Marshmallow Pancakes are sweet, fun and something a little different. Quick and easy to make using mini marshmallows to save chopping, these are great for parties, celebrations or when you want something you don't have every other day.
My Halloween Pancakes are intended to be a fun way to get into the Halloween theme in October!
All of the things that you will come to know and love about the recipe have been summarised in the highlights below:
- Recipes using marshmallows are fun and not too common. If you want to use them other than poking a stick through and sitting around a camp fire, I encourage you to try something new!
- If you check out my substitutions and variations, you can see that you can add even more yum such as chocolate chips or fairy floss.
- Super easy and fun: pancakes are easy to make and you will find a rhythm to them after making a few. This makes them perfect for weekend breakfasts, brunches, or special breakfast in bed moments!
- Everyday ingredients: that can be grabbed as needed and whipped up into a delightful recipe to tick everyone's boxes.
- Life is too short for boredom: if you have made pancakes before, you can fall into the pattern of making the same ones again and again with no variety. Live a little and try something new and different that you haven't tried before!
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for ingredient measurements.
As you can see, the recipe calls for:
- Mini Marshmallows: I intentionally use these as then there is no chopping involved (if you use regular sized marshmallows). Plus I think they are fun and cute!
- Self-raising flour: this saves the use of baking powder as a separate ingredient. No need to sift, but we do need to ensure there are no lumps in the batter when we combine all of the ingredients.
- Milk: long life, fresh, full cream, skim, soy, almond, lactose free, you can use your favourite to the indicated amount. I am using long life full cream. These days I find it most handy to have in the pantry, you don't need to chill it before use for a recipe like this and you don't have to run out and grab it from the shops at the last minute so that it is 'fresh'.
- Eggs: fresh and free range are always the best. We need 2, we don't need to whisk them before adding them to the batter and you can use regular, large or extra large for this recipe with minimal difference across the pancake batter.
- Salt: regular table salt with small granules is the best to use. Nothing with a grain that a loose one or 2 would be noticed if not whisked in thoroughly.
- Maple syrup: almost an essential for any pancake or hotcake! There are cheap budget friendly brands and more expensive ones. If you try a few, you will end up finding one that you like.
- Butter: shown in the photo twice above. One portion of it is to aid the cooking process if you want crispy edges (see my Crispy Pancakes for more on this). The other portion is for use as a pancake topping. For the topping butter, spreadable is best, not regular or unsalted cooking butter.
Here are the step by step instructions to make the recipe. We start by making the pancake batter, you will need a medium to large sized mixing bowl for this step.
- Add pancake ingredients to mixing bowl (Photo 1)
- Stir to combine the batter (Photo 2)
- Add marshmallows to batter (Photo 3)
- Cook one side, flip and cook the other side (Photo 4)
How to Make Marshmallow Pancakes
To make the pancakes, start by gathering the ingredients for the batter, add them to a mixing bowl and stir to combine. Add the mini marshmallows to the batter and stir.
Then spray a crepe pan with canola oil, place on stove and turn to a medium heat. Use a measuring cup (⅓ cup is a great pancake size!) and portion the batter onto the pan. When doing so, pour directly into the centre in the one spot. The batter will naturally flow out into a perfectly round shape of its own accord.
It will take 2 to 3 minutes to cook the 1st side. Watch the raw wet surface of the pancake. You will see bubbles form and burst. Once these bubbles are visible in the centre of the pancake, it is time to flip them.
Slide a flat silicon utensil under the cooked side, lift and ensure the pancake is 'on' the utensil, then flip to the other side. Try and keep your hand low for this process as it is easier to rectify a flipped gone wrong pancake from a lower height than a higher one.
In my head, I can hear the chant of 'stack, stack, stack', it is an effortlessly impressive way to serve them and will warrant some 'ohhhs' and 'ahhhs' from the eaters.
