½cupgraham cracker crumbsextra for garnish (if desired)
1/2cupsugar
2/3cupcornstarch
1tablespoonbaking powder
½teaspoonsalt
1large egg
1 ¼milk
2teaspoonsvanilla extract
4tablespoons1/2 stick butter, melted and cooled
16(3.8 ounce) Chocolate Bars
16ouncesMini Marshmallows
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Instructions
Heat the oven to 350ºF and prepare a sheet pan (10x15-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!
Notes
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 9x13 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.