tough pancakes. Mix until just combined, and don’t worry about a few lumps.
* **Use Fresh Ingredients:** Fresh baking powder and baking soda are essential for light and fluffy pancakes. Check the expiration dates before using.
* **Control the Heat:** Cooking the pancakes over medium heat ensures they cook evenly without burning.
* **Grease the Griddle Lightly:** Too much grease can make the pancakes greasy. Use just enough to prevent sticking.
* **Be Patient:** Allow the pancakes to cook completely on one side before flipping. This will prevent them from tearing.
* **Experiment with Flavors:** Try adding a pinch of cocoa powder to the batter for an even richer chocolate flavor. You can also experiment with different types of Oreo cookies, such as Golden Oreos or Mint Oreos.
* **Make it Vegan:** Substitute the milk with almond milk or soy milk, the egg with a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water), and the butter with vegan butter. Ensure the Oreos you use are vegan-friendly (many varieties are, but always check the ingredients).

## Variations and Add-ins

Want to customize your Oreo Pancakes? Here are a few ideas:

* **Chocolate Chips:** Add ½ cup of chocolate chips to the batter for extra chocolatey goodness.
* **Peanut Butter:** Drizzle peanut butter over the pancakes along with the glaze.
* **Marshmallow Fluff:** Add a dollop of marshmallow fluff to each pancake for a sweet and gooey treat.
* **Ice Cream:** Top the pancakes with a scoop of vanilla ice cream or cookies and cream ice cream.
* **Fruit:** Add sliced bananas, strawberries, or raspberries to the pancakes for a touch of freshness.
* **Oreo Crumbs in the Glaze:** Add a tablespoon of finely crushed Oreo crumbs to the glaze for even more intense Oreo flavor.

## Serving Suggestions

Oreo Pancakes are perfect for breakfast, brunch, or even dessert! Here are a few serving suggestions:

* **With a Side of Bacon or Sausage:** Balance the sweetness of the pancakes with savory bacon or sausage.
* **With Fresh Fruit:** Serve with a side of fresh fruit, such as berries or melon.
* **With Coffee or Milk:** Enjoy with a cup of coffee, tea, or a glass of milk.
* **As a Dessert:** Top with ice cream, whipped cream, and chocolate sauce for a decadent dessert.

## Storage Instructions

* **Pancakes:** Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven.
* **Batter:** Pancake batter is best used immediately. However, you can store it in an airtight container in the refrigerator for up to 24 hours. Stir well before using.
* **Glaze:** The glaze can be stored in an airtight container in the refrigerator for up to 1 week. Stir well before using.

## Frequently Asked Questions (FAQs)

**Q: Can I use a different type of flour?**
A: While all-purpose flour works best, you can substitute it with whole wheat flour for a slightly denser pancake. You may need to add a little more milk to achieve the desired consistency.

**Q: Can I use a different type of milk?**
A: Yes, you can use any type of milk you prefer, such as almond milk, soy milk, or oat milk.

**Q: Can I freeze the pancakes?**
A: Yes, you can freeze cooked pancakes. Place them in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer bag or airtight container and store for up to 2 months. Reheat in the microwave or toaster oven.

**Q: My pancakes are burning on the outside but still raw on the inside. What am I doing wrong?**
A: Your griddle may be too hot. Reduce the heat to medium-low and continue cooking.

**Q: My pancakes are flat and dense. What am I doing wrong?**
A: You may be overmixing the batter. Mix until just combined, and don’t worry about a few lumps. Also, make sure your baking powder and baking soda are fresh.

**Q: Can I make this recipe gluten-free?**
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that is specifically designed for baking.

**Q: Are Oreos vegan?**
A: Classic Oreos are considered vegan by many, as they do not contain any animal-derived ingredients. However, they are manufactured on equipment that also processes milk, so they may not be suitable for strict vegans. Some Oreo flavors do contain milk, so always check the ingredients label.

## Nutrition Information (Approximate)

*Note: Nutrition information is an estimate and may vary depending on the specific ingredients used and portion sizes.*

* Calories: 350-450 per serving (2-3 pancakes)
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 50-70mg
* Sodium: 300-400mg
* Carbohydrates: 50-60g
* Sugar: 25-35g
* Protein: 5-7g

## Conclusion

With this copycat recipe, you can enjoy the deliciousness of IHOP’s August Oreo Pancakes any time you want. These pancakes are fluffy, chocolatey, and topped with a sweet glaze and crunchy Oreo pieces. They’re perfect for a special breakfast, brunch, or dessert. So gather your ingredients, follow the instructions, and get ready to indulge in a stack of Oreo pancake perfection! Happy cooking!