Introduction

Camping trips usually mean s’mores around the fire, but what if you want that gooey chocolate and marshmallow goodness for breakfast? These best s’mores pancakes bring that campfire treat to your morning table with fluffy pancakes, chocolate chips, marshmallow topping, and crushed graham crackers.

Best S’mores Pancakes Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Prepare the chocolate sauce by whisking the cocoa powder and water in a saucepan until smooth. Add 3/4 cup sugar and 1/4 tsp salt, then bring to a boil over medium heat. Boil for 3 minutes while stirring occasionally. Remove from heat and let cool.
Step 2: In a large bowl, whisk together the flour, crushed graham cracker crumbs, 3 tbsp sugar, baking powder, and 3/4 tsp salt. In another bowl, mix the milk, egg yolks, and oil. Combine wet and dry ingredients gently until just mixed with some lumps remaining.
Step 3: Beat the egg whites with a whisk or mixer until stiff peaks form. Carefully fold the egg whites into the batter in two additions, mixing gently to keep the batter light and airy.
Step 4: Heat a griddle or skillet over medium-high heat and lightly oil it. Pour 1/4 cup batter per pancake. Cook until bubbles appear and edges set, about 2-3 minutes, then flip and cook another 1-2 minutes until golden and cooked through. Repeat with remaining batter.
Step 5: While cooking pancakes, warm the marshmallow creme in a bowl. Stir in 1 to 2 tablespoons hot water until smooth and pourable for drizzling.
Step 6: Stack the cooked pancakes on plates. Drizzle with the cooled chocolate sauce and warm marshmallow drizzle. Serve immediately for best flavor and texture.

Tips & Variations

Use digestive biscuits or vanilla wafers crushed up if you don’t have graham crackers.
Melt mini marshmallows with a little milk as a substitute for marshmallow creme.
Try melted butter instead of vegetable oil for richer flavor.
Swap all-purpose flour for whole wheat, but reduce liquid slightly.
Use buttermilk instead of regular milk for extra fluffy pancakes.
Don’t overmix the batter to keep pancakes tender and light.
Cook pancakes on medium-low heat to avoid burning the graham crumbs and cocoa.

Storage

Store leftover pancakes in an airtight container or wrapped with parchment paper in the refrigerator for up to 3 days. For longer storage, freeze them up to 2 months with parchment between each pancake. Reheat in a toaster, microwave, or oven until warm. Reapply marshmallow drizzle after reheating for best texture.

How to Serve

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 beaten together, but the pancakes will be slightly less fluffy. Separating and whipping the whites creates a lighter texture.

What if I don’t have marshmallow creme?

You can melt mini marshmallows with a bit of milk until smooth, or chop regular marshmallows and fold them into the batter for a similar effect.

Best S’mores Pancakes Recipe

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4.9 from 84 reviews

Indulge in the nostalgic flavors of campfire s’mores with these fluffy, chocolate chip-studded pancakes topped with a smooth marshmallow drizzle and crushed graham crackers. Perfect for a fun weekend breakfast or a special treat any day, these s’mores pancakes combine the gooey delight of marshmallow creme with the rich taste of homemade cocoa syrup, all in a light, airy pancake stack that kids and adults will love.

Author: Dana
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Makes about 8–10 pancakes (serves 4-5) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Chocolate Sauce

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

Graham Pancakes

1 1/4 cups all-purpose flour (bleached or unbleached)
3/4 cup finely crushed graham cracker crumbs (about 6 whole crackers)
3 tbsp sugar
1 tbsp baking powder
3/4 tsp salt
1 1/2 cups milk (room temperature, can substitute buttermilk or non-dairy milk)
3 tbsp vegetable oil (or melted butter, canola oil, or coconut oil)
2 large eggs, separated (whites for fluffiness)

Marshmallow Drizzle

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

Instructions

Prepare the Chocolate Sauce Base: In a saucepan, whisk together sifted cocoa powder and water until smooth. Add sugar and salt, then bring to a boil over medium heat. Boil for 3 minutes, stirring occasionally until sugar dissolves. Remove from heat and let cool for drizzling.
Mix Dry Ingredients and Create the Batter Base: Whisk together flour, crushed graham crackers, sugar, baking powder, and salt in a large bowl. In another bowl, whisk milk, egg yolks, and oil until combined. Gently fold wet ingredients into dry until just combined with slight lumps; avoid overmixing for fluffy pancakes.
Fold in Egg Whites for Maximum Fluffiness: Beat egg whites until stiff peaks form. Gently fold them into batter in batches, maintaining airiness. This step creates the light, cloud-like texture in the pancakes.
Cook the Pancakes Until Golden Brown: Heat a lightly oiled griddle or skillet over medium-high heat. Pour 1/4 cup batter per pancake, spacing apart. Cook 2-3 minutes until bubbles form and edges set. Flip and cook another 1-2 minutes until golden brown and springy. Repeat until all batter is used.
Prepare the Marshmallow Drizzle: In a small bowl, whisk marshmallow creme with 1-2 tablespoons of hot water, adding water slowly until a smooth, pourable consistency is achieved.
Stack and Drizzle with S’mores Toppings: Layer warm pancakes on plates, drizzle generously with cooled chocolate sauce and warm marshmallow drizzle. Serve immediately to enjoy the contrast of warm, fluffy pancakes with gooey marshmallow and rich chocolate.

Notes

Use all-purpose flour for best texture; whole wheat can be substituted but may yield denser pancakes.
Don’t overmix the batter to avoid tough pancakes; lumps are okay.
Cook pancakes on medium-high heat to achieve golden exterior without burning.
Separating eggs and whipping whites adds fluffiness but using whole eggs all together is an acceptable shortcut.
Thin marshmallow creme with hot water for drizzling to prevent tearing pancakes.
Store leftovers in the fridge up to 3 days or freeze for up to 2 months with parchment paper between pancakes.
Reheat using toaster, microwave, or oven, and refresh marshmallow drizzle if desired.

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