You guyssssszzzz.
Pistachio pancakes. Yes—pistachio pancakes! How have these not existed on repeat in my life until now? They are tender, nutty, and absolutely addictive.
This all began because I wanted pistachio butter—not a nut butter, but real butter swirled with finely ground pistachios. Think of creamy butter flecked with green pistachio pieces. It’s like pistachio ice cream in a stick of butter, and it transforms everything it touches.
I made this pistachio butter before—used it on fish—and it was incredible. Why do I invent things that are amazing and then forget them? Luckily these pancakes brought it back into the spotlight.
Thank you, internet. I love you forever.
For the pancakes themselves I fold finely ground pistachios into the dry ingredients so every bite has that subtle, toasty pistachio flavor. They’re a brilliant vehicle for the pistachio butter and syrup, but they’re also delicious on their own—spread with almond butter, rolled up, and eaten on the go.
If you love pistachios, these will make you very happy. I die over them. You must try this.
On a related note: I’m in Aurora, New York visiting the Mackenzie-Childs headquarters this week, and my morning included warm muffins, coffee, and cream delivered to my door. Heavenly. But even that doesn’t outshine these pancakes.
Another reason these pancakes are special: the maple syrup is enriched with brown butter and vanilla. Brown butter adds a nutty, caramelized depth that pairs perfectly with pistachios and bright vanilla. It’s simple but transformative.
This combination—pistachio pancakes, pistachio butter, and vanilla brown butter maple syrup—is exactly the kind of breakfast I live for.
Pistachio Pancakes with Pistachio Butter
4
35 mins
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Ingredients
- 1 cup all-purpose flour
- 1/3 cup finely ground pistachios
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
Pistachio Butter
- 3 tablespoons finely ground pistachios
- 6 tablespoons unsalted butter
Vanilla Brown Butter Syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla bean paste
- 1/3 cup maple syrup
Instructions
- In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, milk, vanilla, and melted butter. Add the wet ingredients to the dry and mix until smooth.
- Heat a skillet or griddle over medium heat and lightly butter the surface. Pour 1/4 cup batter for each pancake, leaving space between them. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook another 1–2 minutes until golden. Serve topped with pistachio butter and the vanilla brown butter syrup.
Pistachio Butter
- Whisk the softened butter and ground pistachios together until evenly combined. Use immediately or chill until firmer; wrap tightly and refrigerate if storing.
Vanilla Brown Butter Syrup
- Melt the butter in a small saucepan over medium heat, whisking constantly. Cook until it foams and the brown specks form on the bottom, about 4–5 minutes. Remove from heat, stir in the vanilla, then whisk into the maple syrup while still warm. Serve immediately.
Notes
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Look at those little pistachio crumbles. I just can’t!