Dessert for breakfast? That's exactly what you'll get with these Oreo waffles. Made with America's favorite cookie, a homemade waffle batter, and then topped with hot fudge and whipped cream, you're truly in for a treat!
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and Oreo cookie crumbs.
Make a well in the center of the ingredients and add in the eggs, vanilla, milk, and oil. Whisk until well combined and no lumps remain.
Scoop your batter into a preheated waffle maker in the amount requested by manufacturer (usually ¼ cup-¾ cup of batter).
Close lid and cook until ready light signals finished or it has reached desired color.
Serve with syrup and fresh berries. Enjoy.
Notes
If you have non-dairy milk on hand, you can that or even use water instead. The flavor will be a little different but should still turn out fluffy and golden.
You can use non-dairy coffee creamers for a fun flavorful twist.
Make sure to follow your waffle maker's manual on how to make your waffles come out perfectly golden and crisp.
Leftovers. Keep your leftovers in an airtight container in the fridge for up to 3 days.
Reheating. Reheat your waffles by placing them on a cooking sheet at 350 degrees F for a few minutes on each side.
Freezing. You can freeze your waffles for 1-3 hours until solid on a baking sheet and then stack them in an airtight container for up to 3 months.