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Taste how lovely pistachios taste INSIDE pancakes with these Pistachio Whole Wheat Buttermilk Pancakes! @cookinRD |

Pistachio Whole Wheat Buttermilk Pancakes

  • Author: Sara Haas
  • Yield: 10 pancakes 1x


Ground pistachios in pancakes tastes pretty fabulous! Try these flavorful pancakes for breakfast, lunch, dinner or even snack!


  • ¾ cup lightly salted shelled Wonderful pistachios
  • 1 cup white whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon orange zest


  1. In a spice/coffee grinder or small food processor, process ¼ cup of the pistachios until finely ground. Finely chop the remaining pistachios and set aside.
  2. In a large bowl, combine the ground pistachios, flour, baking soda, baking powder, ginger, cardamom, salt and sugar.
  3. in a medium bowl, whisk together buttermilk, egg, oil and zest.
  4. Pour the wet mixture into the dry mixture and stir until just combined. Do not over-mix. Fold in chopped pistachios. Let mixture stand for 5 minutes.
  5. Heat a large non-stick pan or griddle over medium-high heat. Once hot, spray with non-stick cooking spray and drop pancakes onto hot pan using a 1/4 cup measuring cup. Cook on the first side until batter begins to bubble, then flip and cook the other side an additional 2-3 minutes or until lightly browned.
  6. Serve topped with fresh fruit, such as orange segments.


For additional sweetness, add 1 tablespoon granulated sugar to the batter.

Pancakes can also be topped with confectioner’s sugar or a drizzle of maple syrup.

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