Pistachio Pancakes Recipe

Name: Pistachio Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Pistachios, Chopped Finely; 1/2 Tablespoons Butter, Melted; 1/3 cups Plain Greek Yogurt; 1/4 cups Non-fat Milk; 1/4 teaspoons Vanilla Extract; 2 whole Egg Whites; 9 Tablespoons White Whole Wheat Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Sugar; 1 dash Salt; 4 drops Green Food Coloring

Servings: persons

1
In a small bowl, add pistachios and butter, set aside.
2
In a medium bowl, mix Greek yogurt, milk, vanilla extract and egg whites.
3
In a separate bowl, combine flour, baking soda, sugar, and salt. Combine with the yogurt mixture and whisk till evenly mixed. Fold in food coloring and pistachio mixture.
4
Spray a nonstick skillet with cooking spray. Place a scant 1/4-cup batter onto skillet. Cook on medium heat for 1-2 minutes, till bubbles start appearing through the top of the pancake. Flip and cook for another 1-2 minutes.
5
Enjoy!
6
Serves 3. Makes 10 pancakes: 3 each, plus 1 bonus.
7
Calories per serving: 172, Fat: 5.1, Cholesterol: .04, Sodium: 214, Potassium: 153, Carbs: 23, Fiber: 4, Sugar: 3.4, Protein: 10.5

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cups Pistachios, Chopped Finely, 1/2 Tablespoons Butter, Melted, 1/3 cups Plain Greek Yogurt, 1/4 cups Non-fat Milk, and more.

Yes, Pistachio Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions