Introduction

Camping trips often bring memories of s’mores around the fire, but you can enjoy that same gooey chocolate and marshmallow goodness any morning with these s’mores pancakes. Fluffy pancakes studded with chocolate chips, topped with marshmallow drizzle and crushed graham crackers, make a fun and delicious breakfast treat the whole family will love.

Best S’mores Pancakes Recipe - Recipe Image

Ingredients

For the chocolate sauce:

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

For the graham pancakes:

2 large eggs, separated
3/4 cup finely crushed graham cracker crumbs (about 6 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

For the marshmallow drizzle:

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. Add sugar and salt, then bring to a boil over medium heat. Let it boil for 3 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and let cool while preparing the batter.
Step 2: In a large bowl, combine flour, crushed graham crackers, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg yolks, and vegetable oil. Pour the wet ingredients into the dry and stir gently until just combined; the batter should be slightly lumpy. Avoid overmixing.
Step 3: Beat the egg whites in a clean bowl until stiff peaks form. Carefully fold the whipped egg whites into the batter in two additions, folding gently to keep the mixture airy. Stop folding when only a few white streaks remain.
Step 4: Heat a lightly oiled griddle or skillet over medium-high heat. Pour 1/4 cup batter per pancake onto the surface, spacing them apart. Cook until bubbles appear and edges are set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and springy. Repeat with remaining batter.
Step 5: To make the marshmallow drizzle, whisk marshmallow creme with 1 tablespoon hot water in a small bowl, adding more water as needed for a smooth pourable consistency.
Step 6: Stack warm pancakes on plates. Drizzle generously with the cooled chocolate sauce and warm marshmallow drizzle. Serve immediately for the best contrast of textures and flavors.

Tips & Variations

Use digestive biscuits or vanilla wafers if graham crackers are unavailable.
Substitute buttermilk for regular milk to make pancakes extra fluffy; reduce baking powder to 2 teaspoons.
Replace vegetable oil with melted butter or coconut oil for added flavor.
Mix batter just until combined to avoid tough pancakes.
Cook pancakes on medium-low heat to prevent burning the graham cracker crumbs.
You can melt mini marshmallows with a tablespoon of milk as a substitute for marshmallow creme.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking. For longer storage, freeze pancakes (separated by parchment) in a freezer-safe bag for up to 2 months. Reheat in a toaster, microwave for 30-60 seconds, or warm in a 350°F oven for a few minutes. Refresh marshmallow drizzle after reheating to restore the gooey 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 beaten eggs instead of separating them. The pancakes will be slightly less fluffy but still delicious.

What if I don’t have graham crackers?

Crushed digestive biscuits or vanilla wafers make great substitutes. Alternatively, mix extra flour, brown sugar, and cinnamon to mimic graham cracker flavor.

Best S’mores Pancakes Recipe

Print Recipe

★★★★★

4.6 from 59 reviews

These Best S’mores Pancakes capture the nostalgic flavors of classic campfire s’mores in a fluffy, breakfast-friendly pancake. Featuring graham cracker crumbs in the batter, melty chocolate syrup, and a sweet marshmallow drizzle, this recipe transforms your favorite gooey treat into a fun and indulgent morning meal perfect for weekends or special occasions.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 to 10 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

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

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

Marshmallow Drizzle

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

Instructions

Prepare the Chocolate Sauce Base: In a saucepan, whisk together the sifted cocoa powder and water until smooth. Add sugar and salt, then bring to a boil over medium heat. Boil for 3 minutes while stirring occasionally to dissolve the sugar. Remove from heat and let cool to thicken slightly.
Mix Dry Ingredients and Create the Batter Base: In a large bowl, whisk together flour, crushed graham cracker crumbs, sugar, baking powder, and salt. In a separate bowl, whisk room temperature milk, egg yolks, and vegetable oil. Pour wet ingredients into dry and stir gently until just combined; the batter should be slightly lumpy but not overmixed.
Fold in Egg Whites for Maximum Fluffiness: Beat the separated egg whites until stiff peaks form. Gently fold the egg whites into the batter in two additions, folding carefully to retain air and avoid deflating, leaving a few streaks.
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 apart. Cook until bubbles form and edges set, about 2-3 minutes, then flip and cook another 1-2 minutes until golden and springy. Repeat until all batter is used.
Prepare the Marshmallow Drizzle: Spoon marshmallow creme into a bowl and whisk in 1 to 2 tablespoons hot water until smooth and pourable. Adjust water quantity for desired consistency.
Stack and Drizzle with S’mores Toppings: Stack the warm pancakes on plates and generously drizzle with the cooled chocolate sauce and warm marshmallow drizzle. Serve immediately to enjoy the contrast of fluffy pancakes, silky chocolate, and gooey marshmallow.

Notes

Do not overmix pancake batter to avoid tough pancakes; slight lumps are ideal.
Cook pancakes at medium heat to prevent burning graham crumbs and cocoa.
Separating eggs and beating whites adds lightness—don’t skip for fluffy pancakes.
Thin marshmallow creme with hot water before drizzling to prevent tearing pancakes.
Substitute crushed digestive biscuits or vanilla wafers for graham crumbs if needed.
Buttermilk can replace milk for extra fluffy pancakes—reduce baking powder to 2 teaspoons.
Use whole eggs instead of separated if preferred, but pancakes may be less fluffy.
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze up to 2 months.
Reheat leftovers in toaster, microwave, or oven; add fresh marshmallow drizzle after warming.
Serve with crispy bacon, breakfast sausage, fresh berries, or whipped cream for a balanced breakfast experience.

Keywords: s’mores pancakes, campfire pancakes, chocolate marshmallow pancakes, graham cracker pancakes, breakfast recipe, kid-friendly breakfast, fun breakfast ideas, weekend brunch