If you have a sweet tooth and love a bit of crispy, warm indulgence, you’re going to want to stick around for this one. My Deep Fried Marshmallows with Pancake Batter Recipe is a total game-changer—it combines the fluffy, gooey magic of marshmallows with a light, golden pancake batter crust that’s crisped to perfection. I honestly can’t get enough of how these little treats puff up and turn a beautiful golden brown in just a minute or so. Trust me, once you try this, it’ll become your new favorite snack or party appetizer.
Why You’ll Love This Recipe
- Simple Ingredients: It uses common pantry staples, so you don’t need a special trip to the store.
- Quick & Easy: You’ll have these crispy marshmallows ready in under 10 minutes—perfect for last-minute cravings.
- Fun & Crowd-Pleasing: My family goes crazy for these at parties and they’re a great conversation starter.
- Impress with Minimal Effort: Deep fried treats feel fancy, but this recipe is super beginner-friendly.
Ingredients You’ll Need
The magic here is in the balance: frozen marshmallows to keep them from melting too fast, a thick yet gentle pancake batter that crisps up beautifully, and the perfect frying oil to get that golden crunch. I like using a trusted pancake mix brand for consistent texture.
- Large frozen marshmallows: Freezing keeps them firm so they don’t turn into a gooey mess while frying.
- Whole milk: Adds richness and helps thin the batter perfectly.
- Large egg: Acts as a binder, making the batter stick well to the marshmallows.
- Vanilla extract: Gives the batter a subtle sweetness that complements the marshmallows.
- Buttermilk pancake mix: This is your crispy coating base; I use Pearl Milling Company for its fluffy texture.
- Canola oil for frying: Neutral flavor and ideal frying temperature stability.
Variations
One of the things I love about this Deep Fried Marshmallows with Pancake Batter Recipe is how easy it is to customize. Whether you’re looking to switch things up or keep it classic, there are plenty of ways to make it your own.
- Chocolate Dipped: After frying, dip your marshmallows in melted chocolate for an extra decadent treat—I tried this once at a family gathering and everyone went nuts!
- Vegan-Friendly: You can swap out the egg for a flax egg, and use a plant-based milk and pancake mix to make it vegan-friendly.
- Add Spices: Mix a pinch of cinnamon or pumpkin spice into the batter for seasonal twists that add warmth without overpowering.
- Different coatings: Instead of pancake batter, try a tempura-style batter for a lighter, crispier finish.
How to Make Deep Fried Marshmallows with Pancake Batter Recipe
Step 1: Freeze Those Marshmallows
This is a key step you don’t want to skip. I learned this the hard way — frying unfrozen marshmallows ends with a sticky, melty mess. Pop your marshmallows into the freezer for at least 30 minutes before you start. This keeps them firm and gives you that perfect golden crust during frying.
Step 2: Prep Your Frying Station
While the marshmallows chill, get your frying setup ready. I use a 5-quart Dutch oven with enough canola oil to fill it 3-4 inches deep, but if you have an electric deep fryer, that works beautifully too. Heat the oil to 375°F—you want to keep it between 365°F and 375°F for the crispiest finish. A candy thermometer is your best friend here to keep the temperature just right.
Step 3: Whisk Up the Batter
In a small bowl, combine the whole milk, egg, and vanilla extract. Whisk well until it’s mixed together. Next, in a larger bowl, make a well in your pancake mix and pour in the milk mixture. Gently whisk just until combined—you want the batter thick and a bit lumpy, so don’t overmix! This trick ensures a tender, crispy coating.
Step 4: Coat and Fry the Marshmallows
Drop 4 to 5 frozen marshmallows into the batter and use your fingers to coat each one thoroughly. Then carefully slide them into the hot oil. Fry each side for about 25-30 seconds until they turn a gorgeous golden brown. Use a slotted spoon to flip them gently so they cook evenly. I always keep the oil temperature steady, or you risk soggy or overcooked coating.
Step 5: Drain and Serve
Use your slotted spoon to lift the marshmallows out and place them on a wire rack lined with paper towels to drain. Repeat the process until all your marshmallows are fried, then plate up. I like to sprinkle a light dusting of powdered sugar, and sometimes I add whipped cream, chocolate drizzle, and rainbow sprinkles for a fun, festive finish.
Pro Tips for Making Deep Fried Marshmallows with Pancake Batter Recipe
- Keep Marshmallows Frozen: This avoids melting too quickly and helps them hold their shape better while frying.
- Don’t Overmix the Batter: A lumpy batter crisps better and keeps the coating light—not tough or doughy.
- Maintain Oil Temperature: I keep a thermometer handy to avoid greasy or unevenly fried results.
- Fry in Small Batches: Crowding the pot lowers oil temperature and makes the batter less crispy.
How to Serve Deep Fried Marshmallows with Pancake Batter Recipe
Garnishes
I usually keep it simple and classic with a dusting of powdered sugar right after frying—adds a pretty snowy touch. For parties, I love dolloping fresh whipped cream, drizzling warm chocolate sauce, and tossing on colorful rainbow jimmie sprinkles for that playful vibe. You can also try toasted coconut flakes or chopped nuts for a fun twist!
Side Dishes
Because these are sweet and rich, I often serve them with fresh fruit slices like strawberries or banana—adds a bit of brightness and freshness. They also pair wonderfully with a scoop of vanilla ice cream for a dreamy dessert combo.
