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!
Additional honey and chopped pistachios,for serving
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Instructions
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.
Notes
Makes about 15 pancakes.
"Shelled" pistachios refers to pistachios with no shells.