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Cookie dough pancakes

Cookie dough pancakes


Try adding crumbled cookies to your fluffy pancakes for an American-inspired dessert

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1168kj 277kcal
  • Fat
    Med 12%
  • Saturates
    Med 17%
  • Sugar
    Med 12%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 40g

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Big Bag Option


  • 150ml natural yogurt
  • 150ml Co-op semi-skimmed milk
  • 1/2 tsp vanilla extract
  • 1 Co-op British egg yolk
  • 1 tsp bicarbonate of soda
  • 160g Co-op plain flour
  • 4 Co-op chocolate chip cookies
  • 1 tsp vegetable oil
  • 10g Co-op unsalted butter
  • Co-op Irresistible Venezuelan chocolate ice cream
  • Co-op Irresistible Fairtrade espresso coffee


  1. Put the natural yogurt, milk, vanilla and egg yolk in a bowl, setting aside the white
  2. Add the bicarbonate of soda and plain flour and whisk until lump-free
  3. In a separate bowl, whisk the egg white until stiff and fluffy
  4. With a large metal spoon, fold it into the batter
  5. Crumble the cookies and gently fold into the batter taking care not to knock too much air out of it
  6. Heat 1 tsp vegetable oil and 10g Co-op unsalted butter in a nonstick frying pan over a medium low heat
  7. Add a quarter of the batter and cook for 2-3 mins on each side, flipping in between
  8. Keep warm on a plate while you cook 3 more pancakes, topping up with 1 tsp vegetable oil, if needed
  9. Serve with a scoop of Co-op Irresistible Venezuelan chocolate ice cream and a Co-op Irresistible Fairtrade espresso coffee on the side, if you like

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