S’mores Pancakes

These S’mores Pancakes are pure breakfast bliss with Golden Grahams and chocolate chips in the batter.  A generous topping of marshmallow cream, chocolate sauce, more cereal and chocolate chips makes these better than the campfire version.

Pancakes happen every weekend at my house and it’s probably no surprise that these are my kids’ favorite along with these Tiramisu Pancakes.  S’mores Pancakes are thick and fluffy and covered in crave-worthy toppings to go with a graham cracker flavor achieved with crushed Golden Grahams in the batter.  

You just can’t go wrong with these fun flavors in your daily life.  I also, love a good S’mores Martini if I’m wanting a quick and easy fix.  If you desire a healthier option these S’mores Granola Bars are a great grab-and-go breakfast option.

I like to make a generous portion of pancake batter to ensure we have plenty of leftovers for weekday mornings.  Trying to get my daughter to agree with a breakfast item can be quite difficult on busy mornings.  An Electric Griddle is a must to ensure you aren’t still flipping while everyone’s dipping. 

Needed Ingredients

• 2 C. Flour
• 1 Tsp. Baking Powder
• 1 Tsp. Baking Soda
• 1/4 C. Sugar
• 1/4 Tsp. Coarse Ground Salt
• 3/4 Golden Grahams – the cereal gets added to a sealed baggie and lightly crushed by using a rolling pin.  You will need a bit extra for garnishment.
• 1/2 C. Semi-Sweet Mini Chocolate Chips – you will need a bit extra for garnishment.
• 1/2 C. Marshmallow Cream
• 1/4 C. Butter – The butter gets melted in the microwave.  If using salted butter; leave out the additional salt.
• 2 1/2 C. Milk – 2% is just fine.  I have also, just used Skim Milk.
• 3 Tbsp. Lemon Juice – the lemon juice gets whisked with the milk to make buttermilk.  
• 2 Eggs
• 2 Tbsp. Vanilla
• 1/4 C. Chocolate Syrup – Any brand will do, but you can never go wrong with this.  

Directions

• In a medium bowl or large measuring cup; add the milk and lemon juice.  Whisk until frothy and set aside.
• Add the Golden Grahams to a sealed plastic sandwich bag. 
• Gently crush the Golden Grahams into coarse pieces by lightly rolling with a rolling pin or by using the end of a jar.
• Add the butter to a microwave safe bowl; heat until melted.
• Next, add the flour, baking soda, baking powder and coarse salt to a mixing bowl.  Lightly mix together.
• Mix in the sugar and crushed Golden Grahams.
• Form a hole in the middle of your flour mixture.
• Add the eggs in the middle and lightly whisk.  
• Mix in the milk and lemon mixture, melted butter and vanilla.
• Next, mix in the chocolate chips.
• Heat a skillet coated with cooking spray to Medium Heat.
• Scoop around half a ladle or ice cream scoop of pancake batter onto the heated skillet.
• Smooth the batter down slightly by making a light circular motion with your ladle.
• Cook around 2 minutes per side or until the edges of the pancake begin to bubble.
• Flip and cook around 2 more minutes or until golden brown.
• Add the Marshmallow Cream with 3 tbsp. of water to a small microwave-safe bowl.  
• Microwave for around 15 seconds; stir until smooth.
• Top the pancakes with chocolate syrup, marshmallow cream, Golden Grahams and mini chocolate chips.
• Enjoy!

Storing Leftover S’mores Pancakes

• Ensure any leftover pancakes are cooled completely and without the additional garnishments before storing.  
• To store in the Refrigerator:  Place the cooled pancakes in a sealed plastic bag or Tupperware.  Keep for up to 5 days in the refrigerator for best results.  Heat up to 3 pancakes in a single layer on a plate lined with paper towels for around 30 seconds to serve.
• To store in the Freezer:  Place the cooled pancakes in a sealed Freezer Bag or Freezer Tupperware with a piece of wax paper between each one.  Store in the freezer for up to 2 months.

Reheating Leftover S’mores Pancakes

• Refrigerated:  Place up to 3 pancakes on a microwave-safe plate lined with paper towels.  Add a few drops of water to a paper towel and place over the top of the pancakes to restore moisture.  Heat on high for around 30-45 seconds.  
• Frozen:  Place up to 4 pancakes on a microwave-safe plate lined with paper towels.  Add a few drops of water to a paper towel and place over the top of the pancakes to restore moisture.  Heat on high for around 60-75 seconds.  

Print

S'mores Pancakes

Prep Time

10 mins

Cook Time

4 mins

Total Time

14 mins

 

These S'mores Pancakes are pure breakfast bliss with Golden Grahams and chocolate chips in the batter.  A generous topping of marshmallow cream, chocolate sauce, more cereal and chocolate chips makes these better than the campfire version.

Course: Breakfast

Cuisine: American

Keyword: S'mores Pancakes, Pancake Recipe, Breakfast Recipe

Servings: 6

Author: Holly

Ingredients

• 2 C. Flour
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/4 C. Sugar
• 1/4 tsp. Coarse Ground Salt
• 3/4 C. Golden Grahams + extra for garnishment
• 1/2 C. Semi-Sweet Mini Chocolate Chips + extra for garnishment
• 1/4 C. Unsalted Butter
• 2 1/2 C. Milk 2% milk works well
• 3 tbsp. 3 Tbsp. Lemon Juice
• 2  2 Eggs
• 2 tbsp. Vanilla Extract
• 1/4 C. Chocolate Syrup
• 1/2 C. Marshmallow Cream
• 3 tbsp. Water

Instructions

1. In a medium bowl or large measuring cup; add the milk and lemon juice.

2. Whisk until frothy and set aside.

3. Add the Golden Grahams to a sealed plastic sandwich bag. 

4. Gently crush the Golden Grahams into coarse pieces by lightly rolling with a rolling pin or by using the end of a jar.

5. Add the butter to a microwave safe bowl; heat until melted.

6. Add the flour, baking soda, baking powder and coarse salt to a mixing bowl. 

7. Lightly mix together.

8. Mix in the sugar and crushed Golden Grahams.

9. Form a hole in the middle of your flour mixture.

10. Add the eggs in the middle and lightly whisk. 

11.  Mix in the milk mixture, melted butter and vanilla.

12. Mix in the chocolate chips.

13. Heat a skillet coated with cooking spray to Medium Heat.

14. Scoop around half a ladle or full ice cream scoop of pancake batter onto the heated skillet.

15. Smooth the batter down slightly by making a light circular motion with your ladle.

16. Cook around 2 minutes per side or until the edges of the pancake begin to bubble. Flip and cook around 2 more minutes or until golden brown.

17.  Add the Marshmallow Cream with 3 tbsp. of water to a small microwave-safe bowl.  

18. Microwave for around 15 seconds; stir until smooth.

19. Top the pancakes with chocolate syrup, marshmallow cream, Golden Grahams and mini chocolate chips.

20. Serve Immediately.

More to Love

If you loved these S’mores Pancakes be sure to check out some of my other favorite fall desserts and cocktails such as this S’mores Martini and these Pumpkin Gooey Butter Cookies.