Introduction

Camping-inspired and downright delicious, these s’mores pancakes bring the classic campfire treat to your breakfast table. Fluffy pancakes dotted with chocolate chips, topped with a gooey marshmallow drizzle and crunchy graham cracker crumbs, create a nostalgic and indulgent start to your day.

Best S’mores Pancakes Recipe - Recipe Image

Ingredients

1/2 cup water (for chocolate syrup)
1/4 tsp salt (for chocolate syrup)
3/4 cup sugar (for chocolate syrup)
1/3 cup unsweetened cocoa powder, freshly sifted (for chocolate syrup)
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 any neutral oil)
1 tbsp baking powder
3/4 tsp salt
1 1/4 cups all-purpose flour
3 tbsp sugar
1 cup marshmallow creme
1 to 2 tbsp hot water (for marshmallow drizzle)

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. Boil for 3 minutes, stirring occasionally, then remove from heat and set aside to cool.
Step 2: In a large bowl, combine flour, crushed graham cracker crumbs, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg yolks, and vegetable oil. Pour wet ingredients into dry and stir gently until just combined with some lumps remaining.
Step 3: Beat egg whites in a clean bowl until stiff peaks form. Gently fold the egg whites into the batter carefully to keep them airy, working in two additions if needed until a few streaks remain.
Step 4: Heat a lightly oiled griddle or skillet over medium-high heat. Pour 1/4 cup batter per pancake onto the hot surface, spacing evenly. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and springy.
Step 5: While pancakes cook, mix marshmallow creme with 1 tablespoon hot water in a small bowl. Add more water as needed to reach pourable consistency for drizzling.
Step 6: Stack warm pancakes on plates. Drizzle with cooled chocolate syrup and warm marshmallow drizzle. Serve immediately to enjoy the gooey, fluffy combination.

Tips & Variations

Use buttermilk instead of regular milk for extra fluffy pancakes and reduce baking powder to 2 teaspoons.
If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work well as substitutes.
To save time, melt mini marshmallows with a little milk as a substitute for marshmallow creme.
Be careful not to overmix the batter to keep pancakes tender and light.
Use medium-low heat to avoid burning the batter while cooking thoroughly.
Melted butter can replace vegetable oil for a richer flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to prevent sticking. For longer storage, freeze pancakes for up to 2 months using the same parchment paper method. Reheat in a toaster, microwave, or oven until warm. Add fresh marshmallow drizzle after reheating for the 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 won’t be quite as fluffy as when you separate and whip the egg whites. They will still be tasty and enjoyable.

What flour is best for these pancakes?

All-purpose flour is ideal for this recipe, providing the right balance of tenderness and structure. You can use bleached or unbleached all-purpose flour. If using self-rising flour, omit the baking powder.

Best S’mores Pancakes Recipe

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★★★★★

4.6 from 105 reviews

These Best S’mores Pancakes bring the nostalgic flavors of campfire s’mores right to your breakfast table. Fluffy pancakes made with crushed graham crackers and chocolate chips are topped with a luscious homemade chocolate sauce and a warm marshmallow drizzle, creating a perfect combination of gooey, sweet, and crunchy textures. Ideal for a weekend breakfast treat or a special occasion, these pancakes are easy to make and sure to delight kids and adults alike.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 pancakes (about 4 servings) 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

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; buttermilk or non-dairy milk can be substituted)
2 large eggs, separated (whites whipped)
3 tbsp vegetable oil (or melted butter, canola oil, or melted coconut oil)

Marshmallow Drizzle

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

Instructions

Prepare the Chocolate Sauce Base: In a saucepan, whisk together the freshly sifted cocoa powder and water until smooth and lump-free to ensure a silky texture. Add sugar and salt, then bring to a boil over medium heat. Let boil for exactly 3 minutes, stirring occasionally to dissolve sugar completely. Remove from heat and set aside to cool and thicken slightly for an ideal drizzling consistency.
Mix Dry Ingredients and Create the Batter Base: In a large bowl, whisk together the flour, finely crushed graham cracker crumbs, sugar, baking powder, and salt to evenly combine the dry ingredients. In a separate bowl, whisk room temperature milk, egg yolks, and vegetable oil until well combined. Pour the wet mixture into the dry ingredients and gently stir until just combined; the batter should remain slightly lumpy to ensure fluffiness. Avoid overmixing to prevent dense pancakes.
Fold in Egg Whites for Maximum Fluffiness: Beat the two egg whites in a clean bowl using an electric mixer or whisk until stiff peaks form, incorporating air for light pancakes. Gently fold the beaten egg whites into the batter in two additions, carefully folding with a spatula until only a few white streaks remain. This step dramatically improves pancake lightness.
Cook the Pancakes Until Golden Brown: Heat a griddle or large skillet over medium-high heat and lightly oil it. Pour 1/4 cup of batter onto the surface per pancake, spacing adequately. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and pancake springs back when pressed. Repeat with remaining batter. Medium-high heat yields crispy exterior and tender interior.
Prepare the Marshmallow Drizzle: While pancakes cook, spoon marshmallow creme into a small bowl. Whisk in 1 to 2 tablespoons hot water to reach a smooth, pourable consistency suitable for drizzling. Warmth ensures easy flow without running.
Stack and Drizzle with S’mores Toppings: Plate the warm pancakes stacked. Generously drizzle with cooled chocolate sauce and warm marshmallow drizzle to create a delicious swirl effect. Serve immediately while pancakes remain warm and fluffy, enjoying the delightful contrast of flavors and textures.

Notes

Do not overmix the batter; mixing until just combined maintains pancake fluffiness.
Cook pancakes over medium-high heat to ensure a golden crisp exterior without burning.
Separating eggs and whipping whites results in notably lighter pancakes but can be skipped using 2 whole eggs.
Thin the marshmallow creme with hot water to prevent tearing pancakes when drizzling.
For substitutions: digestive biscuits or vanilla wafers for graham crackers; melted butter or coconut oil for vegetable oil; buttermilk or non-dairy milk for regular milk; whole wheat flour can be used reducing quantity slightly.
Store leftovers in airtight container with parchment paper between pancakes for up to 3 days refrigerated, or freeze up to 2 months using the same method.
Reheat using toaster, microwave, or oven, and refresh marshmallow drizzle for best results.

Keywords: s’mores pancakes, chocolate pancakes, marshmallow drizzle, graham cracker pancakes, kids breakfast, camping breakfast, sweet pancakes, easy brunch