The most quintessential summer flavor, in a pancake! You can’t have just one of these pancakes, you will always want s’more! These are great for sharing and I’m sure they would be a hit with kids, or anyone who likes camping!
Here, the pancake replaces the graham cracker in the classic combo of marshmallow, chocolate, and graham cracker. I did try making some vegan graham crackers and adding to the batter, but they just got a bit burnt since they were already cooked and didn’t really add any noticeable crunchy texture. If you have store-bought graham crackers, you could try crumbling them up and sprinkling them on your pancake when you add the marshmallows though! I think a crunchy texture could be a fun addition! I used Dandies vegan vanilla mini marshmallows, but you could also use regular mini marshmallows as well.
The key to making these is to cook the pancakes on low to medium heat - definitely err on the side of lower heat. It may take slightly longer, but you want the pancakes to be evenly cooked without completely melting the marshmallows. If the pan gets too hot, the marshmallows will totally melt and leave caramelized craters on your pancakes (which, along with the melted chocolate, make them look burnt, as seen in the picture below).
If you used non-vegan marshmallows, perhaps they are less prone to melting and maybe this wouldn’t happen, but I am not sure. So start with your pan heated a bit lower than you normally would for pancakes, and increase gradually if needed.
While you are cooking the pancakes, you can heat your oven on low and place the cooked pancakes in there to keep them warm and gooey until you are done. That way, you can enjoy all your gooey marshmallow pancakes!
Ingredients (makes 15-20 small pancakes)
1.5 all-purpose or white whole wheat flour (or sub oat flour for gluten-free)
1.5 tbsp baking powder
About 1 tsp cinnamon
Dash of salt
1.5 cup milk (I used oat milk)
3 tbsp apple cider vinegar
1.5 tbsp oil or melted butter
2 tbsp maple syrup (or honey)
About 1 tsp vanilla extract
Splash of almond extract (optional, omit if nut-free)
½ to ¾ cup chocolate chips
Mini marshmallows (probably about ⅓ to ½ cup total)
Mix milk and apple cider vinegar together, set aside for at least 5 minutes, while assembling the rest of your ingredients. This makes vegan buttermilk.
Sift or whisk the dry ingredients together.
Add in the wet ingredients, including the milk and vinegar mixture. Mix until just combined - do not overtax, or the batter will lose fluffiness (if it does, it will still work out though).
Lightly oil a pan and heat on low to medium heat on a stovetop.
Mix chocolate chips into the batter.
Pour a few spoonfuls of batter onto the pan, and place 3-4 mini marshmallows on top. I cooked about 3 small pancakes at a time, but that would depend on the size of your pan. Cook for 2-3 minutes - you will see some bubbles and the edges will start to turn brown - then flip.
Repeat until all the batter is used up. Enjoy!