Two things separate these from ordinary chocolate pancakes. Hot cocoa mix goes into the dry ingredients alongside actual cocoa powder, which brings the sweetness and the milk-powder softness a plain cocoa batter lacks.
And the marshmallows are added on the griddle rather than at the table — scattered onto each pancake as soon as the batter is poured, so they melt into the top surface while the underside cooks.
Why This Recipe Works
- Resting the batter five minutes lets the cocoa hydrate, which is what stops the finished pancake tasting dusty.
- Adding marshmallows to the wet top of each pancake means they anchor into the surface, and the flip is what toasts them.
- Medium heat, about 375F, is deliberately not hotter — the sugars in the hot cocoa mix and the marshmallows will catch before the centre sets if the griddle runs hot.
- Holding finished pancakes in a 200F oven keeps a batch of twelve warm without carrying on cooking them.
Ingredient Notes
- Hot cocoa mix
- Half a cup, and the recipe specifies not sugar-free — the sugar in it is part of the batter's balance, not just flavouring.
- Mini marshmallows
- A cup for the batter plus more for serving. Mini rather than standard, because they need to soften in under two minutes on the griddle.
- Mini chocolate chips
- Half a cup, marked optional, added at the same moment as the marshmallows.
How to Make It
Whisk the dry, including the cocoa mix
In a large bowl, whisk the flour, hot cocoa mix, cocoa powder, sugar, baking powder, baking soda and salt until evenly combined.
Whisk the wet separately
In another bowl, whisk the milk, eggs, melted butter and vanilla.
Combine and rest
Pour the wet into the dry and whisk gently just until combined — a few small lumps are fine — then let the batter rest 5 minutes so the cocoa hydrates.
Heat the griddle to medium
Bring a nonstick skillet or griddle to medium, about 375F, and grease it lightly.
Scoop, then top immediately
Scoop a quarter cup of batter per pancake and, straight away while the top is still wet, scatter over a few mini marshmallows and the mini chocolate chips if you are using them.
Cook, watching the sugar
Cook until bubbles form and the edges look set, 1½ to 2 minutes, then flip gently and cook 1 to 1½ minutes more. Turn the heat down if the marshmallows are caramelising too fast.
Hold them warm
Move the finished pancakes to a 200F oven while you cook the rest of the batter.
Stack and serve
Serve stacked, with extra mini marshmallows, whipped cream, chocolate syrup and crushed graham crackers if you want them.
Reading the Griddle
This batter carries more sugar than a plain pancake, between the cocoa mix and the marshmallows, so the griddle needs watching rather than timing.
What is happening to the marshmallows while the first side cooks?
Bubbles are forming and the edges are setting, marshmallows still pale
Carry on — flip at 1½ to 2 minutes and give it 1 to 1½ more.
This is the window the recipe is written around.
Marshmallows are caramelising before the bubbles appear
Reduce the heat, as the recipe instructs, rather than flipping early.
Flipping early leaves the centre raw; lowering the heat lets the inside catch up.
Pancakes are cooking through but staying pale on top
Leave the heat where it is and rely on the flip to toast the marshmallows.
The marshmallow colour comes from contact with the griddle after the turn, not from the first side.
Success Tips
- Scatter the marshmallows the instant the batter is poured — once the top has begun to set they sit on the surface rather than anchoring into it.
- If the marshmallows brown before the bubbles appear, the griddle is too hot; the recipe says to reduce the heat rather than shorten the cook.
- Use the 200F oven rather than stacking straight onto a plate, or the residual steam softens the pancakes underneath.
Serving Ideas
Twelve pancakes, about four servings, for breakfast, brunch and dessert alike.
Frequently Asked Questions
Why does the batter rest for five minutes?
To let the cocoa hydrate. The recipe builds the rest in between mixing and the griddle.
When do the marshmallows go on?
Immediately after scooping each pancake, while the top is still wet, so they set into the surface before the flip.
Can I use sugar-free cocoa mix?
The recipe specifies not sugar-free. The sugar in the mix is part of the batter, so substituting would change more than the sweetness.
