Decadent Chocolate Pancake Stack with Oreos & Nutella Drizzle

Oh my goodness, if you could see the look on my kids’ faces when I bring out this chocolate pancake stack – it’s pure magic! I started making this showstopper for lazy Sunday brunches, but now it’s our go-to birthday breakfast and special occasion treat. That moment when the warm Nutella starts cascading down the sides of the stack? Absolute perfection.

This isn’t just any pancake recipe – it’s like dessert decided to crash your brunch party (and trust me, nobody complains). The secret? Crushed Oreos IN the batter AND on top, plus a double drizzle of melted Nutella and homemade white chocolate sauce. I learned the hard way to make a double batch because these disappear faster than you can say “more syrup please!”

Why You’ll Love This Chocolate Pancake Stack

Listen, I don’t just make these pancakes – I live for them. Here’s why you’ll become obsessed too:

• Rich chocolate flavor that’s deep but not overpowering, thanks to that perfect cocoa powder ratio I tweaked for months
• Crunchy Oreo surprises in every bite – because who says cookies are just for milk?
• Easy to customize – swap in your favorite cookies, or go wild with peanut butter drizzle instead of Nutella
• Special occasion magic that turns ordinary mornings into “is this my birthday?!” moments
• Showstopper presentation – that dripping white chocolate and towering stack is pure Instagram gold

Seriously, one bite and you’ll understand why my family begs for these every weekend. The Oreo crunch against that fluffy pancake? *Chef’s kiss*

Ingredients for the Ultimate Chocolate Pancake Stack

Now let’s talk ingredients – because not all chocolate pancake stacks are created equal! After burning through more cocoa powder than I’d care to admit, I’ve nailed down exactly what makes these pancakes so ridiculously good. Here’s your grocery list (and yes, I’m that person who measures flour properly – it makes a difference!):

• Dry Ingredients:
  • 1 1/2 cups all-purpose flour (spoon and level it – don’t scoop!)
  • 1/3 cup unsweetened cocoa powder (the good stuff, not that chalky baking cocoa)
  • 1/4 cup granulated sugar (more if you’ve got a serious sweet tooth)
  • 2 tsp baking powder (check it’s fresh – old powder won’t give you those fluffy stacks)
  • 1/2 tsp baking soda
  • 1/2 tsp salt (trust me, it balances all that sweetness)
• Wet Ingredients:
  • 1 1/4 cups buttermilk (or make your own with milk + 1 Tbsp vinegar – let it sit for 5 minutes)
  • 2 large eggs (room temp blends better)
  • 1 tsp vanilla extract (the real stuff, please!)
  • 3 Tbsp melted butter (cooled slightly so it doesn’t cook the eggs)
• The Fun Stuff:
  • 3/4 cup finely crushed Oreos (about 8 cookies – I put them in a bag and whack with a rolling pin)
  • 1/2 cup Nutella (warmed slightly for drizzling – microwave in 10-sec bursts)
  • 1/2 cup white chocolate chips (I prefer Ghirardelli for melting smoothly)
  • 1/4 cup heavy cream (for the white chocolate sauce – milk works in a pinch)
  • Extra Oreos for garnish (halved and crushed – because more is always better)

See that buttermilk measurement? That’s my secret weapon for ultra-fluffy pancakes. And don’t even think about skipping the vanilla – it makes the chocolate flavor pop! Now grab your ingredients and let’s make some magic happen.

How to Make a Chocolate Pancake Stack

Okay, let’s get to the fun part – turning all those gorgeous ingredients into the most decadent pancake stack you’ve ever seen! I’ve burned enough pancakes in my lifetime to know exactly how to nail these, so follow along closely.

Mixing the Batter

First rule of pancake club: don’t overmix! I whisk all my dry ingredients together in one bowl – flour, cocoa powder (sift it if it’s clumpy!), sugar, baking powder, baking soda, and salt. In another bowl, I whisk the wet team – buttermilk, eggs, vanilla, and melted butter (cooled slightly so it doesn’t scramble those eggs!).

Now here’s the magic: pour the wet into the dry and gently fold with a rubber spatula. Some lumps are totally fine – I stop when I still see a few flour streaks. Then comes my favorite part: folding in those crushed Oreos! The batter will thicken as it sits for 5 minutes (perfect time to prep your toppings), which gives you those dreamy fluffy pancakes.

Cooking the Pancakes

Heat your skillet or griddle over medium heat – too hot and they’ll burn before cooking through. I test with a few drops of water – when they dance across the surface, we’re golden. Lightly butter the pan (just a swipe – too much makes them greasy).

Use a 1/3 cup measure for perfect-sized pancakes. Wait for bubbles to form across the surface (about 2-3 minutes), then flip. You’ll know they’re ready when the edges look set. Cook another 1-2 minutes until they’re puffed and gorgeous. Keep them warm in a 200°F oven while you cook the rest – I stack them with parchment between layers so they don’t stick.

Assembling the Stack

Now for the grand finale! Warm your Nutella slightly (10-second microwave bursts) so it drizzles beautifully. For the white chocolate sauce, microwave the chips with heavy cream in 20-second intervals, stirring until silky smooth.

Start stacking those chocolate pancakes, spreading a thin layer of Nutella between each one. When you’ve got your tower (I usually go 4-5 high), pour both sauces generously over the top so they cascade down the sides. Finish with a shower of crushed Oreos – because more is always better! Pro tip: serve immediately while everything’s gloriously warm and melty.

