Whisk together the flour, graham cracker crumbs, brown sugar, baking powder, baking soda, and salt in a large bowl.
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.
Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden.
Microwave the chocolate chips and heavy cream together for 45 seconds, let sit 1 minute, then stir into a smooth ganache.
Stack the pancakes on an oven safe plate or small sheet pan and pile the mini marshmallows on top.
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.
Drizzle the warm ganache over the toasted marshmallows and sprinkle with crushed graham crackers. All the campfire flavor, no campfire needed.
