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Homemade Hot Cocoa Pancakes with Marshmallow Cream photo

Hot Cocoa Pancakes with Marshmallow Cream

These Hot Cocoa Pancakes with Marshmallow Cream are a decadent, chocolaty breakfast treat topped with fluffy, melty marshmallow cream. Perfect for cozy mornings!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Electric mixer or hand whisk
  • Serving plates

Ingredients
  

For the Pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk dairy or plant-based
  • 1 large egg
  • 2 tablespoons melted butter
  • 1/2 cup chocolate chips

For the Marshmallow Cream:

  • 1 cup heavy cream
  • 1/2 cup mini marshmallows
  • 1 teaspoon vanilla extract

Instructions
 

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.

Prepare the Wet Ingredients

  • In another bowl, whisk 1 cup milk, 1 large egg, and 2 tablespoons melted butter until smooth.

Combine Wet and Dry

  • Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Then, fold in 1/2 cup chocolate chips.

Cook the Pancakes

  • Heat a non-stick skillet or griddle over medium heat. Lightly grease. Pour about 1/4 cup of batter per pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more. Repeat.

Make the Marshmallow Cream

  • In a chilled mixing bowl, combine 1 cup heavy cream and 1/2 cup mini marshmallows. Whip on medium-high speed until soft peaks form. Add 1 teaspoon vanilla extract and whip to combine.

Assemble and Serve

  • Stack the pancakes and dollop the marshmallow cream on top. Garnish with extra mini marshmallows or chocolate chips if desired. Serve immediately.

Notes

  • Don’t overmix the batter to keep pancakes light and fluffy.
  • Use medium heat to avoid burning pancakes while ensuring they cook through.
  • Chill bowl and beaters before whipping cream and marshmallows for best texture.
  • Store leftover pancakes in an airtight container in the fridge for up to 2 days; reheat gently.
  • Prepare dry mix ahead for quick pancake mornings.
Keyword Chocolate, Comfort Food, Easy, Marshmallow, Pancakes, Quick