Oreo Pancakes | Ash Baber (2024)

A few days I made Hong Kong style mango pancakes because I was constantly seeing videos of it. Turns out there is also Oreo pancakes that a lot of people have been getting too.

I LOVED THE MANGO ONES, so I wanted to try the Oreo ones too.

I don’t know if these are also popular in Hong Kong, or if they’re just a westernised version of the Hong Kong style pancakes. But either way they’re amazing. They’re so soft and fluffy, and the Oreos added a nice flavour!

These pancakes have 3 different parts to them. The crepe, the chocolate cake and then the filling, which is an Oreo whipped cream.

We’re going to make the crepe batter first, so that this has some time to rest in the fridge.

Here’s the ingredients you are going to need for this:

• Plain flour – also known as all purpose flour.
• Corn flour – also known as corn starch. This is going to help make the crepes softer.
• Cocoa powder – for the chocolate flavour.
• Granulated sugar – caster sugar works too. Or if you want some extra flavour, brown sugar will be great
• Salt – to enhance the flavours.
• Eggs
• Unsalted butter – I like to use unsalted butter and add salt separately, this way I can control the amount of salt in the crepes. But salted butter will work too, just don’t add any extra salt.
• Vanilla – for flavour.
• Milk – whole milk is always best to use.

Sieve the batter

The crepe batter will be lumpy, we don’t want these lumps. So make sure to sieve it.

Let the batter rest in the fridge

I like to leave my batter to rest for an hour, in my fridge, before cooking the crepes.

Essentially as your batter rests, the flour absorbs into the liquids. This gives you much softer crepes once you have cooked them.

This is optional, but I do recommend it. Even if you don’t want to wait 1 hour, 20-30 minutes works.

Only cook one side of the crepes

When it comes to cooking the crepes, you only need to cook one side.

Our goal for these crepes is softness. If you cook both sides of the crepes, they can end up being more on the crispy side than soft.

If you don’t mind this, then you do you, but only cooking one side will give you softer results.

Crepes are thin, so even if one side of the crepe doesn’t directly touch the pan, it will still get cooked!

Then next thing we are going to make is the chocolate cake layer.

This is completely optional, you don’t need to add cake to yours, but it is a nice addition. I loved the extra texture.

I made the cake layer, but a box mix will work great too; it will save some time.

You can also make whatever flavour of cake you want, I felt like chocolate cake would go best with the Oreo flavour, but any flavour will work.

Anyway, here are the ingredients I used for this cake:

• Cocoa powder – unsweetened cocoa powder is always best to use.
• Hot water mixed with coffee – we’re going to mix this hot water with the cocoa powder, this will intensify the chocolate flavour. The coffee will also help intensify the chocolate flavour.
• Oil – for moisture. I use vegetable oil, but any flavourless oil will work.
• Buttermilk – also for moisture.
• Eggs
• Plain flour
• Sugar – we’re using a mixture of both brown and granulated sugar. The brown sugar is going to add moisture as well as extra flavour.
• Baking soda – to help the cake rise.
• Vinegar – this will react with the baking soda, which will give you a fluffier cake.

For the cake, I used a few ingredients that I typically get asked if there are any substitutes for. So let’s talk about them:

The coffee

A lot of chocolate cake recipes have coffee added into them.

All this coffee does is intensify the chocolate flavour. It doesn’t make the cake taste coffee flavoured at all. So if you’re worried about this, you don’t need to be.

But if you wanted to leave it out, you can. Just make sure to still add the hot water.

The oil

Most cakes need some kind of fat, this can either be butter or oil.

Butter adds flavour to cakes, whereas oil adds moisture.

When it comes to chocolate cake though, chocolate is an overpowering flavour, so butter doesn’t make a huge difference to the final overall flavour.

So I like to use oil to get that extra moisture.

Any flavourless oil works, I used vegetable, rapeseed to be more specific.

If you did want to use butter instead, you can. Just melt 100g of it and use this.

The buttermilk

Buttermilk adds moisture to cakes, that’s the main reason why I’m using it.

If you didn’t have buttermilk, plain natural yoghurt works great. I use yoghurt most of the time, I never have buttermilk.

If you didn’t have either, usually I would say to make a buttermilk substitute using milk and lemon juice.

However for this recipe, we’re making a small amount of batter, so we’re also only using a little bit of buttermilk.

So not using buttermilk is not a big deal, it won’t make a huge difference. Just replace it with 60ml of whole milk.

The vinegar

The last step in making this cake batter is to mix the baking soda and vinegar together. Then add this into the batter.

As your cake bakes, the vinegar will react with the baking soda, which will give the cake an extra lift. Giving it a velvety texture and making it fluffier.

I used white vinegar, apple cider vinegar works great too.

If you didn’t have either, lemon juice can also be used.

The last thing we are going to make is the Oreo whipped cream.

For this all you need is double cream, icing sugar and vanilla. Just whip this until you get soft peaks.

Side note, the amount of icing sugar you use is up to you. I wrote 80g in the recipe below, but you can adjust this amount. If you want a sweeter whipped cream, add more, or if you want it to be less sweet, add less.

For the Oreo part, just crush some Oreos up and mix this into the whipped cream.

You can either crush them in a food processor, or you can put them in a food bag, then hit them with a rolling pin.

How to fix over whipped cream

You want to only whip your cream until you get soft peaks.

If you whip it too much, it will end up too thick, and it won’t be as smooth.

If this does happen, don’t worry we can fix it.

Just add some un-whipped cream into it and gently mix this in. Keep doing this until your whipped cream goes back to being soft and fluffy.

Before eating these, I recommend leaving them to chill in your fridge for about 20 minutes.

The whip cream will set up a little, so the texture will be better and the crepe will soften. Plus they taste much better cold.

But after that, they are done. you can finally dig in.

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