Save Bright, tangy lemon meets the salty crunch of pretzels in these fluffy pancake-inspired muffins. They are a delightful twist, perfect for breakfast or brunch that brings together nostalgic flavors in a fresh, easy-to-share treat.
I first tested these Lemon Pretzel Pancake Muffins for a weekend brunch with friends, and they became an instant hit. The zesty aroma and salty pretzel topping had everyone reaching for seconds before the coffee brewed.
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Ingredients
- All-purpose flour: 1 1/2 cups (180 g)
- Finely crushed pretzels: 1/4 cup (30 g), plus extra for topping
- Granulated sugar: 2 tbsp
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/4 tsp
- Buttermilk: 1 cup (240 ml)
- Large eggs: 2
- Unsalted butter: 1/4 cup (60 ml), melted and cooled
- Vanilla extract: 2 tsp
- Fresh lemon juice: 2 tbsp
- Lemon zest: 2 tsp
- Coarse chopped pretzels: 2 tbsp (for topping)
- Demerara or turbinado sugar: 1 tbsp (for topping)
- Optional melted butter: 1 tbsp (for topping)
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Instructions
- Prep oven and pan:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together flour, crushed pretzels, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In another bowl, whisk buttermilk, eggs, melted butter, vanilla, lemon juice, and lemon zest until well combined.
- Make batter:
- Pour wet ingredients into dry ingredients. Stir gently until just combined; do not overmix. Some lumps are fine.
- Fill muffin cups:
- Divide batter evenly among muffin cups. They should be about 2/3 full.
- Add toppings:
- Sprinkle each muffin with chopped pretzels and demerara sugar. If desired, drizzle with a little melted butter for extra crunch.
- Bake:
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.
- Cool:
- Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Save Our kids love helping to sprinkle the pretzels on top, turning baking these muffins into a fun family activity. Sharing them warm from the oven makes for cozy mornings together.
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Required Tools
You will need a 12-cup muffin tin, mixing bowls, a whisk, measuring cups and spoons, and a wire rack for cooling.
Allergen Information
Contains wheat (gluten), eggs, milk, and possibly tree nuts if pretzels are made in facilities processing nuts.
Nutritional Information
Each muffin contains approximately 160 calories, 5 g total fat, 25 g carbohydrates, and 4 g protein.
Save 
Enjoy these Lemon Pretzel Pancake Muffins fresh from the oven with honey or maple syrup. They are perfect with fresh berries and a hot cup of tea.
Recipe FAQ
- → How do I get extra lemon flavor?
Add 1/2 teaspoon of lemon extract to the batter, or increase lemon zest for more brightness.
- → Can I substitute buttermilk?
Yes. Use equal parts Greek yogurt thinned with milk to achieve similar results in tenderness and tang.
- → What is the best way to top the muffins?
Sprinkle with chopped pretzels and demerara sugar, and drizzle melted butter for an extra crunchy top.
- → How should I serve these muffins?
They are tasty warm, with honey or maple syrup, and pair well with fresh berries or a cup of tea.
- → Are these muffins vegetarian?
Yes, all ingredients listed are vegetarian, but verify labels, especially for pretzels and buttermilk.
- → What can I do if my muffins are too dense?
Avoid overmixing the batter and make sure the baking powder is fresh to ensure they stay light and fluffy.
