These Peep Marshmallow Pancakes are so fun and perfect for the sweet lover in your life! Plus, I use it as a great way to use up some of the extra Easter candy, cause we all know there are always peeps leftover.
Little G thought these pancakes were so cute and he loved the little chickens on top. And while you can use any shape peeps, we loved the chick-shaped ones. Uncka loved creating these for G and went for a birds-in-a-nest look for the top of these pancakes.
We had some fun with this recipe, we melted a few of the marshmallows into the milk and butter mixture, so they are marshmallow pancakes through and through.
If you love celebrating holidays with pancakes as much as we do, check out our Easter Bunny Pancake recipe that is perfect for spring too! Also, be sure to always serve them with WARM maple syrup, the real kind!
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Ingredients
This recipe starts with the basics of our classic fluffy pancakes but as I mentioned earlier we add a few of the marshmallow chicks to the milk and melt them in. I also opted for using vanilla bean paste here, you can totally swap it for extract.
The only other ingredients you need besides the usual are some whipped cream and coconut. I made it fresh by whipping some heavy cream and a few tablespoons of powdered sugar together. The coconut will give more of a nest effect for serving, but feel free to leave it off if the littles don't enjoy it.
What you need:
- Unsalted Butter
- Whole Milk
- Vanilla Bean Paste
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt, Morton’s
- Eggs
- Whipped Cream
- Shredded Coconut
- Peep Chicken Marshmallows
- Maple Syrup
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Start by melting the butter in a saucepan over low heat on the stove. Add the milk to the pan and just continue warming until no lumps of butter remain. Do not simmer or boil, just be sure no butter solids remain with you add the cold milk to the pan.
Stir the peeps into the warm butter mixture until they dissolve. Warm them gently over low heat with the butter to get them melted if needed.
Then add the warm milk, butter, and marshmallow mixture, into the dry ingredients until just a few streaks of flour remain. Then place the eggs and vanilla bean paste in the bowl too. Let the batter rest for 10 minutes.
Get our Carrot Whisk perfect for Easter baking, HERE!!
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm.
Then drop 2-ounce ladles of batter on the hot griddle and cook till it gets very bubbly and the bubbles begin to pop. Flip and cook 30-45 seconds longer till fully cooked.
Uncka's Chef Tip
Stack the cooked pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cakes warm as you cook the rest. This ensures not wet or soggy middles.
To serve stack your desired amount of pancakes up and top with a large dollop of whipped cream. Spread it around to for a bit of dip in the middle to make your "nest". Sprinkle coconut over it and nestle a few chick marshmallows in it.
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Peep Marshmallows - This recipe is pretty unique to the peep market. But you could just make them marshmallow pancakes if you like and use plain marshmallows in the milk mixture. You could also use ANY of the variety of shapes out there to top with. I think bunnies and jelly beans would be super cute too.
- Coconut - If you have any issue with coconut, please leave it off, simply form a nest with the whipped cream. You could even swap it for some nuts to get some texture for a nest.
Equipment
My number one favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, it's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
Storage
Pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I however prefer to place them in a zip-top bag or air-tight container in the fridge.
Reheat leftover Peep marshmallow pancakes in a toaster, or toaster oven for best results. They can also be reheated in the microwave for 30 seconds at a time till heated through.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If needed, use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
With heart and love. Take a deep breath and infuse all of your love and care into the time you are taking to show your love to those you are making them for!
We like to use baking soda and baking powder for extra lift in our recipes. It makes pancakes so fluffy they just might float away.
Be sure the baking soda and powder are fresh. Do not stir the batter too much, a few lumps are ok. Let the batter rest for 10 minutes. Cook on a HOT griddle, and be sure to give it time to warm up. Flip with confidence, when they are ready. And serve WARM with real maple syrup!
More great Holiday Pancake recipes
If you LOVE pancakes like Greyson and Uncka do, try these versions too:
More Festive Spring Recipes
When strawberry season hits, Little G always wants Uncka to whip him up something special. This Strawberry Crunch Cake is reminiscent of the ice cream bar, but beyond amazing in cake form!
To stay on the strawberry train, this recipe for Strawberry Angel Food Cake is a family favorite too. Super light cake, completely coated in light whipped cream that is studded with strawberries, so good!
Peep Marshmallow Pancakes
These Peep Marshmallow Pancakes are fun and perfect for the sweet lover in your life! I use these as a way to use up the extra Easter candy.
Ingredients
- 8 tablespoons Unsalted Butter, melted
- 1 cup Whole Milk
- 2 teaspoons Vanilla Bean Paste
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 2 lg Eggs, lightly beaten
- Fresh Whipped Cream, for serving
- Angel Flake Coconut, for serving
- Chick Marshmallows, for serving
- Maple Syrup, for serving
Instructions
- In a 2-quart saucepan on the stove, melt the butter over low heat. Place 2-3 chick marshmallows in with the butter to melt, if using. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool 5 minutes, then stir the vanilla bean paste into the milk mixture.
- In a large bowl, whisk together the flour, sugar, baking powder, soda, salt, and cinnamon.
- Slowly whisk the warm milk mixture into the flour mixture, just till a lumpy mixture forms.
- Crack the eggs into the bowl and whisk just till incorporated.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it beings to smoke the tiniest bit, then you know it is ready to be cooked on.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop 2 rounds of batter on the griddle at a time, one a bit large than the other, for each bunny you want to create. Cook for 30-45 seconds, just till the edges begin to set.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- To serve stack as many pancakes as you like, top with a generous dollop of whipped cream and form a nest with a bit of a divot in the middle and a rim around the edge. Dust the edge with coconut if using and top with some chick marshmallows.
- Drizzle with syrup if using and enjoy!
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Peep Marshmallows - This recipe is pretty unique to the peep market. But you could just make them marshmallow pancakes if you like and use plain marshmallows in the milk mixture. You could also use ANY of the variety of shapes out there to top with. I think bunnies and jelly beans would be super cute too.
- Coconut - If you have any issue with coconut, please leave it off, simply form a nest with the whipped cream. You could even swap it for some nuts to get some texture for a nest.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If needed, use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 724mgCarbohydrates: 66gFiber: 2gSugar: 38gProtein: 6g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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