Copycat Milk 'n Cookies Pancakes

Ingredients

• 6 ounces cream cheese , softened
• 0.5 cups white sugar
• 1 teaspoon vanilla extract
• 0.13 teaspoons kosher salt
• 0.75 cups heavy cream , divided

Instructions

1. 1

   Heat cream cheese, sugar, vanilla, salt, and 1/4 cup cream in a small saucepan over medium heat. Cook, whisking often, until melted and smooth, about 5 minutes. Chill, uncovered, until cooled completely, about 20 minutes.

2. 2

   Beat remaining 1/2 cup cream with an electric hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Fold whipped cream into the cooled cream cheese mixture. Spoon into a piping bag, and chill until ready to use.

3. 3

   Whisk powdered sugar, milk, and vanilla for vanilla drizzle in a medium bowl. Cover until ready to use.

4. 4

   Crush chocolate sandwich cookies and set aside.

5. 5

   Whisk flour, baking powder, baking soda, and salt together in a large bowl.

6. 6

   Whisk buttermilk, eggs, and vanilla in a large measuring cup; pour over dry ingredients. Gently stir until almost incorporated. Drizzle with melted butter and sprinkle with 2 cups crushed cookies. Stir until just incorporated and some lumps remain. Let batter rest for about 5 minutes.

7. 7

   Heat a griddle to about 375 degrees F (190 degrees C). Lightly grease.

8. 8

   Spoon about 2/3 cup batter onto the griddle for each pancake, spacing them about 2 inches apart. Let cook, undisturbed, until bubbles rise to the surface and edges look dry, 2 to 3 minutes. Flip and cook until browned on the second side, 1 to 2 minutes more. Repeat with remaining batter.

9. 9

   Place 1 pancake on a plate and top with 3 tablespoons of the mousse. Repeat layers twice, and top with a fourth pancake. Repeat with remaining pancakes and mousse. Top each pancake stack with vanilla drizzle and remaining mousse. Sprinkle with remaining crushed cookies.