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S'mores Pancakes


a stack of buttermilk pancakes layered with nutella and topped with roasted marshmallows and sprinkled with graham cracker crumbs

These s'mores pancakes were an absolute favourite for brunch when I had my restaurant in Toronto, Bar Lisa Marie. They are a simple combination of buttermilk pancakes, Nutella, roasted marshmallows and graham cracker crumbs. Perfect for Sunday brunch, or really any time you’re feeling something a little decadent – I often served mini versions of these for dessert at private caterings. You can use your go-to pancake recipe for these, but make sure to add some graham cracker crumbs to the batter. I have to say I do think I’ve perfected buttermilk pancakes, so you can also give my recipe a whirl. If you don’t have access to a bbq or fire pit to roast your marshmallows, you can always use a kitchen torch to toast the marshmallows that top the pancakes. If you don’t have a fire pit or blow torch you can also pop your marshmallow-topped pancakes into the oven and broil them for a couple of minutes. Just make sure to keep an eye on them so you don’t burn the marshmallows or over cook your pancakes. If you are a Nutella fan, and who isn’t, I can guarantee this will be your new favourite brunch recipe. If you want to find out how to make my S’mores Pancakes, keep reading or jump to the full recipe.


marshmallows being skewered onto a stick

Skewer your marshmallows on a stick and set aside.


flour, salt, baking powder, brown sugar and graham cracker crumbs being mixed in a bowl

To make your pancake batter, melt some butter and let it cool. In a bowl, combine the flour, baking powder, salt, 2 tbsp graham cracker crumbs and brown sugar, mix.


vanilla being poured into a bowl with buttermilk and an egg

In a separate bowl, combine the buttermilk, egg and vanilla extract, whisk together.


wet ingredients being poured into dry ingredients to make buttermilk pancakes

Slowly pour the wet ingredients into the dry ingredients, whisking as you go.


melted butter being poured into pancake batter

Slowly pour in the melted butter and mix the batter until smooth.


smooth and lump-free pancake batter

Add in an additional 2 tbsp of buttermilk to thin out the batter and mix until there are no lumps.


pancake batter on the plancha starting to bubble and cook

Butter the plancha and make your pancakes. I used four for one serving. Use about 1/3 cup of batter for each pancake. Once you see bubbles on the surface of the batter and the edges have started to turn golden brown, flip and cook through another 1-2 minutes.


Nutella spread onto the finished pancakes

Add a heaping tablespoon of Nutella to three of the pancakes and stack them on top of each other, with the naked pancake on top.


marshmellows being roasted over the Alchemy fire pit

Roast your marshmallows to your desired doneness.


finished s'mores pancakes, Nutella layered buttermilk pancakes topped with roasted marshmallows and graham cracker crumbs

Place the roasted marshmallows on the top of your pancake stack and sprinkle with graham cracker crumbs.


And now for the full recipe...


S'mores Pancakes

Serves 2-3 people

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


Ingredients:

1 ¼ cups all-purpose flour

2 tsp baking powder

1 tsp salt

1 tbsp brown sugar

2 tbsp + 1 tsp graham cracker crumbs

1 cup + 2 tbsp buttermilk

3 tbsp melted butter

1 egg

1 tsp vanilla extract

3 heaping tbsp Nutella

6 marshmallows


How to Make S'mores Pancakes


Skewer your marshmallows on a stick and set aside.


To make your pancake batter, melt some butter and let it cool. In a bowl, combine the flour, baking powder, salt, 2 tbsp graham cracker crumbs and brown sugar, mix. In a separate bowl, combine the buttermilk, egg and vanilla extract, whisk together. Slowly pour the wet ingredients into the dry ingredients, whisking as you go. Slowly pour in the melted butter and mix the batter until smooth. Add in an additional 2 tbsp of buttermilk to thin out the batter and mix until there are no lumps.


Butter the plancha and make your pancakes. I used four for one serving. Use about 1/3 cup of batter for each pancake. Once you see bubbles on the surface of the batter and the edges have started to turn golden brown, flip and cook through another 1-2 minutes. Add a heaping tablespoon of Nutella to three of the pancakes and stack them on top of each other, with the naked pancake on top.


Roast your marshmallows to desired doneness, add them to your stack of pancakes and top with graham cracker crumbs. Dig in!


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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