Cookie Dough Stuffed Pancakes

A few weeks ago, I went to a cafe in Woodbury, Minn. and ordered one of their signature plates, chocolate chip cookie dough pancakes. Now I am a HUGE breakfast fan, but these pancakes took breakfast to a whole new level. I fell in love and I haven’t stopped thinking about them since.

I found this recipe on Pinterest and I can’t wait to give them a try! Let me know what you think.


Prep Time: 15 minutes | Cook Time: 10 minutes | Yield: 8 pancakes depending on size

Cookie Dough Stuffed Pancakes {Indulgent & Healthy!}

Chocolate Chip Cookie Dough Stuffed pancakes that are so indulgent you’ll never know they are healthy! Also includes a bonus gluten free recipe option!


⅔ cup almond flour
2 tablespoons arrowroot flour
2 tablespoons tapioca flour
1 tablespoon coconut sugar
½ teaspoon baking powder
2 pasture-rasied eggs
¼ cup cashew milk (or almond milk)
½ teaspoon vanilla
1 tablespoon coconut oil, melted
½ teaspoon cinnamon
dash of salt
1 teaspoon of grass-fed butter, ghee or oil of choice for pan

Cookie Dough Middle
½ cup of natural cashew butter or almond butter
¼ teaspoon cinnamon
2-3 teaspoons coconut sugar
¼ teaspoon vanilla extract
2 ½ tablespoons of dark chocolate chips, chopped (Enjoy Life Brand)

To make cookie dough:

-Combine the nut butter, cinnamon, sugar, vanilla, and chopped chocolate chips, and mix well. You may need to soften the nut butter slightly (microwave a few seconds) depending on the consistency. Or if your nut butter is particularly thick you can add a little melted coconut oil as well.
-Line a cookie sheet with parchment.
-Smear 1 tablespoon of cookie dough with a spoon, making a flat disk. You should have about 8.
-Place in the freezer to set while you make the batter!

To make the pancakes:
-Wisk together the dry ingredients: flour, coconut sugar, cinnamon, baking powder, and salt.
-Make a well in the center and add egg, luke warm almond milk, and melted coconut oil.
-Wisk all the ingredients together, it may be thick and a little clumpy, which is fine, but do not over mix the batter.
-Heat a nonstick skillet over medium-high heat, and add a touch of coconut oil (or coconut oil spray).
-Remove cookie dough disks from the freezer and remove them from the parchment paper.
-Laddle pancake batter in the skillet (turn temp down to medium- no oil smoking!).
-Allow pancake to set and you will see bubbles rising and the pancake with cook through (no wet batter). (*or for the lazy version make two pancakes and layer the cookie dough in between-it will melt between the pancakes, they just will not be officially “stuffed.”)
-Check the bottom of the pancake to make sure it is not burning, if so, turn temp down.
-Once there is no runny batter on the top, place a cookie dough disk on top and laddle just enough pancake batter to cover the disk, then flip pancake and finish cooking.
I-f you pancakes are too thick and not cooking through, dilute the batter further with additional almond milk.

Here are the basic steps to stuff your pancakes:

1. Combine your dry ingredients. Make a well in the middle and add wet ingredients. Mix, but do not over mix!
2. Smear the cookie dough on a parchment-lined cookie sheet and stick in the freezer.
3. Once the pancake is cooked most of the way through, add your frozen cookie dough disk, cover with pancake batter, and flip!