Pretzel Milk Pancakes with Whipped Sweet Yogurt

in Breakfast, Pancakes

Pretzel Pancakes

This is the story of me turning a pancake into pretzel…and then putting sweet yogurt on top so it tastes more like a yogurt covered pretzel. Do you love me? I love me…today, or actually yesterday. I made this yesterday. And ate it yesterday.

So, here’s the thing about me and pretzels. I kind of don’t like pretzels all by themselves. And I’m talking specifically about the crunchy ones. The soft ones can be eaten plain, with mustard, without, ice cold, warm, whatever—I just love them. But, the crunchy ones? I dunno man, they’re kind of whatevs to me.

Trader Joe’s (and I know this grocery store might be unavailable to some you and I think that’s sad) is the king of having a ridiculous variety of pretzel-covered options without having any plain pretzels. That place understands me well…

Pretzel Pancakes

This recipe starts with a very Momofuku-esque pretzel milk. The pretzels are toasted and then get a good soaking in milk.

The shiny pretzel exterior fades and all of the pretzel-flavor transfer itself to the milk.

How-To: Pretzel Milk

When you remove the pretzels, the milk magically smells, tastes and even (sort of) looks like a pretzel.

It’s genius. It’s amazing. It’s magic.

And from there it’s the usual, smooth-sailing-pancake-making steps. Dry mixed up; wet mixed up; and those two mixes combined. Super snappy. Super easy. Super tasty.

These pancakes do that whole sweet and salty thing so well. We’re not over that, right?I’m not sure I’ll ever be over salty and sweet together.

The pancakes are light and fluffy, and since I wanted the flavor of pretzel and the texture, I added a few broken pieces to each pancake.

The whipped sweet yogurt is very optional.

I ate these with syrup AND the whipped sweet yogurt because, you know, I have to make sure both ways work, and I really do love them equally.

Pretzel Pancakes

Pretzel Milk Pancakes with Whipped Sweet Yogurt

Print this recipe!

Pretzel Milk:
3 cups small pretzels
1 1/2 cup whole milk

Wet Ingredients:
1 large egg
2 tablespoon unsalted butter, melted and cooled to room temperature
1 teaspoon vanilla extract

Dry Ingredients:
1 cup all-purpose flour
3 tablespoons white granulated sugar
1 tablespoon baking powder
3/4 teaspoon fine-grain sea salt
1 cup reserved pretzel milk

Add-Ins:
1 handful of small pretzels, broken into smaller pieces

1. Preheat the oven to 350 degrees F. Spread the pretzels out, in one even layer, onto a foil-lined (or parchment-lined) baking sheet. Transfer the pretzels to the oven and toast until dark brown, about 10 minutes. Once they’re done, remove them from the oven and set them aside until they’re completely cooled. Add the cooled pretzels and whole milk to a bowl and allow to sit for 5 minutes. Pour the milk through a sieve, catching and discarding the soggy bits and pretzels. You should have 1 cup of pretzel milk remaining. If you have more, only use 1 cup and drink the rest–it’s delicious. To the pretzel milk, add the egg, butter and vanilla extract; beat until completely combined.

2. In a medium bowl, mix together the flour, sugar, baking powder and salt. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

3. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or a teaspoon of vegetable oil. Using a tablespoon measure, scoop the batter onto the warm skillet. Add 3-4 pretzel pieces to each pancakes, gently pressing them into the pancake. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown.

4. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately.

Whipped Sweet Yogurt:

3 tablespoons Greek yogurt
1 tablespoon whole milk
2 tablespoons confectioner’s sugar

1. Using a hand mixer (or using a whisk), beat the yogurt, milk and confectioner’s sugar together until light and creamy, about 1 minute. Serve on pancakes.

Pretzel milk idea from Momofuku Milk Bar

{ 49 comments… read them below or add one }

Averie @ Averie Cooks February 8, 2013 at 12:18 am

Now THIS is the smartest thing I’ve seen in ages! Sweet and savory, smooth and crunchy, all in one. Genius! Pinning!

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Jess February 8, 2013 at 12:22 am

I never cease being amazed at your creative combinations of flavors – how on earth did you come up with this?! I’m definitely intrigued…
I love the whipped sweet yogurt on top though – that sounds like it would be fantastic on any number of things.

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Margherita February 8, 2013 at 12:33 am

I love the idea of finding pretzel in a pancake..so much fun!

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Sarah February 8, 2013 at 1:24 am

This is a brilliant idea! It sounds absolutely delicious!

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Little Kitchie February 8, 2013 at 4:31 am

Pretzel milk just blew my mind. Making these this weekend!!

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Liz @ Tip Top Shape February 8, 2013 at 5:02 am

Oh boy, these look amazing!!

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Kim @ Soliloquy Of Food & Such February 8, 2013 at 6:12 am

I’ve seen their pretzle milke ice cream pie, but pancakes? Oh, behave!

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tina February 8, 2013 at 6:15 am

oh my word! it’s official total girl crush on you! you make such happy food!!! :) thank you bc i needed this for this blizzard coming our way :(

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Adrianna February 9, 2013 at 9:29 pm

I make happy food? Best compliment in the world!

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Erin @ The Spiffy Cookie February 8, 2013 at 6:26 am

You really are a genius. Pretzels for breakfast? Fascinated and want.

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Jim February 8, 2013 at 7:25 am

pretzel milk, just like cereal milk from milk bar

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Elizabeth February 8, 2013 at 7:28 am

Do you think if I veganized this recipe it will still work? Also, do you think it would work as waffles?

Thank you!

