Sift the flour, baking powder, and salt together twice.
Whisk in the graham cracker crumbs.
Make a small well in the center of the flour mixture and pour in the milk, melted butter, beaten egg, and vanilla. Mix just until combined.
Gently stir in the dehydrated marshmallows and mini chocolate chips then let the batter rest for 10 minutes.
While the batter rests, preheat the griddle to 275°F.
Pour ¼ cup portions of batter onto the greased griddle.
Flip after 2 minutes or until the pancake is golden brown on bottom and bubbly on top. Flip and repeat.
Remove from the griddle and serve with butter, chocolate syrup, marshmallows, and graham cracker crumbs/pieces. If you have a kitchen torch, you can toast the marshmallows for a more s’mores-like flavor.
Notes
Letting that batter rest lets it thicken and creates a fluffier pancake.
Keep pancakes warm in a warming drawer or an oven set to 200°F of a parchment lined baking sheet if you're not ready to serve immediately.
These pancakes freeze great. Just let them cool to room temperature then freeze them in a single layer on a baking sheet for 1 hour before transferring to a freezer-safe container, making sure to squeeze out any excess air.