Pumpkin S’mores Pancakes

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!

How to make

Pumpkin S'mores Pancakes

Yield: 12 pancakes

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes 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!

Ingredients

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

Directions

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

Recipe by Tessa Arias

Author: Tessa Arias

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!)