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+ servings

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 people


  • cup whole pistachios shelled
  • cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons butter unsalted, melted
  • ½ teaspoon almond extract
  • 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.