Chocolate Chip + Pistachio Pancakes

It’s only Tuesday but I’m dreaming of weekend brunch. 

While I’m all for indulging at a local eatery with a curated brunch menu and bottomless mimosas, some mornings call for sleeping in and making your own breakfast (dangerously close to lunch time.)

If you’re in the mood for the latter, you will love these pistachio & chocolate chip pancakes! Keep scrolling for the recipe.

Chocolate Chip + Pistachio Pancakes
Serves 4
chocolate & pistachios are a total dream team
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Salted Honey Caramel Syrup
  1. 1 ½ cups clover honey
  2. ½ cup heavy cream
  3. 2 Tbsp. unsalted butter, cut into pieces
  4. 1 tsp. pure vanilla extract
  5. 1 Tbsp. bourbon
  6. ¼ tsp. kosher salt or coarse sea salt
Chocolate Chip + Pistachio Pancakes
  1. 1 ¾ cups all-purpose flour
  2. 2 ¼ tsp. baking powder
  3. ¼ tsp. fine salt
  4. 2 large eggs
  5. 3 Tbsp. unsalted butter, melted and cooled, plus for the pan
  6. 2 Tbsp. clover honey
  7. 2 tsp. vanilla extract
  8. 1 tsp. orange zest
  9. 1 ½ to 1 ¾ cups buttermilk
  10. ¾ cup lightly toasted pistachios, coarsely chopped
  11. 3 oz. semisweet chocolate chips
  12. Pomegranate seeds, for garnish
Salted Honey Caramel Syrup
  1. Combine honey and cream together in a deep saucepan and stir.
  2. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240°F on a candy thermometer.
  3. Remove the saucepan from the heat, whisk in butter and vanilla until combined.
  4. Add bourbon and salt, whisk until full incorporated.
  5. