Chef Mitchell preparing Chocolate Marshmallow Pancakes
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered Chocolate Marshmallow Pancakes during a family brunch where I wanted to create something unique and fun. After several attempts, I perfected the balance of chocolate and marshmallows, making a fluffy pancake that melts in your mouth. It quickly became a family favorite, and now I love sharing it with everyone who loves breakfast as much as I do."

Chef Mitchell has a passion for American cuisine, particularly breakfast recipes. With over a decade of culinary experience, he specializes in creating comfort food that brings families together. His expertise in pancakes and brunch items has made him a go-to source for delicious and easy recipes.

View All Mitchell's Recipes →
Delicious Chocolate Marshmallow Pancakes served on a plate

Why This Chocolate Marshmallow Pancakes Recipe Works

This recipe stands out due to the perfect combination of chocolate and marshmallows within a fluffy pancake. The addition of cocoa powder enhances the chocolate flavor, while mini marshmallows create a delightful gooey texture. This makes every bite a delicious experience.

The technique of folding in the chocolate chips and marshmallows ensures that they are evenly distributed without overmixing the batter, which can lead to dense pancakes. The result is a light, airy pancake with pockets of melting chocolate and marshmallow goodness.

💡 Professional Tip

For the best results, make sure to let your batter sit for a few minutes before cooking. This allows the flour to hydrate fully, leading to fluffier pancakes. Also, avoid pressing down on the pancakes while they cook; let them rise naturally for the perfect texture.

Frequently Asked Questions

Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. However, it’s best to cook the pancakes fresh for the best texture and taste.

You can use whole wheat flour for a healthier option or gluten-free flour if you have dietary restrictions. Keep in mind that using different types of flour may change the texture slightly, so adjust the liquid ingredients as necessary.

The pancakes are done when they are golden brown on both sides and fluffy. You can press gently on the top; if it springs back, they are ready. Another sign is when bubbles form on the surface and begin to pop.

Absolutely! To freeze, let the pancakes cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. Reheat in the toaster or microwave when ready to enjoy.

These pancakes are delicious on their own but can be enhanced with toppings like whipped cream, chocolate syrup, fresh fruit, or even nuts for added crunch. A side of bacon or sausage can also complement the sweetness perfectly.

Stored in an airtight container, Chocolate Marshmallow Pancakes can last in the fridge for up to 3 days. Reheat them in the microwave or on the stovetop for a quick breakfast treat.

Yes, you can prepare the batter in advance and refrigerate it for a short time. Just ensure that you cook the pancakes fresh for the best flavor and texture. You can also make the pancakes ahead and reheat them when needed.

The best way to reheat pancakes is to use a toaster or an oven. Place them on a baking sheet and reheat in a preheated oven at 350°F for about 5-10 minutes. You can also microwave them for about 20-30 seconds, but they may lose some crispness.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: Pancakes that turn out dry can be disappointing.

Solution: To prevent dryness, ensure you are measuring your flour accurately and do not overmix the batter. Adding a bit more milk can also help maintain moisture.

✅

Not Crispy Enough

Problem: Sometimes pancakes can lack the desired crispiness.

Solution: To achieve a crispy exterior, make sure your skillet is hot enough before adding the batter and use a little butter or oil to grease the pan. Avoid overcrowding the skillet as well.

✅

Overcooked

Problem: Overcooked pancakes can become tough and unappetizing.

Prevention: To avoid overcooking, watch the cooking time closely and adjust the heat as necessary. If the pancakes are browning too quickly, lower the temperature to allow them to cook through without burning.

✅

Undercooked Center

Problem: Pancakes with an undercooked center can be a concern.

Recovery: If you find pancakes are undercooked in the center, reduce the heat and give them a longer cook time. You can also cover the skillet with a lid to help cook the insides evenly.

✅

Burnt Exterior

Problem: Burnt pancakes can ruin the dish.

Prevention: To prevent burnt exteriors, make sure to maintain an even cooking temperature and adjust your heat as needed. If the skillet is too hot, the outsides will burn before the insides cook through.

✅

Flavor Balance

Too Sweet: If your pancakes are too sweet, consider reducing the sugar next time or serving with unsweetened toppings.

Too Salty: If the pancakes taste too salty, try adjusting the salt in the batter and balancing it with a sweet syrup when serving.

