Pistachio pancakes are made with a pistachio pudding mix giving it loads of nutty flavor and a green presentation. These dairy free pancakes are light and fluffy and super festive no matter what day it is!

Short stack of light green pancakes, dripping with syrup and topped with pistachios.

Giving ihop a run for its money, these pistachio pudding pancakes are the copycat version but better! Whether you’re making them for a special occasion like St Patrick’s Day or Christmas, or just because your favorite color is green, these pancakes are next level amazing.

About these pistachio pancakes

One of the best things about creating a pancake website is having the opportunity to share so many amazing pancake recipes you may have never thought of! Having fun and getting creative knows no limits and these pistachio pancakes are just the tip of the iceberg!

They’re a simple pancake recipe made much the same way regular flour pancake recipes are, but the addition of pistachio pudding mix gives it that signature green color and distinctly delicious flavor we all love. If you love pistachios on their own, or in cookies, cakes, and donuts, you’ll love these pancakes too!

This recipe is dairy-free and uses almond milk but you can use regular milk if you’d prefer. The pudding mix is already sweetened, so you’ll find there is no added sugar outside of that in this recipe. Make these a healthy start to the day by adding in a sprinkle of matcha powder (bonus: extra green!), chia, or flax!

On the flip side, indulge a little and add some whipped cream, and strawberry sauce!

Stack of pistachio pancakes, cut out to see texture.

What’s in this recipe

  • All-purpose flour – The basis of any great pancake, the flour! Can substitute with gluten-free all-purpose flour.
  • Instant pistachio pudding mix – Use the one with sugar in the ingredients. There is no sugar in this pancake recipe otherwise.
  • Baking powder – Used to give rise and fluff to the batter.
  • Salt – An ingredient used to draw out other flavors and balance any overpowering sweetness.
  • Eggs – You’ll need 2 eggs, beaten for this recipe.
  • Oil – Canola, vegetable, or melted coconut oil will all work.
  • Almond milk – Use plain, unflavored, almond milk. Any additional flavors may change the taste of the pancakes.
  • Desired toppings – Maple syrup, whipped cream, chopped pistachios
Overhead view of ingredients needed to make pistachio pancakes.

How to make pancakes with pistachio pudding

In a large bowl mix together the dry ingredients.

Dry ingredients in a glass mixing bowl.

In a small bowl or large measuring cup, lightly beat the eggs and oil together.

Eggs and milk in glass mixing bowl.

Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow the batter to rest for 10 minutes.

Light green pancake batter.

Heat the griddle and add butter or oil to the pan if it isn’t non-stick. Pour batter by ¼ cupful onto the griddle and cook for a couple of minutes per side.

Uncooked light green pancake in black skillet.

They are green pancakes so the color won’t be as deeply golden brown as normal pancakes. Just watch for bubbles and slightly dry edges. The length of cooking time will depend on how hot your griddle is.

Tip! The slower you cook these, the more green they’ll be, so keep the heat low. Higher heat will result in browner pancakes.

Cooked pancake on a black skillet.

Serve immediately with maple syrup, whipped cream, or chopped pistachios.

Pancakes topped with syrup, whipped cream, and pistachios.

How to make these pancakes your own

  • If you love pistachios but not the thought of green pancakes, skip the pudding mix and just use ground pistachio powder.
  • If you can’t get your hands on pistachio pudding mix, use ground pistachios and a bit of green food coloring. You will need to add in sweetener with this version.
  • You can swap the almond milk with regular milk if you prefer.
  • Use up any leftover pistachios to make some pistachio butter, a wonderful alternative to homemade almond butter to use as a pancake spread.
Close up of syrup dripping down a stack of cut light-green pancakes.

Make Ahead Ideas

As with many pancake batters, it’s best to use it once it has sat for a few minutes. Storing batter for too long will void it of any rise and fluffy consistency. You can, however, make the pancakes and freeze them for later!

Storage Suggestions

Keep pancakes stored in an airtight container in the fridge for up to 4 days and frozen for up to 2 months. Make lots and save yourself some time the next time green pancakes are in order!

Reheating Tips

Reheat these pistachio pancakes in the microwave for 20 second intervals. You can also pop them in the toaster for a crispier version.

Very close up view of cut pancakes with syrup.

More recipes using nuts

Feeling a little nutty? Try these recipes:

Stack of light green pancakes topped with pistachios and whipped cream.

Get the Recipe: Pistachio Pancakes

Pistachio pancakes are made with a pistachio pudding mix giving it loads of nutty flavor and a bright green presentation. These dairy free pancakes are light and fluffy and super festive no matter what day it is!
5 from 3 votes

Ingredients

  • 2 cups all purpose flour
  • 1 package 3.4 oz instant pistachio pudding mix (regular, not sugar free)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs beaten
  • ¼ cup oil
  • 2 cups plain unflavored almond milk
  • Desired toppings: maple syrup whipped cream, chopped pistachios

Instructions

  • In a large bowl, mix together flour, pudding mix, baking powder, and salt.
  • In small bowl or large measuring cup, lightly beat eggs and oil together. Stir in milk.
  • Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow batter to rest 10 minutes.
  • Heat griddle to medium heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
  • Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble a bit and edges look slightly dry, about 2 minutes, flip pancakes and cook until very lightly golden brown, about 2 more minutes. Since the pancakes are green in color, they won’t be as deeply golden as normal pancakes.
  • Length of cooking time will depend on how hot your griddle is.
  • Serve immediately with maple syrup, whipped cream, or chopped pistachios.

Notes

  • Makes about 12 pancakes.
  • If desired, substitute regular milk for almond milk.
  • Nutrition info does not include toppings.
Serving: 3pancakes, Calories: 428kcal, Carbohydrates: 55g, Protein: 11g, Fat: 18g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 910mg, Potassium: 114mg, Fiber: 2g, Sugar: 1g, Vitamin A: 119IU, Calcium: 408mg, Iron: 4mg