Oatmeal Cranberry Cookie Dough Pancakes
Pancakes are already a go-to for slow mornings, but every once in a while, it’s fun to switch things up. These Oatmeal Cranberry Cookie Dough Pancakes bring a little something extra to the table while still preserving everything you love about traditional pancakes. The batter comes together the same way you’d expect – simple ingredients, mixed just until smooth – but then pieces of Oatmeal Cranberry Cookie Dough are added right onto the griddle and surrounded with batter as they cook.
As the pancakes cook, the cookie dough softens and blends into the center, giving each bite a mix of warm pancake and pockets of sweet, chewy cookie dough. The oats and cranberries add a bit of texture and flavor, so the dish feels balanced and not overly rich. It’s the kind of recipe that still feels familiar, just with a small twist that makes breakfast a little more interesting, whether you’re making it for a weekend brunch or a regular morning at home.
Servings: 8-10 Oatmeal Cranberry Cookie Dough Pancakes
Ingredients
Pancake Batter:
- 1 1/2 c. all-purpose flour
- 3 1/2 tsp. baking powder
- 1 tbsp. white sugar
- 1/4 tsp. salt
- 1 1/4 c. milk
- 3 tbsp. butter, melted
- 1 large egg
Cookie Dough:
- 5 squares of Wooden Spoon® Oatmeal Cranberry White Chunk Cookie Dough
For Cooking:
- Light oil or butter for the pan
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Make It Happen
Step 1
In a large bowl, sift together the flour, baking powder, sugar, and salt. This helps remove lumps and makes for lighter, fluffier pancakes. Then, make a small well in the center of the dry ingredients. Add the milk, melted butter, and egg. Whisk everything together until the batter is smooth and slightly thick.
Step 2
Place a lightly oiled griddle or skillet over medium-high heat. Let it warm up for a minute or two, so the pancakes can cook evenly.
Step 3
Take small chunks from the Oatmeal Cranberry White Chunk cookie dough squares and gently flatten them into tiny circles. Place several of these flattened cookie dough pieces close together on the hot griddle.
Step 4
Immediately after adding the cookie dough to the griddle, spoon pancake batter around and over the cookie dough, letting the batter spread to form one cohesive pancake that surrounds the cookie dough pieces.
Step 5
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown. Repeat with the remaining batter and cookie dough.
Step 6
Stack the pancakes high and serve warm. They’re made even more delicious when topped with maple syrup, butter, extra cranberries, and powdered sugar!
Storage Information
Store any remaining Oatmeal Cranberry Cookie Dough Pancakes (without the toppings) in an airtight container or zip-top bag in the refrigerator for up to 7 days.
