Who doesn’t love pancakes and cookie dough? Imagine combining the two into one indulgent breakfast treat—cookie dough stuffed pancakes! These fluffy pancakes are packed with a sweet surprise that will make your mornings feel extra special. Whether you’re making these for a weekend brunch or a fun dessert, they’re guaranteed to bring smiles all around.
The magic of this recipe lies in the warm, gooey cookie dough center that melts slightly as the pancake cooks, creating an irresistible combination of flavors and textures. You get the fluffy, soft pancake on the outside and a rich, cookie dough filling on the inside, making each bite delightful.
Plus, these pancakes are super fun to make! You can get creative with how you serve them—drizzle with chocolate spread, sprinkle with extra cookie dough bits, or even add a dollop of whipped cream. The possibilities are endless, and they all lead to deliciousness.
Ingredients
Pancakes:
- 1 egg
- 50 grams granulated sugar
- 125 grams milk
- 1 1/2 tablespoons vegetable oil
- 135 grams all-purpose flour
- 1 teaspoon baking powder
More:
- 4 tablespoons edible cookie dough
- Oil for cooking
- 3 tablespoons chocolate spread for decoration
Instructions
Cookie Dough
1. First Step, Cookie Dough:
Start by making or buying edible cookie dough. Ensure it's the type that's safe to eat raw, as it’s going to be the delightful center of our pancakes.
2. Second Step, Flatten:
Take the cookie dough and flatten it with a rolling pin or your hands to make thin disc shapes. Place these discs on a baking pan lined with parchment paper, and leave them in the freezer while you prepare the pancake batter. Freezing the dough helps it keep its shape during cooking.
Pancake Batter
3. Third Step, Dry Ingredients:
In a clean, dry bowl, combine the all-purpose flour, baking powder, and granulated sugar. Mix these dry ingredients together using a spatula or whisk until well combined.
4. Fourth Step, Wet Ingredients:
Crack the egg into a separate plate first (this ensures no bad eggs spoil your batter), then pour it into the bowl with the dry ingredients. Add half of the milk and mix gently with a spatula to combine. This step helps to avoid flour lumps in your batter.
5. Fifth Step, Oil:
Once the initial mixture is smooth, incorporate the remaining milk and vegetable oil. Mix again gently until you have a smooth pancake batter, being careful not to over-mix. Over-mixing can make your pancakes tough rather than fluffy.
Cook Them
6. Sixth Step, Pan:
Heat a non-stick pan on the stove over medium heat. Add a couple of drops of oil and spread it around the pan using a paper towel. Once the pan is warm enough, pour about half of the pancake batter onto the pan. Cover the pan with a lid and cook on low heat until bubbles start forming on the surface of the pancake.
Now, place a frozen cookie dough disc in the center of the pancake. Gently press it down a little so it sinks slightly into the batter.
7. Seventh Step, Cook:
Pour the remaining pancake batter over the top of the cookie dough disc, covering it completely. Cover the pan with the lid again and cook on low heat until the sides of the pancake look fully cooked and you see bubbles on the surface.
8. Eighth Step, Flip Pancake:
Carefully flip the pancake using a large spatula, ensuring the uncooked side is now facing down. Cook until the pancake is fully cooked through, and both sides are golden brown.
Decorate
9. Ninth Step, Decorate and Eat:
Once your cookie dough stuffed pancakes are cooked, it’s time to get creative with decorating! Drizzle them with chocolate spread, add extra bits of cookie dough, and sprinkle on some chocolate chips. Make sure to enjoy them while they’re still warm, so you get that perfect melty cookie dough center.
These cookie dough stuffed pancakes are not just breakfast—they’re an experience! Each bite is a sweet surprise that will make you want to savor every moment. Enjoy!