Oozy caramelized marshmallows, melty chocolate, and graham cracker crumbs make these thick and fluffy whole grain buttermilk pancakes the ultimate s’mores-inspired breakfast. The pancakes are made extra soft with banana or Greek yogurt. They’re topped off with a magical, instant tahini maple syrup with cinnamon, vanilla, and sea salt. 
You’ll have to excuse the recent deluge of pancake recipes. You’d think I would have fulfilled all my pancake aspirations in the great 100-pancake challenge of 2019. But no, pancake fever never dies.
I’m not sorry about it, though. All of the pancakes are very special and extremely important.
Case in point: S’MORES pancakes with TAHINI maple syrup. There’s nothing else quite like them.
I don’t know if I’m more excited about the way the marshmallows puff up and inflate the pancakes from the inside-out; how they caramelize to crisp toasty perfection around the edges; how the chocolate and marshmallows and maple tahini all melt and swirl together over the hot cakes; or how deliciously complex the tahini maple syrup is in itself.
They start with my time-tested, healthy, whole grain buttermilk pancake recipe. Both the banana and Greek yogurt versions will work, with or without a spoonful of malted milk powder for extra depth of flavor. I just replace some of the flour with crushed graham crackers, add marshmallows and chocolate chips, and top with this glorious tahini maple syrup (and extra chocolate and marshmallows, of course).
They are PERFECT for 4th of July breakfast, campfire season festivities, or really any time you need a sophisticated, nostalgic treat that’s wholesome enough to call breakfast.
A few notes on the pancake ingredients:
- Buttermilk: Really thick buttermilk is key for the thickest, fluffiest pancakes. It can be full fat or reduced fat/light and still reach the optimal consistency. I love and highly recommend Friendship light buttermilk.
- Ripe banana or Greek yogurt: Either version works! Mashed ripe banana or Greek yogurt (I recommend at least 2% fat content) serves as an extra thickener and softener for a super soft, satisfying interior.
- Whole wheat pastry flour/white whole wheat flour:
- True graham flour is a coarse-ground, unsifted, unbleached whole wheat flour. It is difficult to find in its true form in stores. However, I have seen whole wheat pastry flour also labeled as graham flour. Whichever you choose, we supplement the graham-crackery element with crushed graham crackers mixed into the flour.
- The exact amount of flour you need will depend on: the thickness of your buttermilk (ideally thicker), whether your graham crackers are all very finely crushed (thus acting as flour) vs left in larger pieces for added texture, and whether you add the optional malted milk powder (which does not readily dissolve and will thicken the batter slightly).
- Graham crackers: You can use traditional graham crackers or graham snacks that you have on-hand. I have used these honey bear bites from Kodiak cakes, and they incorporate beautifully into the batter.
- Malted milk powder: For extra nuttiness and nostalgic flavor! I think malted milk powder is worth having on-hand for classic pancakes and a variety of baked goods, but not essential in this recipe. Consider adding the additional teaspoon of flour if omitting.
- Marshmallows: Any mini marshmallows or torn-up larger marshmallows will do! If you want to try a gourmet version, I really like Hammond’s vanilla bean in this recipe (pictured).
- Chocolate chips: Milk, semi-sweet, or dark. Broken chocolate bar, big chunks, or mini chips. Just definitely do not leave out chocolate.
Tahini maple syrup
The tahini maple syrup adds a unique, sophisticated, delicious complexity to the flavor of an otherwise playful, sweet treat. Tahini, or toasted sesame seed paste, has an inherently savory, umami flavor. Combined with maple syrup, cinnamon, vanilla, and sea salt, it brings the perfect balance to an otherwise sweet dish. Then swirled up with melty chocolate and marshmallow…unreal.
S'mores Pancakes with Tahini Maple Syrup
Notes
See post above for ingredient notes and recommendations.
Ingredients
For the pancakes:
- 2 oz (about 1/2 large) very ripe banana OR 3 Tbsp Greek yogurt (at least 2% fat)
- 1 whole egg or 2 egg whites
- 1/2 cup thick buttermilk (I recommend Friendship 1.5%)
- 1 tsp neutral oil (such as refined almond, avocado, or melted coconut oil)
- 1/2 tsp vanilla extract
- 2 packets sweetener (such as monk fruit or stevia) OR sub 2-4 tsp sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp sea salt
- 60g (1/2 cup) whole wheat pastry flour OR white whole wheat flour, plus extra 1-2 tsp as needed to thicken (see ingredient notes above)
- 1 Tbsp malted milk powder (optional)
- 16g (2 squares) finely crushed graham crackers (with a few larger crumbs for texture)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 12g chocolate chips (I use Lily's semi-sweet here), plus more for topping
- 20g mini marshmallows or ~3 large marshmallows torn into small pieces (I love Hammond’s vanilla bean), plus more for topping
- Coconut oil or butter for the pan
For the tahini maple syrup:
- 2 tsp tahini
- 4 tsp maple syrup
- dash ground cinnamon
- 1/4 tsp vanilla
- pinch flakey sea salt
Instructions
- In a mixing bowl, mash banana completely with a fork until lumps are gone (or add Greek yogurt if subbing for banana). Then add egg or whites, buttermilk, oil, vanilla, sweetener, cinnamon, and salt. Whisk well until thoroughly combined. (If using Greek yogurt, whisk until smooth and lumps are gone).
- To the wet ingredients, add flour, malted milk powder (if using), crushed graham crackers, baking powder, and baking soda. Gently stir, just until combined (don't over-mix, some lumps are good). Gently fold in the chocolate chips and marshmallow, again not over-mixing.
- Bring a non-stick griddle/skillet to medium-low heat and lightly grease with butter or coconut oil.
- Spoon the batter onto the skillet to form pancakes of desired size, in batches. Cook undisturbed until bubbles start to form on top, then flip and continue cooking until golden on both sides and cooked through. Transfer to plates to add toppings while hot. Repeat with remaining batter. Makes about 6 medium pancakes total.
- Meanwhile, for the tahini maple syrup: In a small bowl, combine tahini, maple syrup, cinnamon, vanilla, and sea salt. Stir until smooth.
- While hot, top plated pancakes with tahini maple syrup, a few additional chocolate chips, and a few marshmallow pieces. As the chocolate melts and marshmallow softens, gently swirl the toppings.
- Enjoy!
