Indulge in a breakfast treat that combines the classic comfort of pancakes with the delightful crunch of chocolate sandwich cookies. These Copycat Milk ‘n Cookies Pancakes feature layers of fluffy, cookie-infused pancakes, a sweet cream cheese mousse, and a luscious vanilla drizzle. Perfect for a special morning or brunch, this recipe brings a dessert-like twist to your breakfast table.

FULL RECIPE:

Ingredients

Sweet Milk Mousse:

6 ounces cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
3/4 cup heavy cream, divided

Vanilla Drizzle:

1 cup powdered sugar
2 1/2 tablespoons whole milk
1/4 teaspoon vanilla extract

Pancakes:

16 chocolate sandwich cookies with extra creme filling
4 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
4 cups whole buttermilk
4 large eggs, lightly beaten
2 teaspoons vanilla extract
6 tablespoons unsalted butter, melted

Directions

Prepare the Sweet Milk Mousse: In a small saucepan over medium heat, combine cream cheese, white sugar, vanilla extract, kosher salt, and 1/4 cup of heavy cream. Cook, whisking often, until the mixture is melted and smooth, approximately 5 minutes. Transfer the mixture to a bowl and chill, uncovered, until completely cooled, about 20 minutes. In a separate bowl, beat the remaining 1/2 cup of heavy cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the cooled cream cheese mixture. Spoon into a piping bag and refrigerate until ready to use.
Prepare the Vanilla Drizzle: In a medium bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth. Cover and set aside until needed.
Prepare the Pancake Batter: Crush the chocolate sandwich cookies and set aside. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. In a separate bowl, combine whole buttermilk, lightly beaten eggs, and vanilla extract. Pour this mixture over the dry ingredients and gently stir until almost incorporated. Drizzle in the melted unsalted butter and add 2 cups of the crushed cookies. Stir until just combined, allowing some lumps to remain. Let the batter rest for about 5 minutes.
Cook the Pancakes: Heat a griddle to approximately 375 degrees F (190 degrees C) and lightly grease it. Pour 1/2 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook until the other side is golden brown, an additional 2-3 minutes. Repeat with the remaining batter, greasing the griddle as needed.
Assemble and Serve: Stack the pancakes, piping or spreading a layer of the sweet milk mousse between each pancake. Drizzle the vanilla sauce over the top of the stack and sprinkle with the remaining crushed cookies. Serve immediately and enjoy!

Nutrition Facts Per Serving:

Calories: 1,230
Total Fat: 55g
- Saturated Fat: 31g
Cholesterol: 245mg
Sodium: 1,220mg
Total Carbohydrates: 160g
- Dietary Fiber: 4g
- Total Sugars: 80g
Protein: 18g

History and Inspiration Behind Milk ‘n Cookies Pancakes

The concept of Milk ‘n Cookies Pancakes is inspired by the classic childhood tradition of dunking cookies in milk. This recipe takes that nostalgic experience and transforms it into a fluffy, indulgent breakfast treat. It combines the richness of buttermilk pancakes with the crunch and sweetness of chocolate sandwich cookies, making it a perfect fusion of flavors. Restaurants and cafes have popularized similar cookie-infused pancakes, but this homemade version allows you to recreate the magic in your kitchen.

What Makes These Pancakes Special?

Unlike ordinary pancakes, these Milk ‘n Cookies Pancakes incorporate crushed chocolate sandwich cookies directly into the batter. This ensures that every bite contains a delightful combination of soft, fluffy pancake texture and crunchy cookie pieces. Additionally, the recipe includes a sweet milk mousse and vanilla drizzle, adding layers of creaminess and extra sweetness that elevate the dish to a whole new level.

Tips for Making the Best Milk ‘n Cookies Pancakes

Use High-Quality Chocolate Sandwich Cookies: The cookies are a key ingredient, so choose a brand with rich cocoa flavor and extra creme filling to enhance the taste.
Don’t Overmix the Batter: A slightly lumpy batter leads to softer, fluffier pancakes. Overmixing can result in tough pancakes due to gluten development.
Rest the Batter: Allowing the batter to rest for a few minutes before cooking helps activate the baking powder, leading to a lighter texture.
Use Medium Heat: Cooking pancakes over medium heat ensures even cooking without burning the edges. A griddle set to 375°F (190°C) is ideal.
Test with a Small Pancake First: Cooking a small test pancake helps gauge the correct griddle temperature and adjust the consistency of the batter if needed.

Serving Suggestions and Variations

These pancakes are already indulgent, but there are several ways to customize and enhance them further:

Topped with Ice Cream: For an extra-dessert-like experience, serve these pancakes with a scoop of vanilla or cookies-and-cream ice cream.
Drizzled with Chocolate Sauce: Add a layer of richness by drizzling melted chocolate or chocolate syrup over the pancake stack.
Crushed Nuts for Texture: Chopped almonds, walnuts, or pecans can add a crunchy contrast to the softness of the pancakes.
Fruit Pairings: Fresh strawberries, bananas, or raspberries add a refreshing balance to the sweetness of the dish.
Whipped Cream Addition: A dollop of whipped cream can make the pancakes feel even more luxurious and light.

Occasions to Serve Milk ‘n Cookies Pancakes

These pancakes are perfect for various occasions:

Weekend Brunch: Surprise your family with a fun and decadent breakfast.
Birthday Breakfast: Kids and adults alike will love this treat on their special day.
Holiday Mornings: Serve these pancakes on Christmas morning or during festive gatherings for a cozy, celebratory feel.
Dessert Alternative: While pancakes are a breakfast staple, this recipe doubles as a dessert. It’s an excellent alternative to traditional cakes or pastries.

How to Store and Reheat Leftovers

If you have leftover pancakes, you can store and reheat them for another delicious meal:

Refrigeration: Place the pancakes in an airtight container and store them in the fridge for up to 3 days.
Freezing: Lay pancakes in a single layer on a baking sheet and freeze for about an hour. Then, transfer them to a freezer-safe bag and store them for up to 2 months.
Reheating: Warm pancakes in a toaster oven, conventional oven (at 350°F for 5-7 minutes), or microwave (in 15-second bursts) until heated through.

Health Considerations and Substitutions

While these pancakes are indulgent, there are ways to make them slightly healthier without compromising on taste:

Use Whole Wheat Flour: Replacing half of the all-purpose flour with whole wheat flour increases fiber content.
Reduce Sugar: Cutting back on the sugar in the batter and mousse can make the pancakes less sweet.
Dairy-Free Option: Substitute plant-based milk (such as almond or oat milk) for buttermilk and use dairy-free cream cheese for the mousse.
Lower Fat Alternative: Swap heavy cream with Greek yogurt to create a healthier mousse.
Gluten-Free Option: Use a 1:1 gluten-free flour blend and gluten-free sandwich cookies to make this recipe celiac-friendly.

Conclusion

Milk ‘n Cookies Pancakes offer the perfect balance of nostalgia, indulgence, and comfort in one dish. With their combination of fluffy pancakes, cookie crunch, and creamy mousse, they are a guaranteed crowd-pleaser. Whether you’re making them for a special occasion or just as a treat for yourself, these pancakes bring the joy of milk and cookies into breakfast form. By experimenting with different toppings and healthier substitutions, you can tailor the recipe to fit your dietary preferences while still enjoying its decadent flavors.

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