These pistachio pancakes with pistachio cream butter and almond flavored syrup are an amazing breakfast to make for your loved ones Valentine’s Day. The pancakes have a hint of pistachio and then they’re topped with a butter that I add a little bit of pistachio cream too. The subtle hint of the pistachio cream makes the butter out of sight. Then the almond flavored syrup gives an extra layer of flavor that’s to die for. Trust me when I say you’ll fall in love over these pancakes.

Pistachio Pancakes with Pistachio Cream Butter and Almond Flavored Maple Syrup

For the pancakes

⅓ Cup Pistachio- Grounded up finely

2 tbsp. Sugar

1 Cup Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

¼ tsp. Salt

2 Eggs – Beaten

1 ¼ Cups Whole Milk

2 tsp. Vanilla

3 tbsp. Melted Butter

Pistachio Cream Butter

1 tbsp. Pistachios – Grounded up finely

6 tbsp. Softened butter

2 tbsp. Pistachio Cream

Almond Syrup

2 tbsp. Unsalted Butter

⅓ Cup Maple Syrup

1/2 tsp. Almond Extract

 

Put the ground pistachio and sugar in a bowl.  Sift in the flour, baking powder, baking soda and salt and combine. In a separate bowl whisk together the eggs, the milk, the vanilla, and the butter. Add the dry ingredients to the wet ingredients and mix until smooth. Melt some butter on a pancake griddle. Pour the batter onto the hot skillet (about ¼ cup each pancake or more if you want them bigger) and cook for about two minutes on each side or until the pancake begins to bubble. Top the pancakes with your pistachio cream butter and your almond syrup.

To make the pistachio cream butter combine in a bowl the unsalted butter with the pistachios and pistachio cream. If you did not have the pistachio cream you could eliminate it.

For the syrup heat the butter over medium heat and add in your maple syrup and extract. Stir constantly and cook for about two minutes until all the ingredients are well combined. 

Top the pancakes with the pistachio cream butter and syrup.

 

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