S’mores Pancakes

This recipe combines all of the goodness of the classic campfire snack into a sweet breakfast treat. Chocolate chip pancakes are layered with graham cracker crumble and topped with chocolate sauce and toasted mini marshmallows.

It is an indulgence that is perfect for a campfire inspired weekend (or weekday) meal. These pancakes don’t even need syrup as long as they are piled with chocolate and marshmallows.

S’mores Pancakes

Key Ingredients in This Recipe

• Marshmallows – I use small marshmallows to top the pancakes which I toast using a blowtorch. If you don’t have a kitchen torch to toast the marshmallows, you can microwave the marshmallows for about 30 seconds and drop them in spoonfuls on top of the pancakes.
• Chocolate sauce – I recommend warming the chocolate sauce before assembly.
• Chocolate chips – Mini chocolate chips give the pancakes give a more evenly distributed chocolate flavor throughout the pancakes.

How to Make S’mores Pancakes

For the graham cracker crumble:

1. Heat oven. Preheat the oven to 325ºF. Line a baking sheet with aluminum foil.
2. Stir the graham cracker crumbs with the butter and sugar. In a small mixing bowl stir together the graham cracker crumbs, sugar and unsalted butter until the mixture comes together in small pieces.
3. Bake. Spread evenly on the baking sheet and bake until golden brown, about 10 to 12 minutes.

For the pancakes:

1. Mix the dry and wet ingredients. In a large mixing bowl whisk together the flour, baking powder, salt and granulated sugar. In medium mixing bowl whisk together the eggs and milk.
2. Mix the dough. Slowly add the wet ingredients to the dry and stir until just combined. Small lumps are fine but if the batter seems thick, add a little more milk. Stir in the chocolate chips then prepare the skillet.
3. Heat butter. Heat a large skillet or griddle over medium heat, add 2 teaspoons of the melted butter and wait for the butter foam to subside.
4. Cook pancakes. Pour about ¼ cup of batter into the pan, and cook until small bubbles rise to the surface, about 2 minutes. Flip and continue cooking until both sides are golden brown, about an additional 1 to 2 minutes.
5. Keep warm and repeat. Remove to a plate or keep warm in an oven heated to 200ºF. Repeat with the remaining pancake batter adding more butter as necessary.

To serve:

1. Assemble. Divide pancakes among plates, spreading about 2 tablespoons of the graham cracker crumble in between each pancake. Drizzle chocolate sauce over the top of each stack of pancakes. Top with mini marshmallows.
2. Torch and serve. Serve them as is or use a kitchen torch to brown the marshmallows by holding the flame a few inches away.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Blueberry Pancakes with Blueberry Ginger Compote
• Apple Pancakes
• Diner-Style Buttermilk Pancakes

S’mores Pancakes

Print Pin

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Serves 8 pancakes

US Customary – Metric

Ingredients:

For the graham cracker crumble:

• 4 tablespoons unsalted butter melted, plus additional
• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar

For the pancakes:

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoons kosher salt
• 1 tablespoon granulated sugar
• 2 eggs, lightly beaten
• 1¼ cups whole milk
• ½ cup mini chocolate chips
• ¼ cup unsalted butter, melted
• ¼ cup chocolate sauce
• 1½ cups mini marshmallows

Instructions:

For the graham cracker crumble:

• Preheat the oven to 325ºF (170ºC). Line a baking sheet with aluminum foil.
• In a small mixing bowl stir together the graham cracker crumbs, sugar and unsalted butter until the mixture comes together in small pieces. Spread evenly on the baking sheet and bake until golden brown, about 10 to 12 minutes.

For the pancakes:

• In a large mixing bowl whisk together the flour, baking powder, salt and granulated sugar. In medium mixing bowl whisk together the eggs and milk.
• Slowly add the wet ingredients to the dry and stir until just combined. Small lumps are fine but if the batter seems thick, add a little more milk. Stir in the chocolate chips then prepare the skillet.
• Heat a large skillet or griddle over medium heat, add 2 teaspoons of the melted butter and wait for the butter foam to subside.
• Pour about ¼ cup of batter into the pan, and cook until small bubbles rise to the surface, about 2 minutes. Flip and continue cooking until both sides are golden brown, about an additional 1 to 2 minutes.
• Remove to a plate or keep warm in an oven heated to 200ºF. Repeat with the remaining pancake batter adding more butter as necessary.

To serve:

• Divide pancakes among plates, spreading about 2 tablespoons of the graham cracker crumble in between each pancake. Drizzle chocolate sauce over the top of each stack of pancakes. Top with mini marshmallows.
• Serve them as is or use a kitchen torch to brown the marshmallows by holding the flame a few inches away.

DID YOU MAKE THIS?

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