Pretzel Pancakes

4.92 from 36 votes

Light, fluffy, and with a sweet and salty malt flavor, these Pretzel Pancakes are deliciously different!

Prep Time25

Cook Time10

Total Time35

Course: Breakfast

Cuisine: American

Keyword: buttermilk pancakes, pretzel, pretzel pancakes

Servings: servings

Calories: 348kcal

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.