Description
Fluffy pancakes loaded with melted chocolate chips, stacked with chocolate-hazelnut spread, and topped with toasted marshmallows and graham cracker crumbs. S’mores Pancakes bring campfire nostalgia to your breakfast table.
Ingredients
For the pancakes:
- 3¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- ¾ teaspoon ground cinnamon
- 3 cups buttermilk
- ½ cup whole milk
- 3 large eggs
- 5 tablespoons unsalted butter, melted, plus extra for the pan
- 1 teaspoon pure vanilla extract
- 2 cups chocolate chips
For serving:
- 1½ cups chocolate-hazelnut spread
- 1½ cups marshmallow cream
- ½ cup graham cracker crumbs
- 1½ cups mini marshmallows
- Flaky sea salt, for sprinkling
Instructions
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined.
- In a separate bowl, whisk buttermilk, milk, eggs, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and whisk gently just until combined. Don’t overmix—a few small lumps are fine.
- Heat a large non-stick pan over medium-high heat and melt a teaspoon of butter.
- Pour one cup of batter into the hot pan. Immediately sprinkle chocolate chips over the surface.
- Cook until bubbles form on top and edges look set, about two to three minutes.
- Flip pancake and cook second side until golden brown, about two more minutes.
- Transfer to a plate and cover with a towel to keep warm. Repeat with remaining batter.
- Preheat broiler and line a baking sheet with parchment paper.
- Create stacks of three pancakes each, spreading chocolate-hazelnut spread between layers.
- Top each stack with marshmallow cream, graham cracker crumbs, and mini marshmallows.
- Broil until marshmallows are golden and charred, 90 seconds to two minutes. Watch closely.
- Remove from oven and sprinkle with flaky sea salt before serving.
Notes
- If batter seems too thick, add a splash more milk to thin it out.
- A kitchen torch works great for toasting marshmallows with more precision.
- Keep finished pancakes warm in a 200°F oven while cooking remaining batches.
- Store leftover pancakes in an airtight container in the fridge for up to two days.
- Prep Time: 12 minutes
- Cook Time: 20 minutes