Super fluffy, diner-style pancakes filled with Snickers bars. Because you can’t go wrong with pancakes and your favorite candy bar. 
Two summers ago I visited Las Vegas and had one of the best pancakes I’ve ever eaten.
It was massive — the size of an 8-track — ultra fluffy with that classic diner flavor and studded with chopped Snickers bars. Being greedy, I tried to eat every bite and ended up too full, having to fish out the candy pieces one by one. Maybe not my proudest moment, but since then I’ve dreamed of recreating that pancake at home.
People tend to have strong feelings about Las Vegas: you either love it or you don’t. It’s loud, crowded and over the top, but it also offers incredible entertainment, shopping, and dining. On my trip, that Snickers pancake was a highlight I still remember fondly.
These pancakes are worth making at home. I’ve had them for breakfast the last two weekends and they match my memory perfectly: light, buttery and loaded with chocolate, caramel and peanuts. They’re decadently delicious.
Here are a few simple tips for the best results:
- Bring the melted butter, egg and buttermilk to room temperature before mixing.
- Chill Snickers bars briefly in the fridge to make them easier to cut into clean pieces.
- Buttermilk yields the fluffiest texture; if you don’t have any, make a quick substitute by adding 1 tablespoon distilled vinegar to a cup measure and filling with milk to the 1-cup line. Let it sit five minutes to sour.
- Avoid overmixing the batter — a few small lumps are fine and help keep pancakes tender and airy.
- Enjoy without guilt.
You’ll fall in love with these.
Snickers Pancakes
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Ingredients
- 2 tablespoons butter, melted and cooled
- 1 large egg
- 1 cup buttermilk*
- 1 teaspoon vanilla
- 1 cup all-purpose flour, spooned and leveled
- 1 tablespoon granulated sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 – 2 Snickers bars, cut into pieces
Instructions
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Bring the melted butter, egg and buttermilk to room temperature, then whisk them together with the vanilla in a medium bowl. Set aside.
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In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. Gently fold the wet ingredients into the dry until almost combined — a few small lumps are fine and help keep the pancakes fluffy.
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Preheat an electric griddle to 350°F (175°C) or heat a frying pan over medium. Grease lightly with non-stick spray or oil. Pour about 1/4 cup batter per pancake onto the hot surface, leaving space between each. Scatter a few pieces of chopped Snickers onto the top of each pancake. When bubbles form on the uncooked surface (about 2–4 minutes), flip and cook another 2–4 minutes until both sides are golden and cooked through.
Notes
Nutrition
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