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Fluffy S'mores Pancakes with Marshmallow Syrup

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 7 -8 panakes


Dry Ingredients

  • 1 cup flour
  • 1/2 cup crushed graham crackers
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butterscotch chips
  • 1/4 cup chocolate chips
  • 1/2 teaspoon cinnamon (optional)

Wet Ingredients

  • 1 cup buttermilk *
  • 1 egg
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla

Marshmallow Syrup

  • 1 7 oz. jar marshmallow fluff (approx. 1 cup)
  • 2 tablespoons water


  • In a medium bowl, whisk together all of the Dry Ingredients. In a separate large bowl, whisk together the Wet Ingredients. Stir the Dry Ingredients into the Wet Ingredients just until combined/moistened. Don’t overmix, the batter should be lumpy! (overmixing makes flat, dense pancakes). Let batter sit 10-15 minutes at room temperature.
  • Meanwhile, make the Marshmallow Syrup by adding the marshmallow fluff and water to a medium bowl and microwave for 15 seconds. Stir until smooth. For a thinner syrup, stir in additional water.
  • Heat a nonstick skillet or griddle over medium heat. Pour batter using a 1/4 cup measuring cup; wait until bubbles form, then flip and cook an additional 30-60 seconds or until pancake is cooked through. Serve with Marshmallow Syrup.


*If you don't have buttermilk, then substitute "homemade buttermilk" by adding 2 tablespoons white vinegar to a 1 cup measuring cup. Fill the the remaining cup until full with milk. Let sit 5 minutes before using.