Cookie dough inside a pancake? Yep. Breakfast just got a whole lot better. This classic oatmeal pancake is filled with dollops of cookie dough that makes you drool just by looking at it. What’s even better is the fact that you can trick yourself into thinking that it’s “healthy” just because it contains oatmeal. Haha. Drizzle (or dump) some Pure Mapple Syrup on that baby and your’re ready to go! A perfect way to satisfy your Sunday mornings with this amazing breakfast choice. Happy Eating~ 🙂
Oatmeal Cookie Dough Pancakes
- 1 cup (150g) Old-Fashioned Oats, divided
- 3/4 cup (95g) Flour, use less flour if refrigerating overnight
- 1 1/2 Tablespoons (20g) Brown Sugar
- 1/2 teaspoon (2.5g) Baking Soda
- 1/2 teaspoon (2.5g) Baking Powder
- 1/4 teaspoon (2g) Sea Salt or Kosher Salt
- 1 cup (240ml) Buttermilk
- 1 Egg, lightly beaten
- 2 Tablespoons (30g) unsalted Butter, melted
- 1/2 teaspoon (3ml) Vanilla Extract
- 1 cup Chocolate Chunk Cookie Dough (I used store bought Nestle cookie dough)
Put 1/2 cup of oats in a food processor or blender and pulse until oats are coarsely ground but not pulverized, about 8-10 seconds.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, and salt. Stir in ground oats and remaining 1/2 cup of oats into flour until evenly mixed.
Stir in buttermilk, egg, butter and vanilla extract until just incorporated. Refrigerate for at least 30 minutes or up to overnight to allow it to thicken.
When ready to make pancakes, form cookie dough into many marble-sized balls.
Heat a large non stick skillet over medium-high heat. Melt a little butter in the pan and spread across pan surface.
After butter just finishes sizzling, ladle 1/4 cups worth of batter to make pancakes. Place about 5 pieces of cookie dough in each pancake.
Cook until bottoms are browned and top is bubbly, about 2 minutes. Carefully flip over and cook until browned, about 2 more minutes. If pancake outsides are cooking faster than the inside can finish, lower heat so they cook at the same rate.
Serve warm with preferred syrup, jam, or whipped cream.
Adapted from White on Rice Couple