These eggless s’mores pancakes take everything you love about the classic campfire treat and turn it into breakfast. Toasted marshmallows, melty chocolate, and graham crackers, all stacked up on a fluffy pancake.

The batter itself has graham cracker crumbs and mini chocolate chips mixed right in, so you get that s’mores flavor in every bite. It’s not just a topping thing.

And yes, these are completely eggless. If you avoid eggs or just ran out, this recipe works great without them, and no one will notice the difference.

You don’t need a campfire or any special skills. Just a griddle for the pancakes and a quick broil to toast the marshmallows on top.

Let me walk you through how to make them.

Why You’ll Love It

Campfire Flavor – Graham crumbs, chocolate chips, toasted marshmallows, and ganache bring classic s’mores flavor to every bite.

Soft and Fluffy – Buttermilk and simple leaveners create tender pancakes with a light, satisfying texture.

Rich Chocolate Finish – Warm chocolate ganache flows over the marshmallows, adding a smooth and luxurious finish.

Toasted Marshmallow Topping – The marshmallows puff beautifully under the broiler and add a warm, lightly toasted flavor.

Ingredient List

For the Pancakes

1 1/4 cups All Purpose Flour
1/2 cup Graham Cracker Crumbs
3 tbsp Brown Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/4 cups Buttermilk
3 tbsp Melted Butter
1 tsp Vanilla Extract
1/2 cup Mini Chocolate Chips

For the Topping

1/2 cup Chocolate Chips
1/4 cup Heavy Cream
1 1/2 cups Mini Marshmallows
2 Graham Crackers (crushed)

Directions

Step 1

Whisk together the flour, graham cracker crumbs, brown sugar, baking powder, baking soda, and salt in a large bowl.

Step 2

Whisk the buttermilk, melted butter, and vanilla, then stir into the dry ingredients just until combined. Fold in the mini chocolate chips and rest the batter 5 minutes.

Step 3

Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden.

Step 4

Microwave the chocolate chips and heavy cream together for 45 seconds, let sit 1 minute, then stir into a smooth ganache.

Step 5

Stack the pancakes on an oven safe plate or small sheet pan and pile the mini marshmallows on top.

Step 6

Broil for 30 to 60 seconds until the marshmallows are puffed and toasted, watching every second because they go from golden to dark very fast.

Step 7

Drizzle the warm ganache over the toasted marshmallows and sprinkle with crushed graham crackers. All the campfire flavor, no campfire needed.

Tips

Cool the Melted Butter

Let the melted butter cool for a few minutes before mixing it with the buttermilk. Very hot butter can cause the buttermilk to curdle and may make the batter thicker in some spots.

Whisk the butter, buttermilk, and vanilla until evenly combined before adding them to the dry ingredients.

Stir the Batter Gently

Mix the wet and dry ingredients only until you no longer see dry flour. A few small lumps are fine and will give the pancakes a lighter texture.

Fold in the mini chocolate chips gently so the batter does not become dense. Letting it rest for 5 minutes also gives the graham cracker crumbs time to absorb some moisture.

Check the Griddle Heat

Keep the griddle over medium heat so the pancakes cook through before the chocolate chips become too dark. If the first pancake browns too quickly, lower the heat slightly.

Use a light coating of butter or cooking spray between batches. Too much grease can make the edges uneven and prevent the pancakes from browning evenly.

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Questions You Might Have

Can I use regular milk instead of buttermilk?

Yes, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using it in the batter.

The acidity helps the baking soda work, which keeps these eggless pancakes light and fluffy.