Fluffy Vegan Marshmallow Pancakes | Easy & Kid-Approved Recipe

If you're already a fan of my easy vegan pancake recipe and you're looking to level things up with a fun, indulgent twist—you're going to love these vegan marshmallow pancakes. They’re soft, fluffy, slightly gooey from the marshmallows, and totally dairy-free and egg-free. This recipe is perfect for weekend vegan brekkies, special treats, or whenever you want to bring a little joy to the breakfast table.

As a dad who’s always on the lookout for fun and family-friendly vegan food, I can confirm these are a hit with the kids. They’re super easy to make, and if you’ve got a stash of mini vegan marshmallows in the pantry, you’re halfway there.

Why You’ll Love These Vegan Marshmallow Pancakes

Fluffy, golden, and gooey inside
These vegan marshmallow pancakes are everything you want in a stack – light and airy with perfectly crisp edges, golden brown on the outside and irresistibly gooey in the centre thanks to the toasted vegan marshmallows melting right into the batter. It’s pure comfort food with a gooey twist.

Kid-approved and perfect for family brekkie
If you’ve got little ones running around, these are the kind of vegan pancakes that’ll have them racing to the table. I’ve tested them on our own kiddos (and let’s be real – ourselves), and they’re a winner every time.

100% vegan and dairy-free
Made without any eggs or dairy, these vegan marshmallow pancakes are kind to animals and gentle on tummies. Perfect for anyone with allergies or following a plant-based lifestyle, and you won’t miss a thing – they’re still just as indulgent and satisfying as the classic version.

A fun twist on the classic vegan pancake recipe
We all love a good stack of vegan pancakes – but when you add gooey toasted marshmallows into the mix, it takes things to a whole new level. It’s nostalgic, playful, and a great way to mix up your usual breakfast routine.

Whether it’s for a special occasion, a birthday brekkie surprise, or just because you want something a bit more fun on a lazy weekend, these vegan marshmallow pancakes bring a whole lot of joy to the table – no campfire required.

Can Vegans Eat Marshmallows?

Traditional marshmallows contain gelatin, which is made from animal products—so they're not vegan-friendly. But thankfully, there are plenty of vegan marshmallow brands out there that skip the gelatin and still taste amazing!

Look for brands like Dandies, Freedom Mallows, or check your local health food store for vegan marshmallow options. You’ll want the mini ones for this recipe so they melt easily into the pancakes.

Topping Ideas for Vegan Marshmallow Pancakes

Want to make these even more exciting? Try topping them with:

A drizzle of maple syrup
Extra mini marshmallows
A handful of vegan chocolate chips
Fresh strawberries or banana slices
A dollop of coconut yoghurt or whipped vegan cream

This is one of those recipes that feels super indulgent but is surprisingly simple—just how I like it.

Can I Make These Vegan Marshmallow Pancakes Ahead?

These vegan pancakes are best enjoyed fresh from the pan, but you can store leftovers in an airtight container in the fridge for up to 2 days. Just reheat in a pan or the microwave.

If you want to meal-prep pancakes for the week, I’d recommend using the classic vegan pancake recipe and leaving the marshmallows out until you’re ready to cook.

Looking for more vegan brekkie ideas?

Check out some of my other family-friendly recipes:

FAQ: Vegan Marshmallow Pancakes

Can I use any vegan marshmallows?
Yep! Any brand of vegan marshmallows will do, but the softer, fluffier types work best as they melt more evenly into the pancakes. Always check the ingredients to make sure they’re gelatine-free.

What’s the best way to stop the marshmallows from sticking to the pan?
A good non-stick pan and a little oil or vegan butter go a long way here. Cook on medium-low heat so the marshmallows melt slowly without burning, and make sure to clean the pan between batches if any stickiness builds up.

Can I make these gluten-free as well?
Definitely! Just swap out the plain flour for a 1:1 gluten-free flour blend. Make sure it has xanthan gum for the best texture. The pancakes might be slightly more delicate, but still delicious.

What’s the best plant-based milk to use in this recipe?
Any will work – I usually go for soy or oat milk for that creamy texture, but almond, rice or coconut milk (the carton kind) are all great too. Just use what you’ve got in the fridge!

Can I prep the batter ahead of time?
You can mix the dry ingredients the night before and store them in an airtight container. But for best results, combine the wet ingredients fresh in the morning. Once mixed, the batter is best used straight away to keep those pancakes nice and fluffy.

Can I freeze leftovers?
Absolutely – if you’ve got leftover pancakes, let them cool completely and pop them in a freezer-safe container or zip-lock bag with baking paper between each one. Reheat in a toaster, microwave, or warm pan when ready to eat.

These vegan marshmallow pancakes are a fun, sweet twist on a breakfast classic. They’re quick to make, kid-approved, and perfect if you’re after something a little more indulgent than the usual. If you’ve tried my original vegan pancake recipe, this is the next step in vegan pancake greatness.

Give them a go and let me know how you top yours—I’m always keen to see how you make these recipes your own.

PRINT RECIPE

INGREDIENTS

Vegan Marshmallow Pancakes

2 cups plain flour
4 tbsp sugar
2 tbsp baking powder
1 tsp salt
2 cups soy milk
2 tbsp apple cider vinegar
4 tsp vanilla extract
1 generous handful of mini vegan marshmallows

METHOD

In a large mixing bowl, combine the plain flour, sugar, baking powder, and salt. Stir until the dry ingredients are evenly mixed.
Add the soy milk, apple cider vinegar, and vanilla extract to the bowl. Whisk everything together until a smooth batter forms.
Let the batter rest for about 5 minutes. During this time, bubbles will begin to form and the batter will slightly thicken – this helps create fluffier pancakes.
Heat a non-stick frying pan over medium heat and lightly grease it with vegan butter or oil.
Pour around 1/4 cup of batter into the hot pan for each pancake. Allow the first side to cook until small bubbles start forming on the surface.
Before flipping the pancake, sprinkle a few mini vegan marshmallows directly onto the uncooked top. Then, carefully spoon a small amount of extra batter over the marshmallows to lightly cover them – this helps keep them inside the pancake when you flip.
Once bubbles have appeared and the underside is golden, gently flip the pancake and cook the other side until golden brown and the marshmallows inside have melted slightly.
Repeat with the remaining batter, adding more vegan butter or oil to the pan as needed.