I love how quick and playful this recipe is. The marshmallows puff up inside the light pancake batter, turning melty and gooey while the outside stays crisp and golden. It’s an instant crowd-pleaser and one of those desserts that gets everyone excited. I also appreciate how easy it is to customize—with chocolate syrup, sprinkles, or even cinnamon sugar, I can dress them up however I like. Best of all, they take less than 15 minutes from start to finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Jumbo marshmallows
Pancake mix
1 egg
Milk
Vegetable oil (for frying, plus a drizzle for the batter)
Whipped cream (optional)
Chocolate syrup
Sprinkles
Directions
I heat about 3 inches of vegetable oil in a deep pot until it reaches 350°F. It’s important to get the temperature right—too hot and the batter burns, too cool and the marshmallows get greasy.
In a medium bowl, I whisk together the pancake mix, egg, milk, and a drizzle of vegetable oil until smooth. The batter should be thick enough to coat the marshmallows but still pourable.
I dip each jumbo marshmallow into the batter, making sure it’s fully coated. I gently shake off any excess to avoid clumps in the oil.
Carefully, I drop the battered marshmallows into the hot oil. I fry them for 30 seconds to 1 minute, turning them occasionally with a slotted spoon until they’re golden brown all over.
I remove them from the oil and place them on a paper towel-lined plate to drain briefly.
While they’re still warm, I top them with whipped cream, drizzle with chocolate syrup, and sprinkle on my favorite toppings. Then I serve them immediately—because they’re best when the center is still gooey and melty.
Servings and timing
This recipe makes about 12 servings and comes together in just 12 minutes total—5 minutes to prep and 5–7 minutes to fry. It’s perfect for a quick dessert that feels special and indulgent without taking much time at all.
Variations
I love changing things up to fit my mood or the occasion:
Caramel drizzle: I swap chocolate syrup for caramel for a buttery-sweet finish.
Cinnamon sugar: I roll the fried marshmallows in a cinnamon-sugar blend for a churro-like twist.
Stuffed centers: I press a few chocolate chips or peanut butter chips inside each marshmallow before battering them for a melty surprise.
S’mores style: I serve them with graham cracker crumbs and chocolate chunks for a deconstructed s’more experience.
Holiday version: I use colored sprinkles or flavored syrups (like peppermint or maple) for seasonal fun.
Storage/Reheating
These treats are definitely best enjoyed fresh. I always serve them right after frying while the marshmallows are still warm and gooey. If I have any leftovers (which is rare!), I store them in an airtight container at room temperature for a few hours—but they’ll lose their crispiness quickly. I don’t recommend reheating them, as the texture just isn’t the same once cooled.
FAQs
Can I use mini marshmallows instead of jumbo?
I don’t recommend it—mini marshmallows are too small to handle and melt too quickly. Jumbo marshmallows give the best gooey center and are easier to coat and fry.
What type of pancake mix should I use?
Any standard store-bought pancake mix works. I just follow the package directions and adjust the batter consistency so it’s thick enough to coat but still smooth.
Can I air fry these instead of deep frying?
I’ve tried air frying, but the marshmallows tend to melt too quickly before the batter crisps up. Deep frying gives the best texture and result for this treat.
How do I keep the marshmallows from sticking to the pan?
I fry in small batches and make sure the oil is hot enough before adding the marshmallows. This helps the batter set quickly and keeps them from sticking or falling apart.
Can I make these ahead of time?
These really shine when served immediately. I don’t make them ahead, but I do prep the batter and toppings in advance so everything’s ready to go once the oil is hot.
Conclusion
Deep Fried Marshmallows are one of those magical desserts that bring joy with every bite. I love how simple they are to make, yet how impressive and fun they feel—especially when I serve them hot, drizzled, and dressed up. Whether it’s a cozy night in or a lively party, they always steal the show.
Crispy on the outside, melty on the inside—these deep fried marshmallows are a dreamy treat! Perfect for parties, cozy nights, or when you need a sweet snack fast.
Ingredients
Jumbo marshmallows
Pancake mix
1 egg
Milk (amount per pancake mix instructions)
Vegetable oil (for frying + a drizzle for batter)
Whipped cream (optional, for topping)
Chocolate syrup (for drizzling)
Sprinkles (optional)
Instructions
Heat Oil:
Pour about 3 inches of vegetable oil into a deep pot. Heat to 350°F.
Make Batter:
In a medium bowl, whisk together pancake mix, egg, milk, and a small drizzle of vegetable oil until the batter is smooth and thick enough to coat.
Dip Marshmallows:
Coat each jumbo marshmallow completely in the batter. Shake off any excess.
Fry:
Carefully place battered marshmallows into the hot oil.
Fry for 30 seconds to 1 minute, turning with tongs until golden brown on all sides.
Drain:
Remove fried marshmallows with a slotted spoon and drain on paper towels.
Serve & Garnish:
While still warm, top with whipped cream, drizzle with chocolate syrup, and finish with sprinkles if desired. Serve immediately.
Notes
Keep oil at 350°F to avoid greasy or undercooked batter.
Fry in small batches to maintain oil temperature.
Serve immediately for maximum gooeyness.
Variations:
Swap chocolate syrup for caramel or strawberry sauce.
Roll finished marshmallows in cinnamon sugar.
Fill marshmallows with mini chocolate chips or peanut butter chips before dipping.
