In a large bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of granulated sugar, and a pinch of salt. Whisk until blended.

In a separate bowl, whisk together 1 cup of whole milk, 1 large egg, and 2 tablespoons of melted butter until smooth.

Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula until a slightly lumpy batter forms.

Fold in 1 cup of crushed Oreos until evenly distributed.

Preheat a non-stick skillet over medium heat. Pour 1/2 cup of batter onto the skillet for each pancake, cooking until bubbles form, then flip and brown the other side.

Serve the pancakes stacked, drizzled with maple syrup, and topped with whipped cream, fresh berries, or crushed Oreos.