Marshmallow Pancakes Recipe With White Chocolate Chips
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Imagine waking up to the sweet aroma of marshmallows and white chocolate wafting through your kitchen! These Marshmallow Pancakes with White Chocolate Chips are the ultimate indulgence, perfect for a cozy breakfast or special occasion brunch. Fluffy, tender, and packed with gooey melted marshmallows and creamy white chocolate, they’re a delicious way to start your day with a touch of sweetness and warmth.
This white chocolate marshmallow pancakes are amazing! You can taste the gooey marshmallows and melted white chocolate chips in every bite!
Why You’ll Love Marshmallow Pancakes With White Chocolate Chips
- Fluffy and Tender Texture: These pancakes are irresistibly light and airy, providing the perfect canvas for gooey marshmallows and creamy white chocolate.
- Sweet and Indulgent Flavor: The combination of melted mini marshmallows and white chocolate chips creates an explosion of sweetness in every bite.
- Simple to Make: With easy-to-find ingredients and a straightforward recipe, these pancakes come together in just minutes, making them ideal for busy mornings.
- Family-Friendly Fun: Kids and adults alike will adore these fun and festive pancakes, especially with extra toppings for a personalized touch.
- Versatile Treat: Whether for breakfast, brunch, or even dessert, these pancakes are a versatile dish that fits every sweet craving.
These fluffy white marshmallow and white chocolate chip pancakes are a perfect winter concoction! Yummy mini marshmallows are like a sweet little snowballs!
Ingredients For Marshmallow Pancakes With White Chocolate Chips
- All-Purpose Flour – The base for these fluffy pancakes, providing structure and softness.
- Baking Powder – Helps the pancakes rise, making them light and airy.
- Sugar – Adds a touch of sweetness to the batter.
- Salt – Enhances the flavors and balances the sweetness.
- Egg – Adds richness and binds the ingredients together.
- Milk – Gives the batter a smooth consistency.
- Vegetable Oil – Keeps the pancakes moist and tender.
- Vanilla Extract – Adds a warm, sweet aroma to the pancakes.
- White Chocolate Chips – Melts into creamy pockets of sweetness in every bite.
- Mini Marshmallows – Adds gooey texture and a fun, whimsical touch.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
White chocolate chips and marshmallows go so well together. They are so tender, soft and sweet, they complement each other perfectly. Paired with the fluffy pancakes, this stuff is epic. When you bite into these pancakes, you land on a gooey melted marshmallow with the white chocolate chip next to it. Party in your mouth!
Kitchen Tools You Need To Make Marshmallow Pancakes With White Chocolate Chips
- Large Mixing Bowl – Perfect for combining the wet and dry ingredients.
- Whisk – Helps achieve a smooth, lump-free batter.
- Measuring Cups and Spoons – Ensures accurate measurements for the best results.
- Non-Stick Frying Pan – Prevents sticking and allows for easy flipping of pancakes.
- Spatula – Essential for flipping pancakes without breaking them.
Not only are the white chocolate chips and mini marshmallows inside the pancakes, they are also on top of the pancakes! Unlike dark chocolate chips that are clearly visible inside the pancakes, the white ingredients blend with the light pancake batter and you can’t clearly see them, but you can certainly taste them. Sprinkle more white excitement on top – there can never be enough chocolate chips or marshmallows!
How To Make Marshmallow Pancakes With White Chocolate Chips
Making these white chocolate marshmallow pancakes is really easy. Just mix the simple pancake batter ingredients (flour, baking powder, sugar, salt, egg, milk, oil and vanilla), add the white chocolate chips and marshmallows, laddle onto the frying pan and cook until golden brown on all sides. Then sprinkle even more white chocolate chips and marshmallows on top! This pancake batter is simply perfect, these pancakes turn out so puffy and tender – yum!
Serving Suggestions
- Top these pancakes with a drizzle of Healthy Cranberry Orange Sauce for an extra layer of sweetness.
- Add a dollop of Easy Homemade Vanilla Whipped Cream Frosting and sprinkle with additional mini marshmallows for a festive touch.
- Serve alongside fruit like Fresh Blueberry or bananas to balance the sweetness.
- Pair with a mug of Rich and Creamy Nutella Hot Cocoa or a Keto-Friendly Pumpkin Spice Latte for the ultimate cozy breakfast.
- Stack the pancakes high and dust with powdered sugar for a picture-perfect presentation.
Tips For Success
- Mixing the Batter: Avoid overmixing the batter to ensure fluffy pancakes. Stir just until the ingredients are combined, even if a few lumps remain. Overmixing can make the pancakes dense.
- Pan Temperature: Use medium heat to cook the pancakes. A pan that’s too hot will burn the outside while leaving the inside undercooked. Test the heat by sprinkling a few drops of water on the pan—if they sizzle and evaporate, it’s ready.
- Even Pancakes: Use a ladle or large spoon to pour consistent amounts of batter onto the pan, creating evenly-sized pancakes.
- Flipping Pancakes: Wait until bubbles appear on the surface and the edges start to set before flipping. This ensures they cook evenly.
- Toppings: Add extra marshmallows and white chocolate chips immediately after cooking while the pancakes are still warm, so they slightly melt and stick to the pancakes.
- Customizing Sweetness: Adjust the amount of sugar in the batter depending on your taste. For a more indulgent breakfast, consider serving with a side of syrup or chocolate sauce.
