Transform ordinary Oreos into extraordinary carnival-style treats with this foolproof deep fried oreos pancake mix recipe. Perfect for beginners, this step-by-step guide shows you exactly how to create crispy, golden deep fried oreos pancake mix delights that taste like they came straight from the fair. Serves four people with simple ingredients you probably already have.
Recipe Info
SERVES: 4 | PREP: 20 MIN | COOK: 15 MIN | TOTAL: 35 MIN
Ingredients
For the Deep Fried Oreos Pancake Mix Batter
| Ingredient | Amount |
|---|---|
| Pancake mix | 2 cups |
| Whole milk | 1 cup |
| Large egg | 1 |
| Pure vanilla extract | 1 teaspoon |
| Granulated sugar | 2 tablespoons |
For Assembly
| Ingredient | Amount |
|---|---|
| Oreo cookies | 20 cookies |
| Vegetable oil | 6 cups (for deep frying) |
| Powdered sugar | 1/2 cup (for dusting) |
Detailed Step-by-Step Instructions for Deep Fried Oreos Pancake Mix
Phase 1: Safety and Equipment Setup (8 minutes)
- Choose your frying vessel carefully. Use a heavy-bottomed pot that’s at least 4 inches deep, or a dedicated deep fryer. The pot should be large enough that oil only fills it halfway – never more. This prevents dangerous overflow when you add the cookies.
- Set up your safety station. Place your pot on a stable burner away from any hanging towels or paper. Keep a lid nearby (never use water on oil fires). Have baking soda within reach as an emergency fire suppressant.
- Create your draining station. Line a large plate or baking sheet with three layers of paper towels. Place this directly next to your fryer – you’ll need to move quickly once cookies are done.
- Arrange your workspace. Set up everything within arm’s reach: your bowl of batter, plate of Oreos, slotted spoon, candy thermometer, and paper towel station. This prevents dangerous reaching over hot oil.
- Heat oil slowly and safely. Pour 6 cups of vegetable oil into your pot – it should be 3-4 inches deep. Turn heat to medium and attach your candy thermometer to the side, making sure the tip doesn’t touch the bottom. Heat gradually to 350°F, which takes about 8-10 minutes.
Phase 2: Perfect Batter Creation (6 minutes)
- Measure pancake mix precisely. Use the scoop-and-level method: overfill your measuring cup, then level with a knife. Too much flour creates thick, doughy coating; too little won’t stick to cookies.
- Combine all dry ingredients first. In a medium bowl, whisk together 2 cups pancake mix and 2 tablespoons sugar. Whisk for 30 seconds to eliminate any lumps completely. Even small lumps create uneven coating.
- Prepare wet ingredients separately. Crack your egg into a small bowl first (never directly into the mixture in case it’s bad). Whisk egg until completely smooth – no white streaks visible. Add 1 cup milk and 1 teaspoon vanilla, whisking until uniform.
- Create the perfect batter consistency. Make a well in your dry ingredients by pushing flour to the sides. Pour wet ingredients into this well all at once. Using a fork (not a whisk), stir in figure-8 motions just until ingredients come together. Stop immediately when no dry flour is visible – 15-20 stirs maximum.
- Check batter thickness. Your batter should coat a spoon but drip off easily. If too thick (doesn’t drip), add milk 1 tablespoon at a time. If too thin (runs off immediately), add pancake mix 1 tablespoon at a time.
Phase 3: Temperature Testing and Cookie Preparation (3 minutes)
- Test oil temperature accurately. When thermometer reads 350°F, test with a drop of batter. It should sizzle immediately, float to surface within 2 seconds, and turn golden in about 45 seconds. If it sinks or browns too fast, adjust temperature.
- Prepare cookies for dipping. Remove Oreos from package and separate onto a clean plate. Check each cookie – any broken pieces won’t hold batter well. Room temperature cookies work best; cold cookies can lower oil temperature too much.
