Cookie Dough Stuffed Pancakes Recipe

Holy moly people. If you’ve ever wanted an excuse to eat dessert for breakfast, this is it. Yes, they’re pancakes but unlike regular ones, these are legit mini cakes made in a pan. They will honestly make you reconsider those flimsy little ones entirely. Anyway in order to make these panCAKES they require a special little tool. One that you probably already have in your house: a circular metal cookie cutter. I used the largest one from this set & it worked perfectly. The size of one finished pancake using that cookie cutter is about 1 serving. Trust me, 1 of these bad boys will fill you up. They’re perfect for parties or to save to enjoy throughout the week!

For the filling, I ended up using store bought cookie dough since I had it in the house. This one that I use is totally safe to eat as it’s egg-free (plus it’s ridiculously tasty). However when I want to make it myself, I’m obsessed with this cookie dough recipe. To be honest, it’s so easy to make that if I don’t have prepackaged cookie dough in the house (it was one of those 6pm grocery shops where I was starving, don’t judge…) I always use this one. I ended up topping my stack with some more cookie dough because why the heck not but you could they’re definitely satisfactory as is. A lil’ cookie dough ice cream wouldn’t be so bad on top either… With some chocolate sauce. And chocolate chips. Oh lord am I glad I didn’t think of those until after I made & ate them!

Print Recipe

Cookie Dough Stuffed Pancakes Recipe

Prep Time5

Cook Time15

Total Time20

Cuisine: Dessert

Servings: 5 pancakes

Author: Public Lives, Secret Recipes

Ingredients

for the pancakes:
1½ cups all purpose flour
1 tbsp baking powder
2 tbsp light brown sugar
1 tsp vanilla extract
1 egg
1½ cups milk
3 tbsp unsalted butter, melted
for the filling:
your favorite cookie dough recipe or edible store brought brand

Instructions

In large mixing bowl, combine all pancake ingredients. Stir until smooth.
On parchment paper, roll cookie dough out until roughly ¼ inch thick. Cut into circles that will roughly be the shape/size of your pancakes.
Place medium skillet on stove over low-medium heat. Place your cookie cutter onto the skillet & fill with ½ a ladle full of batter. Top with one circle of cookie dough & pour the remaining ladle full of batter over your dough. Let sit for 3-5 minutes & then carefully slide your spatula under the pancake (metal cutter too), flip, & let sit in cookie cutter another 3-5 minutes.
Using an oven mitt, remove the cookie cutter & set aside. Using your spatula, move the pancake from your skillet to a plate. Repeat until all batter & dough have been used.
Top with additional edible cookie dough, serve, & enjoy!