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S’mores pancakes are my go-to when I want a breakfast that feels like dessert but still delivers that classic campfire nostalgia right at the kitchen table. Imagine fluffy layers, gooey marshmallow, drips of rich chocolate, and graham cracker toasty sweetness in every bite. These pancakes bring together all the best parts of the iconic treat for a breakfast that makes any morning a celebration.
When I first used marshmallow creme for the drizzle, my family dove in headfirst and decided this would be our new birthday-request breakfast. Every time I make these, someone ends up licking the spoon.
Ingredients
- All-purpose flour: for the soft base of the pancake be sure to use fresh flour for fluffier results
- Graham cracker crumbs: add those iconic s’mores notes make sure to crush them super fine for smooth batter
- Unsweetened cocoa powder: forms the deep chocolate sauce always sift for a silkier finish
- Milk: at room temperature helps everything blend evenly choose whole milk for extra richness if you like
- Sugar: sweetens both the batter and the sauce try using fine baking sugar for smooth mixing
- Eggs: separated into yolks and whites the whites are beaten separately for unbeatable fluff
- Baking powder: gives lift and lightness to every pancake
- Salt: helps balance out the sweetness and deepens the overall flavor
- Vegetable oil: brings tenderness without overpowering the s’mores flavors use a neutral oil
- Marshmallow creme: creates the gooey topping and is easy to blend when slightly warmed
- Hot water: to thin out the marshmallow for perfect drizzling
Instructions
- Prepare the Chocolate Sauce Base:
- In a saucepan, blend freshly sifted cocoa powder and water until smooth and no lumps remain. This gentle whisking makes your sauce silky without any grittiness. Add the sugar and salt, raise the heat gently, and bring to a brisk boil. Stir often while it bubbles for around three minutes so the sugar melts fully. Remove from heat and let the sauce cool as you mix your pancake batter so it thickens and becomes glossy for drizzling.
- Mix Dry Ingredients and Create the Batter Base:
- In a large bowl, combine flour, graham cracker crumbs, sugar, baking powder, and salt. Make sure there are no streaks or clumps since an even mix means light pancakes later. In a separate bowl, whisk together room temperature milk, egg yolks, and vegetable oil until the blend is creamy and unified. Pour wet over dry and gently stir until a mostly mixed and slightly lumpy batter forms for tender cakes.
- Fold in Egg Whites for Maximum Fluffiness:
- In a very clean bowl, whisk the separated egg whites until stiff peaks hold their shape. This airy foam lifts your pancakes high. With a spatula, gently fold the whipped whites into the batter so you keep all the air. Work slowly and stop as soon as only a few streaks remain for cloudlike pancakes.
- Cook the Pancakes Until Golden Brown:
- Heat a griddle or broad skillet on medium-high until a drop of water sizzles. Lightly oil the surface and pour a quarter cup of batter for each pancake so they have room to spread. Let them cook undisturbed until bubbles break the surface and edges begin to look set about two to three minutes. Flip with confidence and brown the other side for another minute or two. The result is exterior crispness and a pillowy center.
- Prepare the Marshmallow Drizzle:
- Spoon the marshmallow creme into a small bowl and stir in hot water a bit at a time. Whisk briskly until it runs thickly off your spoon so it swirls over pancakes without pooling or soaking in. Warmth helps the marshmallow blend for that perfect sticky finish.
- Stack and Drizzle with S’mores Toppings:
- Layer the fresh pancakes on plates while they are still steaming. Pour over chocolate sauce then the marshmallow drizzle and let it cascade down the sides for that signature s’mores look. Serve right away for gooey centers and a spectacular presentation that always makes everyone smile.
Marshmallow creme has always been the star ingredient for my family. When my daughter first saw the oozing swirl on her stack she declared it the prettiest breakfast ever and insisted on a photo before digging in.
Storage Tips
To keep leftover pancakes fresh store them in an airtight container between sheets of wax paper and refrigerate for up to three days. For longer storage pop them into a zip-top bag and freeze for up to three months. Reheat straight from the freezer in the toaster or oven to revive that fluffy tenderness and drizzle fresh marshmallow and chocolate just before serving.
Ingredient Substitutions
These pancakes are forgiving if you need to swap a few things. You can use gluten-free flour blends in place of wheat flour and coconut oil or melted butter instead of vegetable oil. If you cannot find graham crackers digestive biscuits provide a similar toasty flavor. For a dairy-free version use your favorite unsweetened plant milk.
Serving Suggestions
Serve these pancakes stacked high with chocolate and marshmallow. They also pair brilliantly with sliced strawberries or bananas for a fruity spin. Try a sprinkle of toasted nuts or an extra handful of mini chocolate chips for more crunch.
Cultural Context
S’mores began as a popular camping treat in the United States loved for their ease and indulgent sweet layers. Bringing them into pancake form means you get all the cozy nostalgia without ever leaving your kitchen. It is a fun twist that combines two comfort foods in one memorable plate.
Seasonal Adaptations
Make a fall version with cinnamon graham crackers and a hint of pumpkin spice in the batter. Add crushed peppermint candy to the marshmallow drizzle for a winter holiday treat. Try fresh berries and extra whipped cream as a spring or summer topper for a lighter feel.
Success Stories
Once I made these pancakes for a sleepover brunch and the kids raved so much it became my most requested recipe at family gatherings. Even skeptical adults who claimed they only liked classic pancakes quickly changed their minds after the first bite. The oohs and ahhs whenever those swirls appear never get old.
Freezer Meal Conversion
After you make the pancakes cool them completely and freeze in single layers. Stack with parchment between pancakes so they do not stick together. When ready to eat just pop them in the toaster or warm in a low oven until heated through. Whip up fresh drizzle or rewarm your chocolate sauce in seconds.
A perfect stack of these pancakes is all about contrast. A crisp golden edge a melt-in-your-mouth center and just the right balance of sweet marshmallow and deep chocolate with the graham crumb backdrop. Pour yourself a mug of coffee or cocoa and savor each bite because these pancakes turn any morning into an occasion.
Common Recipe Questions
- → How do I keep pancakes fluffy?
Gently fold beaten egg whites into the batter; this adds air for cloud-like pancakes without overmixing.
- → Can I make the chocolate sauce ahead of time?
Yes, let it cool and store in an airtight container. Rewarm gently before drizzling over pancakes.
- → What’s the best way to crush graham crackers?
Place crackers in a zip-top bag and crush with a rolling pin until fine crumbs form for even distribution.
- → How do I prevent pancakes from sticking to the pan?
Lightly oil the griddle and cook over medium-high heat, making sure it’s hot before pouring batter.
- → Is marshmallow creme necessary for the drizzle?
Marshmallow creme is easiest to melt; if unavailable, use mini marshmallows gently melted with a splash of water.
- → Can these be made dairy-free?
Yes, use your favorite plant-based milk and a dairy-free spread for similar results.