Copycat Milk 'n Cookies Pancakes
These pancakes are an OREO® lover's dream. Serve with a glass of milk!
cream cheese, softened
6
ounces
white sugar
½
cup
vanilla extract
1
teaspoon
kosher salt
⅛
teaspoon
heavy cream, divided
¾
cup
powdered sugar
1
cup
whole milk
2 ½
tablespoons
vanilla extract
¼
teaspoon
Cookies, chocolate sandwich, with extra creme filling
16
all-purpose flour
4
cups
white sugar
½
cup
baking powder
5
teaspoons
baking soda
1
teaspoon
kosher salt
1
teaspoon
whole buttermilk
4
cups
eggs, lightly beaten
4
large
vanilla extract
2
teaspoons
unsalted butter, melted
6
tablespoons
 Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.
  Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.
  Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.
  Crush chocolate sandwich cookies and set aside.
  Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.
  Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.
  Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.
  Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.
