Pretzel Pancakes

With a delicious malty flavor and tasty pretzel bits throughout, this fun twist on pancakes is terrific! Easy to make and topped with butter and syrup, these Pretzel Pancakes are light, fluffy, and oh-so-good!

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

Pretzel Pancakes are deliciously different! Crushed pretzels takes the place of some of the flour in these malty pancakes with a subtle pretzel flavor. And, with pretzel bits inside the waffles, too, there’s some tasty texture that adds even more deliciousness to them.

Tired of same old same old pancakes? This easy Pretzel Pancake recipe is the answer to jazzing up weekend breakfasts! They’re perfect with syrup, and everyone will rave about how good they are!

Ingredients

• All-purpose flour – Just scoop the flour and level it off without tapping it.
• Pretzels – You’ll need enough pretzels to make 1 cup of crushed pretzels. About 2.5 cups of small twists.
• Sugar – White granulated sugar.
• Baking powder – Ensure it isn’t expired or the pancakes won’t rise properly.
• Kosher salt
• Milk – Whatever kind of milk is in your fridge will work.
• Buttermilk – Use real buttermilk.
• Eggs – Whites and yolks separated.

How To Make The Best Pretzel Pancakes

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by adding the pretzels to a food processor and pulsing until you have a mixture of fine crumbs and small pieces about the size of peas or smaller. A little texture is perfect, so don’t worry about making them completely uniform.

In a large mixing bowl, combine the flour, half of the crushed pretzels, sugar, baking powder, and salt. Whisk until evenly blended. In a separate bowl, whisk together the milk, buttermilk, and egg yolks until frothy and well combined.

In a third bowl, use a hand mixer or stand mixer to whip the egg whites until stiff peaks form. Pour the milk mixture into the dry ingredients and stir just until combined. Let the batter rest for about 20 minutes so the crushed pretzels can absorb some of the liquid and soften slightly.

Gently fold the whipped egg whites into the batter using a silicone spatula. Leave a few streaks of egg white visible to keep the pancakes light and fluffy.

Preheat a griddle or large skillet over medium heat and lightly coat the surface with butter or cooking oil. Pour about ⅓ cup of batter onto the hot cooking surface for each pancake, leaving about 2 inches between them.

Sprinkle a little of the reserved crushed pretzels over the top of each pancake while the batter is still wet. Cook until bubbles begin forming on the surface and the edges start to look set.

Flip the pancakes and continue cooking until the second side is golden brown and the centers are cooked through. Transfer the pancakes to a serving platter and repeat with the remaining batter.

Serve warm with syrup or your favorite pancake toppings and enjoy.

Chef Jenn’s Tips

• The batter needs to sit so that the pretzels absorb the batter and start to break down.
• Control the heat of your skillet or griddle so that the pancakes don’t burn.
• How to tell when pancakes are cooked? I use the tip of a knife to poke into the pancake looking for batter. If they’re gooey in the middle, give them another minute to cook.

Serving Suggestions

Pancakes can be a part of a hearty breakfast with other breakfast meats like peameal bacon or back bacon, or serve them all on their own! I also love a fun and fruity drink like this vegan strawberry milk with pancakes for brunch.

Storage

Store any leftover Pretzel Pancakes in an airtight container in the fridge for 3-4 days. You can also freeze these pancakes. Put them in a freezer-safe container or plastic bag and freeze for up to a month. Reheat in the microwave as needed.