Vegan Snickers Pancakes

When I was a little girl, I used to love going shopping with my mom. We’d play music in the car, both get a little something for ourselves, and there was almost always some kind of dessert involved.

If it was Dairy Queen, mom would get a chocolate dip cone every time; I’d opt for the grape star kiss (total fail now that I think about it). If it was Braum’s, dirt sundae for me every time. But if it was the grocery store, there was no question about it: I was getting a Snickers.

Snickers have always been my favorite candy bar for four reasons: nougat, peanut, chocolate, caramel; enough said.

These pancakes mock those flavors precisely, but in a healthier, more vegan sort of way.

Think warm, pillowy vegan pancakes studded with salty peanuts and plenty of chocolate chips.

Then topped off with vegan caramel and served warm and melty for morning delight.

Though I’d been dreaming up ways to approach this recipe for what seems like months, I finally came to the conclusion that it doesn’t have to be that complicated: Simply draw in the flavors most prevalent in Snickers in a creative way while keeping it as healthy and delicious as possible.

I don’t wanna brag or anything but…NAILED IT.

These cakes turned out lovely. Fluffy vanilla pancakes with a sprinkle of oats and a touch of whole grain, lots of salty peanuts paired with bittersweet chocolate, and a hit-you-in-your-mouth syrup in the form of homemade vegan caramel sauce. This is a breakfast I won’t be forgetting anytime soon.

5.0 from 3 reviews
Vegan Snickers Pancakes
Prep time
Cook time
Total time
Fluffy vegan pancakes studded with peanuts and chocolate chips and topped with a homemade vegan caramel sauce.
Recipe type: Breakfast
Cuisine: Pancakes
Serves: 3-4
  • 1/2 c + 1 T unbleached flour*
  • 3 Tablespoons whole wheat flour
  • 1/3 c rolled oats
  • 1 Tbsp sugar
  • 1/2 Tbsp baking powder
  • pinch salt
  • 1 c light vanilla soy milk
  • 1 Tbsp canola oil
  • 1/4 c roasted peanuts, roughly chopped (I used salted)
  • 1/4 c semisweet chocolate chips
  • vegan caramel sauce*
  1. Turn griddle to medium heat.
  2. Combine flours, oats, baking powder, salt and sugar in a large bowl.
  3. Add soy milk and canola oil and stir until just combined. Add more oats or flour if the batter appears a bit too runny.
  4. Add half of peanuts and chocolate chips and stir, reserving the rest for serving.
  5. Spoon 1/4 cup measurements of batter onto the lightly greased griddle. Flip when bubbles appear on top or the edges look dry. Cook 1-2 minutes more.
  6. To serve, stack desired number of pancakes with peanuts and chocolate chips in between each layer. Top with additional chocolate and peanuts, as well as a drizzle of caramel sauce.
* Either prepare your own vegan caramel sauce with the recipe below, or find a vegan-friendly version at the store.
Nutrition Information
Serving size: Yields ~9 panckes; 3 pancakes Calories: 454 Fat: 18 g Saturated fat: 4 g Carbohydrates: 64 g Sugar: 18 g Sodium: 117 mg Fiber: 4.4 g Protein: 10 g

5.0 from 3 reviews
Vegan Snickers Pancakes
Cook time
Total time
Rich vegan caramel sauce made with just 3 ingredients.
Recipe type: Dessert
Serves: 10-12
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup vanilla soy creamer
  • pinch salt
  1. Add sugar and water to a saucepan over medium heat, cooking until dark amber in color. Don't stir, instead swirl the pan carefully - about 15 minutes.
  2. Once you've achieved the dark amber color, reduce heat to low and slide the saucepan slightly off the burner. Slowly add creamer and salt, stirring with a wooden spoon.
  3. Transfer to a glass bowl or jar to cool and store covered in the refrigerator for up to a week or two.
Experiment with other non-dairy "cream" substitutes, such as vegan butter, coconut creamer, or even almond milk. I didn't try these options myself, but they're worth a shot if you can't have soy.
Nutrition Information
Serving size: 1/12 of sauce; 2-3 Tbsp Calories: 65 Fat: 0 g Carbohydrates: 16 g Sugar: 16 g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    I don’t even know where to begin – between the gorgeous images, the big fluffy stacks!! the Snickers-ish quotient, the fact that you did it all vegan – just stunning. And back to your photography….incredible!

    • Dana says

      Thanks Averie! That’s a huge compliment coming from you – queen of stunning photography and INSANELY delicious recipes. Thanks again!

  2. says

    You are killing me smalls! Actually you are turning me into a major breakfast person! It’s making an appearance at dinner-time too. Cannot wait to try these. I am sure they will go into heavy rotation, along with the Chocolate Chip Banana Bread Waffles. Yum.


  3. Erin says

    I actually gasped when I saw the photos of the vegan snickers pancakes! My kids and I are going to LOVE eating these.

  4. Rosalita says

    Do you think this recipe would work if I substituted the canola oil for coconut oil? I can’t wait to incorporate these delicacies into my breakfast lineup!

  5. says

    Going to be honest, there was a day when I would have run from any meal claiming to be vegan. However, your recipes make me do a total double take. These look freaking delicious, though I will probably steer away from the soy.

  6. Jessica says

    These were delicious!!!!!!Might try them as a dessert with a bit of soy ice cream on top. I subbed the canola oil with coconut and it turned out great.

  7. Louise says

    Hey just wondering what you meant by “1/2 c + 1 T unbleached flour”

    What does T stand for? and 1/2 cup of what? the flour did you mean? Haha sorry. :/

    Can’t wait to try these, thanks

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