Best S’mores Pancakes

Camping trips with the kids always mean s’mores around the fire. But what happens when you’re craving that gooey chocolate and marshmallow combo on a random Tuesday morning? You make s’mores pancakes, obviously.

I started making these when my youngest kept asking for s’mores for breakfast. Instead of saying no, I figured out how to turn his favorite campfire treat into something that actually works for morning fuel. Fluffy pancakes with chocolate chips, a marshmallow topping, and crushed graham crackers on top.

The best part? You don’t need a campfire or even perfect weather. Just your regular pancake routine with a few fun additions. My kids think I’m the coolest mom ever when these hit the breakfast table, and honestly, I’m not complaining about the title.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these s’mores pancakes, and it’s probably what you already have in your pantry. This type of flour gives you the perfect balance of structure and tenderness that makes pancakes fluffy without being too dense. You can use either bleached or unbleached all-purpose flour – both will work just fine and you likely won’t notice a difference in the final result. If you only have self-rising flour on hand, you can use it but skip the baking powder since self-rising flour already contains leavening agents.

Options for Substitutions

This fun breakfast recipe has some room for swaps if you need to work with what’s in your pantry:

• Graham cracker crumbs: If you don’t have graham crackers, you can crush up digestive biscuits or even vanilla wafers. In a pinch, add an extra 1/4 cup flour plus 2 tablespoons brown sugar and a pinch of cinnamon to mimic that graham flavor.
• Marshmallow creme: No marshmallow creme? You can melt about 20 mini marshmallows with 1-2 tablespoons of milk in the microwave, stirring every 30 seconds until smooth. Regular marshmallows work too – just chop them up and fold into the batter.
• Vegetable oil: Melted butter works great here and adds extra flavor. You can also use canola oil or even melted coconut oil if that’s what you have.
• All-purpose flour: You can substitute with whole wheat flour, but use about 2 tablespoons less since it absorbs more liquid. The pancakes will be a bit denser but still tasty.
• Milk: Buttermilk makes these extra fluffy, or you can use any non-dairy milk like almond or oat milk. If using buttermilk, reduce the baking powder to 2 teaspoons.
• Egg whites: Don’t want to separate eggs? Just use 2 whole eggs beaten together – you’ll lose some fluffiness but they’ll still be delicious.

Watch Out for These Mistakes While Cooking

The biggest mistake when making s’mores pancakes is overmixing the batter, which creates tough, dense pancakes instead of fluffy ones – mix just until the ingredients are barely combined, even if there are still some lumps.

Another common error is cooking the pancakes on heat that’s too high, which burns the graham cracker crumbs and cocoa before the inside cooks through, so keep your pan at medium-low heat and be patient.

Don’t skip separating the eggs and whipping the whites until they form soft peaks – this extra step creates incredibly light and airy pancakes that are worth the effort.

Finally, make sure to thin out your marshmallow creme with hot water before drizzling, as thick marshmallow creme won’t spread evenly and can tear your pancakes when you try to serve them.

What to Serve With S’mores Pancakes?

These s’mores pancakes are already pretty indulgent on their own, but a few simple sides can make breakfast feel extra special. I love serving them with crispy bacon or breakfast sausage links to balance out all that sweetness with something salty and savory. Fresh berries like strawberries or raspberries are perfect for cutting through the rich chocolate and marshmallow flavors, plus they add a nice pop of color to your plate. If you want to go all out, a dollop of whipped cream or a scoop of vanilla ice cream (yes, for breakfast!) takes these pancakes to the next level.

Storage Instructions

Keep Fresh: Leftover s’mores pancakes can be stored in the refrigerator for up to 3 days in an airtight container or wrapped in plastic wrap. Stack them with parchment paper between each pancake to prevent sticking. They’re great for quick breakfasts throughout the week!

Freeze: These pancakes freeze really well for up to 2 months. Let them cool completely, then place parchment paper between each pancake and store in a freezer-safe bag or container. I love having a stash ready for busy mornings when I need breakfast fast.

Warm Up: To enjoy your stored pancakes, just pop them in the toaster or toaster oven until heated through. You can also microwave them for 30-60 seconds or warm them in a 350°F oven for a few minutes. The marshmallow topping might need a fresh drizzle after reheating to get that gooey s’mores experience back.

