Step 1: Prepare the Cookies ‘n’ Creme Filling
Place the Hershey Cookies ‘n’ Creme chocolate bars in a microwave-safe bowl and heat until completely melted and smooth.
Transfer the melted chocolate to the bowl of a stand mixer fitted with the paddle attachment.
Add the cream cheese and beat on high speed until smooth and fully incorporated.
Switch to the whisk attachment.
With the mixer on low speed, slowly pour in the heavy cream.
Once all the cream has been added, increase the speed to high and whip until light and fluffy.
Refrigerate until ready to serve.
Step 2: Make the Chocolate Ganache
Place the semi-sweet chocolate in a medium heatproof bowl.
Heat the heavy cream until it just begins to boil.
Pour the hot cream over the chocolate and cover the bowl for 5 minutes.
Stir until smooth and glossy. Set aside.
Step 3: Make the Pancake Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the egg, milk, Greek yogurt (or sour cream), and vanilla extract.
Stir in the melted butter.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Step 4: Cook the Pancakes
Heat a lightly oiled nonstick skillet or griddle over medium heat.
Pour about 1/4 cup of batter onto the hot surface for each pancake.
Immediately sprinkle Oreo pieces evenly over the batter.
Cook until bubbles begin to form on the surface and the edges appear set.
Flip and cook for another 1–2 minutes, or until golden brown.
Repeat with the remaining batter.
Step 5: Assemble and Serve
Stack the warm pancakes on serving plates.
Add generous dollops of the chilled cookies ‘n’ creme filling between layers or on top.
Drizzle with warm chocolate ganache.
Garnish with extra Oreo pieces if desired and serve immediately.