Chocolate pancakes topped with toasted marshmallow graham cracker cream and chocolate drizzle! S’mores pancakes are your favorite campfire treat in pancake form!
Yes. I did. And I am not sorry about it at all.
S’mores pancakes are the best way to start the week. And if you are going to indulge then you might as well start with these pancakes. They are the best of everything layered together and they taste just like your favorite campfire treat. You start with warm chocolate pancakes, add a few layers of toasted marshmallow cream with graham crackers and top it all off with a drizzle of chocolate sauce. Do you remember the S’mores Milkshake that I posted about last year? I took everything I loved about that milkshake and made these pancakes.
Chocolate pancakes, toasted marshmallow cream with graham crackers and chocolate drizzle creates the best breakfast, dessert to snack. The toasted marshmallows are my favorite thing about these pancakes because it adds the authentic s’mores flavor. Share them with someone or keep them all to yourself.
For the pancakes:
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 2 heaping tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
For the toasted marshmallow cream:
- 6 jumbo marshmallows
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1/4 cup chopped graham crackers
For the chocolate sauce:
- 4 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon butter
- Place the jumbo marshmallows on a cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them because they burn very quickly.) Set aside to cool.
To make the pancakes:
In a large mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder and baking soda; set aside.
In a large measuring cup or bowl, whisk together buttermilk, egg, oil and vanilla. Add wet to dry, and fold gently to combine. Do not overmix; batter will be thick and lumpy.
Heat a non-stick skillet over medium heat and melt extra butter to coat skillet.
Pour about 1/4 cup of batter onto the griddle surface in a circular pattern. Cook pancakes on first side until bubbles form and the bottom is brown and crisp, flip and cook on second side until crisp and done. Remove the pancake and place in a warm oven (about 225 degrees). Repeat the process until all the pancakes are done.
In an electric mixer fitted with the paddle attachment, whip cream until stiff peaks are just about to form. Beat in powdered sugar until stiff peaks form. Add toasted marshmallows and gently fold until marshmallows are combined. Add graham crackers and fold gently.
To make the glaze:
Place the chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened.
To assemble pancakes:
Add one pancake to a serving plate, top with whipped cream. Add another pancake and continue the process until desired. Drizzle chocolate sauce over pancakes and serve. Add additional chopped graham crackers for garnish.
Nutrition InformationCalories: 863, Fat: 51g, Saturated Fat: 30g, Cholesterol: 179mg, Sodium: 348mg, Potassium: 506mg, Carbohydrates: 93g, Fiber: 4g, Sugar: 48g, Protein: 11g, Vitamin A: 1570%, Vitamin C: 0.3%, Calcium: 206%, Iron: 4.2%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.