Recipe courtesy of Matt Basile and Kyla Zanardi

S'mores Pancakes

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe


For the pancakes:

3 cups flour

1/4 cup white sugar 

1 tablespoon baking powder 

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt 

3/4 teaspoon ground cinnamon 

3 cups buttermilk 

1/2 cup whole milk 

3 large eggs 

5 tablespoons butter, melted, plus 1 teaspoon, for the pan

1 teaspoon pure vanilla extract 

2 cups chocolate chips 

For serving:

1 1/2 cups chocolate-hazelnut spread

1 1/2 cups marshmallow cream 

1/2 cup graham cracker crumbs 

1 1/2 cups mini marshmallows 

Flakey sea salt, for sprinkling


  1. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a second bowl whisk together the buttermilk, milk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until you have a smooth, lump-free batter.
  2. Melt 1 teaspoon butter in a large non-stick frying pan over medium-high heat. Using a 1-cup ladle, pour the batter into the hot pan. Sprinkle some chocolate chips over the batter. When the pancake is slightly browned on the bottom and you see small bubbles beginning to form on top, flip it with a large spatula. Cook the pancake until the second side is browned. Repeat with the remaining batter. Stack the finished pancakes on a plate and keep covered with a paper towel to retain heat until all the pancakes have been made.
  3. Set the oven to broil and line a baking sheet with parchment paper. On the baking sheet, stack the pancakes 3 high with a layer of chocolate-hazelnut spread between each pancake. Top each stack with marshmallow cream, graham cracker crumbs and mini marshmallows. Broil until the marshmallows are charred, about 2 minutes. (You can also use a kitchen blowtorch to toast the marshmallows.) Sprinkle with sea salt.