If stacking (do it, do it) then you can put some mini marshmallows in between layers, a knob of butter on top and drizzle some maple syrup on top.
If you choose not to stack (I won't be offended) you can plate the toppings on the table and provide plates and forks, so people can decorate their own.
2 per person is a good serving suggestion for adults, but they are pretty filling so 1 is usually enough for kids, especially with all of the fun stuff added.
How to Guide
How to Store
Store cooked pancakes on a plate with cling film for that day and the next. At longer and it is best to freeze them.
How to Freeze
Let cooked pancakes cool, then stack and wrap firmly in cling film.
Place the stack in the freezer in a space of its own, so they don't get squashed. Once frozen they can be moved into a better space if you want. They can be frozen for 3 months.
How to Reheat
Let frozen pancakes thaw before reheating.
Reheat in the oven in a baking dish covered with tin foil or in the microwave.
Substitutions and Variations
What should we add to make these pancakes even more delicious we think....hmmm I have some ideas to share. Try each or any of these:
- Adding milk, white or dark chocolate chips to the pancake batter.
- Serving them with freshly whipped or a store bought can of cream.
- Add some fairy floss to the top of the stack to provide more colour and create a celebratory effect.
- Use gluten free self-raising flour or gluten free plain flour combined with gluten free baking powder if you wish. (Check the label for the marshmallows to ensure they use corn starch instead of wheat starch.
- You can add some ice cream to the pancakes, chocolate caramel or strawberry sauce.
- Use sliced fruit as a topping such as blueberries, raspberries and or banana.
Here are my top tips and tricks to share for you to become a master chef marshmallow pancake maker:
- A pan with a thin side, such as a crepe pan or shallow fry pan is easiest for you to get your flip on. A tall sided sauce pan prohibits a smooth flip process, yet could be used a last resort.
- As the batter sits to the side of the stove as you cook, you will notice that the marshmallows tend to pool and slightly melt, give the batter a stir with the measuring cup as you scoop as this also ensures that each scoop has marshmallows.
- Another technique yielding very similar results is to portion the batter onto the pan, then sprinkle the raw surface of the pancake with the marshmallows, about 6 per pancake. This will take slightly longer than adding them to the batter, however is another style that you might like to try.
- As the pancakes cook, the marshmallows melt inside leaving seriously delicious sweet spots of yum in the middle of the pancake. This however, means when serving you may not 'see' the marshmallows. So to incorporate them further into the recipe and make them visible, I layer them onto the pancakes as I stack and also use some on top of the stack for decorating.
- Stick a candle or 2 in the top and use the pancake stake as a 'birthday cake'.
Frequently Asked Questions
What makes pancakes fluffy milk or water?
Milk is much better to use in pancakes than water. A batter with a thick consistency is one way to ensure that your pancakes will be fluffy.
Some recipes or store bought pancake mixes call for water and this means that when portioning the batter is spreads further on the pan. One way to avoid this for store bought mixes is to use milk instead of water (even if the packet indicates to use water).
Is it better to cook pancakes with butter or oil?
Oil spray such as canola is more effective for the pan surface to cook pancakes than butter. When making a batch, butter tends to brown and burn quickly. However, for crispy edge pancakes, I use small butter cubes on the edges of the pancakes to crisp them up.
So a combination works well. If however, you don't want crispy edges, it is fine to use canola spray with no butter for the entire pancake batch.
Should you beat eggs before adding to pancake mix?
No, you do not need to beat eggs before adding them to pancake batter. This step would make more complicated a very basic combination of ingredients that pull together well when simply stirred with a wooden spoon. Ensure that the yolk and whites get combined as you go. (I tend to poke them if they aren't breaking down as I stir).
Should you let pancake batter rest in the fridge?
If you want to make your batter (say the day before) you can. However, as the mini marshmallows start to melt in the mix, it is better to not add them until you are ready to cook them.
Does adding more baking powder make pancakes fluffier?
