These Pistachio Pancakes are the perfect breakfast for pistachio lovers! Real pistachios are blended into non-dairy milk, infusing each bite with their unique flavor and aroma. No artificial colors, flavors, or specialty ingredients. This recipe is all about simple, plant-based goodness that tastes as dreamy as it sounds!
Why You'll LOVE Them
Just when I thought I'd decided on my favorite vegan pancake recipe, these pistachio pancakes waltzed in and changed everything. No joke.
By test batch #2, I was mid-bite in the kitchen when I mumbled, “I think these might be my new favorite.” Total surprise.
My husband is the real pistachio fan in our house, so I figured he’d love them. But I didn’t expect to fall in love, too.
The secret? We’re not just folding chopped pistachios into any old batter. We blend them right into the non-dairy milk, which makes the pancakes richer and infuses them with pistachio flavor and aroma.
Imagine the delicate, nutty taste of pistachios in every. single. bite. These pancakes are too good, and I can't wait for you to try them!
Btw, if you love pancakes, check out my Vegan Oat Flour Pancakes next.
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Ingredients & Substitutions
Here's a quick look at the key ingredients you'll need. See the recipe card below for amounts and full instructions.
- Pistachios - I used shelled raw pistachios, but roasted is fine, too. Ideally choose unsalted nuts. Otherwise, omit the salt in the recipe.
- Flour - Regular all purpose flour is best if you really want the pistachios to shine. I also tested the recipe with oat flour, and they were good! I really liked the heartier texture, but the naturally nutty taste of oat flour does compete with the pistachios. I haven't tested the recipe yet with a gluten-free flour blend but suspect it will work.
- Sugar - Similar to my reasoning above, I went with regular sugar because it tastes the most neutral and doesn't compete with the nuts. If needed, I'm sure you can swap it for date or coconut sugar or a slightly lesser amount of maple syrup.
- Baking Powder - For leavening, this causes the pancakes rise and cook evenly, for a soft and fluffy texture.
- Salt - Since the pistachios are unsalted and we aren't using butter, we need salt to enhance the sweetness and counteract the slight bitterness from the nuts.
- Non-Dairy Milk - I usually choose plain soy milk for pancakes, but you can use any unsweetened, unflavored dairy-free milk you like. Light coconut milk would taste amazing.
- Oil - The blended pistachio milk contributes most of the fat to the batter and keeps the pancakes soft and tender. You can omit the tablespoon of oil, if needed, but note that your pancakes will be slightly more dense. I used avocado oil; any neutral tasting oil is fine.
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How to Make Pistachio Pancakes
Combine the pistachios and milk in a blender and blend until smooth. Add the lemon juice, sugar, vanilla, oil, and salt and blend again.
Sift the flour and baking powder into a large mixing bowl.
Pour the pistachio milk mixture into the dry ingredients, and use a gentle folding motion to combine. It's fine if it looks a little lumpy.
Preheat an electric griddle or a large non-stick pan to 375°F.
Consistency of the Batter:
If using all purpose flour, the batter will look somewhat thin initially and thicken as it sits. We want a fairly thick batter that pours slowly. Only add more milk if you must! And try to stir as little as possible.
If using oat flour, the batter is very thin initially. Let it rest for several minutes so the oats have time to hydrate and soak up the liquid. Then, if it's still too thin, add another tablespoon of oat flour and generous pinch of sugar. Then stir to combine. Since oat flour is gluten-free you don't have to worry so much about over-mixing.
Helpful Tip
Use an infrared thermometer to check the surface temperature of your griddle or pan, and keep it around 375°F for perfect pancakes every time. Any hotter than this and the outsides will burn before the pancakes are cooked through.
Ladle slightly less than ⅓ cup batter onto the pre-heated griddle or pan. When the edges are set and golden brown and there are bubbles across top of the pancake, it's ready to flip. This usually takes about 3 minutes (at 375°), or closer to 4 minutes for oat flour pancakes.
Flip the pancakes, and continue to cook for another 1–2 minutes or until the centers are firm.
Serving Suggestions
If you're making these pistachio pancakes during strawberry season, do yourself a favor and serve them with fresh strawberries. The combo is pure magic.
