Description

These Best S’mores Pancakes bring the nostalgic campfire treat directly to your breakfast table with layers of fluffy pancakes infused with crushed graham crackers, rich chocolate syrup, and a sweet marshmallow drizzle. Perfect for a special weekend treat or to delight kids who crave the classic s’mores flavor any day of the week, this recipe combines easy homemade pancake batter with gooey, chocolatey, and marshmallow toppings for a fun and indulgent morning meal.

Ingredients

Scale

Chocolate Syrup

1/2 cup water
1/4 tsp salt
3/4 cup sugar
1/3 cup unsweetened cocoa powder (freshly sifted)

Graham Pancakes

2 large eggs, separated (whites for fluffier pancakes)
3/4 cup finely crushed graham cracker crumbs (about 6 whole crackers)
1 1/2 cups milk (room temperature)
3 tbsp vegetable oil (or neutral oil like canola or melted butter)
1 tbsp baking powder
3/4 tsp salt
1 1/4 cups all-purpose flour
3 tbsp sugar

Marshmallow Drizzle

1 cup marshmallow creme
1 to 2 tbsp hot water (to thin for drizzling)

Instructions

Prepare the Chocolate Sauce Base: In a saucepan, whisk together the sifted cocoa powder and water until smooth and lump-free. Add sugar and salt, then bring the mixture to a boil over medium heat, stirring occasionally. Boil for exactly 3 minutes to dissolve the sugar and thicken slightly. Remove from heat and set aside to cool while making the batter.
Mix Dry Ingredients and Create the Batter Base: In a large bowl, whisk together flour, crushed graham cracker crumbs, sugar, baking powder, and salt to combine evenly. In a separate bowl, whisk milk, egg yolks, and vegetable oil until well combined. Pour wet mixture into dry ingredients and stir gently until just combined, leaving the batter slightly lumpy to avoid toughness.
Fold in Egg Whites for Maximum Fluffiness: Beat egg whites until stiff peaks form. Gently fold the egg whites into the batter using a spatula in two additions, being careful not to deflate the airiness. Stop folding when only a few white streaks remain to ensure light, fluffy pancakes.
Cook the Pancakes Until Golden Brown: Heat a lightly oiled griddle or large skillet over medium-high heat. Pour 1/4 cup batter per pancake, spacing them apart. Cook until bubbles form and edges set, about 2-3 minutes. Flip and cook 1-2 more minutes until golden brown and pancakes spring back when pressed. Repeat with remaining batter.
Prepare the Marshmallow Drizzle: While pancakes cook, place marshmallow creme in a bowl and whisk in 1 to 2 tablespoons of hot water until smooth and pourable without being runny. Warmth helps it drizzle nicely over the pancakes.
Stack and Drizzle with S’mores Toppings: Stack warm pancakes on plates. Generously drizzle with cooled chocolate sauce and warm marshmallow drizzle to create a delicious swirl. Serve immediately to enjoy the contrast of fluffy pancakes with gooey chocolate and marshmallow.

Notes

Do not overmix the batter to avoid tough pancakes; mix until just combined.
Cook pancakes on medium-high heat to get crispy exteriors without burning the graham crumbs.
Separating eggs and folding in whipped whites adds lightness; don’t skip this step for best texture.
Thin marshmallow creme with hot water before drizzling to avoid tearing pancakes.
Leftover pancakes keep in the fridge up to 3 days; freeze up to 2 months with parchment between layers.
Reheat leftovers in toaster, oven, or microwave; fresh drizzle of marshmallow topping improves flavor after warming.
Substitute graham crackers with digestive biscuits or vanilla wafers if needed.
Use buttermilk for extra fluffy pancakes and reduce baking powder to 2 teaspoons if using.
Vegetable oil can be swapped with melted butter or coconut oil for flavor variation.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: s'mores pancakes, graham cracker pancakes, marshmallow pancakes, chocolate pancakes, kids breakfast, camping breakfast, fluffy pancakes