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S'mores Pancakes

Fluffy pancakes infused with the nostalgic flavors of s'mores, topped with chocolate and marshmallow sauce for a sweet breakfast treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the chocolate sauce
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup water
  • 3/4 cup sugar
  • 1/4 teaspoon salt
For the pancake batter
  • 1 1/4 cups all-purpose flour
  • 3/4 cup fine graham cracker crumbs
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 large eggs (whites and yolks separated) Separate the egg whites and yolks.
  • 3 tablespoons vegetable oil
For the marshmallow sauce
  • 1 cup marshmallow creme
  • 1 to 2 tablespoons hot water To achieve a pourable consistency.

Method
 

Making the chocolate sauce
  1. In a saucepan, whisk together the cocoa powder and water. Stir in the sugar and salt, cooking over medium heat until it reaches a boil — about 3 minutes. Let cool.
Preparing the pancake batter
  1. In a big bowl, mix together the flour, graham cracker crumbs, sugar, baking powder, and salt.
  2. In another bowl, combine the milk, egg yolks, and vegetable oil. Mix well.
  3. Fold the wet mixture into the dry ingredients gently.
  4. Beat the egg whites until stiff peaks form and fold them into the batter gently.
Cooking the pancakes
  1. Heat a griddle and pour 1/4 cup of batter for each pancake. Cook until both sides are golden brown.
Making the marshmallow sauce
  1. Mix hot water into the marshmallow crème until it is pourable.
Serving
  1. Serve the pancakes hot, drizzled with chocolate sauce and marshmallow sauce, and sprinkle with crushed graham crackers.

Notes

For an extra toasted flavor, toast graham cracker crumbs in a hot skillet. For vegan options, substitute non-dairy milk and flax eggs.