Pancake batter fried marshmallows are jumbo marshmallows dipped in a light pancake coating and fried until golden, with a crisp shell outside and a warm, gooey center that stretches with every bite.
They take about ten minutes of frying once the marshmallows have chilled, and one cup of pancake mix is all the batter you need. Dust them with powdered sugar and serve them right away, because they taste ideal when warm.
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Why This Pancake Batter Fried Marshmallows Recipe Works
A wet batter clings to the marshmallow far better than dry mix does, so the coating fries into a smooth, even shell instead of flaking off.
Freezing the marshmallows briefly keeps them from melting before the coating sets, which means they stay round and gooey instead of leaking into the oil.
The recipe uses only four ingredients, and the pancake mix already contains sweetener and leavening for a light, tender crust.
Ingredients for Pancake Batter Fried Marshmallows
- You need twenty jumbo marshmallows, one cup of complete pancake mix, two thirds of a cup of water, and about four cups of vegetable oil for frying. A quarter cup of powdered sugar finishes the dish.
- Use a complete pancake mix that only needs water, and keep the marshmallows in the freezer until the moment you dip them. Add a little more water if the batter seems too thick to coat.
Jumbo marshmallows. Their larger size takes longer to melt, so the center turns soft and gooey but does not collapse.
Pancake mix. It makes a quick batter with built in leavening that fries up light and golden.
Water. It turns the mix into a thick batter that coats the cold marshmallows evenly.
Vegetable oil. A neutral oil with a high smoke point fries the coating without adding flavor.
Powdered sugar. A light dusting adds sweetness and a snowy finish right before serving.
How to Make Pancake Batter Fried Marshmallows
1. Chill the marshmallows. Place the marshmallows on a lined tray and freeze them for thirty minutes until firm.
2. Make the batter. Whisk the pancake mix and water until it forms a thick, smooth batter, and heat the oil in a deep pot to 350 degrees F.
3. Dip the marshmallows. Spear a frozen marshmallow with a toothpick, dip it into the batter, and let the excess drip off.
4. Fry them quickly. Lower four or five marshmallows at a time into the oil and fry for about one minute, turning once, until golden brown.
5. Drain and dust. Lift them out with a slotted spoon, drain on paper towels, and dust with powdered sugar while warm.
How to Serve Pancake Batter Fried Marshmallows
Serve the marshmallows within a few minutes, with chocolate sauce, caramel, or strawberry sauce for dipping. They suit a dessert board beside vanilla sugar cookies and iced brownies. For a fair food spread add fried apple pie tacos or cookie brownies.
How to Store and Reheat Pancake Batter Fried Marshmallows
These taste ideal the same day, within an hour of frying. If you must store them, cool them completely and keep them in a loosely covered container at room temperature for up to two days. Reheat in a 350 F oven for five minutes, though they will not be as crisp as fresh ones.
Tips and Variations for Pancake Batter Fried Marshmallows
Flag the allergens. These contain wheat, milk, and egg from the pancake mix, and marshmallows contain gelatin.
Do not taste raw. Do not taste the raw batter, because it contains raw flour and may contain raw egg.
Watch the oil. Keep the oil near 350 F, never leave the pot unattended, and never add water to hot oil.
Fry in small batches. Crowding drops the temperature and makes the coating greasy and pale.
Keep them cold. Freeze the marshmallows until the last second, because warm ones melt before the coating sets.
Let them cool a moment. The centers are extremely hot, so wait two minutes before eating to avoid burns.
Try a flavor twist. Add a teaspoon of cinnamon to the batter or roll the finished marshmallows in cinnamon sugar.
Check trusted guidance. See the Texas AgriLife Extension food safety guide for kitchen safety.
Frequently Asked Questions About Pancake Batter Fried Marshmallows
What Are Pancake Batter Fried Marshmallows?
They are marshmallows dipped in pancake batter and fried until the outside is golden and the center is gooey.
How Do You Keep Pancake Batter Fried Marshmallows From Melting?
Freeze the marshmallows for thirty minutes and fry them in hot oil for only about one minute.
Can I Bake Pancake Batter Fried Marshmallows Instead?
Baking does not work well, because the marshmallows melt before the coating sets.
Can I use regular marshmallows?
Yes, but they are smaller, so fry them for about thirty seconds.
Can I use an air fryer?
The wet batter drips, so deep frying works much better.
Pancake Batter Fried Marshmallows
Equipment
- Deep pot
- Slotted spoon
- Thermometer
- Toothpicks
Ingredients
Main Ingredients
- 20 jumbo marshmallows frozen for 30 minutes
- 1 cup complete pancake mix
- ⅔ cup water
- 4 cup vegetable oil for frying
- ¼ cup powdered sugar for dusting
Instructions
Cooking
- Freeze. Freeze the marshmallows for 30 minutes.
- Batter. Whisk the pancake mix and water and heat the oil to 350 F.
- Dip. Dip each frozen marshmallow in the batter.
- Fry. Fry 4 or 5 at a time for 1 minute until golden.
- Dust. Drain and dust with powdered sugar.