Bland: For bland pancakes, add a pinch of salt or vanilla extract to enhance the flavor in your batter.

Fresh ingredients for Chocolate Marshmallow Pancakes

Essential Ingredients for Chocolate Marshmallow Pancakes

The key ingredients for these pancakes include all-purpose flour, cocoa powder, and mini marshmallows. The flour provides the structure, while cocoa adds rich chocolate flavor. Mini marshmallows melt beautifully, creating pockets of sweetness in each pancake.

Using high-quality cocoa powder and fresh mini marshmallows will enhance the flavor of your pancakes. Make sure your baking powder is fresh for the best rise, and opt for full-fat milk for richer pancakes.

Essential Ingredient Notes

  • All-Purpose Flour: For best results, use unbleached all-purpose flour. It provides the right balance of structure and tenderness for fluffy pancakes. Avoid over-measuring; spoon and level the flour for accuracy.
  • Cocoa Powder: Use high-quality unsweetened cocoa powder for a deep chocolate flavor. Look for brands that are Dutch-processed for a smoother taste, and ensure it is fresh for optimal flavor.
  • Mini Marshmallows: Opt for fresh mini marshmallows to ensure they melt properly during cooking. Store them in a cool, dry place to maintain their texture and avoid clumping.
Cooking process for Chocolate Marshmallow Pancakes

Step-by-Step Cooking Process

Cooking Chocolate Marshmallow Pancakes is a simple and enjoyable process. Start by preparing your wet and dry ingredients separately to ensure even mixing. The key is to mix until just combined, allowing for a light and fluffy pancake.

Achieving the perfect pancake takes a little practice. Pay attention to the cooking times and adjust your heat as necessary. With a bit of patience, you'll create pancakes that are not just delicious but also visually appealing.

Key Technique for Perfect Chocolate Marshmallow Pancakes

The most important technique for making perfect pancakes is to avoid overmixing the batter. Gentle folding of the ingredients keeps the pancakes light and fluffy. Remember to let your batter rest for a few minutes before cooking for even better texture.

Chocolate Marshmallow Pancakes

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1/2 cup cocoa powder
    Unsweetened
  • 1 cup powdered sugar
    For sweetness
  • 1/4 cup milk
    To mix
  • 1 teaspoon vanilla extract
    For flavor

For the Sauce

  • 2 cups all-purpose flour
    For structure
  • 2 tablespoons cocoa powder
    For chocolate flavor
  • 1 tablespoon baking powder
    For leavening
  • 1/2 teaspoon salt
    For flavor
  • 2 tablespoons sugar
    For sweetness
  • 2 large eggs
    For binding
  • 1 1/2 cups milk
    For moisture
  • 1/4 cup melted butter
    For richness
  • 1 teaspoon vanilla extract
    For flavor
  • 1 cup chocolate chips
    For extra chocolate
  • 1 cup mini marshmallows
    For gooeyness
  • Butter for greasing the pan
    To prevent sticking

Instructions

  1. Prepare Dry Ingredients

    In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar until well combined.

  2. Combine Wet Ingredients

    In another bowl, beat the eggs and then mix in the milk, melted butter, and vanilla extract.

  3. Mix Ingredients

    Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.

  4. Add Chocolate and Marshmallows

    Gently fold in the chocolate chips and mini marshmallows into the batter.

  5. Preheat the Pan

    Heat a non-stick skillet or griddle over medium heat and grease lightly with butter.

  6. Cook the Pancakes

    Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.

  7. Flip and Finish Cooking

    Flip the pancakes and cook for an additional 2-3 minutes until golden brown. Repeat with remaining batter.

  8. Serve Warm

    Serve the pancakes warm with maple syrup, chocolate sauce, and whipped cream.

Recipe Notes & Tips

Storage Tips

To store Chocolate Marshmallow Pancakes, place them in an airtight container and keep them in the fridge for up to 3 days. For longer storage, freeze them after cooling completely and reheat when needed.

Serving Suggestions

These pancakes are best served warm with drizzle of maple syrup, a dollop of whipped cream, or fresh fruits like strawberries or bananas. You can also add a sprinkle of powdered sugar for an extra touch.

Recipe Variations

You can customize these pancakes by adding nuts or using different types of chocolate chips, like white or dark chocolate. For a healthier twist, substitute whole wheat flour or add mashed bananas to the batter.