Milk ‘n’ Cookies Pancakes bring the nostalgic flavors of cookies and milk into a delicious breakfast treat. These fluffy, sweet pancakes are packed with crushed chocolate chip cookies, making every bite a delightful mix of soft pancake texture and crunchy cookie goodness.
The secret to perfect pancakes is a well-balanced batter. By combining all-purpose flour, sugar, baking powder, and salt with milk, eggs, and vanilla extract, you get the perfect consistency. The addition of melted butter makes them rich and tender, while the crushed cookies add extra flavor and texture.
To make these pancakes, start by mixing the dry ingredients in one bowl and the wet ingredients in another. Carefully combine them, being sure not to overmix. Fold in the crushed cookies and let the batter rest for a few minutes. Cook on a lightly greased skillet over medium heat, flipping when bubbles appear on the surface. Serve hot with syrup, whipped cream, or even more cookies on top.
These pancakes pair perfectly with a cold glass of milk or a hot cup of coffee. They’re great for special occasions or simply as a fun weekend breakfast. If you’re looking for a healthier version, swap the flour for whole wheat and reduce the sugar.
Milk ‘n’ Cookies Pancakes are easy to make and loved by both kids and adults. Whether you serve them for breakfast, brunch, or even dessert, they are guaranteed to impress. Try this simple recipe today and enjoy the ultimate sweet pancake experience!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Copycat Milk ‘n’ Cookies Pancakes
Fluffy and sweet, these Milk ‘n’ Cookies Pancakes combine the comforting taste of warm pancakes with crunchy chocolate chip cookies. Perfect for a fun breakfast!
Ingredients
Instructions
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
In another bowl, whisk the milk, egg, vanilla extract, and melted butter.
-
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
-
Fold in the crushed chocolate chip cookies.
-
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
-
Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
-
Repeat with the remaining batter. Serve warm with syrup, whipped cream, and extra crushed cookies.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 6g30%
- Cholesterol 65mg22%
- Sodium 280mg12%
- Total Carbohydrate 45g15%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a lighter version, use whole wheat flour and reduce sugar.
Try adding mini chocolate chips for extra sweetness.
Store leftovers in an airtight container for up to 2 days.