- Serving Warm: Pancakes are best served fresh and warm. If making a large batch, keep them warm in a low-temperature oven until ready to serve.
- Storage: Leftover pancakes can be refrigerated or frozen (instructions to follow later) and reheated for a quick treat.
Variations And Substitutions
- Dark Chocolate Chips: Swap the white chocolate chips with dark or milk chocolate for a richer, more classic flavor profile.
- Colored Marshmallows: Use rainbow-colored mini marshmallows for a fun and festive look, perfect for kids or holiday themes.
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour for those with dietary restrictions.
- Dairy-Free Option: Use almond milk or oat milk instead of regular milk and dairy-free white chocolate chips.
- Healthier Sweetener: Substitute the sugar with coconut sugar or honey for a slightly healthier alternative.
- Add a Crunch: Sprinkle some chopped nuts like pecans or almonds into the batter for added texture and a nutty flavor.
- Flavor Boost: Add a teaspoon of cinnamon or nutmeg to the batter to give the pancakes a warm, spiced undertone.
- Fruity Touch: Mix in a handful of dried cranberries or shredded coconut along with the marshmallows and white chocolate chips for a tropical twist.
- Vegan Version: Use a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) and plant-based milk to make these pancakes vegan-friendly.
- Mini Pancakes: Make smaller, bite-sized pancakes for a fun snack or easy-to-eat breakfast for kids.
Storage And Reheating
- Refrigerating: Place leftover pancakes in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days.
- Freezing: Arrange the pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months.
- Reheating in the Microwave: Place a pancake on a microwave-safe plate and heat for 20-30 seconds. Add more time as needed, checking frequently to avoid overheating.
- Reheating in the Oven: Preheat the oven to 350°F. Arrange the pancakes on a baking sheet in a single layer, cover with foil, and heat for 10 minutes or until warmed through.
- Reheating on the Stovetop: Heat a non-stick pan over medium-low heat, adding a small amount of butter or oil if desired. Cook each side of the pancake for 1-2 minutes until heated.
Frequently Asked Questions
Can I make the pancake batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Store it in an airtight container in the refrigerator. When ready to use, give the batter a gentle stir before cooking. However, for the fluffiest pancakes, it’s best to make the batter fresh.
What can I use if I don’t have white chocolate chips?
If you don’t have white chocolate chips, you can chop up a white chocolate bar into small pieces. Alternatively, milk or dark chocolate chips can be used for a different flavor.
How do I prevent my pancakes from sticking to the pan?
Ensure your frying pan is non-stick and spray it lightly with cooking spray before each batch. Avoid using too high a heat, as it can cause sticking and burning.
Can I make these pancakes without marshmallows?
Yes, you can omit the marshmallows if you prefer. The pancakes will still be delicious with just the white chocolate chips or other mix-ins of your choice.
What’s the best way to keep pancakes warm while cooking in batches?
To keep cooked pancakes warm, place them on a baking sheet in a preheated oven at 200°F. Cover them loosely with aluminum foil to retain moisture.
Can I double or halve the recipe?
Absolutely! This recipe can easily be adjusted to make more or fewer pancakes. Just scale the ingredient quantities accordingly.
Are these pancakes suitable for kids?
Yes, kids will love these pancakes! For younger children, consider making smaller pancakes that are easier to handle.
How do I know when it’s time to flip the pancakes?
Flip the pancakes when you see bubbles forming on the surface and the edges appear set. This typically takes about 2 minutes on medium heat.
If you love these easy marshmallow white chocolate pancakes, you will also love these easy recipes:
Marshmallow Sweet Potatoes – yummy sweet potatoes casserole topped with a layer of roasted marshmallows!
Chocolate Marshmallow S’Mores Cups – made in a mini-muffin tin with graham cracker crust, chocolate pieces and roasted marshmallows!
Easy Chocolate Chip Pancakes – loaded with dark chocolate chips throughout!
German Oven Pancake – a giant pancake baked in a casserole dish!
Homemade Blueberry Pancake Syrup – loaded with fresh blueberries, this syrup takes your pancakes to the whole new level!
Marshmallow Pancakes With White Chocolate Chips
Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
- 2 tbsp vegetable oil
- 1 tsp vanilla
- 1/4 cup chocolate chips plus more for sprinkling
- 1/4 cup mini marshmallows plus more for sprinkling
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large mixing bowl
- Non-stick Frying pan
Instructions
- Put the egg, milk, vanilla and vegetable oil in a large bowl and mix until combined.
- Add the flour, baking powder, sugar and salt and mix until combined. Add white chocolate chips and marshmallows and stir until combined.
- Spray a large non-stick frying pan with cooking spray. Drop the pancake batter on a frying pan by a large spoon. Cook the pancakes for 2 minutes on each side, or until golden brown.
- Remove the pancakes from the frying pan and sprinkle with more white chocolate chips and mini marshmallows for serving.
More Breakfast Recipes
- Crispy Skillet Potatoes with Eggs – Quick Morning Meal
- Bisquick Egg Bake – Simple Breakfast Casserole
- 2-Ingredient Cantaloupe Shake – Naturally Sweet and Healthy
I’m always on the lookout for quick and tasty recipes that are so easy to make and taste amazing.
I’ve always had a sweet tooth, and these pancakes are like dessert for breakfast!