S’mores Pancakes

5 from 7 votes
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S’mores Pancakes – Experience the joy of s’mores at breakfast with these fluffy buttermilk pancakes loaded with chocolate chips, marshmallows, and graham crackers. Quick and delightful, they’re perfect for a sweet start to your day or a special weekend treat!

Imagine transforming your favorite campfire treat into a delightful breakfast experience. With these S’mores Pancakes, you get all the gooey, chocolatey goodness of s’mores in a fluffy, irresistible pancake form.

smores pancakes on a plate


Why settle for a regular breakfast when you can indulge in a stack of pancakes packed with melty mini chocolate chips, gooey marshmallows, and crunchy graham cracker bits?

These pancakes are not only delicious but also incredibly easy to whip up. With a simple tweak to my go-to pancake recipe, this creation comes together in just about 20 minutes—perfect for those mornings when you crave something special without too much fuss.

The real magic happens when you add the toppings. Drizzle them with Nutella for an extra chocolatey delight or your favorite Hot Fudge Sauce for a classic s’mores flavor. And don’t forget a sprinkle of extra marshmallows or a dollop of Marshmallow Fluff for that perfect melt-in-your-mouth texture.

Why You’ll Love S’mores Pancakes

  • Comforting and Nostalgic – Every pancake serves up a slice of nostalgia, bringing back sweet memories of summer nights by the fire. Every bite is like a joyful trip down memory lane.
  • Quick & Easy Preparation – Whip up these pancakes in just 20 minutes from start to finish. This simple and fast recipe means you can enjoy a luxurious breakfast even on busy mornings.
  • Ideal for Meal Prep – Easily double or triple the batch and freeze the extra pancakes for a ready-to-go breakfast that can be reheated in minutes, providing a quick and satisfying option for hectic days.
smores pancakes on a plate

What You’ll Need

For the Pancakes

  • White Whole Wheat Flour – This flour gives you all of the nutritional benefits of whole wheat flour wth a more mild flavor. You could use regular whole wheat flour  to increase the fiber and nutrient content, but the pancakes will have a stronger wheat flavor and denser texture. Alternatively, you could use all-purpose flour for lighter, fluffier pancakes. 
  • Baking Soda
  • Salt
  • Sugar
  • Canola Oil
  • Buttermilk – To keep these indulgent pancakes on the lighter side, use low-fat buttermilk.
  • Mini Chocolate Chips
  • Mini Marshmallows
  • Crushed Graham Crackers


  • Hot Fudge Sauce or Nutella
  • Mini Marshmallows
  • Graham Cracker Crumbs

Recipe Tip

Make Your Own Buttermilk: If you don’t have buttermilk on hand, you can easily make your own. For each cup of milk (whole or 2% works best), add 1 tablespoon of lemon juice or white vinegar. Stir and let it sit for about 10 minutes. The mixture will slightly curdle and thicken, mimicking the consistency and tanginess of buttermilk, perfect for giving your pancakes that fluffy texture.

smores pancakes on a plate

How To Make S’mores Pancakes

  • Preheat Cooking Surface. Start by heating your griddle or non-stick skillet over medium heat to ensure it’s ready for the batter.
  • Mix Dry Ingredients. In a large bowl, combine the white whole wheat flour, baking soda, salt, and sugar. Then, stir in the mini marshmallows, chocolate chips, and crushed graham crackers to distribute them evenly throughout the mixture.
  • Add Wet Ingredients. Pour in the canola oil and low-fat buttermilk into the dry ingredients. Mix everything together until just combined, taking care not to overmix to keep the pancakes light and fluffy.
  • Cook the Pancakes. Scoop about 1/4 cup of batter for each pancake and pour it onto the preheated cooking surface. Wait until bubbles form on the surface and the edges begin to set, then flip the pancakes and cook for an additional two minutes or until golden brown on both sides.
  • Serve with Toppings. Once cooked, serve your pancakes warm. Top them with a generous drizzle of Nutella or hot fudge sauce, sprinkle with extra mini marshmallows and graham cracker crumbs for the full s’mores effect.

Recipe Tips & Tricks

  • Make Your Own Buttermilk: If you don’t have buttermilk on hand, you can easily make your own using ingredients you already have in your kitchen. Milk and vinegar or lemon juice together mimic the consistency and tanginess of buttermilk, perfect for giving your pancakes that fluffy texture.
  • Avoid Overmixing: To keep your pancakes fluffy, stir the batter until just combined. Overmixing can make the pancakes tough and chewy.
  • Consistent Heat: Maintain a medium heat setting throughout cooking to ensure even browning without burning the pancakes.
  • Prevent Stickiness: Lightly grease the griddle or skillet to ensure the pancakes don’t stick and flip easily, preserving their perfect shape.
  • Variety of Toppings: If you’re not a s’mores purist, consider topping with peanut butter, caramel sauce, or a scoop of vanilla ice cream for different flavor twists.
Can I make these allergen-friendly?

Easily modify the recipe to be gluten-free by using gluten-free graham crackers and flour, or make it dairy-free with almond milk and vegan chocolate chips, ensuring everyone can enjoy this delightful treat.

How do I keep pancakes warm when making a big batch?

To keep pancakes warm as you cook more batches, place them on a baking sheet in an oven set to 200 degrees Fahrenheit. This keeps them warm and ready to serve without drying out.

smores pancakes on a plate
5 from 7 votes

S’mores Pancakes

By Erin
Fluffy buttermilk pancakes filled with chocolate, graham crackers and marshmallows!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4


  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoon sugar
  • 2 Tablespoon canola oil
  • 1 1/2 cup low fat buttermilk
  • 1/3 cup mini chocolate chips
  • 1/3 cup mini marshmallows
  • 1 sheet graham crackers, , crushed


  • Hot Fudge Sauce or Nutella
  • Mini marshmallows
  • Graham Cracker crumbs


  • Preheat griddle or large non-stick skillet to medium heat.
  • In a large bowl stir together flour, baking soda, salt, sugar, marshmallows, chocolate chips, and graham cracker crumbs.
  • Add canola oil and buttermilk. Stir until combined.
  • Using 1/4 cup measuring cup, pour batter into preheated pan. Cook until the edges are starting to set, and bubbles are forming on the surface. Flip, and cook for an additional 2 minutes.
  • Best served warm with desired toppings


Serving: 1g | Calories: 429kcal | Carbohydrates: 63g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 876mg | Fiber: 5g | Sugar: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4
Calories: 429
Like this recipe? Leave a comment below!

About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. Dude, you’re killing me over here. I’m not a big breakfast girl but this, oh this, could totally change my mind. I’m going to try these on the weekend when everyone is home. Mini-me will flip her lid.

  2. Um, YEAH! They’re whole wheat. Go, Erin! 🙂

    And out of the house by 6:15? Ugh. No. At least you got to do something fun! 🙂

  3. I love lazy weekends with big breakfasts. I’m not really a big pancake person, but I think I could devour these with its chocolaty goodness and fluffy marshmallows!