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Pistachio Pancakes with Pistachio Butter

5 from 2 votes
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  • 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


  • In a large bowl, combine the flour, pistachios, sugar, baking powder, soda and salt. Whisk together until combined. In a smaller bowl, whisk together the eggs, milk, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined.
  • Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired, then pour 1/4 cup of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set. Top the pancakes with the pistachio butter and syrup.

pistachio butter

  • Whisk together the butter and pistachios until combined. You can use it just like this or place it in the fridge to harden a bit. If so, you can wrap it tightly in plastic wrap and store it until needed.

vanilla brown butter syrup

  • Heat the butter over medium heat in a saucepan, whisking constantly. Cook until it bubbles and the brown bits appear on the bottom (about 4 to 5 minutes) then quickly stir in the vanilla bean paste and remove it from the heat. While warm, stir it into the maple syrup and serve immediately.



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