In a large mixing bowl, combine the flour, crushed graham crackers, sugar, baking powder, baking soda, salt, and cinnamon (if using). Whisk together until the dry ingredients are evenly mixed.
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla until well combined. Pour this mixture into the bowl with the dry ingredients.
Gently stir the wet ingredients into the dry ingredients. Be careful not to overmix; it's okay if there are a few lumps. This will help keep your pancakes fluffy.
Fold in the butterscotch chips and chocolate chips, ensuring they are evenly distributed throughout the batter.
Preheat your griddle or non-stick skillet over medium heat. You can test if it's ready by sprinkling a few drops of water onto the surface; if they sizzle, you're good to go!
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown.
In a small bowl, mix the marshmallow fluff with 2 tablespoons of water. Stir until the fluff is smooth and drizzly. You can adjust the consistency by adding a little more water if needed.
Stack your pancakes on a plate, drizzle with the marshmallow fluff, and add extra chocolate and butterscotch chips on top if desired. Dive into these scrumptious OLD Fluffy Smores Pancakes while they're warm!
