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
Units
Scale
For s’mores pancakes
- 1 1/3 cup milk
- 1 tbsp lemon juice, freshly squeezed
- 1 egg
- 1/8 tsp vanilla extract
- 2 tbsp sugar
- 1 1/2 cup flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/3 cup mini marshmallows
- 1/3 cup biscoff cookies, crumbled
For topping:
- 1/4 cup chocolate chips
- 1/4 cup mini marshmallows
- 1/4 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