Phase 4: The Deep Fried Oreos Pancake Mix Coating Process (2 minutes)
- Master the dipping technique. Hold each Oreo with tongs or a fork, avoiding the cream center (it’s most delicate). Dip cookie completely into batter, making sure it’s entirely submerged. Lift straight up and let excess drip off for exactly 3 seconds – count “one-thousand-one, one-thousand-two, one-thousand-three.”
- Handle coated cookies carefully. The batter will be slightly runny and delicate. Don’t shake or tap cookies – just let gravity remove excess. If batter seems too thin and runs off completely, add 1 more tablespoon of pancake mix to thicken.
Phase 5: Perfect Deep Fried Oreos Pancake Mix Frying Technique (15 minutes)
- Fry in small, manageable batches. Never cook more than 3 cookies at once. Too many cookies lower oil temperature dramatically, creating greasy, soggy results instead of crispy treats. Each batch takes about 4-5 minutes total.
- Master the gentle lowering technique. Using your tongs, lower each coated cookie into oil slowly – don’t drop them. Lower until cookie is halfway in, pause for 1 second (this prevents splattering), then release completely. Oil should bubble vigorously around each cookie.
- Time your first side perfectly. Cook for exactly 2 minutes on the first side. Set a timer – don’t guess. During this time, the batter will puff up and start turning golden. Don’t flip early even if it looks done; the inside needs time to heat.
- Flip with confidence and care. After 2 minutes, use a slotted spoon to gently flip each cookie. The coating will be set but still soft. If it feels very fragile, give it another 30 seconds before flipping. Flip away from yourself to avoid oil splashes.
- Perfect the second side timing. Cook second side for 1.5-2 minutes until deep golden brown. The color should match a perfectly toasted marshmallow – rich amber, not pale yellow or dark brown. Total cooking time per cookie: 3.5-4 minutes.
- Remove at peak doneness. Lift cookies with slotted spoon, allowing excess oil to drip back into pot for 2-3 seconds. Don’t shake – just let gravity work. Immediately transfer to your paper towel station in a single layer – don’t stack them.
Phase 6: Final Touches for Perfect Deep Fried Oreos Pancake Mix (2 minutes)
- Dust while warm for best results. Using a fine-mesh strainer, dust cookies with powdered sugar while they’re still hot – within 30 seconds of removal from oil. The residual heat helps sugar stick and creates a beautiful white coating.
- Serve immediately for optimal texture. These deep fried oreos pancake mix treats are at their absolute best when served within 5 minutes of frying. The coating is crispy, the cookie is warm, and the cream center is perfectly softened.
Chef’s Notes for Deep Fried Oreos Pancake Mix Success
• Oil temperature consistency is crucial – Check your thermometer between batches. If temperature drops below 325°F, wait for it to return to 350°F before adding more cookies.
• Batter thickness affects everything – Perfect deep fried oreos pancake mix batter should coat cookies completely but not be so thick it takes forever to cook through.
• Fresh oil makes better treats – Use clean oil for best flavor. Oil that’s been used for fish or other strong flavors will affect your cookies’ taste.
• Timing prevents disasters – Set actual timers rather than estimating. Overcooked deep fried oreos pancake mix turns bitter; undercooked coating stays doughy.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 9g |
| Carbs | 64g |
| Fat | 26g |
Creative Deep Fried Oreos Pancake Mix Variations
Golden Birthday Cake Style
Use funfetti pancake mix and Golden Oreos for a birthday party twist. Add rainbow sprinkles to the batter for extra celebration vibes. This variation pairs perfectly with other creative pancake recipes like our Grinch pancakes.
Double Chocolate Overload
Start with chocolate pancake mix and regular Oreos, then add 2 tablespoons cocoa powder to the batter. Dust with chocolate powder instead of powdered sugar.
Cinnamon Sugar Paradise
Mix 1 teaspoon cinnamon into your pancake mix batter, then roll finished treats in cinnamon sugar while warm. The spice complements the vanilla beautifully.
