These delicious s’mores pancakes are the most over-the-top Christmas breakfast idea in the best way possible. Thick, fluffy, and soft chocolate pancakes filled with marshmallows, topped with sweet whipped cream, melted chocolate, and crushed graham crackers – the perfect way to lighten up your Christmas morning! They’re quick, easy, and absolutely delicious.
Looking for more festive breakfast recipes? You might like these!
- Cinnamon Roll Pancakes Recipe
- S’mores Breakfast Sandwich Recipe
- Cinnamon Roll Breakfast Sandwich Recipe
- Peanut Butter & Jam Hand Pies Recipe
S’mores Pancakes Recipe
A delicious Christmas morning breakfast idea – thick, fluffy, and soft chocolate pancakes filled with gooey marshmallows and topped with sweet whipped cream, melted chocolate, and crushed graham crackers.
Equipment
- Non-stick pan
- Hand whisk
Ingredients
- 110 gs flour
- 10 gs cocoa powder
- 30 gs sugar
- 10 gs baking powder
- 1/2 tsp salt
- 180 ml full-fat milk
- 1 egg
- 1 tsp vanilla essence
- 30 gs butter, melted
- 1 packet large marshmallows, cut in half
- Sweetened whipped cream (for topping)
- Melted chocolate (for topping)
- Crushed graham crackers/digestive biscuits (for topping)
Instructions
- Combine all the dry ingredients: flour, cocoa powder, sugar, baking powder, and salt in a bowl using a hand whisk.110 gs flour, 10 gs cocoa powder, 30 gs sugar, 10 gs baking powder, 1/2 tsp salt
- In a separate bowl, whisk together your liquid ingredients: full-fat milk, egg, melted butter, and vanilla essence until well combined.180 ml full-fat milk, 1 egg, 1 tsp vanilla essence, 30 gs butter, melted
- Next, pour your liquid ingredients into your dry ingredients and mix them using a hand whisk until there are no streaks of flour visible in the batter. Don’t worry if there are a few lumps. Let the batter rest for 10 minutes, this will help your pancakes rise better
- When you’re ready to cook the pancakes, heat your non-stick pan* on low heat*. Make sure the pan is hot before you add the batter.
- Pour two tablespoons of the batter into the pan, then spread it in a circle. Place 5-6 pieces of marshmallows on top of the batter, then cover them with more batter. Try to cover all the edges of the marshmallow with the batter. Cover the pan with a lid to allow the pancakes to cook evenly without burning the bottom.1 packet large marshmallows, cut in half
- Let the pancake cook for 3-5 minutes, then carefully run your spatula under it to release it from the pan, flip it, cover and cook again for another 2-3 minutes until it is cooked through. Repeat the process for the remaining pancakes.
- To serve, stack the pancakes and top with a swirl of whipped cream, melted chocolate, and crushed graham crackers. Enjoy warm.Sweetened whipped cream (for topping), Melted chocolate (for topping), Crushed graham crackers/digestive biscuits (for topping)
Notes
Make Ahead:
The pancake batter can be made ahead the night before and stored in the fridge in an airtight container. If the batter feels very thick the next morning, whisk in a small amount of milk to bring it back to the desired consistency.
Tips & Tricks:
Tips:
- *Non-stick pan: The only right way to make pancakes is with a non-stick pan because you don’t use any oil or butter on the pan. Using oil or butter will lead to uneven browning of the pancake; we don’t want that!
- *Maintaining the heat of the pan: The heat of the pan is one of the most important factors for making a good pancake. Use your intuition here and increase or reduce the heat accordingly. If needed, use the first pancake as a test to check what heat levels work best
This might be my favourite festive recipe! It’s delicious, festive, and easy – the perfect trifecta.
If you try this recipe, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time.
