Pistachio Pancakes – Buttermilk pancakes are made with ground pistachios and a hint of almond extract to make for a unique take on this yummy breakfast treat.
Father’s Day is right around the corner. Poor dads get the short end of the stick when it comes to this special holiday. Not many get breakfast in bed or a fun brunch celebration like the moms do.
But you have the chance to change that! It’s a known fact that dads love breakfast just as much as the moms. So why not make a special breakfast meal fit just for the dad in your life.
Today’s recipe (and the one I’m posting later this week) helps you achieve just that. It’s a fun take on a classic breakfast dish – buttermilk pancakes. This version has a couple additions that help take them from normal to extraordinary.
Without further ado, here are my Pistachio Pancakes!
How these pancakes are made
Making buttermilk pancakes from scratch is such a simple process. It involves pantry staples that you have on hand – flour, baking powder, baking soda, sugar, eggs, and vanilla. The only thing you may not necessarily have on hand is buttermilk. But you can easily find that anywhere or make a great substitute.
To take regular buttermilk pancakes up a notch, I’ve added the following items to the batter:
- Ground pistachios – I grind up the pistachios because they add all the flavor of the nut but not the crunch. Crunch is just not something I want in my pancake.
- Almond extract – Pistachios have great flavor but it can be subtle. Almond extract helps bring it out and add a stronger punch.
- Substituted regular sugar for honey – Honey and pistachios pair very nicely together. So I took this opportunity to add it into this batter instead of using plain sugar.
The resulting flavor is incredible. It’s rich and nutty and such a great change to the typical breakfast foods you’ve been having.
Tips & Tricks
- The key to getting fluffy pancakes in this recipe is letting the batter rest. This resting time allows the leaveners to react with the buttermilk and create bubbles in the batter. These bubbles translate to fluffy pancakes. So don’t skip this step!
- Only add batter to a hot pan. A good way to know if the pan is hot is to add the butter and see if it sizzles. Once the butter sizzles and starts to brown a little, ladle in the batter. If you add the batter to a cool pan, the pancake will take forever to cook and will never get a good crust on top.
- You’ll know when the pancakes are ready to flip when you begin to see bubbles form on top. I also like to check the edges by sliding a spatula under the pancake to see if it easily releases from the pan. If so, it’s ready to flip.
- ⅔ cup whole pistachios shelled
- 1½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons butter unsalted, melted
- ½ teaspoon almond extract
- 1½ teaspoon vanilla extract
- ¼ cup honey
- 2 large eggs
- 2 cups buttermilk
- Add whole, shelled pistachios to a food processor and grind until pieces are very small. Add to a large bowl with flour, baking powder, baking soda, and salt. Whisk together until combined.
- In a separate medium bowl, whisk eggs, honey, butter, and extracts together until combined, Add buttermilk and whisk together. Add wet ingredients to bowl with dry ingredients and whisk together until combined. Set aside to rest for 15-30 minutes.
- After the batter has rested, preheat griddle or skillet over medium heat (or 350 degrees). Add 1 tablespoon of butter. Once the butter has melted completely and started to bubble, add ¼ of batter to the pan. Once bubbles have begun to form on the top of the pancake, flip the pancake to cook on the other side. Once the other side has turned golden brown, remove from pan and place on a large plate. Repeat with the rest of the batter.
- If making these pancakes ahead of time, keep them warm in a 200-degree oven. Make sure to place them on a baking sheet/pan and cover with foil.