Vegan Snickers Pancakes

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Tall stack of our Vegan Snickers Pancakes recipe topped with peanuts and dark chocolate

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.

Dark chocolate, peanuts, and a bowl of caramel for making Vegan Snickers Pancakes

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

Cooking a batch of our Vegan Snickers Pancakes recipe on a griddle

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

Tall stack of Vegan Snickers Pancakes topped with dark chocolate and peanuts

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

Tall stack of Vegan Snickers Pancakes alongside a glass of almond milk

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

Holding up a spoonful of caramel sauce for making Vegan Snickers Pancakes

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.

Drizzling caramel sauce onto a stack of Vegan Snickers Pancakes

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

Using a fork to cut a big bite out of a stack of Vegan Snickers Pancakes
Bite removed from a stack of our Vegan Snickers Pancakes recipe

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.

Bite of Vegan Snickers Pancakes resting on a fork next to the rest of the stack
Stack of Vegan Snickers Pancakes with a slice removed
Close up shot of homemade Snickers Pancakes for a delicious vegan breakfast

Vegan Snickers Pancakes

Fluffy vegan pancakes studded with peanuts and chocolate chips and topped with a homemade vegan caramel sauce.
Author Minimalist Baker
Top down shot of a stack of Snickers Pancakes topped with dark chocolate and peanuts
5 from 7 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 (pancakes)
Course Breakfast
Cuisine Pancakes
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1/2 cup unbleached flour*
  • 3 Tbsp whole wheat flour
  • 1/3 cup rolled oats
  • 1 Tbsp sugar
  • 1/2 Tbsp baking powder
  • 1 pinch salt
  • 1 cup light vanilla soy milk
  • 1 Tbsp canola oil
  • 1/4 cup roasted peanuts (roughly chopped // I used salted)
  • 1/4 cup dairy-free semisweet chocolate chips

Caramel Sauce

  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup vanilla soy creamer
  • 1 pinch salt



  • Turn griddle to medium heat.
  • Combine flours, oats, baking powder, salt and sugar in a large bowl.
  • Add soy milk and canola oil and stir until just combined. Add more oats or flour if the batter appears a bit too runny.
  • Add half of peanuts and chocolate chips and stir, reserving the rest for serving.
  • 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.
  • 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.

Caramel Sauce

  • 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.
  • 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.
  • Transfer to a glass bowl or jar to cool and store covered in the refrigerator for up to a week or two.


*Either prepare your own vegan caramel sauce with the recipe below or find a vegan-friendly version at the store.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*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 is a rough estimate calculated with caramel sauce.

Nutrition (1 of 4 servings)

Serving: 4 pancakes Calories: 516 Carbohydrates: 92.5 g Protein: 8 g Fat: 14.2 g Saturated Fat: 3.6 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 311.7 mg Potassium: 195.3 mg Fiber: 3.7 g Sugar: 66.3 g Vitamin A: 150 IU Vitamin C: 0 mg Calcium: 190 mg Iron: 2.9 mg

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  1. Emily says

    Love this recipe!

    I only had soy milk in my kitchen, so I thought I’d try making the caramel with that instead. I was super pleased with how the caramel turned out.

    It was a bit runny though – more of a syrup texture, but I can’t complain because it tasted delicious!

  2. Danielle Meyer says

    Subbed peanut butter for peanuts.
    Oat flour for oats
    Oat milk for soy
    Coconut sugar for sugar in the pancakes and caramel sauce.
    Applesauce for oil.
    Coconut milk (from can) for soy creamer.

    Excellent! Beautiful! Bravo!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m sure that would work! Maybe start at 10 minutes and check again every few minutes for doneness?

  3. April says

    If I want to use almond flour instead of all purpose, do I need to add a flax egg and/or more milk to compensate?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! That should work! I have not tried it with this recipe, but if you do, let me know how it goes! You shouldn’t need any extra milk/flax egg!

      • April says

        So I tried the almond flour and they were too crumbly and were burning on the outside but not cooking through. Fortunately I had some Bob’s 1:1 gluten free flour on hand and just made them with that, and Swerve instead of sugar. Delicious sauce, delicious pancakes. I had a lot of almond flour on hand so I was curious to experiment. I mist have done something wrong on that, as I’ve seen plenty of almond flour pancake recipes online.

  4. Shelise says

    I just made these beauties, and it was sooo delicious. I didn’t have any peanuts on hand so I used 2 T of raw peanut butter instead. This recipe does not disappoint and really tastes like a snickers! Thanks for an awesome recipe ;)

  5. Diana says

    This might be a dumb question but so are semisweet chocolate chips vegan? I thought only dark chocolate was…

  6. 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

  7. 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.

  8. Liz@smellthetoffee 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.

  9. Merisi in Vienna says

    Hi, Dana,
    I found you via a Pinterest board and I am so grateful I did! The recipe sounds wonderful, I shall try it.
    Thank you,

  10. 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!

  11. 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.

  12. Tammy T 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.


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great to hear! If I’m helping you become a breakfast person, that’s good news to me!!

  13. Kathleen @ KatsHealthCorner says

    Oh my gosh. Those sound AMAZING!!!!!!!! Pancakes are always a delicious way to start off your day. Especially YOUR way. ;)

  14. Averie @ Averie Cooks 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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