Cookie Pancakes Recipes

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.

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.

Steps:

• In medium bowl, stir together Bisquick mix, 1 cup milk and egg with whisk until well blended. Slowly stir in 1 cup chopped sandwich cookies.
• Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
• In small bowl, stir together powdered sugar and 2 tablespoons milk.
• To assemble, place 1 pancake on cake stand or plate. Drizzle with about 2 tablespoons powdered sugar mixture. Top with 1 tablespoon chopped sandwich cookies. Repeat layers with remaining pancakes and filling ingredients.

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.

Steps:

• 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.
• 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.
• Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.
• Crush chocolate sandwich cookies and set aside.
• Whisk flour, baking powder, baking soda, and salt together in a large bowl.
• 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.
• Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.
• 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.
• 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.

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.

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.

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.