This delicious S’mores Pancakes recipe is a sweet and fun breakfast! For a little variation and flavor kick, we’re using crushed biscoff cookies (instead of graham crackers). This is going to be your favourite Sunday morning pancake recipe.
You know what you need in your life besides pancakes? S’mores, obviously. Lucky for you, this recipe for S’mores Pancakes brings together best of both dishes to create a breakfast recipe that’s perfect for anyone with a sweet tooth (or just anyone who wants a breakfast recipe that tastes like dessert).
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What are S’mores Pancakes
This pancake recipe fuses the deliciousness of s’mores with the breakfast-ness of pancakes. Indulge in a combination of marshmallows, melted chocolate chips, and fluffy pancakes. This recipe elevates the classic campfire treat by swapping out the more classic graham crackers with crushed biscoff cookies to bring a little more flavor to your brunch.
Ingredients
For s’mores pancakes
- Milk
- Lemon juice, freshly squeezed
- Large egg
- Vanilla extract
- Granulated sugar
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Mini marshmallows
- Biscoff cookies (or graham cracker crumbs), crumbled
For s’mores topping
- Chocolate chips or any chopped chocolate of your choice
- Mini marshmallows
- Biscoff cookies or graham cracker, crumbled
How to make s’mores pancakes
Cooking s’mores pancakes
In a large bowl, whisk together the milk and freshly squeezed lemon juice; let it sit for at least five minutes to thicken and curdle (you’re basically creating buttermilk). Add in the egg, sugar, and vanilla extract to the thickened buttermilk mixture, and stir well.
Time to add the dry ingredients. Sift the flour into the “buttermilk” mixture, and then add the baking powder, baking soda, and salt. Whisk until combined (a few lumps in the batter is fine!). Next, you’ll be adding the marshmallows and cookie crumble – if you want your pancakes to be extra fluffy, you will need to be very gentle to maintain a slightly lumpy, almost-combined texture.
Gently fold in the mini marshmallows and crumbled Biscoff cookies into the pancake batter.
Scoop a quarter cup of the batter (per pancake) and cook it in a preheated, and generously buttered, nonstick pan or griddle over medium heat. Turning gently (instead of flipping hard) when bubbles begin to form and cooking until both sides are golden brown about two to three minutes per side. Repeat for each pancake, making sure to set aside your pancakes once they’re cooked through.
Topping the pancakes
Top the cooked pancakes with some mini marshmallows, a little more of the crumbled Biscoff cookies, and some chocolate (chocolate chips are great, broken up chocolate is great too). Now the fun part, lightly torch the marshmallows and chocolate. Serve warm!
Tips
If you don’t have a kitchen torch/blow torch, you can bake the pancakes topped with marshmallows in a preheated 350-375 degrees F oven until they turn golden brown (tossing them under a broiler works too).
All the standard pancake tips apply here – be careful not over-mix your batter, and be mindful turning your s’more pancake in the hot pan.
I generally don’t recommend using a blender to mix your pancake batter. However, if you’re not worried about making super fluffy pancakes, you can prepare your batter in a jug or blender container, so that you can easily pour the batter into the frying pan. (They’ll still taste great!)
Helpful tools
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Luckily, it doesn’t take much equipment to make perfect pancakes. It is however a lovely feeling to have all the right equipment. Here are a few little things that might make your pancake-making experience just that much sweeter.
- Silver Dollar Pancake Pan – if you want your pancakes to all look exactly the same.
- Zwilling J.A. Henckels Marquina Non-Stick Frying Pan – a good pan is crucial to properly cooking pancakes, and this one is sure to please.
Variation ideas
Easy peasy. There are a lot of easy variations to this s’mores pancakes recipe. The easiest is simply adding chocolate syrup/chocolate sauce or marshmallow fluff (depending where you’re from, you may have heard of this as marshmallow cream or marshmallow sauce) as a topping, or between each pancake layer. Another very easy variation is to switch out the crushed biscoff cookies for crushed graham cracker cookies.
Flame on! If you’re looking to get a little more use out of your trusty kitchen torch, try sprinkling some brown sugar on top of your pancakes. Flame on! Caramelized brown sugar topping, done.
Getting more creative. If you’re looking for some deeper variation, consider adding a touch of peanut butter between each pancake layer. Skip the chocolate chips and opt for a delicate dusting of cocoa powder, and you’ll have something that tastes different but still reminiscent of the original s’mores pancake recipe.
Totally different. You’re looking for a sweet pancake recipe, but it’s not this one. How’s about some Strawberry Cheesecake Pancakes? Or Lemon Mascarpone Pancakes?
Storage suggestions
This recipe is best eaten immediately. If you’re looking to store the pancakes, I’d recommend cooking the pancakes, and storing them in an airtight container for no more than three days. Reheat the pancakes in the oven. And add the toppings when it’s time to eat (don’t get to use your torch)!
And that’s it! That’s everything you need to make this sweet brunch recipe. It’s perfect for special occasions, and for whenever you just fancy a sweet bite for breakfast. What are your thoughts on S’mores Pancakes? Let me know in the comments below.
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PrintS’mores Pancakes (with Lotus Biscoff Cookies)
- Total Time: 30 minutes
- Yield: 10 pancakes 1x
- Diet: Vegetarian
Description
This delicious S’mores Pancakes recipe is a sweet and fun breakfast! For a little variation and flavor kick, we’re using crushed biscoff cookies. This is going to be your favourite Sunday morning pancake recipe.
Ingredients
For s’mores pancakes
- 1 ⅓ cup milk
- 1 tbsp lemon juice, freshly squeezed
- 1 egg
- ⅛ tsp vanilla extract
- 2 tbsp sugar
- 1 ½ cup flour
- ½ tsp baking powder
- 1 tsp baking soda
- ⅛ tsp salt
- ⅓ cup mini marshmallows
- ⅓ cup biscoff cookies, crumbled
For topping:
- ¼ cup chocolate chips
- ¼ cup mini marshmallows
- ¼ cup biscoff cookies, crumbled
Instructions
Preparing s’mores pancakes
- In a large bowl, whisk together milk and lemon juice; let it sit for at least 5.
- Add the egg, sugar, and vanilla extract to the thickened mixture, and stir well.
- Sift the flour into the wet ingredients mixture, followed by baking powder, baking soda, and salt. Whisk until almost completely combined.
- Gently fold the mini marshmallows and crumbled Biscoff cookies into the pancake batter.
- Scoop a quarter cup of the batter (per pancake) and cook in a preheated, generously buttered, nonstick pan over medium heat. Turn the pancakes over gently when bubbles begin to form and cook until both sides are golden brown, 2-3 minutes per side. Set aside and repeat for each pancake.
Topping the pancakes
Top the cooked pancakes with mini marshmallows, crumbled Biscoff cookies, and chocolate chips. Lightly torch the marshmallows and chocolate. Serve warm!
Notes
If you don’t have a kitchen torch available, you can bake the s’mores pancakes with marshmallows on top in the oven, preheated at 350-375 degrees F, until they turn golden brown.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Lily Ray
I drooled a little.