Description
Soft golden mini pancakes served with a smooth pistachio cream drizzle and chopped pistachios for a cozy brunch-style treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup pistachio cream
- 2 tablespoons chopped pistachios
Instructions
- Warm a nonstick skillet or griddle over medium-low heat for 2 to 3 minutes.
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry mixture and stir gently until just combined.
- Let the batter rest for 5 minutes.
- Lightly grease the skillet with a thin layer of butter or oil and wipe away excess.
- Scoop about 1 tablespoon of batter per pancake onto the skillet.
- Cook for 1 to 2 minutes, until bubbles appear and the edges look set.
- Flip and cook for about 1 more minute, until golden and cooked through.
- Warm the pistachio cream briefly until spoonable.
- Stack the pancakes, drizzle with pistachio cream, sprinkle with chopped pistachios, and serve warm.
Notes
- Do not overmix the batter, a few small lumps are fine.
- Keep the heat at medium-low so the pancakes cook through without overbrowning.
- Warm the pistachio cream gently so it drizzles smoothly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 16g
- Sodium: 265mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 72mg
Keywords: mini pancakes, pistachio cream pancakes, brunch pancakes, fluffy pancakes, pistachio breakfast