Vegan S’mores Pancakes

Vegan Smores Pancakes! minimalistbaker.com

How does one remember their earliest memory of a s’more? This, I do not know. But what I do know is that it surely was love at first bite for s’mores and I.

Since then I’ve been consuming them and dreaming up recipes featuring this dreamy graham-choco-mallow combination. I mean, who doesn’t love a s’more, besides John? But he doesn’t count because he also doesn’t like brownies. I KNOW. Who did I marry? WHO?!

S'mores Pancakes RecipeS'mores Pancakes!

These pancakes are, WOW, just WOW. I’ll get to the recipe in a minute  but will first fully admit that I swiped the top pancake off the stack and consumed it in about 3 bites flat after I was done taking photos. I mean, dang! So delicious.

Smores Pancakes | minimalistbaker.comVegan Smores Pancakes!

As always this recipe is simple.

It requires 10 ingredients and 1 bowl.
Takes about 20 minutes from start to finish.
Is vegan and contains whole wheat flour.
Tastes JUST like a s’more, only in pancake form.
Would be perfect for kiddos, adults, foodies and non-foodies alike.

The only requirement for liking these pancakes is that you must like s’mores. Everybody on board? Good, let’s proceed.

Vegan Smores PancakesVegan Smores Pancakes | minimalist baker

The flavor of these cakes is AMAZING. Perfectly sweet with studs of melty chocolate and graham cracker throughout, and a crispy gooey marshmallow top. Not to mention, they have a light, cakey texture that makes the perfect vehicle for all of that chocolatey-mallow  goodness.

Convinced yet? Seriously, go make these pancakes!

Vegan Smorse Pancakes | minimalistbaker

5.0 from 6 reviews
Vegan S'mores Pancakes
 
Prep time
Cook time
Total time
 
Fluffy vegan pancakes made with whole wheat flour and bursting with s'mores flavor thanks to graham cracker crumbs, vegan marshmallows and melty semisweet chocolate.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2 generously
Ingredients
  • scant 1 cup whole wheat pastry flour or unbleached all purpose
  • 2 Tbsp graham flour (or finely crushed graham crackers) + more for topping
  • 1 heaping Tbsp sugar (I used organic)
  • 1.5 tsp baking powder
  • pinch sea salt
  • 1 cup unsweetened almond milk
  • 1 heaping Tbsp melted non-dairy butter, melted (I like Earth Balance)
  • 1 tsp pure vanilla extract
  • 3 Tbsp non-dairy semisweet chocolate chips + more for topping
  • 3 Tbsp vegan marshmallows for topping
Instructions
  1. Preheat an electric skillet to 300 degrees or a warm a large skillet over medium heat.
  2. Add flour, graham flour, sugar, baking powder and sugar to a large mixing bowl and whisk.
  3. Pour almond milk into a large liquid measuring cup, then add vanilla and melted butter and whisk.
  4. Add wet to dry and stir until just combined and no large lumps remain. If the batter appears a bit too thick, add another Tbsp or 2 of almond milk; it doesn't have to be exact.
  5. Lastly, stir in chocolate chips and let batter rest for 5 minutes before cooking.
  6. Grease skillet with non-dairy butter and scoop 1/4 cup measurements onto the surface, dropping a couple more chocolate chips on top if any look sparse.
  7. Cook until bubbles appear on top and the edges begin to dry. Cook for an additional 2-3 minutes on the other side and then transfer on a serving plate.
  8. Once all pancakes are cooked, preheat the oven to low broil and position an oven rack on the second to top rack.
  9. Arrange your pancakes as you will be serving them on 2-3 plates and top with mini marshmallows. I set mine upright so they wouldn't roll off. Place under broiler to toast marshmallows, being careful not to walk away as it will happen quickly.
  10. Once browned, carefully remove pancakes from oven using a towel or hot pad and sprinkle with a few more chocolate chips and a bit of crushed graham crackers. Devour immediately. Store any leftovers in an airtight container in the refrigerator for up to a couple days.
Nutrition Information
Serving size: 4 pancakes with toppings Calories: 504 Fat: 18 g Saturated fat: 7 h Carbohydrates: 78 g Sugar: 30 g Sodium: 236 mg Fiber: 4 g Protein: 6 g

Nutrition information is for 1/2 the recipe (~pancakes) with marshmallow and chocolate chip topping.

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Comments

  1. says

    OK – there have just been tooo many s’mores recipes recently. These and s’more cookies. I am getting on it. I have a Vegan Marshmallow recipe that’s Sugar Free on my blog, plus a Choc Chip recipe, so now all I need is the backdrop :)! Thanks!

  2. says

    Incredible. I have seen a lot of s’more combo this summer, but not yet a s’more pancake. Such a genius idea and as always the photos are gorgeous. Must make. Now!

  3. says

    These. Look. Incredible. I’ve never really been a huge fan of s’mores themselves (too sweet in one bite, its the hershey chocolate that always got to me) but I love the individual components (especially the marshmallows. I would happily eat nothing but roasted marshmallows at a camp fire. Good thing the dandies roast well!). The only time I’ve ever really loved a true s’more was when I used a dark chocolate bar studded with espresso beans, which countered the sweetness and made it awesome! However, I love s’mores inspired things! Like these pancakes. So making these!!

  4. says

    WOAH! These pancakes are one of THE BEST ones I’ve ever seen! Seriously, it’s pure perfection! I can imagine how delightful they must be…

  5. says

    I’m writing about you on my blog today! Wow. I’m sitting at my computer drooling over most of these recipes! OMG this is vegan? It looks amazing; I bet it taste that way. too!

  6. Alex says

    Sooo delicious! I used crushed graham crackers instead of graham flour, and I probably should have thought to add less sugar for that reason, so mine turned out a BIT too sweet, even for s’mores…but what an amazing recipe! The consistency was perfect, so fluffy and golden.

  7. steww says

    I’m keen to try these but cannot buy vegan marshmallows and have no idea what a Graham cracker is. I’m guessing there must be a UK equivalent but what I don’t know.

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