Campfire Pancakes with Peanut Maple Syrup

Name: Campfire Pancakes with Peanut Maple Syrup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 package (6-1/2 ounces) chocolate chip muffin mix; 2/3 cup 2% milk; 1 large egg, lightly beaten, room temperature; 1/2 cup miniature marshmallows; 1/4 cup butterscotch chips; 1/4 cup maple syrup; 1 tablespoon chunky peanut butter

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Campfire pancakes are chocolate chip pancakes studded with marshmallows and butterscotch chips, served with warm peanut maple syrup. They capture the nostalgic flavors of s'mores in an easy griddle-cooked breakfast.

Campfire Pancakes with Peanut Maple Syrup

Total

20 min

Servings

8

Recipe Source

View original recipe

From Tasteofhome

Ingredients

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1 package (6-1/2 ounces) chocolate chip muffin mix
2/3 cup 2% milk
1 large egg, lightly beaten, room temperature
1/2 cup miniature marshmallows
1/4 cup butterscotch chips
1/4 cup maple syrup
1 tablespoon chunky peanut butter

7 Ingredients

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Instructions

1
In a large bowl, combine muffin mix, milk and egg; stir just until moistened. Fold in marshmallows and chips.
2
Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
3
Meanwhile, in a microwave-safe bowl, microwave maple syrup and peanut butter in 10-to-20-second intervals until heated through. Serve with pancakes.

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Tips & Notes

Pro tips

Stir the batter just until moistened—overmixing toughens the pancakes and can break up the marshmallows.
Pour batter in 1/4 cup portions onto a lightly greased griddle for even cooking and easier flipping.
Watch for bubbles on top to begin popping before flipping; this signals the pancake is cooked through on the bottom.
Heat the peanut maple syrup in short 10-to-20-second microwave intervals to avoid overheating and maintain smooth consistency.

Substitutions

Miniature marshmallows → large marshmallows (halved or chopped before folding)
Butterscotch chips → chocolate chips, toffee bits, or omit for plain marshmallow pancakes
Chunky peanut butter → smooth peanut butter (no texture change)
Muffin mix → pancake mix or homemade pancake batter (prepare according to directions, then add marshmallows and chips)

Storage & make-ahead

Store cooled pancakes in an airtight container in the refrigerator for up to 2 days; reheat in a toaster or on a griddle over low heat.

Common Questions

Can I make the peanut maple syrup ahead of time?

Yes, prepare the syrup mixture ahead and store in an airtight container. Reheat in 10-to-20-second microwave intervals until warmed through before serving.

How do I know when to flip the pancakes?

Flip when bubbles on the top begin to pop and the bottoms are golden brown. Cook the second side until also golden brown.

Can I use smooth peanut butter instead of chunky?

Yes, smooth peanut butter works as a direct substitute in the maple syrup mixture with no change in technique.

What can I substitute for the muffin mix?

Use a standard pancake mix (prepare according to package directions, then fold in marshmallows and butterscotch chips) or make pancakes from scratch and add the marshmallows and chips.