These S’mores Pancakes are a fun and delicious twist on a classic breakfast treat! Imagine fluffy pancakes infused with the flavors of graham crackers, chocolate, and marshmallows. It’s like having dessert for breakfast! Perfect for a special weekend morning or a fun treat for the kids.
Why You’ll Love This Recipe
- Unique and Fun: Combines the flavors of s’mores with the classic comfort of pancakes.
- Easy to Make: Simple ingredients and easy-to-follow instructions.
- Kid-Friendly: A guaranteed hit with children and adults alike.
Ingredients
Here’s what you’ll need to make these delicious S’mores Pancakes:
- White wheat flour: Provides a light and fluffy texture.
- Graham cracker sheets: For that classic graham cracker flavor.
- Baking powder: Helps the pancakes rise.
- Cocoa powder: Adds a rich chocolate flavor.
- Brown sugar: Sweetens the pancakes and adds a touch of molasses flavor.
- Large eggs: For binding and richness.
- Milk: Adds moisture and creaminess.
- Butter: Melted, for richness and flavor.
- Vanilla extract: Enhances the overall flavor.
Optional Toppings:
- Chocolate syrup: For an extra dose of chocolate.
- Marshmallow fluff: For that gooey marshmallow experience.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make S’mores Pancakes
Step 1: Prepare the Dry Ingredients
- Preheat your griddle.
- Pulse the graham cracker sheets in a food processor until they become fine crumbs.
- In a large mixing bowl, combine the graham cracker crumbs, flour, baking powder, cocoa powder, and brown sugar. Whisk until well combined.
Step 2: Prepare the Wet Ingredients
- In a separate bowl, combine the eggs, milk, melted butter, and vanilla extract. Whisk until well combined.
Step 3: Combine the Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Step 4: Cook the Pancakes
- Pour 1/4 cup of the batter onto the preheated griddle.
- Cook until bubbles start to form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
Step 5: Serve
- Serve the pancakes warm with your favorite toppings, such as chocolate syrup and marshmallow fluff.
Pro Tips for Making the Recipe
- Don’t Overmix: Overmixing the batter will result in tough pancakes. Mix until just combined.
- Use a Hot Griddle: A hot griddle will ensure even cooking and prevent the pancakes from sticking.
- Adjust the Heat: If the pancakes are browning too quickly, reduce the heat.
- Get Creative with Toppings: Add other toppings, such as chocolate chips, mini marshmallows, or whipped cream.
How to Serve
- Breakfast: Serve these pancakes as a fun and delicious breakfast treat.
- Brunch: Perfect for a special brunch with family and friends.
- Dessert: Enjoy them as a sweet dessert after a meal.
Make Ahead and Storage
Storing Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster until warmed through.
Freezing
You can freeze cooked pancakes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Reheat in the toaster or oven until warmed through.
FAQs
Can I use regular flour instead of white wheat flour?
Yes, you can use all-purpose flour instead of white wheat flour.
Can I use a different type of milk?
Yes, you can use any type of milk you prefer, such as almond milk or soy milk.
Can I make these pancakes without graham cracker crumbs?
Yes, you can omit the graham cracker crumbs, but the pancakes will not have the same s’mores flavor.
Can I add chocolate chips to the batter?
Yes, you can add chocolate chips to the batter for an extra dose of chocolate.
Print
S’mores Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Description
These S’mores Pancakes are a fun and decadent breakfast treat that brings the classic campfire dessert indoors. Fluffy pancakes are infused with graham cracker crumbs and cocoa powder, then cooked to golden perfection. Top with chocolate syrup and marshmallow fluff for the ultimate s’mores experience.
Ingredients
- 1 cup white whole wheat flour
- 8 graham cracker sheets, finely crushed
- 1 tablespoon baking powder
- 2 tablespoons cocoa powder
- 1/4 cup brown sugar
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
Optional Toppings:
- Chocolate syrup
- Marshmallow fluff
Instructions
- Prepare Dry Ingredients: Preheat a griddle over medium heat. Pulse the graham cracker sheets in a food processor until finely crushed. In a large mixing bowl, combine the crushed graham crackers, flour, baking powder, cocoa powder, and brown sugar. Whisk until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Cook Pancakes: Pour ¼ cup of batter onto the preheated griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve: Serve immediately with chocolate syrup and marshmallow fluff, or your favorite pancake toppings.
Notes
- For a more intense chocolate flavor, use dark cocoa powder.
- To keep the pancakes warm, place them on a baking sheet in a low oven (200°F).
- If you don’t have graham cracker sheets, you can substitute with graham cracker crumbs.
- For a fluffier pancake, let the batter rest for 5 minutes before cooking.
- For a true s’mores experience, you can lightly toast the marshmallow fluff with a kitchen torch before serving.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
