Salted Caramel Pretzel Pancakes Recipe

Prep dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Mix batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined — a few small lumps are fine. Stir in the 1/2 cup of salted caramel sauce and the 3/4 cup coarsely crushed pretzels, folding just until distributed. Do not overmix.

Rest batter

Let the batter rest 5–10 minutes at room temperature while you preheat the griddle. This helps give tender pancakes.

In a medium heavy-bottomed saucepan over medium heat, add the 3/4 cup granulated sugar in an even layer. Stir gently as the sugar begins to melt; once it starts melting at the edges, stop stirring and swirl the pan occasionally until sugar is fully melted and amber in color (watch closely to avoid burning).

Immediately reduce heat to low and add the cubed butter, whisking until melted and combined (careful — it will bubble). Slowly pour in the 1/2 cup heavy cream while whisking; the mixture will bubble vigorously. Continue to whisk until smooth.

Remove from heat and stir in 1/2 tsp sea salt. Let cool slightly before using. Reserve about 1/2 cup for batter (if using) and additional for serving.

Heat a griddle or large nonstick skillet over medium heat until hot. Brush or melt a little butter (about 1 tablespoon total) on the surface and wipe excess with a paper towel so it’s lightly greased.

Using a 1/3-cup measure, pour batter onto the hot griddle leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook until golden brown and cooked through, another 1–2 minutes. Adjust heat if pancakes are browning too fast. Transfer cooked pancakes to a warm plate and tent with foil while you cook remaining batter.

Warm the Nutella slightly (10–15 seconds in microwave) so it’s drizzle-ready but not runny. Also warm reserved caramel sauce if chilled.

Stack 3–4 pancakes per serving on plates. Drizzle warmed salted caramel sauce and a spoonful of warmed Nutella over the stack.

Scatter the 1/2 cup mini pretzels and additional coarsely crushed pretzels over the top and between layers for crunch.

Top each stack with two scoops of salted caramel ice cream. Sprinkle a light pinch of sea salt over the ice cream and finally drizzle a little maple syrup if desired.

Serve immediately so the ice cream sits on warm pancakes and the caramel and Nutella create ribbons of sauce.