Dinner Shortcuts: S'mores stacked pancakes

Brandy O'Neill

Rate this Article:
Max 5 stars
0
My Rating

These pancakes are sweet and totally over the top. Plus they use a few shortcuts that make it even easier.

s'more stacked pancakes

I would say this pancake recipe is just for the kids but that would be a lie. I'm such a sucker for s'mores that it's just as much fun for me as it is the kids. You could easily use soft marshmallows found in the store but I opted to use small (and colorful) mini dehydrated marshmallows I happened to have sitting in my pantry. These pancakes are perfect for breakfast, brunch or even dinner.

S'mores stacked pancakes

Yields 6 pancakes

Ingredients:

  • 1 package pancake mix (enough to make 6 small pancakes)
  • 6 tablespoons dark chocolate chips
  • 6 tablespoons mini dehydrated marshmallows
  • Whipped cream
  • Chocolate syrup

Directions:

  1. Preheat a griddle to 350 degrees F.
  2. Prepare the pancake mix according to box directions. Make sure to make enough mix to make 6 pancakes.
  3. Pour enough batter to make about a 4-5-inch pancake onto the griddle. Depending on the size of the griddle you may have to do this in a couple of batches.
  4. Sprinkle 1 tablespoon of dark chocolate chips and 1 tablespoon of marshmallows onto the pancake.
  5. When the batter starts to bubble slightly and the underside of the pancake is golden brown, give the pancake a flip.
  6. Cook until the other side is slightly golden.
  7. Remove from the griddle and top with whipped cream and a drizzle of chocolate syrup.
  8. If you really want to make it sweet, sprinkle with a little more mini marshmallows.

More Dinner Shortcuts recipes

Stovetop meatloaf recipe
BBQ chicken quesadilla recipe
Monte Cristo crescent roll-up recipe

Tags: , , ,


Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.