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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 this better than the campfire version.

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.

Course Breakfast
Cuisine American
Keyword S'mores Pancakes, Pancake Recipe, Breakfast Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
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.