Who can resist a stack of fluffy Twix pancakes?! They’re loaded with chocolate, caramel, and shortbread, just like the classic candy bar.
There are candy bars that are polarizing (looking at you, Almond Joy!) and candy bars that everyone loves. Twix definitely falls into the latter category—what’s not to love about crispy shortbread, gooey caramel, and chocolate?
And when you take the classic Twix bar and use it as inspiration for a stack of super fluffy pancakes, you’re guaranteed a winning breakfast! Or dessert, but we’ll let you make that decision. These Twix pancakes have the chocolate, caramel, and even the shortbread to create a breakfast that has all the elements of the candy bar.
About this Twix pancake recipe
Our Twix pancakes start with pancakes that have shortbread crumbs and milk chocolate folded into the batter. Once you’ve cooked the pancakes and piled them high on plates, you’ll drizzle them with melted chocolate and top them with even more shortbread crumbs, along with chopped Twix bars. Yum!
These are the perfect pancakes for a special occasion breakfast—birthdays, holidays, that kind of thing—but they’re simple enough that you can whip them up on a weekend morning too, when you want to surprise your family with something special.
What you need
- Dry ingredients – All-purpose flour, baking powder, kosher salt, shortbread cookie crumbs (such as Lorna Doone, Walkers, or Peppridge Farm), milk chocolate (a chopped Hershey bar works great)
- Wet ingredients – Milk, melted salted butter, egg, granulated sugar, vanilla extract
- Garnish – Hershey bar, shortbread cookie crumbs, fun-sized Twix candy bars
How to make them
Mix the dry ingredients. Sift the flour, baking powder, and salt into a large mixing bowl and stir in the shortbread crumbs.
Add the wet ingredients. Add the milk, melted butter, egg, granulated sugar, and vanilla to the dry ingredients and stir just until combined.
Fold in the chocolate.
Prepare. Let the batter rest for 10 minutes while the griddle or skillet preheats, then coat the griddle/skillet with cooking spray.
Tip: The batter will be very thick after resting. This is necessary to support the chopped milk chocolate pieces.
Cook the pancakes. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges feel set and bubbles form, pop, and leave tiny holes behind. Flip and cook for another 2 minutes on the other side.
Tip: You’ll want to cook these over low heat, as they brown quickly.
Garnish. Plate the pancakes and top them with melted chocolate, cookie crumbs, and Twix bars.
Tip: You can melt the chocolate by microwaving it in a small bowl at 70% power for 1 minute. Stir and microwave for additional 30-second intervals until it’s smooth when you stir it. You could also use chocolate syrup if you prefer.
The cookie at the base of a Twix bar is shortbread, which is a crispy cookie made with lots of butter.
Twix is short for twin biscuits, or “bix.” In the UK, where Twix was invented, cookies are referred to as biscuits.
How to make these Twix pancakes your own
We love these Twix pancakes as-is, but here are some variations to try:
- Make peanut butter Twix pancakes. Make our peanut butter pancakes as the base, fold in the shortbread crumbs and chopped milk chocolate, then garnish with melted peanut butter, shortbread, and peanut butter Twix bars (if you can find them!).
- Use chocolate chips. You can substitute ½ cup of milk chocolate chips for the chopped Hershey bar and save yourself some prep time.
- Make them extra decadent. Top your Twix pancakes with the melted chocolate, then add some homemade caramel sauce and a dollop of chocolate whipped cream.
Make Ahead Ideas
Store any leftover Twix 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 Twix pancakes on the stovetop in a dry skillet over low heat or microwave for 20 to 30 seconds on high.
More chocolatey recipes
Get the Recipe: Twix Pancakes
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¼ cup shortbread cookie crumbs (4-5 cookies crushed)
- 1 ¼ cups milk
- 3 tablespoons salted butter, melted
- 1 large egg, beaten
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ cup chopped milk chocolate (about 2 full size Hershey bars)
- 1 full size Hershey bar, chopped and melted (see notes for melting)
- ¼ cup shortbread cookie crumbs
- roughly chopped fun-sized Twix candy bars
- Sift the flour, baking powder, and salt into a large mixing bowl.
- Stir in the shortbread crumbs.
- Add the milk, melted butter, egg, granulated sugar, and vanilla and mix just until combined. Fold in the chopped chocolate.
- Let the batter rest for 10 minutes.
- Spray preheated griddle or pan with cooking spray.
- Using a ¼ measuring cup, pour pancake batter onto preheated griddle.
- Cook for 2-3 minutes or until edges are slightly set and bubbles are forming on top of the surface of the pancake batter.
- Flip and cook for an additional 2 minutes.
- Makes about 12 pancakes.
- May substitute ½ cup of milk chocolate chips for chopped Hershey bar.
- When chopping Hershey bar, it’s ok to have some larger pieces. If the chocolate is chopped too finely, it may result in chocolate batter instead of pieces of chocolate.
- The batter will be very thick after resting. This is necessary because it needs to be thick enough to support the chopped milk chocolate pieces.
- The griddle must be sprayed with non-stick cooking spray or coated with melted butter to prevent the chopped chocolate from sticking to the surface.
- 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.
- Additional melted milk chocolate makes a delicious addition to the pancakes. For the photos, an additional Hershey’s chocolate bar was melted by microwaving it in a small bowl at 70% power for 1 minute. Stirring and then microwaving for additional 30-second intervals. If the chocolate hardens, it can be microwaved for 10-15 seconds.