Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 2 tbsp (25 g) granulated sugar
- 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
- 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) whole milk
- 2 large eggs, 3 tbsp (42 g) unsalted butter (melted), 1 tsp vanilla extract
- 3/4 cup (130 g) semi-sweet chocolate chunks (or chips)
- 3/4 cup (90 g) graham cracker crumbs, 2 tbsp (28 g) melted butter, 1 tbsp (12 g) light brown sugar
- 1 cup (50 g) mini marshmallows
- 1/2 cup (85 g) semi-sweet chocolate chips + 1/3 cup (80 ml) heavy cream (drizzle)
Do This
- 1. Mix graham crumbs + melted butter + brown sugar; set aside.
- 2. Whisk dry pancake ingredients; whisk wet ingredients separately; combine gently.
- 3. Fold in chocolate chunks; rest batter 5 minutes.
- 4. Cook pancakes on a greased griddle at 375°F (190°C), 2–3 minutes per side.
- 5. Broil marshmallows on a sheet pan 60–120 seconds until toasted (watch closely).
- 6. Make drizzle: warm cream, pour over chocolate chips, stir smooth.
- 7. Top pancakes with toasted marshmallows + graham crumble; drizzle warm chocolate sauce and serve.
Why You’ll Love This Recipe
- Deep cocoa pancakes with melty chocolate in every bite (no syrup required, but you can).
- Toasted mini marshmallows add that classic campfire flavor without leaving your kitchen.
- Graham-cracker crumble brings crunch and balances the rich chocolate.
- A warm chocolate drizzle ties everything together and makes the stack feel bakery-level.
Grocery List
- Produce: None required (optional: strawberries or raspberries for serving)
- Dairy: Buttermilk, whole milk, unsalted butter, heavy cream, eggs
- Pantry: All-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, fine salt, vanilla extract, graham crackers (or graham cracker crumbs), semi-sweet chocolate chunks/chips, mini marshmallows
Full Ingredients
Cocoa Chocolate-Chunk Pancakes
- 1 cup (120 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-process both work)
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (240 ml) buttermilk, at room temperature if possible
- 1/2 cup (120 ml) whole milk
- 2 large eggs
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup (130 g) semi-sweet chocolate chunks (or chocolate chips)
- Butter or neutral oil, for greasing the pan
Graham-Cracker Crumble
- 3/4 cup (90 g) graham cracker crumbs (from about 6 full graham sheets)
- 2 tablespoons (28 g) unsalted butter, melted
- 1 tablespoon (12 g) packed light brown sugar
- 1/8 teaspoon fine salt
Toasted Marshmallow Topping
- 1 cup (50 g) mini marshmallows
Warm Chocolate Drizzle
- 1/2 cup (85 g) semi-sweet chocolate chips
- 1/3 cup (80 ml) heavy cream
- Pinch of fine salt (optional, but recommended)
Step-by-Step Instructions
Step 1: Make the graham-cracker crumble
In a small bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and salt until the mixture looks like damp sand. If it seems dry, add 1 more teaspoon (5 g) melted butter. Set aside at room temperature so it stays crumbly.
Step 2: Set up for toasted marshmallows
Move an oven rack to about 6 inches (15 cm) from the broiler. Line a small sheet pan with foil (easy cleanup). Spread the mini marshmallows in an even layer and set aside for now.
Tip: Marshmallows go from toasted to burnt quickly, so you’ll broil them right before serving.
Step 3: Mix the dry pancake ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Break up any cocoa lumps as you whisk so your batter turns a smooth chocolate color.
Step 4: Mix the wet ingredients, then combine gently
In a medium bowl (or large measuring cup), whisk the buttermilk, whole milk, eggs, melted butter, and vanilla until well combined.
Pour the wet mixture into the dry mixture. Stir gently with a spatula or wooden spoon just until you no longer see dry flour streaks. The batter should look slightly lumpy; overmixing can make pancakes tough.
Fold in the chocolate chunks. Let the batter rest for 5 minutes while you preheat the pan (this helps the flour hydrate and gives you a fluffier pancake).
Step 5: Preheat the griddle or skillet
Heat a griddle to 375°F (190°C) or place a large nonstick skillet over medium heat for about 3–5 minutes. Lightly grease with butter or neutral oil, then wipe away any excess with a paper towel (a thin film helps even browning).
Step 6: Cook the pancakes
Scoop 1/4 cup (60 ml) batter per pancake onto the hot surface, leaving space to spread. Cook for 2 to 3 minutes, until the edges look set and you see bubbles forming on the surface.
Flip and cook for 1 to 2 minutes more, until the second side is set and the centers spring back lightly when touched. Transfer cooked pancakes to a plate and loosely tent with foil to keep warm. Repeat with remaining batter, greasing the pan lightly as needed.
Step 7: Toast the marshmallows under the broiler
Turn the oven broiler to High (about 500°F / 260°C). Place the marshmallows under the broiler for 60 to 120 seconds, rotating the pan once if your broiler has hot spots.
Pull them out when they’re puffed and golden brown. Stay close: they can burn in seconds.
Step 8: Make the warm chocolate drizzle and assemble
Place the chocolate chips in a small heatproof bowl. In a small saucepan, heat the heavy cream over medium heat just until you see gentle steaming and tiny bubbles around the edges (do not boil), about 2 to 3 minutes.
Pour the hot cream over the chocolate chips. Let sit for 2 minutes, then stir until glossy and smooth. Stir in a pinch of salt if using.
To serve, stack pancakes (2 per plate is generous). Sprinkle with graham-cracker crumble, pile on toasted mini marshmallows, then drizzle with warm chocolate sauce. Serve immediately while the chocolate is melty and the marshmallows are gooey.
Pro Tips
- Don’t overmix the batter: A few lumps are good. Overmixing develops gluten and can make pancakes dense.
- Control the heat: If pancakes are browning too fast, drop the heat slightly. Cocoa batter can look darker, so rely on set edges and bubble cues.
- Keep pancakes warm without drying out: Hold cooked pancakes on a sheet pan in a 200°F (95°C) oven for up to 20 minutes.
- Broiler safety: Toast marshmallows at the very end and do not walk away. They can ignite if left too long.
- Smoother drizzle: If the chocolate sauce thickens, warm it in 10-second bursts in the microwave, stirring each time, or set the bowl over warm water.
Variations
- Classic campfire flavor: Add 1/2 teaspoon ground cinnamon to the graham crumble and a tiny pinch of espresso powder (1/4 teaspoon) to the pancake dry mix.
- Peanut butter s’mores: Swirl 2 tablespoons (32 g) peanut butter into the warm chocolate drizzle right before serving.
- Extra gooey “stuffed” pancakes: After pouring batter, sprinkle a few mini marshmallows and chocolate chunks onto each pancake, then spoon a teaspoon of batter over the top before flipping.
Storage & Make-Ahead
Pancakes: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven at 325°F (165°C) for 6–8 minutes, or microwave for 20–30 seconds per pancake (texture will be softer).
Freeze: Freeze pancakes in a single layer, then bag with parchment between layers for up to 2 months. Reheat from frozen in a toaster oven at 325°F (165°C) for 10–12 minutes.
Make-ahead components: Graham crumble can be made up to 5 days ahead and stored airtight at room temperature. Chocolate drizzle is best fresh, but you can make it up to 3 days ahead and rewarm gently. Toast marshmallows right before serving for best gooey texture.
Nutrition (per serving)
Approximate, per serving (2 pancakes plus toppings and drizzle): 670 calories, 29 g fat, 95 g carbs, 12 g protein, 5 g fiber, 52 g sugars, 720 mg sodium.
