Hot Cocoa Pancakes with Marshmallow Cream

There’s something undeniably comforting about a stack of warm pancakes, but when you infuse them with rich cocoa and top them with fluffy marshmallow cream, breakfast instantly turns into a decadent treat. Hot Cocoa Pancakes with Marshmallow Cream combine the nostalgic flavors of hot chocolate with the indulgence of soft, melty marshmallows, creating a morning experience that feels like a hug in food form. Whether it’s a chilly weekend morning or a special occasion, these pancakes deliver on both flavor and fun. Ready to bring a cozy café vibe right to your kitchen? Let’s dive into everything you need to know to make these irresistible pancakes perfectly every time.

Reasons to Love Hot Cocoa Pancakes with Marshmallow Cream

• Decadent Flavor: The combination of cocoa powder and chocolate chips creates a rich, chocolaty pancake that tastes like your favorite hot cocoa drink in pancake form.
• Marshmallow Cream Topping: Fluffy marshmallow cream adds a playful, creamy sweetness that melts slightly over the warm pancakes, mimicking that classic campfire treat.
• Easy to Make: Using simple pantry staples, you can whip up this special breakfast in under 30 minutes.
• Perfect for All Ages: Kids and adults alike will adore the fun, festive nature of these pancakes.
• Customizable: Add nuts, berries, or even a drizzle of caramel or chocolate syrup to elevate the experience.

What to Buy

• 1 cup all-purpose flour: The base for your pancakes providing structure and fluffiness.
• 2 tablespoons unsweetened cocoa powder: Adds that unmistakable chocolate flavor without extra sweetness.
• 2 tablespoons sugar: Balances the bitterness of cocoa and sweetens the batter.
• 1 tablespoon baking powder: Helps the pancakes rise and become light and airy.
• 1/2 teaspoon salt: Enhances the flavors and balances sweetness.
• 1 cup milk: Choose your favorite—dairy or plant-based milk works well here.
• 1 large egg: Binds the ingredients together and adds richness.
• 2 tablespoons melted butter: Adds moisture and flavor to the batter.
• 1/2 cup chocolate chips: For pockets of melted chocolate in every bite.
• 1 cup heavy cream: The base for the marshmallow cream topping, creating that luscious texture.
• 1/2 cup mini marshmallows: Melted into the cream, they give that sweet, fluffy finish.
• 1 teaspoon vanilla extract: Adds warmth and depth to the marshmallow cream.

Recommended Tools

• Mixing bowls: For combining dry and wet ingredients separately before mixing.
• Whisk: To ensure the batter is smooth and lump-free.
• Measuring cups and spoons: For accurate ingredient portions.
• Non-stick skillet or griddle: Essential for evenly cooked pancakes with a perfect golden crust.
• Spatula: For flipping pancakes gently without breaking them.
• Electric mixer or hand whisk: To whip the heavy cream and marshmallows into a fluffy cream topping.
• Serving plates: For presenting your beautiful stack of hot cocoa pancakes with marshmallow cream.

Hot Cocoa Pancakes with Marshmallow Cream: How It’s Done

Step 1: Mix the Dry Ingredients

In a large bowl, combine 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk everything together until evenly mixed. This ensures the cocoa and leavening agents are distributed evenly throughout the batter.

Step 2: Prepare the Wet Ingredients

In another bowl, whisk 1 cup milk, 1 large egg, and 2 tablespoons melted butter until smooth. The melted butter adds richness and moisture, while the egg helps bind everything together.

Step 3: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay. Then, fold in 1/2 cup chocolate chips for extra bursts of chocolatey goodness.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, about 1-2 minutes more. Repeat with remaining batter.

Step 5: Make the Marshmallow Cream

In a chilled mixing bowl, combine 1 cup heavy cream and 1/2 cup mini marshmallows. Using an electric mixer or hand whisk, whip the mixture on medium-high speed until soft peaks form and the marshmallows are fully incorporated. Add 1 teaspoon vanilla extract and whip a few seconds more to combine.

Step 6: Assemble and Serve

Stack the pancakes on a plate and generously dollop the marshmallow cream on top. You can add extra mini marshmallows or chocolate chips as garnish if desired. Serve immediately and enjoy the cozy, chocolatey warmth!

Seasonal Ingredient Swaps

• Fall: Add 1/2 teaspoon pumpkin pie spice to the batter for a warm, spiced twist.
• Winter: Swap chocolate chips for peppermint chips and add a drop of peppermint extract to the marshmallow cream for a festive flavor.
• Spring: Stir in fresh berries or top the pancakes with a berry compote to brighten the dish.
• Summer: Use coconut milk instead of regular milk and sprinkle toasted coconut flakes on top for a tropical touch.

Easy-to-Miss Gotchas

• Don’t overmix the batter: Overmixing can lead to dense pancakes instead of light and fluffy ones.
• Temperature control: If the skillet is too hot, pancakes will burn on the outside and remain uncooked inside. Medium heat is key.
• Whipping the cream: Make sure your bowl and beaters are chilled before whipping the cream and marshmallows to achieve the best fluffy texture.
• Use fresh baking powder: Old baking powder can result in flat pancakes.

Leftovers & Meal Prep

If you happen to have any leftover pancakes, don’t worry—they reheat beautifully. Store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a skillet over low heat to maintain their texture. The marshmallow cream is best made fresh, but you can store any extra whipped cream mixture in the fridge for up to 24 hours. Just give it a quick whisk before serving again.

For easy mornings, you can also prepare the dry pancake mix in advance by combining the flour, cocoa powder, sugar, baking powder, and salt in a sealed container. When ready to cook, simply add the wet ingredients and chocolate chips.

Ask the Chef

Can I use plant-based milk instead of regular milk?

Absolutely! Almond milk, oat milk, or any other plant-based milk works perfectly here and gives you the same great texture and flavor in your Hot Cocoa Pancakes with Marshmallow Cream.

Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Just be sure it includes xanthan gum or another binder to keep the pancakes from falling apart.

How do I store leftover marshmallow cream?

Store leftover marshmallow cream in an airtight container in the refrigerator for up to 24 hours. Before serving again, gently whisk to bring back its fluffy texture.

Can I add other mix-ins to the pancake batter?

Definitely! Chopped nuts, dried fruit, or even a swirl of peanut butter can be added to customize your pancakes. Just fold them in gently along with the chocolate chips.

Cook This Next

• Easy Pancake Recipe – A quick and simple pancake recipe to keep in your breakfast rotation.
• Apple Pancakes – Perfect for cooler mornings when you want a fruity twist.
• Vegan Coconut Pancakes With Caramelised Bananas – A dairy-free and vegan-friendly option that’s just as indulgent.

Ready, Set, Cook

Now that you’re armed with this detailed guide, it’s time to step into your kitchen and create these magical Hot Cocoa Pancakes with Marshmallow Cream. With their perfect balance of chocolate richness and fluffy marshmallow topping, these pancakes promise to brighten any morning. Whether you’re making them for a special weekend brunch or a cozy treat after a chilly night, they’re sure to become a fast favorite. Gather your ingredients, heat your skillet, and get ready to indulge in a stack of pure breakfast bliss. Enjoy every bite!

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