Every year for my daughter’s birthday I make her special birthday pancakes for breakfast. Over the years I’ve made Cake Batter Pancakes, Double Stuff Oreo Pancakes, and Peanut Butter Cup Pancakes. This year she requested Snickers Pancakes.
I think she got a little hooked on Snickers bars after I bought a bunch to make Snickers Caramel Apple Salad. Ordinarily I only buy them for Halloween.
As a base I started with my favorite pancake batter recipe but reduced the sugar some. I added chopped up Snickers bars to the batter.
For a sauce, I melted 3 chopped up Snickers bars with a little heavy cream. Then I mixed in some maple syrup so it would qualify as a pancake syrup and not a sauce. 😉
Plus I thought it would taste more breakfasty that way.
And it was a huge hit with the birthday girl who I can’t believe is now 16. She’s almost grown but I’m hoping she’ll want birthday pancakes for many, many more years.
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- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 1/3 cups buttermilk
- 1/4 cup butter melted
- 2 snickers bars, chopped
- vegetable oil
- 3 snickers candy bars, chopped
- 1/4 cup heavy cream
- 1/4 cup pure maple syrup
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Whisk the egg into the buttermilk and add to flour mixture along with melted butter.
- Stir with a wooden spoon just long enough to get flour mixed in.
- Fold in 2 chopped snickers bars.
- Grease a griddle or large nonstick pan with vegetable oil and heat over medium heat.
- Use a ladle or measuring cup to pour batter and form pancakes about 4 inches across. Batter will be thick.
- Cook until bubbles form on top, flip over and cook until set in the middle.
- To make syrup, place 3 chopped Snickers bars and heavy cream in a small saucepan with a heavy bottom. Set over low heat and stir until completely melted. Stir in maple syrup. You can reheat the sauce in the microwave if you need to.