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Adrianna February 9, 2013 at 9:31 pm

I do think a veganized recipe version of this would work. I’d recommend using rice milk (since it has a very neutral flavor) and simply leaving out the butter and egg. and add a few tablespoons of vegetable oil. You should be all good. I do think it would work for waffles if you leave out the butter. Butter tends to release water which can make waffles soggy. Vegetable oil is better for waffles!

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Adrianna February 9, 2013 at 9:32 pm

Oh also! Take a look at the pretzel ingredients. I have no idea if they’re vegan or not.

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Elizabeth February 11, 2013 at 6:46 pm

Thank you so much for your help! I’ll be making this very soon! :)

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christin February 8, 2013 at 8:20 am

omfg. i cant. this is the best…thing…i ever did see!

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dana February 8, 2013 at 8:20 am

genius genius genius. GENIUS!

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Monique @ Ambitious Kitchen February 8, 2013 at 8:39 am

pretzel milk get in my belly.

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Meghan {For the Love of Dessert} February 8, 2013 at 9:14 am

I do love you, in fact.

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Adrianna February 9, 2013 at 9:32 pm

I love you back!

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Morgan February 8, 2013 at 9:37 am

This is the most innovative food trick I have seen awhile! Genius. Pure genius. Also- love the idea of sweet yogurt as a topping. Thanks for sharing.

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foodnerd4life February 8, 2013 at 9:48 am

What an amazing idea!!! Wonder what else you could infuse in the milk for pancakes??

FoodNerd x

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Katrina @ Warm Vanilla Sugar February 8, 2013 at 10:16 am

Whoa! This is so crazy unique! LOVE this idea!! And you..

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Stefanie @ Sarcastic Cooking February 8, 2013 at 10:38 am

You are an evil genius! I think that plain pretzels sometimes taste and feel like a mouthful of sawdust… not that I know what that tastes like. But they are just too dry and crumbly. Perfect timing with these, just in time for weekend brunch!

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Adrianna February 9, 2013 at 9:33 pm

Sawdust. Yes.

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Tasha Zee February 8, 2013 at 10:59 am

Very very very interesting … you’ve definitely got something there! Looks delicious.

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Emily@ Totes Delishy February 8, 2013 at 11:32 am

Pretzel Milk- Who thinks of this stuff? Genius!

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Gini February 8, 2013 at 11:50 am

OMG! That is like, insanely genius!

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Gini February 8, 2013 at 11:51 am

Srsly– I wish I didn’t suck so much at making pancakes because I would just leave work immediately and go make them. Must employ someone cake-worthy…

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loryn February 8, 2013 at 12:06 pm

Snowstorm weekend means…I’m Makin’ it.

This is gonna be so major. Major!

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a farmer in the dell February 8, 2013 at 2:32 pm

this just got my creative juices flowing! You are a genius!

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Michelle February 8, 2013 at 2:32 pm

The only thing I might love more than these is the mug in the background. I. Love. Mugs. [And Amelia]

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Adrianna February 9, 2013 at 9:33 pm

Amelia! Ha.

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Kait @ ChickadeeSays February 8, 2013 at 4:05 pm

This flavor combo sounds AMAZING. Pinned on my to-do list!!

xx Kait

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jeri February 8, 2013 at 4:14 pm

Ooh, I think I do love you. We’re snowed in until further notice and I have all these ingredients in my pantry. I’d make them for dinner if I hadn’t already eaten. Maybe the storm will keep us up and we’ll need a midnight snack. I might even throw in some chocolate chips, because…why not?

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Adrianna February 9, 2013 at 9:34 pm

I like how you live.

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Jen @ Savory Simple February 8, 2013 at 4:29 pm

mind blown

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Christina @ The Beautiful Balance February 8, 2013 at 5:26 pm

Love the creativity behind this and how you made pretzel milk! :)

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Jocelyn (Grandbaby Cakes) February 9, 2013 at 3:36 am

What a genius you are. If you ask anyone, there is nothing more that I love than pancakes!!!

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Belinda @themoonblushbaker February 9, 2013 at 8:38 am

I am glad someone is getting this technique out there. I learnt this a while back from Heston! Infuse anything you want, it always turn out tasting great.

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Adrianna February 9, 2013 at 9:34 pm

At first I thought you were referring to Charles Heston. :/

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Belinda @themoonblushbaker February 10, 2013 at 7:06 am

Oh no, no Heston of the fat duck restaurant. But hehe my mistake for not putting the last name. These look great for stove Tuesday!

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lynn @ the actor's diet February 10, 2013 at 6:19 pm

where has pretzel milk been all my life?!?

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brandi February 15, 2013 at 7:03 am

you are a genius! next – savory pancakes with the pretzel milk and some kind of mustard sauce, yes? yum.

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Nadette@Sin Mayonesa Por Favor February 22, 2013 at 1:35 pm

I’ll admit it. I’m skeptical yet intrigued…hmmm…

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Jo February 28, 2013 at 4:59 am

do you think light buttermilk could be substituted for whole milk?

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Adrianna February 28, 2013 at 11:32 am

Yes, but if you do use buttermilk you’ll need to end up with 1 1/4 cup buttermilk. And then decrease the baking powder to 1 teaspoon and add 1 teaspoon of baking soda.

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Beverly March 4, 2013 at 5:48 pm

Ooooh… drizzled with just a hint of chocolate it would be like a chocolate covered pretzel. Better yet add a touch of peanut butter to pancake mix, then a bit of chocolate and voila… peanut butter filled chocolate covered pretzels. Oh I could go on! Awesome recipe! Thanks for sharing!

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Brittany @ twosaucysisters April 23, 2013 at 6:09 am

Wow. wowowow. Julie and I just made these, and I actually can’t believe how delicious they were! How on earth did you ever come up with this?? It’s genious! Next up I’m trying out a chocolate peanut butter version (great idea, Beverly!) that is, after I’ve made these a hundred more times ;)

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