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!
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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!
What you’ll love about Pretzel Pancakes
- They’re deliciously different!
- They have a subtle malty-pretzel flavor that really makes them stand out!
- It’s an easy recipe and everyone will love them!
Ingredients
- All-purpose flour
- 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
- Kosher salt
- Milk – Whatever kind of milk is in your fridge will work.
- Buttermilk
- Eggs – Whites and yolks separated.
How To Make The Best Pretzel Pancakes
- Pulse the pretzels in a food processor to turn them into small chunks and flour. Don’t worry about trying to get them all pulverized. Small – like pea-sized or smaller – chunks are fine.
- Combine the flour and half the crushed pretzels, plus the sugar, baking powder, and salt in a large bowl.
- In a separate bowl, combine the milk, buttermilk, and egg yolks and mix until frothy.
- Whip the egg whites in a third bowl with electric beaters or a stand mixer until stiff peaks form.
- Combine the flour and pretzel mixture with the milk and egg yolk mixture. Let stand for 20 minutes so the pretzels can absorb the liquid.
- Fold the egg whites into the batter, leaving some streaks of whipped egg white.
- Heat a griddle or large skillet and coat the surface with butter or cooking oil.
- Pour 1/3 cup of batter into rounds on the hot skillet, leaving about 2 inches between pancakes. Add a sprinkle of reserved crushed pretzels to the top of the pancake. Cook until starting to bubble around the surface, and then flip and cook on the other side until cooked through.
- Serve with syrup or your favorite pancake toppings.
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.
Pretzel Pancakes
Add Preferred SourceIngredients
- 1 1/4 cups all-purpose flour
- 1 cup crushed pretzels divided; from about 2.5 cups of pretzel twists
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs separated
- 1 1/2 cups milk
- 1/2 cup buttermilk
- oil or butter for the skillet
Instructions
- Pulse the pretzels in a food processor to turn them into small chunks and flour. Don't worry about trying to get them all pulverized. Small – like pea-sized or smaller – chunks are fine.
- Combine the flour and half the crushed pretzels, plus the sugar, baking powder, and salt in a large bowl.
- In a separate bowl, combine the milk, buttermilk, and egg yolks and mix until frothy.
- Whip the egg whites in a third bowl with electric beaters or a stand mixer until stiff peaks form.
- Combine the flour and pretzel mixture with the milk and egg yolk mixture. Let stand for 20 minutes so the pretzels can absorb the liquid.
- Fold the egg whites into the batter, leaving some streaks of whipped egg white.
- Heat a griddle or large skillet and coat the surface with butter or cooking oil.
- Pour 1/3 cup of batter into rounds on the hot skillet, leaving about 2 inches between pancakes. Add a sprinkle of reserved crushed pretzels to the top of the pancake. Cook until starting to bubble around the surface, and then flip and cook on the other side until cooked through.
- Serve with syrup or your favorite pancake toppings.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.