Fluffy Pancakes with Walnut Crunch and Oreo Sprinkles

If you’ve ever dreamed of a breakfast that’s part comfort food, part dessert, and entirely irresistible, these fluffy pancakes with walnut crunch and Oreo sprinkles will make your mornings extra special. There’s something universally joyful about pancakes. Their golden edges, pillowy centers, and endless possibilities for customization. This recipe takes the classic breakfast staple and gives it a playful, indulgent twist. The nutty richness of toasted walnuts pairs beautifully with the sweet, creamy crunch of crushed Oreo cookies, creating layers of flavor and texture in every bite. Perfect for a weekend brunch or even a midnight snack, this dish is equal parts decadent and wholesome. Whether you're serving up a celebratory brunch or just indulging your sweet tooth, these pancakes with walnuts and Oreo sprinkles bring a perfect balance of fluff, crunch, and creaminess to your table. They look impressive, taste heavenly, and come together in under 30 minutes, being a true crowd pleaser.

Ingredients:

• 1 ½ cups all purpose flour
• 3 ½ tsp baking powder
• 1 tbsp granulated sugar
• ¼ tsp salt
• 1 ¼ cups milk (room temperature)
• 1 egg (room temperature)
• 3 tbsp unsalted butter (melted, plus more for cooking)
• 1 tsp vanilla extract

For the walnut crunch:

• ½ cup walnuts, roughly chopped
• 1 tbsp butter
• 2 tsp brown sugar
• Pinch of salt

For the Oreo sprinkles:

• 6 Oreo cookies, crushed (not too fine, you want some texture)

Optional toppings:

• Whipped cream
• Maple syrup or chocolate sauce
• A dusting of icing sugar

Method:

1. Start by making the walnut crunch so it has time to cool and crisp up. Heat a small skillet over medium heat. Add 1 tablespoon butter and let it melt. Stir in the chopped walnuts, brown sugar, and a pinch of salt. Toast for 5 minutes, stirring constantly, until the nuts are golden and fragrant. Don’t walk away because nuts burn quickly. Stir often and remove from heat once you smell that deep, nutty aroma. Spread them out on a plate or parchment paper to cool. They’ll get crunchier as they rest.

2. In a large mixing bowl, sift together the flour, baking powder, sugar, and salt.
3. In another bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Gently stir with a whisk or spatula until just combined. Do not overmix, it’s okay if a few lumps remain. For extra decadence, fold in a handful of mini chocolate chips or a pinch of cinnamon at this stage.

5. Let the batter sit for 5 minutes. This allows the baking powder to activate, making the pancakes extra fluffy.
6. Heat a non stick skillet or griddle over medium heat. Add a small amount of butter or oil. Once hot, pour about ¼ cup of batter per pancake into the pan. Cook until bubbles begin to form on the surface and the edges start to look set, about 2 minutes. Flip and cook the other side for 2 minutes or until golden brown and cooked through.

7. Transfer to a plate and cover loosely with foil to keep warm while you cook the rest. If you’re making a large batch, keep the pancakes warm in a 200°F or 90°C oven on a baking tray.
8. Now comes the fun part -- layering. Stack 3 pancakes on a plate. Drizzle with maple syrup or chocolate sauce. Sprinkle a generous handful of the walnut crunch on top. Add crushed Oreo cookies for a fun, creamy texture contrast. Top with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-style

9. These pancakes pair beautifully with a cup of hot coffee or a cold glass of milk.

Tips:

• For a gluten free version, substitute the all purpose flour with a 1:1 gluten free blend.
• For a vegan version, use plant-based milk, flax egg (1 tbsp ground flaxseed + 3 tbsp water), and vegan butter.
• Swap walnuts with sunflower seeds or omit entirely for an Oreo-only version, if looking for a nut-free
• Add fresh strawberries or bananas on top for a fruity twist.
• Make sure the milk, egg, and butter are at room temperature so they can integrate more easily into the batter. Butter especially, should be soft and easy to work with. If you use cold butter, it will be stiff and leave lumps in the batter, leading to uneven pancakes. So let it sit out for 20 minutes and soften naturally at room temperature before you use it.