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Pistachio Pancakes

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Soft, fluffy pistachio pancakes with a subtle nutty flavor that adds a unique twist to a classic breakfast.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract
  • 1/3 cup finely chopped pistachios
  • Extra pistachios for topping (optional)
  • Honey or maple syrup for serving (optional)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the milk, egg, melted butter or oil, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  4. Fold in the finely chopped pistachios.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  6. Pour portions of batter onto the hot pan and cook until bubbles form on the surface and the edges begin to set.
  7. Flip the pancakes and cook the other side until golden brown and cooked through.
  8. Serve warm with extra pistachios and a drizzle of honey or maple syrup if desired.

Notes

  • For extra aroma, add a pinch of cardamom to the batter.
  • A spoonful of pistachio paste can be mixed in for a richer pistachio flavor.
  • These pancakes pair well with yogurt or fresh fruit for serving.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a skillet or microwave before serving.
  • You can make them dairy-free by using plant-based milk and oil instead of butter.
  • Pistachio flour can be used, but the liquid may need slight adjustment.
  • These pancakes freeze well and can be reheated when needed.

Nutrition

Find it online: https://cookedbymaya.com/pistachio-pancakes/