Preparation Time	15-25 minutes
Cooking Time	15-20 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 25-30 g
• Fat: 40-48 g
• Carbohydrates: 360-390 g

Ingredients

For the chocolate syrup:

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

For the graham pancakes:

• 2 large eggs, separated (whites for fluffier pancakes)
• 3/4 cup finely crushed graham cracker crumbs (about 6 whole crackers, crushed into fine crumbs)
• 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 (I use King Arthur)
• 3 tbsp sugar

For the marshmallow drizzle:

• 1 to 2 tbsp hot water (for drizzling consistency)
• 1 cup marshmallow creme (makes it easy to drizzle when warm)

Step 1: Prepare the Chocolate Sauce Base

• 1/3 cup unsweetened cocoa powder
• 1/2 cup water
• 3/4 cup sugar
• 1/4 tsp salt

In a saucepan, whisk together the freshly sifted cocoa powder and water until smooth and lump-free—this ensures a silky sauce without graininess.

Add the sugar and salt, then bring the mixture to a boil over medium heat.

Let it boil for exactly 3 minutes, stirring occasionally to help the sugar dissolve completely.

Remove from heat and set aside to cool while you prepare the pancake batter.

I like to make this first since it needs time to cool and thicken slightly, which improves the consistency for drizzling.

Step 2: Mix Dry Ingredients and Create the Batter Base

• 1 1/4 cups all-purpose flour
• 3/4 cup finely crushed graham cracker crumbs
• 3 tbsp sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 1/2 cups milk
• 2 large eggs
• 3 tbsp vegetable oil

In a large bowl, whisk together the flour, finely crushed graham cracker crumbs, sugar, baking powder, and salt.

This combines all your dry ingredients evenly before adding wet ingredients.

In a separate bowl, whisk together the room temperature milk, egg yolks, and vegetable oil until well combined.

Pour the wet mixture into the dry ingredients and stir gently until just combined—the batter should be slightly lumpy.

Don’t overmix, as this develops gluten and makes pancakes tough instead of fluffy.

Step 3: Fold in Egg Whites for Maximum Fluffiness

• 2 large eggs
• batter mixture from Step 2

Beat the 2 egg whites in a clean bowl with an electric mixer or whisk until stiff peaks form—this incorporates air that will make your pancakes incredibly fluffy.

Gently fold the beaten egg whites into the batter from Step 2 using a spatula, being careful not to deflate them.

Work in two additions if needed, folding gently until just a few white streaks remain.

This technique is what makes the difference between dense pancakes and cloud-like ones.

Step 4: Cook the Pancakes Until Golden Brown

• pancake batter from Step 3

Heat a griddle or large skillet over medium-high heat and lightly oil it.

Pour 1/4 cup of batter onto the hot surface for each pancake, spacing them so they don’t touch.

Cook until bubbles form on the surface and the edges look slightly set, about 2-3 minutes.

Flip and cook for another 1-2 minutes until the bottom is golden brown and the pancake springs back when lightly pressed.

Repeat with remaining batter.

I find that medium-high heat gives you crispy, golden exteriors while keeping the inside tender.

Step 5: Prepare the Marshmallow Drizzle

• 1 cup marshmallow creme
• 1 to 2 tbsp hot water

While the pancakes finish cooking, prepare the marshmallow sauce.

Spoon the marshmallow creme into a small bowl and whisk in 1 to 2 tablespoons of hot water, starting with 1 tablespoon and adding more as needed until you reach a smooth, pourable consistency.

The warmth helps it flow easily for drizzling without becoming runny.

Step 6: Stack and Drizzle with S’mores Toppings

• cooked pancakes from Step 4
• chocolate sauce from Step 1
• marshmallow drizzle from Step 5

Stack the warm pancakes on serving plates, then generously drizzle with both the cooled chocolate sauce from Step 1 and the warm marshmallow mixture from Step 5, creating a delicious swirl effect.

Serve immediately while the pancakes are still warm and fluffy.

The contrast between the fluffy pancakes and the cool chocolate with warm marshmallow is exactly what makes these special.