Best S’mores Pancakes (Printable View)
Fluffy, golden pancakes with chocolate sauce, toasted graham, and warm marshmallow drizzle.
# Ingredient List:
→ Chocolate Sauce
01 -
1/2 cup water
02 -
1/4 teaspoon salt
03 -
3/4 cup granulated sugar
04 -
1/3 cup unsweetened cocoa powder, freshly sifted
→ Graham Pancake Batter
05 -
1 1/4 cups all-purpose flour
06 -
3/4 cup finely crushed graham cracker crumbs (about 6 whole crackers)
07 -
3 tablespoons granulated sugar
08 -
1 tablespoon baking powder
09 -
3/4 teaspoon salt
10 -
1 1/2 cups milk, room temperature
11 -
2 large eggs, separated
12 -
3 tablespoons vegetable oil or other neutral oil
→ Marshmallow Drizzle
13 -
1 cup marshmallow creme
14 -
1 to 2 tablespoons hot water
# Preparation Steps:
01 -
In a saucepan, whisk together sifted cocoa powder and water until smooth and free of lumps. Add granulated sugar and salt, then cook over medium heat, stirring occasionally, until it reaches a boil. Maintain a gentle boil for exactly 3 minutes to fully dissolve the sugar. Remove from heat and allow to cool; this helps thicken and improves drizzling consistency.
02 -
In a large mixing bowl, whisk together all-purpose flour, crushed graham cracker crumbs, sugar, baking powder, and salt. In a separate bowl, combine room temperature milk, egg yolks, and vegetable oil, whisking until well integrated. Add the wet mixture to the dry ingredients and gently stir until just combined; do not overmix, as the batter should remain slightly lumpy.
03 -
Using a clean bowl and whisk or electric mixer, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions, using a spatula, to maintain maximum fluffiness. Mix only until a few streaks of white remain to avoid deflating the batter.
04 -
Heat a griddle or large skillet over medium-high and lightly oil the surface. For each pancake, pour 1/4 cup of batter onto the hot surface, spacing well. Cook until bubbles form on the surface and edges set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until golden brown on both sides. Repeat with remaining batter.
05 -
Place marshmallow creme in a small bowl. Add 1 tablespoon of hot water and whisk until smooth, adding additional hot water as needed to achieve a pourable consistency. Warmth ensures the sauce drizzles easily without becoming overly thin.
06 -
Stack warm pancakes on serving plates. Generously drizzle with cooled chocolate sauce and warm marshmallow drizzle, swirling for a marbled effect. Serve immediately for the best contrast of warm pancakes and toppings.
# Supplementary Details:
01 -
For best results, sift cocoa powder to avoid lumps in the chocolate sauce and allow both sauces to cool slightly before drizzling for optimal consistency.