Crazy For Cookie Dough Pancakes Denny's: Two Recipes To Satisfy Your Sweet Tooth

If you’re a fan of pancakes and cookie dough, then you’re in for a treat! Denny’s has taken the classic pancake recipe to a whole new level by adding chunks of cookie dough to the batter. The result? A fluffy, gooey, and indulgent breakfast that will satisfy your sweet tooth cravings. In this article, we’ll share with you two different recipes for cookie dough pancakes Denny’s style that you can easily make at home.

Recipe #1: Classic Cookie Dough Pancakes Denny’s

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup chocolate chip cookie dough, cut into small chunks
• Vegetable oil, for cooking

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the cookie dough chunks.
5. Heat a non-stick pan or griddle over medium heat and lightly grease with vegetable oil.
6. Using a 1/4 cup measuring cup, scoop the batter onto the pan.
7. Cook until bubbles appear on the surface, then flip and cook until golden brown and cooked through.
8. Serve with maple syrup and extra cookie dough chunks on top.

Nutritional Information:

Serving size: 1 pancake
Calories: 214
Fat: 8g
Saturated Fat: 4g
Cholesterol: 49mg
Sodium: 339mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 7g
Protein: 6g

Cooking Time:

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Equipment:

• Large bowl
• Whisk
• Non-stick pan or griddle
• Measuring cups and spoons
• Spatula

Serving Suggestions:

Serve these pancakes with a dollop of whipped cream and some extra chocolate chips or cookie dough chunks on top. You can also drizzle some caramel sauce or chocolate syrup for an extra indulgent treat.

Variations:

Instead of chocolate chip cookie dough, you can use any other cookie dough that you like such as peanut butter, oatmeal raisin, or snickerdoodle. You can also add some chopped nuts, dried fruits, or shredded coconut to the batter for some extra texture and flavor.

Substitutions:

If you don’t have buttermilk, you can use regular milk or make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes. You can also use margarine or coconut oil instead of butter.

Storage:

You can store any leftover pancakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. To reheat, simply microwave for a few seconds or toast in a toaster oven until warm.

Tips:

• Make sure to not overmix the batter to avoid tough and dense pancakes.
• If the batter is too thick, you can add a splash of milk to thin it out.
• For best results, use a non-stick pan or griddle and grease it lightly with vegetable oil or cooking spray.

Frequently Asked Questions:

Can I use store-bought pancake mix for this recipe?

Yes, you can use a store-bought pancake mix and simply fold in the cookie dough chunks. However, we recommend making the batter from scratch for a better texture and flavor.

Can I make these pancakes without cookie dough?

Yes, you can simply omit the cookie dough chunks and make classic buttermilk pancakes instead.

Recipe #2: Eggless Cookie Dough Pancakes Denny’s

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 1/4 cup unsalted butter, melted
• 1/2 cup chocolate chip cookie dough, cut into small chunks
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• Vegetable oil, for cooking

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together buttermilk, melted butter, applesauce, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the cookie dough chunks.
5. Heat a non-stick pan or griddle over medium heat and lightly grease with vegetable oil.
6. Using a 1/4 cup measuring cup, scoop the batter onto the pan.
7. Cook until bubbles appear on the surface, then flip and cook until golden brown and cooked through.
8. Serve with maple syrup and extra cookie dough chunks on top.

Nutritional Information:

Serving size: 1 pancake
Calories: 198
Fat: 7g
Saturated Fat: 4g
Cholesterol: 16mg
Sodium: 340mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 7g
Protein: 5g

Cooking Time:

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Equipment:

• Large bowl
• Whisk
• Non-stick pan or griddle
• Measuring cups and spoons
• Spatula

Serving Suggestions:

Same as recipe #1

Variations:

Same as recipe #1

Substitutions:

You can use any other egg substitute such as mashed bananas, silken tofu, or flax eggs instead of applesauce.

Storage:

Same as recipe #1

Tips:

Same as recipe #1

Frequently Asked Questions:

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk and simply add 1 tablespoon of vinegar or lemon juice to sour it.

Can I use margarine or coconut oil instead of butter?

Yes, you can use any other oil or fat of your choice.

Final Thoughts

If you’re a fan of cookie dough and pancakes, then you’ll love these recipes! The addition of cookie dough chunks to the batter takes these pancakes to a whole new level of indulgence. Whether you prefer the classic or eggless version, both recipes are easy to make and will satisfy your sweet tooth cravings. So why not give them a try and impress your family and friends with these delicious breakfast treats?