No, adding more baking powder is not a trick you should try to make pancakes fluffier.
You do need either a flour that incorporates a rising agent (self-raising) or to combine plain flour with baking powder, but adding extra in the hope of extra fluffy pancakes won't succeed and will lead you to both tasting the baking powder in the pancake and also disappointment.
It is the combination of ingredients, thickness of the batter, surface area of the pancake and use of milk that works more successfully as the strategy to achieve fluffy pancakes every, single time!
Why do my pancakes turn black?
Pancakes turn black if the heat is too high. You won't only see this on the pancake surface, you will smell this (and it is not pleasant!).
If it happens, discard that pancake, use water from the tap to rinse the pan, turn the stove down a bit and try again.
One more reason why they turn black is if you don't flip them soon enough, but again, you will smell before you see this issue occurring.
😍 More Sweet Breakfast Recipes
Here are some more sweet and delicious recipes that I think you will love and I insist that you try!
- Microwave Marshmallow Fudge (ok not breakfast, but marshmallows!).
- Malteser Rocky Road (same as the above 🥰).
- Crispy Pancakes
- Lemon Pancakes
- Mini Pancakes
- Blueberry Banana Oatmeal Muffins
- Blackberry Oatmeal Muffins
- 1 Medium mixing bowl
- 1 Wooden spoon
- 1 Crepe pan
- 1 ⅓ Measuring cup To portion the pancake batter
- 1 Spray oil Canola oil
- 1 cup / 8 oz mini marshmallows Note 1
- 2 cups / 16 oz self-raising flour Note 2
- 2 cups / 16 oz milk Note 3
- 2 eggs fresh and free range
- ¼ teaspoon salt
- 2 tablespoon mini marshmallows
- maple syrup
- butter Note 4
- Batter: add the flour, milk, eggs and salt to a mixing bowl. Use a wooden spoon to stir till consistently combined.
- Marshmallows: add the mini marshmallows to the pancake batter, stir to combine.
- Cook: spray a crepe pan with canola oil. Place on the stove and turn it to a medium heat. Use a ⅓ measuring cup to spoon and pour the mixture onto the pan. Pour it straight down and keep your hand in the one spot.
- Flip: the pancakes will take 2 to 3 mins to cook on the 1st side. Watch for the bubbles that will form on the surface starting at the edges. When they work their way into the centre, it is time to flip the pancakes. Slide a silicon turner under the cooked side, ensure the pancake is on the flipper, then raise your hand slightly and flip to the other side. Let this side cook for 1 to 2 mins.
- Stack: once the pancakes are cooked, start to stack on a serving plate. Add some mini marshmallows to the stack as you work your way up. Once at the top, spread some butter on top, sprinkle some more marshmallows on top and then drizzle the stack with maple syrup.
- Serve: place the pancake stack on the breakfast table as a centre piece. Or provide plates and forks for serving and let people decorate their own. Note 5
- Note 1 - Mini Marshmallows: these will be in the cooking aisle of the supermarket with the sprinkles and cake mixes. My local stores have pink and white or a pastel version. You can use your favourite. The standard packet of these will give you 2 cups which is plenty!
- Note 2 - Self-raising flour: there is no need to sift this ingredient. You can simply add it to the batter and stir or whisk to combine. Ensure that any lumps have been smoothed out but stirring vigorously.
- Note 3 - Milk: I am using long life full cream milk. I do this in the post pandemic world as I can have it in the pantry and don't have to whip out for one ingredient simply to have fresh in date milk.
- Note 4- Butter: the butter for topping the pancakes should be spreadable, not regular or unsalted cooked butter. It not only spreads easily it tastes better than using cooking butter for eating.
- Note 5 - Pancake stack (hot): if it is on your mind that the pancakes won't be hot by the time that you make and present the stack, you can cook them, place them into a slow cooker or baking dish in the oven and keep them warm until you have made the full batch. Then once done, stack them and they will be warmer for longer.