Pumpkin S’mores Pancakes
Yield: 12 pancakes
Prep Time: 10 minutes
Cook: 30 minutes
Tessa's Recipe Rundown...
Taste: I mean, pumpkin and the classic flavors of s’mores just belong together. Match made in autumn heaven.
Texture: The pancakes are light and fluffy, but slightly crunchy at the edges and loaded with bits of gooey Hershey’s chocolate. That plus the ultra thick and sticky marshmallow syrup and crunchy graham cracker crumbs just takes it all to a whole new level.
Ease: Easy peasy, just be sure to keep an eye on the pancakes cooking and be sure to cook in a good amount of butter for the best texture possible.
Appearance: A stack of these pancakes would be the absolute perfect way to awake any morning.
Pros: Fun seasonal twist on this breakfast favorite.
Cons: Certainly not an everyday breakfast meal.
Would I make this again? Oh yeah.
Recently I’ve had an increasing appreciation for breakfast. I loved special weekend breakfasts as a kid but I feel like my love for breakfast tapered off a little. Lately I’ve found a new love for not only how fun breakfast is to make, but how freakin’ delicious it is! These days I’d rather have brunch than lunch. Are you the same??
Either way, these Pumpkin S’mores Pancakes are the ultimate autumn wake me up. So festive, so scrumptious, and an excuse to almost eat dessert for breakfast. Gotta love that! They’re brimming with seasonal pumpkin flavors and the best bites are the ones with gooey Hershey’s bar inside and a crisp buttery edge outside. Plus you just cannot beat that thick, luscious, and sticky marshmallow syrup poured on top alongside a sprinkling of crunchy graham crackers. Oh YES.
If you make these Pumpkin S’mores Pancakes, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
Pumpkin S’mores Pancakes
These Pumpkin S’mores Pancakes are loaded with pumpkin spice flavor, gooey Hershey’s bars, and topped with sticky marshmallow syrup and graham crackers!
For the pancakes
- 2 cups (9 ounes) all-purpose flour
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 1 1/4 cups pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 3 Hershey's bars, broken into pieces, plus more for garnish
- Butter, for frying
For the toppings
- 1 (7 ounce) container marshmallow fluff
- Graham crackers crumbs
Preheat oven to 200°F.
In a large bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a small bowl vigorously beat the milk, pumpkin, egg, and oil until very well combined. For best results, use an electric mixer or blender to combine the wet ingredients to ensure the pumpkin is broken down. Add into the flour mixture and stir just until combined and the batter is still lumpy, do not overmix.
Heat a griddle or skillet over medium heat. Coat with butter. Once very hot, drop 1/4 cup portions of batter. Cook until the edges are dry and bubbles begin to form, about 1 minute. Gently flip and continue cooking on the other side until cooked through, about 2 minutes. Place the pancakes on a baking sheet and keep warm in the oven. Repeat with remaining batter.
Combine the fluff with 2 tablespoons very hot water and stir until thin enough to pour. Drizzle over pancakes. Sprinkle with graham cracker crumbs and extra Hershey’s pieces and serve.
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