Batter ingredients: Combine the flour, crushed Oreos, and baking soda in a medium sized bowl.
Mix: Whisk in the milk, vanilla extract, and melted butter until no clumps of dry ingredients remain in the pancake batter.
Cook: Heat a small amount of butter in a skillet on medium high heat. Pour about 1/3 cup of batter onto the skillet and cook both sides for about 2 minutes.
Repeat: Continue this process until you have used all of the batter. Serve!
Notes
You can store these pancakes in the fridge for about 5 days. Alternatively, you can freeze these pancakes for up to 3 months. Simply reheat the pancakes in the microwave when you are ready to eat them.
These pancakes are great served by themselves or with whipped cream and a drizzle of chocolate syrup.
Because you leave the creamy Oreo filling in the recipe, there is no need to add extra sugar to the pancake batter.