S’mores Sheet Pan Pancakes
Not just for campfires and outdoor adventures, s’mores sheet pan pancakes are the easy, no-mess way to enjoy s’mores anytime of the day or night!
S’mores are such a classic treat, but unlike cookies or candy, s’mores are typically only enjoyed outside while dodging blowing smoke or maybe a few insistent campground ants.
S’mores sheet pan pancakes are the perfect way to meet your s’mores cravings without having to build a campfire or battle the ants for the chocolate squares! If you’re a s’mores lover, you should also definitely try s’mores cereal. It’s so fun!
About this twist on the campfire favorite
A super fun, super tasty, super-sized s’mores sheet pan pancake is just the ticket for your next breakfast treat.
Melted chocolate, toasted marshmallows, and crunchy graham cracker crumbs transport ordinary sheet pan pancakes into an extraordinary pancake creation.
While this recipe makes amazing pancakes from scratch, you can also use a boxed pancake recipe if that’s what you have on hand. If you have little hands helping you create this masterpiece, there’s plenty of ways for them to help, from mixing the batter to sprinkling the chocolate pieces and graham cracker crumbs to placing the mini marshmallows.
Sheet pan pancakes are the easiest way to bake up a lot of pancakes with minimal prep, and no time spent standing by the stove flipping pancakes. On top of that, this flavor combination is sure to make everyone a happy camper.
If you prefer traditional pancakes, check out our s’mores pancakes! They’re over-the-top and amazing.
What you need
- Dry Ingredients: Flour, graham cracker crumbs, sugar, cornstarch, baking powder, and salt. The graham cracker crumbs give the batter so much flavor! A few extra are fun to sprinkle on top, too.
- Wet Ingredients: You’ll need the basics here; egg, milk,, vanilla, and butter. Of course you can substitute non-dairy milk or oil for the butter. We love the flavor that butter gives the batter, though.
- Toppings: The fun part! Chocolate bars and mini marshmallows make these the perfect s’mores! If you love the idea of marshmallows on pancakes (who wouldn’t?), try hot chocolate pancakes.
How to make it
As always, scroll down for printable recipe!
Preheat oven and prepare a sheet pan. In a large bowl, combine the all-purpose flour, graham cracker crumbs, sugar, cornstarch, baking powder, and salt.
In a small bowl, combine the egg, milk, vanilla extract, and butter, whisking to combine. Add the wet ingredients to the dry ingredients and mix until combined.
Pour the batter onto the prepared sheet pan, making sure to spread the batter evenly across the pan.
Place the small bars of chocolates throughout the batter, and bake until a toothpick inserted in the middle (not in one of the chocolate bars, though!) comes out clean or with a few crumbs.
Top the pancakes with marshmallows! This is the fun part!
Toast marshmallows using either a handheld torch or under the broiler for a minute or two. If you use the broiler, keep a close eye on the marshmallows as they can burn easily.
Serve with chocolate syrup and/or maple syrup.
How to make this sheet pan pancake your own
- If you’re making this s’mores pancake for a special occasion, like a child’s birthday, you can go all out on the camp-themed decorations. It’s fairly easy to build a fence with pretzel sticks and marshmallows, you can create a camper with graham crackers and frosting, and a campfire is easy to make with pretzels dipped in orange, red, and yellow colored frosting.
- You can customize these pancakes with ingredients you have on hand. For example, if you don’t have chocolate squares, you can use chocolate chips. And if you don’t have mini marshmallows, you can add one regular sized marshmallow to each pancake when you serve it. A little marshmallow fluff would also work.
- These pancakes are sweet and delicious and don’t require syrup on top. But if you’re looking for even more s’mores taste, you can add a little chocolate syrup. You can use fewer pieces of chocolate in the pancakes if you’re worried about the pancakes getting too sweet.
You can store any leftover pancakes in an airtight container in the fridge for up to 5 days.
Reheat leftover pancakes for 30-60 seconds in the microwave for a quick breakfast.
More decadent breakfast recipes
Breakfast or Dessert? You decide! But if you have a sweet tooth, these are the recipes for you!
- Oreo Pancakes
- Oreo Sheet Pan Pancakes
- Creme Brûlée French Toast
- Peanut Butter Chocolate Chip Pancakes
- Turtle Pancakes
- Nutella Stuffed Pancakes
Get the Recipe: S’mores Sheet Pan Pancakes
- 1 ½ cups all-purpose flour
- ½ cup graham cracker crumbs extra for garnish (if desired)
- 1/2 cup sugar
- 2/3 cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¼ milk
- 2 teaspoons vanilla extract
- 4 tablespoons 1/2 stick butter, melted and cooled
- 16 (3.8 ounce) Chocolate Bars
- 16 ounces Mini Marshmallows
- Heat the oven to 350ºF and prepare a sheet pan (10×15-inches) by either lining with parchment paper, or greasing with butter or nonstick cooking spray.
- In a large bowl, combine the all-purpose flour, graham cracker crumbs, sugar, cornstarch, baking powder, and salt.
- In a small bowl, combine the egg, milk, vanilla extract, and butter, whisking to combine.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter onto the prepared sheet pan, making sure to spread the batter evenly across the pan.
- Sprinkle the small bars of chocolates on top of the batter.
- Bake for 15-20 minutes, checking the middle with a toothpick to confirm doneness, it should come out clean or with a few crumbs. (Don't check where there is chocolate)
- Top the pancakes with marshmallows (we love to toast ours with a handheld torch) and a few sprinkles of graham cracker crumbs. You can also place the pancakes back in the oven and broil for a minute or two to toast the marshmallows. If you do this, keep a close eye on the marshmallows as they can burn easily.
- Serve with chocolate syrup and/or maple syrup. Enjoy immediately!
- Store leftover pancakes in an airtight container in the fridge for 3-5 days.
- Reheat in the microwave for 30-60 seconds or until warm.
- If using a 9×13 cake pan, split the batter in half or you will end up with pancakes that are super thick and not cooked through.
- Running low on pantry ingredients, but have a box pancake mix? Simply follow the box pancake mix and add the graham cracker crumbs, chocolate, and marshmallows to it.