Smores Stacker Pancakes Recipes

Steps:

• In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a second bowl whisk together the buttermilk, milk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until you have a smooth, lump-free batter.
• Melt 1 teaspoon butter in a large non-stick frying pan over medium-high heat. Using a 1-cup ladle, pour the batter into the hot pan. Sprinkle some chocolate chips over the batter. When the pancake is slightly browned on the bottom and you see small bubbles beginning to form on top, flip it with a large spatula. Cook the pancake until the second side is browned. Repeat with the remaining batter. Stack the finished pancakes on a plate and keep covered with a paper towel to retain heat until all the pancakes have been made.
• Set the oven to broil and line a baking sheet with parchment paper. On the baking sheet, stack the pancakes 3 high with a layer of chocolate-hazelnut spread between each pancake. Top each stack with marshmallow cream, graham cracker crumbs and mini marshmallows. Broil until the marshmallows are charred, about 2 minutes. (You can also use a kitchen blowtorch to toast the marshmallows.) Sprinkle with sea salt.

Steps:

• Whisk milk and hot chocolate together in a large bowl until smooth. Add baking mix, eggs, sugar, cocoa, and vanilla extract; whisk until combined.
• Grease a large skillet with cooking spray and set over medium-high heat. Pour in 1/4 cup batter for each pancake. Cook until bubbles form on the top, 2 to 3 minutes. Flip with a spatula and continue cooking until golden brown on the edges, 2 to 3 minutes more. Transfer pancakes to a plate. Repeat with remaining batter.
• Drizzle chocolate syrup over pancakes. Top with whipped cream, marshmallows, and graham cracker crumbs.

Steps:

• In a large bowl, stir together bisquick mix, graham cracker crumbs, egg and milk whisk until blended. Heat stovetop on med. high heat. Brush with veggie oil if needed, or cooking spray. For each pancake, pour about 1/4 C. batter onto hot saucepan or griddle. Cook about 3 min. Turn, cook other side until golden brown. Stack pancakes with marshmallow creme and chocolate bars. Serve with syrup.

Steps:

• In large bowl, stir together Bisquick mix, graham cracker crumbs, egg and milk with whisk just until blended.
• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until golden brown.
• Stack pancakes with marshmallow creme and chocolate bars. Serve with syrup.

Steps:

• In medium bowl, stir Bisquick mix, sugar, milk and eggs until blended.
• Place 1 cup batter in small bowl. Add cocoa; stir until blended.
• To remaining batter, add crushed graham crackers; stir until blended.
• Heat griddle or in 12-inch skillet over medium-high heat. Grease griddle with oil or shortening. To make each kind of pancakes, pour slightly less than 1/4 cup batter onto hot greased griddle. Cook pancakes until edges are dry. Turn; cook until golden brown.
• To assemble each serving, stack 1 graham cracker pancake, 1 rounded tablespoon marshmallow creme, 1 chocolate pancake, 1 rounded tablespoon marshmallow creme, and 1 graham cracker pancake. Top each with 1 piece of candy. Garnish each serving with additional crushed graham crackers and maple syrup.