S’mores Pancakes
S’mores Pancakes are a delightful twist on a classic breakfast favorite, combining the nostalgic flavors of campfire s’mores with fluffy pancakes. These easy-to-make pancakes feature gooey mini marshmallows and rich chocolate chips, topped with whipped cream and graham cracker crumbs for a truly indulgent experience. Perfect for lazy Sundays or any day you crave a taste of adventure, these pancakes will bring joy to your breakfast table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 pancakes 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 cup milk (whole or plant-based)
- 1 large egg
- 2 tbsp melted butter
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
- In another bowl, combine milk, egg, and melted butter until smooth.
- Gently mix wet and dry ingredients until just combined; do not overmix.
- Fold in mini marshmallows and chocolate chips evenly.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown (1-2 minutes).
- Serve warm, topped with whipped cream, graham cracker crumbs, extra chocolate sauce, and additional marshmallows if desired.
Nutrition
- Serving Size: 1 pancake (100g)
- Calories: 290
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
Keywords: For added flavor, try incorporating peanut butter or banana slices into the batter. Substitute regular chocolate chips with dark or white chocolate for variety. Store leftovers in an airtight container in the fridge for up to three days; reheat on low heat.