Mini Donut Inspiration
Cut regular Oreos in half before coating for bite-sized treats that cook faster. Perfect for parties and similar to techniques used in making donuts with pancake mix.
Storage & Reheating Your Deep Fried Oreos Pancake Mix
Best serving window is within 10 minutes of frying when coating is crispiest and cookie center is perfectly warm.
Short-term storage works for up to 2 hours at room temperature. Place on wire rack (not paper towels) to prevent bottom from getting soggy.
Reheating method – Preheat oven to 350°F and warm for 3-4 minutes. Never microwave as this makes coating chewy and soggy.
Make-ahead tip – You can prepare batter up to 2 hours ahead, but fry cookies just before serving for best results.
Troubleshooting Deep Fried Oreos Pancake Mix Problems
Problem: Batter Won’t Stick to Cookies
Detailed Solution: Your batter is too thin or cookies are too cold. Add 2 tablespoons pancake mix to thicken batter. Ensure cookies are room temperature – cold cookies cause batter to slide off immediately.
Problem: Greasy, Heavy Coating
Detailed Solution: Oil temperature dropped too low (below 325°F) or you’re overcrowding. Fry only 2-3 pieces at once and verify temperature with thermometer before each batch. Oil that’s too cool absorbs into coating instead of creating crispy barrier.
Problem: Burnt Outside, Raw Batter Inside
Detailed Solution: Oil is too hot (over 375°F). Reduce heat and let temperature stabilize at 350°F. Also check batter thickness – very thick batter needs lower temperature and longer cooking time.
Problem: Coating Falls Apart During Flipping
Detailed Solution: You flipped too early (under 2 minutes) or your batter lacks binding. Ensure you included the egg and wait full 2 minutes before first flip. The coating needs time to set.
Problem: Uneven Golden Color
Detailed Solution: Cookies aren’t floating freely or oil circulation is poor. Don’t overcrowd pot and gently move cookies with spoon if they stick together. Uneven heating creates patches of different colors.
Essential Equipment for Deep Fried Oreos Pancake Mix
• Heavy-bottomed pot (minimum 4-inch depth) – prevents hot spots that burn coating • Accurate candy thermometer – digital models work best for precise temperature control • Long-handled slotted spoon – keeps hands safely away from hot oil • Tongs with good grip – for dipping cookies without dropping them • Fine-mesh strainer – creates even powdered sugar dusting • Timer with loud alarm – prevents overcooking disasters • Fire extinguisher or baking soda – safety first when deep frying
Shopping List for Deep Fried Oreos Pancake Mix
Dairy Section
- Whole milk (1 cup needed) – don’t substitute with skim milk
- Large eggs (1 needed) – room temperature works best
Baking Aisle
- Complete pancake mix (2 cups needed) – avoid “just add water” types
- Pure vanilla extract – imitation vanilla works but pure tastes better
- Powdered sugar for dusting
- Granulated sugar
Cookie Aisle
- Original Oreo cookies (1 family-size package) – avoid broken cookies
Oil Section
- Neutral vegetable oil (48 oz bottle) – canola or peanut oil work too
Success Secrets for Perfect Deep Fried Oreos Pancake Mix
- Practice the one-cookie test – Always fry one cookie first to check batter consistency, oil temperature, and timing before doing full batches.
- Master the temperature recovery – After adding cookies, oil temperature drops. Wait 30 seconds between adding each cookie to maintain heat.
- Use the bubble indicator – When bubbling around cookies slows from vigorous to gentle, it’s time to flip. This visual cue never fails.
- Perfect your workspace flow – Arrange everything left to right: raw cookies, batter bowl, fryer, draining station. This prevents dangerous cross-arm reaching.
- Serve with ceremony – Present these deep fried oreos pancake mix treats on a warm plate with extra powdered sugar on the side. The visual impact matches the incredible taste.
