Description

These fluffy and decadent S’mores Pancakes bring the campfire favorite right to your breakfast table! Made with graham crackers, cocoa powder, and a touch of sweetness, they are topped with optional chocolate syrup or marshmallow fluff for the ultimate indulgence. Perfect for breakfast, brunch, or a dessert-like treat that everyone will love!

Ingredients

Units Scale

Dry Ingredients

1 cup white wheat flour
8 graham cracker sheets (processed into fine crumbs)
1 tablespoon baking powder
2 tablespoons cocoa powder
1/4 cup brown sugar

Wet Ingredients

2 large eggs
1 1/2 cups milk
1/4 cup butter, melted
1 teaspoon vanilla extract

Optional Toppings

Chocolate syrup
Marshmallow fluff

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Instructions

Prepare the Griddle
Preheat your griddle over medium heat to ensure even cooking. This should take about 5 minutes.
Process Graham Crackers
Pulse the graham cracker sheets in a food processor until they become fine crumbs. This ensures smooth incorporation into the pancake batter.
Combine Dry Ingredients
In a large mixing bowl, combine the processed graham cracker crumbs, white wheat flour, baking powder, cocoa powder, and brown sugar. Whisk well to evenly distribute the dry ingredients.
Prepare Wet Ingredients
In a separate mixing bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
Mix the Batter
Gradually add the wet ingredients to the dry ingredients. Stir until combined, avoiding overmixing to maintain fluffy pancakes. The batter should be slightly thick and pourable.
Cook the Pancakes
Pour 1/4 cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side for another 2 minutes until golden brown. Repeat the process until all batter is used.
Serve and Add Toppings
Serve the pancakes warm. Top with chocolate syrup, marshmallow fluff, or your favorite pancake toppings, if desired!

Notes

For extra flavor, lightly toast the marshmallow fluff before topping the pancakes.
If you don’t have white wheat flour, you can substitute with all-purpose flour or whole wheat flour.
To make these pancakes even more indulgent, sprinkle mini chocolate chips onto the pancakes while cooking.
These pancakes pair well with a side of fresh strawberries or banana slices to balance the richness.
Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Serving Size: 1 pancake
Calories: 200
Sugar: 10g
Sodium: 170mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg