Pistachio Pancakes with Pistachio Butter
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Prep 10 min.
Cook 15 min.
Got a thing for pistachios? These are the perfect pancakes for you, with plenty of ground nuts in the batter, plus pistachio butter, too. Pistachios are packed with protein, nutrients, and heart-healthy fats, so don’t be shy to indulge.


Serving Size: 2 Pancakes

1 ½ cup all-purpose flour

1/3 cup finely ground pistachios

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon baking soda

2 large eggs

1 1/4 cups milk

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

3 tablespoons finely ground pistachios

6 tablespoons unsalted butter, softened




  1. Add eggs, milk, vanilla, and melted butter to your Whiskware Batter Mixer and whisk together. Then add flour, 1/3 cup pistachios, sugar, baking powder, baking soda, and salt to the egg mixture and shake until smooth. 

  2. Heat a large, lightly-greased skillet over medium heat. Pour 1/4 cup of batter per pancake on the skillet, leaving a 1-inch space between pancakes. Cook until pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown. 

  3. While pancakes are cooking, make the Pistachio Butter by mashing together 3 tablespoons pistachios and softened butter with a fork, until well combined. Serve a dollop atop pancakes, along with pure maple syrup.


Looking for a new nut to add to your plate? Pistachios aren’t just for snacking—they earn the starring role in these pancakes, topped with melty pistachio butter.


The Whiskware
Batter Mixer helps you blend perfect pancake, crepe, or waffle batter, with minimal mess. Your countertops will love you!