New Pistachio Pancakes Recipe
Make New Pistachio Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Pistachio Crunch & Topping
Method
Pancake Batter
- 1
Prepare dry ingredients
In a large mixing bowl whisk together 1.5 cups all-purpose flour, 1/2 cup finely ground roasted pistachios, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.
- 2
Mix wet ingredients
In a separate bowl whisk 2 large eggs lightly, then add 1 1/4 cups buttermilk, 1/4 cup whole milk, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract. Whisk until smooth and homogeneous.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined; small lumps are fine. Do not overmix to keep pancakes tender. If batter is very thick, add up to 2 tablespoons additional milk to reach a pourable, slightly thick consistency.
- 4
Rest the batter
Let the batter rest 8–10 minutes at room temperature. This allows the ground pistachios and leavening to hydrate for a fluffier pancake.
Cooking & Topping
- 5
Heat the skillet
Place a nonstick skillet or griddle over medium heat and let it warm 3–5 minutes. Lightly grease with 1 tablespoon unsalted butter (or a neutral oil) and wipe off excess with a paper towel so surface is evenly coated but not greasy.
- 6
Cook pancakes
Pour about 1/4 cup batter per pancake onto the preheated skillet, leaving space between each. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook the other side 1–2 minutes until golden and cooked through. Repeat, keeping finished pancakes warm on a plate loosely tented with foil.
- 7
Prepare garnish
While pancakes cook, coarsely chop 1/4 cup pistachios for garnish. If you prefer a bit of extra crunch, toast the chopped pistachios in a dry skillet over medium heat 1–2 minutes until fragrant, stirring constantly—do not burn.
- 8
Serve
Stack pancakes, drizzle with 1/4 cup honey or maple syrup, sprinkle with chopped toasted pistachios and dust with 1 tablespoon powdered sugar if desired. Serve immediately.