Oreo Chip Cheesecake Pancakes with Chocolate Cherry Maple Syrup

Albert Wood
Oreo Chip Cheesecake Pancakes with Chocolate Cherry Maple Syrup

🍫 Oreo Chip Cheesecake Pancakes: Dessert for Breakfast? Yes Please. 😍

You know those days when you're feeling a little extra? Like… maybe breakfast should be a party, maybe it should wear its finest whipped cream, and maybe it should have Oreos in it? We’ve got you. These Oreo Chip Cheesecake Pancakes are a cross between a dreamy New York-style cheesecake and your fluffiest, most decadent pancake fantasy.

But wait—it gets better.

We’ve folded in Wood’s Vermont Maple Sugar to sweeten our pancake batter with real maple goodness, and drizzled the whole glorious stack with our Chocolate Cherry Cordial Maple Syrup. If you've never tried this syrup before, prepare for your tastebuds to throw a confetti parade. 🍒🍫

If you're looking for the ultimate dessert-for-breakfast experience, you’ve found it. These Oreo Chip Cheesecake Pancakes are rich, fluffy, and filled with a homemade vanilla cheesecake filling that melts perfectly between warm layers of goodness.

And the magic? It’s all topped off with real Vermont maple syrup—specifically, our Chocolate Cherry Cordial Maple Syrup from Wood’s. This flavor combo takes pancakes to legendary status.

🧁 The Cheesecake Filling That Changed Our Lives

Creamy, silky, vanilla-kissed—and so easy to make. You’ll whip heavy cream to stiff peaks (yes, like you're on a baking show), then fold it into a luscious mix of cream cheese, vanilla, and powdered sugar. Chill it until it’s time to assemble.

📣 Pro Tip: This filling is dangerous on its own. Keep a spoon nearby. Just in case.

🥞 The Pancakes: Soft, Sweet, and Maple-Infused

These aren't your average flapjacks. With the tang of buttermilk, the richness of butter, and a maple-sugar glow from Wood’s Vermont Maple Sugar, they’re fluffy but still hearty enough to hold all that cheesecake love.

Oh—and don’t forget the Oreos. Crushed. Chopped. Scattered with wild abandon. 🤤

🥄 Make It a Morning to Remember

Whether you're cooking for a crowd, surprising your kiddo with a weekend treat, or just treating yourself (no judgment, ever), this recipe delivers cozy, decadent brunch vibes with a twist.

📍 Serving tip: Keep the pancakes warm in the oven while you're making the rest. They’ll be soft and toasty when it’s time to plate.

📦 Want to make this even easier? Grab the Recipe-Ready Enchilada Maple Box in our store—it includes Wood’s Maple Sugar, Maple Cubes, and your choice of artisan syrup. We’re here to make magic in the kitchen simple and sweet.

🎉 Serving Tips

Want to make a pancake stack instead? Layer pancakes with cheesecake filling in between, drizzle with maple syrup, and top with Oreo cookie crumbles, whipped cream, and more syrup for a decadent pancake recipe you’ll want to make on repeat.

Keep pancakes warm in a 200°F oven while cooking to make assembly quick and easy.

🛒 Featured Wood’s Ingredients

Oreo Chip Cheesecake Pancakes with Chocolate Cherry Maple Syrup

Al Wood

Servings

8-10

Prep Time

40 minutes

Cook Time

5 minutes

Oreo Chip Cheesecake Pancakes with Chocolate Cherry Maple Syrup

Ingredients

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    • 8 oz. cream cheese, softened
    • ½ cup powdered sugar
    • 1 teaspoon pure vanilla extract
    • 1 cup heavy whipping cream

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    • 1 ½ cups buttermilk (or buttermilk substitute)
    • ¼ cup whole milk (maybe a little more to thin the batter)
    • 2 eggs
    • ¼ cup butter, melted
    • ¼ cup Wood's Vermont Maple Sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups King Arthur all-purpose flour

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    • Chopped Oreo Cookies
    • Wood's Chocolate Cherry Cordial Maple Syrup
    • Real Whipped Cream

    Directions

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      1. In a large bowl (or the bowl of your stand mixer), pour the whipped cream in and beat on high until stiff peaks form.
      2. In a separate bowl, combine the cream cheese, powdered sugar, and vanilla and mix until completely smooth and creamy.
      3. Gently fold the cream cheese mixture into the whipped cream and stir until completely combined and creamy.
      4. Chill until ready to assemble the pancakes.

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      1. First, heat the griddle to medium heat. In a bowl, combine the buttermilk, melted butter, milk, and eggs.
      2. In a separate bowl, whisk together the flour, maple sugar, baking powder, baking soda, and salt.
      3. Next, add the dry ingredients to the liquid mixture - mix until the batter is smooth! It will be thick, but that's okay. If it’s too thick to spread on your griddle, add small amounts of milk and mix again until you get a good consistency.
      4. Let the batter rest for at least 5 minutes, but no more than 10.
      5. Ladle the batter onto a hot griddle, flipping when the edges start to bubble. When finished, you want the pancakes to be around 6 inches (although the flavor will be the same no matter the size… delicious, perfect pancakes!).

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      1. Lay two warm pancakes on a plate and spoon (or pipe!) around ¼ to ½ cup of cheesecake mixture onto one-half of each pancake.
      2. Fold them over (sort of like a taco shape), then top them with some of the chopped Oreos and whipped cream.
      3. Drizzle with Chocolate Cherry Maple Syrup.
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