Filed Under: Breakfast | Dessert | Fall | S'mores

Pumpkin S’mores Pancakes

Recipe By Tessa Arias
October 27th, 2014

These Pumpkin S'mores Pancakes are loaded with pumpkin spice flavor, gooey Hershey's bars, and topped with sticky marshmallow syrup and graham crackers!

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??

Pumpkin S'mores Pancakes with marshmallow SYRUP! You NEED to make these!!

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.

Pumpkin S'mores Pancakes

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

How to make
Pumpkin S'mores Pancakes

Yield: 12 pancakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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


  1. Preheat oven to 200°F.
  2. In a large bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. 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.
  4. 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.
  5. 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.
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Kerry @ Kerry Cooks — October 27, 2014 at 4:21 am

    All I can say is WOW! I’d like to think I couldn’t eat a stack of pancakes that huge, but in reality I could and would… yum!

  2. #
    Julie — October 27, 2014 at 11:16 am

    I think a Ultimate pancake guide would be awesome! I know there is so many different ways plus the new “healthy ” method with just using eggs and bananas. I really enjoy your work!

  3. #
    Christina — October 27, 2014 at 12:00 pm

    Definitely agree with Julie; a ultimate pancake guide would be fantastic! Even a ultimate waffle guide!
    So excited to try this recipe!

  4. #
    Brian — October 27, 2014 at 3:44 pm

    Your food photography is amazing!

  5. #
    Gaby — October 27, 2014 at 7:22 pm

    Oh my! This is just so wonderfully over the top!

  6. #
    Nicole ~ Cooking for Keeps — October 27, 2014 at 8:35 pm

    MARSHMALLOW syrup????! Mind blown. Wow.

  7. #
    Jessica @ Citrus Blossom Bliss — November 1, 2014 at 9:16 pm

    These would make an awesome breakfast after an indoor “camp out”. What an awesomely delicious idea!

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