Creative Ways to Present
For birthdays or festive occasions, I like to arrange the deep fried marshmallows on a dessert platter with colorful sprinkles scattered around. Another fun idea: skewer several coated marshmallows on wooden sticks and serve like marshmallow pops—so cute and snackable for guests!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which can be tough because they’re so delicious fresh!), store them in an airtight container at room temperature for up to one day. I recommend gently reheating to refresh the crispiness before serving again.
Freezing
I don’t usually freeze these because the texture changes once thawed, but if you want to try, freeze the coated but unfried marshmallows on a parchment-lined tray and then transfer to a freezer bag. Fry them straight from frozen, adding a minute or two to the cook time.
Reheating
To bring back that crispy goodness, pop the fried marshmallows in a 350°F oven for 5-7 minutes. This revives the crunch without making them dry. Avoid microwaving—they get soggy fast!
FAQs
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Can I use regular marshmallows or do they have to be frozen?
Freezing the marshmallows before frying is essential. It helps them hold their shape and prevents them from melting into a sticky mess in the hot oil. Try to freeze them at least 30 minutes prior to frying.
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What kind of oil is best for frying?
Canola oil works great here due to its neutral flavor and high smoke point, which is perfect for frying at about 375°F. You can also use vegetable oil or peanut oil if you prefer.
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Can I make the batter ahead of time?
It’s best to make the batter fresh to keep the right consistency. If you need to prepare in advance, give it a gentle stir before using; just don’t overmix to avoid tough batter.
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Why is my batter not sticking properly?
Make sure your marshmallows are well-frozen and fully coated in thick batter. If the batter is too thin, it won’t adhere well. Also, fry when the oil is hot enough—around 375°F—to set the batter quickly.
Final Thoughts
I absolutely love how this Deep Fried Marshmallows with Pancake Batter Recipe turns out every single time. It’s one of those simple yet satisfying treats that bring a smile to everyone’s face. Whether you’re making it for a late-night snack, a fun party dessert, or just because you crave that combination of crispy, fluffy, and gooey, this recipe won’t disappoint. I genuinely hope you give it a try—you might just find a new obsession in your kitchen, like I did!
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Deep Fried Marshmallows with Pancake Batter Recipe
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 20 deep fried marshmallows 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in the crispy, golden exterior and gooey marshmallow center of these Deep Fried Marshmallows. Frozen marshmallows are dipped in a thick buttermilk pancake batter, then fried to perfection in hot canola oil for a quick and irresistible treat. Perfectly dusted with powdered sugar and optionally topped with whipped cream, chocolate sauce, and sprinkles, these decadent bites make for a fun and indulgent dessert or snack.
Ingredients
Marshmallows
- 20 large marshmallows, frozen
Batter
- ⅔ cup whole milk
- 1 large egg, room temperature
- ¼ teaspoon vanilla extract
- 1⅓ cups buttermilk pancake mix (Pearl Milling Company brand recommended)
For Frying
- Canola oil, enough to fill 3-4 inches deep in a 5 quart dutch oven or to the fill line of an electric deep fryer
Optional Toppings
- Powdered sugar, sifted
- Whipped cream
- Chocolate sauce
- Rainbow jimmie sprinkles
Instructions
- Freeze Marshmallows: Place the marshmallows in the freezer for at least 30 minutes to ensure they stay firm during frying and maintain their shape.
- Prepare Draining Station: Line a large rimmed baking sheet with paper towels and a wire rack to drain excess oil after frying.
- Heat Oil: Pour canola oil into a heavy-duty pot to 3-4 inches deep or fill an electric deep fryer to its fill line. Heat the oil to 375°F. Use a candy thermometer if frying on the stove to keep the temperature steady between 365°F and 375°F.
- Make Wet Mixture: In a small bowl, whisk together whole milk, egg, and vanilla extract until fully combined.
- Prepare Batter: Add the buttermilk pancake mix to a large bowl and create a well in the center. Pour the milk mixture into the well and gently whisk just until combined, leaving the batter slightly lumpy. The batter should be thick, thicker than typical pancake batter.
- Coat Marshmallows: Add 4–5 frozen marshmallows to the batter bowl. Using your fingers, fully coat each marshmallow on all sides with the batter.
- Fry Marshmallows: Carefully drop the coated marshmallows into the hot oil. Fry for 25-30 seconds per side (about 1 minute total) until the coating is lightly golden brown. Use a slotted spoon to gently flip if needed.
- Drain: Using a large slotted spoon, remove the fried marshmallows from the oil and place them on the prepared baking sheet to drain excess oil.
- Serve: Arrange the deep fried marshmallows on a serving plate and lightly dust with powdered sugar. Optionally top individual servings with whipped cream, chocolate sauce, and rainbow sprinkles for extra indulgence.
Notes
- For best results, freeze marshmallows before coating to prevent them from melting too quickly during frying.
- Maintain oil temperature between 365°F and 375°F to ensure crisp, even frying without burning.
- If you don’t have a candy thermometer, use an electric deep fryer with temperature control for consistent results.
- Use a slotted spoon or spider strainer to safely flip and remove marshmallows from the hot oil.
- Leftover fried marshmallows are best enjoyed fresh as they lose crispiness when cooled.
- For safer frying, avoid overcrowding the pot; fry in small batches.
Nutrition
- Serving Size: 1 deep fried marshmallow
- Calories: 100
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
