Payday pancakes have all the peanut and caramel flavor of the classic candy bar, but in the form of fluffy buttermilk pancakes!
Payday bars are the iconoclast of the candy bar world. Chocolate? Nougat? Pfft, who needs those when you have crunchy peanuts and gooey caramel?! If you have a soft spot for this iconic candy bar, then you’re in for a treat.
This Payday pancake recipe is the best breakfast for Payday fans because, like its namesake, it’s loaded with peanuts and caramel in every bite. Make them on their own, or whip up our Twix pancakes, Snickers pancakes, and Almond Joy pancakes too and make a candy bar themed breakfast spread!
About this Payday pancake recipe
These Payday pancakes start with a fluffy buttermilk pancake base that’s infused with peanut butter and caramel. You’ll fold chopped peanuts into the batter for crunch, then once the pancakes are cooked and piled high onto plates, you’ll add the perfect finishing touch: more peanuts and chopped Payday bars, for good measure.
Every pancake needs a syrup-y topping and here, you have options! You can stick with the classic maple syrup, drizzle your Payday pancakes with melted peanut butter (like on our peanut butter pancakes!), or slather them with caramel sauce (we love our easy homemade caramel sauce for that!). Maybe a dollop of whipped cream too? Why not!
What you need
- Wet ingredients – Smooth peanut butter, caramel sauce, eggs, buttermilk, water, vanilla extract
- Dry ingredients – All-purpose flour, brown sugar, baking powder, kosher salt, peanuts
- Garnish – Peanuts, fun-sized Payday candy bars
Note on the caramel sauce: The recipe was tested using Ghirardelli caramel sauce, which is much thinner than regular caramel sauce.
How to make them
Mix the wet ingredients. In a large mixing bowl, whisk the melted peanut butter, caramel sauce, and eggs until the mixture is smooth. Then, whisk in the buttermilk, followed by the water and vanilla.
Add the dry ingredients. Whisk the flour, sugar, baking powder, and salt into the wet ingredients, then fold in 1/2 cup of peanuts.
Prepare. Let the batter rest for 10 minutes while the griddle or skillet preheats.
Cook the pancakes. Pour ¼ cup of batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and bubbles form, pop, and leave tiny holes behind. Flip and cook for another 2 to 3 minutes on the other side.
1. Cooking spray is not required, but you can use it if you’d like; it makes it easier to flip the pancakes.
2. Cook your Payday pancakes over low heat, as they brown quickly.
Garnish. Plate the pancakes and top them with the remaining peanuts and chopped Payday bars.
Why is it called Payday candy?
The Payday bar got its name because it was invented on payday at the factory where it was created.
Yes, a Payday bar has 7 grams of protein in it. While this isn’t as much as you’ll get in a protein bar, it is a lot more than your standard candy bar!
How to make these Payday pancakes your own
We love these Payday pancakes exactly as they are, but you can switch things up with these easy variations:
- Add chocolate. Love Payday bars, but wish they had a little bit of chocolate in them too? Now’s your chance to have them your way! Add chocolate chips to the batter or as a garnish.
- Use other nuts. Cashews would work especially well in this recipe, but any nuts you like or have on hand will be fine since just about every nut goes with the flavor of caramel.
- Make them healthier. Use our easy homemade whole wheat peanut butter pancake recipe as a base.
Make Ahead Ideas
Store any leftover Payday pancakes in the refrigerator for up to 4 days, keeping the topping and garnishes separate.
Freeze these pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
Reheat Payday pancakes on the stovetop in a dry skillet over low heat or microwave for 20 to 30 seconds on high.
More nutty breakfast recipes
Get the Recipe: Payday Pancakes Recipe
- ½ cup smooth peanut butter, melted and cooled slightly
- ¼ cup caramel sauce (plus additional for garnish)
- 2 large eggs
- 1 cup buttermilk
- ¾ cup water
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup packed brown sugar
- 1 ½ tablespoons baking powder
- Dash of kosher salt
- ¾ cup chopped peanuts, divided (you'll use ¼ cup for garnish)
- chopped fun-size Payday candy bars
- In a large mixing bowl, whisk together melted peanut butter, caramel sauce, and eggs. Add in the buttermilk and whisk until smooth. Whisk in the water and vanilla until fully incorporated.
- Add the flour, sugar, baking powder, and salt.
- Stir in ½ cup of the chopped peanuts, reserving the additional ¼ cup for garnish.
- Allow the batter to rest for 10 minutes. While the batter is resting, preheat a griddle or skillet.
- Using a ¼ cup measuring cup, add pancake batter to preheated griddle. Cook for 3 minutes or until edges are slightly set and air bubbles are forming on the surface of the pancakes. Flip and cook for an additional 2-3 minutes.
- Makes 18-20 4-inch pancakes
- Cook these pancakes on LOW heat. They brown pretty quickly, so it’s good to check the bottoms using a spatula to lift the edges to take a peek at them before flipping.
- Cooking spray is not required, but it makes flipping and lifting the pancakes from the griddle easier.
- The recipe was tested using Ghirardelli’s caramel sauce. It is much thinner than caramel sauce, which is more like an ice cream topping.
- Store leftover pancakes in the refrigerator for up to 4 days, keeping the topping and garnishes separate. Pancakes can also be frozen in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
- Reheat on the stovetop in a dry skillet over low heat or microwave for 20 to 30 seconds on high.
Payday is a trademarked product. Payday is a proprietary brand that I want to acknowledge and give credit to. This post is not directly affiliated with them other than their products being perfect for this recipe.