Baklava pancakes are light, fluffy, and infused with the flavor of pistachios, warm spices, citrus, and honey! These scrumptious pancakes are about to become your new favorite breakfast treat!
These baklava pancakes are exactly what you need when on the hunt for a new and creative pancake recipe. Celebrate the essence of traditional baklava but in pancake form with these pistachio and honey-filled pancakes. Bonus points for being able to eat dessert for breakfast!
About these pancakes
This recipe uses a basic buttermilk pancake recipe as its base which means the additional flavors and ingredients are flexible. If there’s something you want to omit or use less of, by all means customize it to your liking!
The sweetness comes from honey, which is a signature ingredient in traditional baklava. The combination of ground pistachios and all-purpose flour gives them a unique, nutty flavor perfectly balanced with the warming spices of cinnamon and cardamom, and a hint of orange citrus. ALL of this in a pancake, but they still come together quickly and easily!
If you love pistachios, don’t miss our pistachio pancakes!
This pancake version of a baklava dessert is perfect to keep on hand when serving a delicious brunch, a breakfast on a special occasion, or anytime you’re craving actual baklava but are short on time or have zero interest in working with phyllo pastry!
What is Baklava?
Baklava is a dessert that originated in Turkey but has since become popular in many Middle Eastern countries and beyond. It’s made with phyllo pastry, which is very, very thin and made without a leavening agent so in order to give it texture, you need layers and layers of it to create structure.
The main ingredients in baklava are nuts (pistachios, walnuts), and rose water or orange-infused honey. Some bakers layer the nuts and honey in between every few layers and some sandwich the nuts mixture smack in the middle. Once baked, the pastry becomes light and crispy and golden brown. It’s finished off with a drizzle of honey and chopped nuts.
They’re also delicious with orange honey butter.
What’s in this recipe?
- Shelled unsalted pistachios – You can buy pre-ground pistachio flour, or use whole nuts to make your own. Keep some whole to chop for garnish later.
- All-Purpose Flour, Baking Soda, Baking Powder – Used to give structure and rise to the pancakes creating a light and airy, yet sturdy pancake.
- Orange Zest – A lovely citrus flavor often found in traditional baklava. This recipe uses it directly in the pancake giving it a delicious hint of orange. One orange will be enough to give you the zest you need for this recipe.
- Salt – Used to enhance each individual ingredient and balance out the sweetness of the honey.
- Ground Cinnamon & Cardamon – These are both warm earthy spices that add depth of flavor.
- Honey – A delicious way to sweeten these pancakes, in true baklava fashion. Also, you want that sweet syrupy goodness to drizzle before serving!
- Eggs – Needed for structure and binding.
- Unsalted Butter – You’ll need melted butter for this recipe, but you could also use a different type of oil if you prefer. Have a little extra for greasing the griddle.
- Vanilla Extract – Vanilla has a way of harmonizing individual flavors. It’s always a welcome ingredient in pancakes!
- Buttermilk – Buttermilk is a rich tangy milk. You can also make your own buttermilk substitute if you don’t have any on hand, or use whole milk.
How to make these pancakes
Use a food processor to blend pistachios until they are finely ground. It’s okay if some larger pieces remain, they’ll give great texture to the pancakes.
Add ground pistachios to a large bowl along with flour, baking powder, baking soda, orange zest, salt, cinnamon and cardamom.
In a separate bowl, whisk eggs, honey, butter, and vanilla until combined; stir in some of the buttermilk.
Add wet ingredients to dry ingredients, and combine just until blended.
If batter seems too thick, stir in a little more buttermilk until desired consistency. Lumps are okay! Let the batter rest for 10 minutes.
Drop ¼ cupfuls of batter into the pan. When bubbles have begun to form on the top of the pancake and edges are firm, about 2 minutes, flip the pancake. Cook 2 minutes more or until golden brown.
Serve drizzled with additional honey, warmed if necessary, and roughly chopped pistachios.
How to make these pancakes your own
- Warm some honey and infuse with orange peel for delicious honey syrup.
- Although the honey is amazing, you could also use pure maple syrup. It will change the flavor of these pancakes but it will still be delicious.
- Serve a stack layered with honey and pistachios in between each layer and not just the top.
- Switch up the nuts and use almonds, hazelnuts, or walnuts instead. You could also a combination.
- Add berries or pomegranate arils (the edible seeds that burst with juice in your mouth) for a striking color contract and additional flavors.
- Serve with a dollop of Greek yogurt along with honey and nuts. Or try this baklava parfait.
Keep pancakes stored in an airtight container in the fridge for up to 4 days. Make sure they’ve cooled completely before storing, otherwise you’ll capture too much moisture and they’ll become soggy. Transfer to a freezer-friendly bag if you have any you’d like to keep frozen for up to 1 month.
For soft pancakes, reheat in the microwave for 20-second intervals. A crispier pancake will require a quick pop in the toaster or reheating in a dry frying pan or skillet over medium heat.
Get the Recipe: Baklava Pancakes
- ⅔ cup shelled unsalted pistachios
- 1½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon orange zest, from one orange
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ cup honey
- 2 eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ -1¾ cups buttermilk
- Additional butter or oil for frying, if necessary
- Additional honey and chopped pistachios, for serving
- Add pistachios to the bowl of a food processor and process until finely ground. In large bowl, stir together ground pistachios, flour, baking powder, baking soda, orange zest, salt, cinnamon and cardamom.
- In a separate bowl, whisk eggs, honey, butter, and vanilla until combined; stir in 1½ cups buttermilk. Add wet ingredients to dry ingredients, and combine just until blended.
- If batter seems too thick, stir in a little more buttermilk until desired consistency. Thin batter makes thinner pancakes, thick batter makes thicker pancakes. Don’t worry if there are a few lumps. Let the batter rest for 10 minutes.
- Meanwhile preheat griddle or skillet over medium heat. If your pan isn’t non-stick, add 1 teaspoon of butter to grease the skillet. Drop ¼ cupfuls of batter into the pan. When bubbles have begun to form on the top of the pancake and edges are firm, about 2 minutes, flip the pancake. Cook 2 minutes more or until golden brown. Length of cooking time depends on how hot your griddle is and how thick your pancakes are.
- Remove to platter, and repeat with remaining batter.
- Serve drizzled with additional honey, warmed if necessary, and roughly chopped pistachios.
- Makes about 15 pancakes.
- “Shelled” pistachios refers to pistachios with no shells.
- Nutrition information does not include toppings.