Pro Tips for the Perfect Chocolate Pancake Stack

After making this recipe more times than I can count (my kids are obsessed!), here are my hard-won secrets for pancake perfection:

• Batter consistency is key – it should pour slowly but smoothly. Too thick? Add a splash more buttermilk. Too thin? A tablespoon of flour fixes it.
• Control the sweetness – taste your Nutella before drizzling! Some brands are sweeter than others. I sometimes cut it with a bit of coconut oil if it’s too rich.
• Keep pancakes cozy – place cooked pancakes in a single layer on a baking sheet in a 200°F oven. Cover loosely with foil to prevent drying out.
• Get creative with toppings – swap white chocolate for caramel sauce or add sliced bananas between layers for a fun twist.

Remember – the first pancake is always the “tester”! Don’t stress if it’s not perfect.

Ingredient Substitutions & Variations

Look, I get it – sometimes you’re staring at an empty buttermilk carton at 8 AM on a Sunday. No panic! Here are my tested swaps and fun twists to make this chocolate pancake stack work for you:

• No buttermilk? Plain yogurt thinned with milk works great, or make “sour milk” with 1 Tbsp lemon juice/vinegar + milk to make 1 1/4 cups (let sit 5 minutes).
• Vegan version: Use flax eggs (2 Tbsp ground flax + 5 Tbsp water), plant milk + vinegar for buttermilk, and coconut oil instead of butter. Dairy-free chocolate chips are easy to find!
• Not into white chocolate? Dark chocolate sauce is divine – just melt chips with a splash of cream. Or go wild with caramel or peanut butter drizzle!
• Cookie swaps: Try crushed chocolate chip cookies, peppermint Oreos for holidays, or even Biscoff biscuits for a caramel twist.

The beauty of this recipe? It’s like a chocolatey playground – make it your own!

Serving & Storing Your Chocolate Pancake Stack

Okay, real talk – these pancakes disappear so fast, storage is rarely an issue in my house! But when we do miraculously have leftovers (usually when I’ve made a double batch), here’s how to keep them magical:

• Perfect pairings: Serve with strong coffee to balance the sweetness, or fresh berries for a fruity contrast. My kids love a scoop of vanilla ice cream on the side – because why not?
• Storing leftovers: Layer cooled pancakes between sheets of parchment paper in an airtight container. They’ll keep in the fridge for 2 days, but the texture is best fresh.
• Reheating: Pop them in a 300°F oven for 5-7 minutes until warmed through – the oven keeps them from getting soggy like the microwave can.

Pro tip: Store any extra white chocolate sauce in a jar – it reheats beautifully for pancake emergencies!

Chocolate Pancake Stack Nutrition Information

Now, let’s be real – we’re not eating this chocolate pancake stack for its health benefits! But since you asked (or maybe just want to know what you’re indulging in), here’s the breakdown. Remember, these are estimates based on standard ingredients – your exact numbers might vary depending on how generous you are with those Nutella waterfalls!

• Serving Size: 1 stack (about 4 pancakes with toppings)
• Calories: 580 (worth every single one!)
• Sugar: 45g (it’s basically dessert for breakfast – embrace it)
• Sodium: 650mg
• Fat: 28g (16g saturated – thank you, butter and chocolate!)
• Carbohydrates: 72g (4g fiber from that cocoa powder)
• Protein: 10g (those eggs are doing some work!)
• Cholesterol: 120mg

My philosophy? This is a special treat, not an everyday breakfast. When you do make it, go all in – lick the Nutella spoon, savor every Oreo crumble, and enjoy that white chocolate drizzle without guilt. Life’s too short for sad pancakes!

FAQs About Chocolate Pancake Stacks

Q1. Can I make the pancake batter ahead of time?
Absolutely! I often mix the dry and wet ingredients separately the night before – just combine them in the morning. The batter keeps well in the fridge for up to 24 hours (just give it a gentle stir before cooking). The Oreos might soften slightly, but they’ll still taste amazing!

Q2. How do I prevent my pancakes from sticking?
Trust me, I’ve learned this the hard way! First, make sure your pan is properly heated (medium is perfect). Use just a thin swipe of butter – too much makes them greasy. And don’t flip too soon – wait until those bubbles form across the top. A good nonstick pan makes all the difference too!

Q3. Can I freeze these chocolate pancakes?
You bet! I freeze them all the time for quick breakfasts. Just cool completely, then layer between parchment paper in an airtight container. They’ll keep for 2 months. Reheat in the toaster or oven – the microwave makes them soggy. The white chocolate sauce freezes beautifully too!

Q4. What’s the best way to drizzle the Nutella and white chocolate?
My secret? Warm the Nutella slightly (10-second microwave bursts) and use a squeeze bottle for perfect ribbons. For the white chocolate sauce, I pour it into a zip-top bag and snip a tiny corner – instant pastry chef skills! Pro tip: drizzle while the pancakes are still warm so everything melts together beautifully.

Q5. Can I make these pancakes without Oreos?
Of course! While Oreos make them extra special, you can swap in any cookie you love – chocolate chip, peanut butter, even graham crackers work. Or skip cookies entirely and add chocolate chips instead. The Nutella drizzle makes them decadent either way!

Alright, pancake lovers – now it’s your turn! I want to see your towering chocolate pancake stacks in all their drippy, Oreo-studded glory. Did you add your own twist? Maybe some peanut butter drizzle or a sprinkle of sea salt? Snap a pic and tag me – nothing makes me happier than seeing your kitchen creations!

And hey, if this recipe becomes your new special occasion staple like it has for my family, do me a favor – leave a quick rating below. Those little stars mean the world to me (and help other pancake enthusiasts find this recipe too). Now go forth and stack those pancakes high – I can practically smell the chocolate from here!

P.S. If you’re feeling extra fancy, try making mini pancake stacks for individual servings – they’re adorable and guarantee everyone gets equal Nutella distribution. Not that I’ve ever fought my kids over the last drizzle… okay, maybe once.

Print