Dessert

Best S’mores Pancakes Recipe

ByLana Polati February 20, 2026February 20, 2026

Introduction

Camping trips often bring memories of roasting s’mores by the fire, but you don’t need to wait for your next outdoor adventure to enjoy that irresistible combination of chocolate, marshmallow, and graham crackers. These Best S’mores Pancakes bring the classic campfire treat right to your breakfast table with fluffy pancakes, chocolate chips, a marshmallow drizzle, and crunchy graham cracker crumbs.

A tall stack of five fluffy pancakes sits on a white plate, each pancake golden brown with a soft, slightly uneven texture. The pancakes are drizzled generously with dark chocolate syrup that runs down the sides in thick ribbons. On top, there are many small, white marshmallows scattered, giving a soft and sugary look, along with a large piece of milk chocolate bar placed on the peak. Around the plate, a few broken pieces of the same chocolate bar rest, adding a bit of rough texture. The setting is on a white marbled surface, and a woman's hand holding a wooden utensil is partly visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup water
1/4 tsp salt
3/4 cup sugar
1/3 cup unsweetened cocoa powder (freshly sifted)
2 large eggs, separated
3/4 cup finely crushed graham cracker crumbs (about 6 whole crackers)
1 1/2 cups milk (room temperature)
3 tbsp vegetable oil (or any neutral oil)
1 tbsp baking powder
3/4 tsp salt
1 1/4 cups all-purpose flour
3 tbsp sugar
1 cup marshmallow creme
1 to 2 tbsp hot water (for drizzling consistency)

Instructions

Step 1: In a saucepan, whisk together the sifted cocoa powder and water until smooth and lump-free. Add sugar and salt, then bring to a boil over medium heat. Let it boil for 3 minutes, stirring occasionally until the sugar dissolves completely. Remove from heat and set aside to cool.
Step 2: In a large bowl, combine flour, crushed graham cracker crumbs, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg yolks, and oil until well combined. Pour the wet mixture into the dry ingredients and gently stir until just combined; the batter should remain slightly lumpy.
Step 3: Beat the egg whites in a clean bowl until stiff peaks form. Gently fold the egg whites into the batter in two additions, folding carefully to keep the mixture light and airy.
Step 4: Heat a griddle or large skillet over medium-high heat and lightly oil it. Pour 1/4 cup batter per pancake onto the hot surface, spacing them apart. Cook 2–3 minutes until bubbles appear and edges set. Flip and cook another 1–2 minutes until golden brown and springy. Repeat with remaining batter.
Step 5: While pancakes cook, place marshmallow creme in a small bowl and whisk in 1 to 2 tablespoons of hot water gradually until smooth and pourable.
Step 6: Stack the warm pancakes on plates, then drizzle generously with the cooled chocolate sauce and warm marshmallow drizzle. Serve immediately for the best gooey, fluffy s’mores experience.

Tips & Variations

For fluffier pancakes, be careful not to overmix the batter and always fold in the egg whites gently.
If you don’t have graham crackers, substitute with digestive biscuits or vanilla wafers, or mix extra flour with brown sugar and cinnamon to mimic the flavor.
If marshmallow creme is unavailable, melt mini marshmallows with a little milk in the microwave and stir until smooth.
Use melted butter instead of vegetable oil for richer flavor, or try buttermilk in place of milk for extra fluffiness (reduce baking powder to 2 tsp then).
Serve with crispy bacon, breakfast sausage, or fresh berries for a balanced, tasty breakfast plate.

Storage

Store leftover s’mores pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between pancakes to prevent sticking. For longer storage, freeze them with parchment paper between each pancake for up to 2 months. Reheat in a toaster, toaster oven, microwave, or 350°F oven, adding fresh marshmallow drizzle after warming to restore gooey texture.

How to Serve

A stack of seven golden brown pancakes sits centered on a white plate, each pancake thick and fluffy with a slightly uneven edge. Dark chocolate sauce drizzles down the sides in thick streams, pooling slightly at the base. Small, white marshmallows are scattered over the top, some melting into the chocolate sauce. Pieces of chopped nuts are sprinkled around the stack and on the plate. Two large square pieces of dark chocolate rest on top, adding a rich contrast. The plate is set on a white marbled surface that adds a soft, clean background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of separating them?

Yes, you can use 2 whole eggs instead of separating, but the pancakes will be slightly less fluffy. The separated eggs and whipped whites create extra lightness.

What if I don’t have graham crackers for the crumbs?

You can substitute digestive biscuits or vanilla wafers crushed finely, or mix extra flour, brown sugar, and cinnamon to approximate the graham cracker flavor.