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Marshmallow pancake stack on white plate with mini marshmallows
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3.67 from 3 votes

Marshmallow Pancakes

Marshmallow Pancakes are a little different! Quick and easy to make, they are great for celebrations and breakfast!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, brunch
Cuisine: Western
Keyword: marshmallow pancakes
Servings: 4
Calories: 394kcal
Author: Adrianne

Equipment

  • 1 Medium mixing bowl
  • 1 Wooden spoon
  • 1 Crepe pan
  • 1 ⅓ Measuring cup To portion the pancake batter
  • 1 Spray oil Canola oil

Ingredients

  • 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

Pancake Toppings

  • 2 tablespoon mini marshmallows
  • maple syrup
  • butter Note 4

Instructions

  • 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

Notes

  • 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. 

Nutrition

Calories: 394kcal | Carbohydrates: 67g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 95mg | Potassium: 277mg | Fiber: 2g | Sugar: 18g | Vitamin A: 318IU | Calcium: 172mg | Iron: 1mg