In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In a different bowl, whisk together the wet ingredients: buttermilk, eggs, butter, and vanilla until well blended.
Pour the wet ingredients into the bowl with the dry ingredients and whisk or stir until mixed. Small lumps are acceptable but all large lumps should be gone.
Heat a skillet or griddle to approximately 300 degrees. Prepare the skillet or griddle with nonstick cooking spray or butter.
Scoop the pancake batter onto the prepared cooking surface leaving room for the pancakes to spread slightly. Sprinkle the pancakes with chocolate chips.
Cook for about 3 minutes or until bubbles pop to the top. Flip the pancakes and continue cooking for an additional 2 to 3 minutes or until the pancakes are cooked through.
Meanwhile, preheat the oven broiler. Line two large, rimmed baking sheets with parchment paper.
As the pancakes are done, place in a single layer on the prepared baking sheet.
On top of the pancakes, spread a small layer of marshmallow cream.
Sprinkle the marshmallow cream with miniature marshmallow and chocolate chips.
Place the pans until the broiler for 1 to 2 minutes or until the marshmallows have browned to your desired color.
Once the baking sheet is removed from the oven, sprinkle the tops with graham cracker crumbs.
Repeat for the remaining pancakes. For some layers, marshmallow cream can be omitted.
Stack the pancakes prior to serving or serve in single layers. Garnish with chopped chocolate bars or chocolate curls, if desired.