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.

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:

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

For the graham pancakes:

• 1 1/4 cups plain flour
• 3/4 cup finely crushed graham cracker crumbs (about 6 whole crackers)
• 3 tbsp granulated sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 1/2 cups milk
• 2 large eggs, separated
• 3 tbsp vegetable oil

For the marshmallow drizzle:

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

Step 1: Make the Chocolate Sauce

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

In a saucepan, whisk together the unsweetened cocoa powder and water until smooth.

Stir in the granulated sugar and salt, then place the pan over medium heat.

Bring the mixture to a boil and let it continue boiling for 3 minutes, stirring occasionally.

Remove from the heat and allow the sauce to cool; it will thicken slightly as it cools.

Step 2: Prepare the Pancake Batter

• 1 1/4 cups plain flour
• 3/4 cup finely crushed graham cracker crumbs (about 6 whole crackers)
• 3 tbsp granulated sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 1/2 cups milk
• 2 large eggs, separated (yolks only in this step)
• 3 tbsp vegetable oil

In a large bowl, combine the plain flour, finely crushed graham cracker crumbs, granulated sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, egg yolks, and vegetable oil.

Pour the wet ingredients into the bowl of dry ingredients and mix just until combined; avoid overmixing to keep the pancakes fluffy.

Step 3: Fold in the Beaten Egg Whites

• 2 large eggs, separated (whites only in this step)
• pancake batter from Step 2

In a clean bowl, use a hand mixer to beat the egg whites from the separated eggs until stiff peaks form.

Gently fold the beaten egg whites into the pancake batter from Step 2 until just incorporated.

This step makes the pancakes extra light—I never skip it for the fluffiest texture.

Step 4: Cook the Pancakes

• pancake batter with folded egg whites from Step 3

Heat a lightly oiled or buttered griddle over medium heat.

Pour about 1/4 cup of pancake batter (from Step 3) onto the griddle for each pancake.

Cook until bubbles form on the surface and the underside is golden brown.

Flip and cook for another 1-2 minutes until browned on the other side.

Repeat until all the batter is used.

Step 5: Make the Marshmallow Sauce

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

In a small bowl, stir the hot water into the marshmallow creme, adding about 1 teaspoon at a time.

Continue mixing until the sauce is smooth and pourable.

I like to warm the water just a bit to make combining easier and ensure the sauce comes out silky.

Step 6: Assemble and Serve the Pancakes

Stack a few cooked pancakes from Step 4 onto each serving plate.

Drizzle generously with the cooled chocolate sauce from Step 1 and the marshmallow sauce from Step 5.

Serve immediately for the best melt-in-your-mouth S’mores pancake experience!

Best S'mores Pancakes

Delicious Best S'mores Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1850 kcal

Ingredients

  

For the chocolate syrup:

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

For the graham pancakes:

• 1 1/4 cups plain flour
• 3/4 cup finely crushed graham cracker crumbs (about 6 whole crackers)
• 3 tbsp granulated sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 1/2 cups milk
• 2 large eggs, separated
• 3 tbsp vegetable oil

For the marshmallow drizzle:

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

Instructions

 

• In a saucepan, whisk together the unsweetened cocoa powder and water until smooth. Stir in the granulated sugar and salt, then place the pan over medium heat. Bring the mixture to a boil and let it continue boiling for 3 minutes, stirring occasionally. Remove from the heat and allow the sauce to cool; it will thicken slightly as it cools.
• In a large bowl, combine the plain flour, finely crushed graham cracker crumbs, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg yolks, and vegetable oil. Pour the wet ingredients into the bowl of dry ingredients and mix just until combined; avoid overmixing to keep the pancakes fluffy.
• In a clean bowl, use a hand mixer to beat the egg whites from the separated eggs until stiff peaks form. Gently fold the beaten egg whites into the pancake batter from Step 2 until just incorporated. This step makes the pancakes extra light—I never skip it for the fluffiest texture.
• Heat a lightly oiled or buttered griddle over medium heat. Pour about 1/4 cup of pancake batter (from Step 3) onto the griddle for each pancake. Cook until bubbles form on the surface and the underside is golden brown. Flip and cook for another 1-2 minutes until browned on the other side. Repeat until all the batter is used.
• In a small bowl, stir the hot water into the marshmallow creme, adding about 1 teaspoon at a time. Continue mixing until the sauce is smooth and pourable. I like to warm the water just a bit to make combining easier and ensure the sauce comes out silky.
• Stack a few cooked pancakes from Step 4 onto each serving plate. Drizzle generously with the cooled chocolate sauce from Step 1 and the marshmallow sauce from Step 5. Serve immediately for the best melt-in-your-mouth S'mores pancake experience!