Feeling a little extra? Drizzle them with pistachio cream. Think Nutella, but made with pistachios. Most versions contain dairy, though, so be sure to check the label.
There are vegan options out there. I can recommend the Turkish Pistachio Cream from Peppertux Farms. It’s the one you see in the photos, and it’s absolutely dreamy.
Of course, you can’t go wrong with the classics either, like a generous pour of maple syrup, a pat of vegan butter, maybe a dollop of whipped cream.
And if you like a little protein with your pancakes (same here), you can't go wrong with Vegan Breakfast Casserole, Tofu Quiche or Frittata, or these meaty Seitan Breakfast Sausages.
Variations
- Chopped Pistachios: After you ladle the batter onto the griddle or pan, sprinkle a few chopped nuts on top.
- Spices: Cardamom and pistachios are a lovely pairing, but it doesn't take much! If not everyone in your household is a fan, just add a dash of ground cardamom on top of individual pancakes.
- Dried Fruit: Try them with chopped, dried cherries or apricots for contrasting tartness and texture.
Helpful Equipment
You'll need an electric griddle or large, heavy-bottomed, non-stick pan to cook the pancakes. You'll also need a silicone spatula for the batter and a large spatula to flip the pancakes.
Ideally, weigh the flour (tap on Metric in the recipe below to see grams), and an infrared thermometer to check that the pan temperature is around 375°F. I use this Escali kitchen scale and this handy thermometer.
FAQs
Yes, either roasted or un-roasted pistachios are fine. If the nuts are salted, omit the salt in the recipe.
Store the pancakes in an airtight container at room temperature for the day or in the refrigerator for up to 5 days. You can also freeze them for 1-2 months. Thaw in the fridge before reheating.
For the best texture, reheat the pancakes in a pan on the stovetop or in the oven. If you microwave them, make it brief so they don't get tough or chewy.
Top Tips
- I always recommend using a kitchen scale to weigh flour. If you don't have one, whisk the flour first, lightly scoop it up with a measuring cup, and level off the top.
- Avoid overmixing the batter (if using all purpose flour); this can make the pancakes tough or chewy. Use a folding motion to gently mix the batter. Stir just until there's no visible dry flour, then stop mixing.
- Flick a little water onto the griddle/pan to see if it's ready. The water should bead up and dance across the surface before evaporating. Or ideally, use an infrared thermometer to check that the surface temp is around 375°F (190°C).
I hope you love these pistachio pancakes as much as we do! If you try the recipe I'd love to hear from you. Comment below and let us know.
Recipe
Pistachio Pancakes
Equipment
Ingredients
- ½ cup shelled pistachios - unsalted
- 1¼ cups plain unsweetened non-dairy milk - I like soy milk
- 1 tablespoon neutral oil, optional - such as avocado oil
- 1 tablespoon lemon juice
- 2½ tablespoons sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon fine sea salt
- 1 cup all purpose flour - see Notes for sub
- 2½ teaspoons baking powder
Optional Additions/Serving:
- chopped pistachios - to sprinkle on top
- pistachio cream - for serving
- pure maple syrup
Instructions
- Combine the pistachios and milk in a blender and blend until smooth. Add the oil, lemon juice, sugar, vanilla, and salt, and blend again.
- Preheat an electric griddle or large non-stick pan to approximately 375°F (190°C).
- Sift the flour and baking powder into a mixing bowl. Pour the blended mixture into the bowl, scraping out as much as you can from the blender. With a large spoon or silicone spatula, use a folding motion to stir the batter, being careful not to overmix. Stir only until there are no more patches of dry flour (a few lumps are okay). The batter will look a bit thin, but will thicken as it sits.
- Ladle slightly less than ⅓ cup batter onto the pre-heated griddle or pan. If desired, sprinkle a few chopped pistachios on top. When the edges are set and there are bubbles across the surface, the pancakes are ready to flip. This usually takes about 3 minutes if the cooking surface is 375°F, or closer to 4 minutes if you used oat flour. Flip and cook for another 1–2 minutes or until golden and firm when pressed in the center.
- Serve pistachio pancakes warm with your favorite toppings like maple syrup or pistachio cream, chopped pistachios, and fresh strawberries.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Lori says
Delicious! Made exactly as written and will make again.
Lori Rasmussen says
Great to hear! Thank you, Lori.