- 1 cup all-purpose flour
- 1/4 cup graham cracker flour run graham crackers through a food processor or blender until it resembles the texture of flour
- 2 tbsp granulated white sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 1/4 cups buttermilk
- 1 large egg
- 1 1/2 tbsp canola oil
- 1/2 cup chocolate chips
- 1/4 cup lightly crushed graham crackers crush them until they are about the size of chocolate chips or slightly smaller
- marshmallow fluff (see note)
- chocolate syrup (see note)
- lightly torched/toasted marshmallows optional, for topping
- In a large bowl, add flour, graham cracker flour, sugar, baking powder, baking soda. Whisk to combine. Add in buttermilk, egg and oil. Whisk until only very small lumps remain. Stir in the chocolate chips and crushed graham crackers. Your batter should be quite thick.
Coat a skillet or griddle with cooking oil or cooking oil spray. Bring griddle to medium heat. Pour in 1/2 cup of pancake mix. You can use less batter if you want to make smaller pancakes. Cook pancake a few minutes on both sides until pancake is cooked and brown. The first pancake may look uneven in color but the pancakes you make after in the same spot on your griddle should turn out nicer and have an even surface color.
- Repeat with remaining pancake batter. You should have enough to make 5 large pancakes.
Spread marshmallow fluff on pancakes. Keep in mind that the fluff will spread out as it warms up and it will also puff up if you torch it so you don't need to add too much. Marshmallow fluff can be quite sweet, so you may want to just add it to the top instead of in between each layer of pancakes. If you have a kitchen torch, you can lightly torch the marshmallow fluff. Drizzle pancakes with chocolate syrup and top with torched marshmallows if desired.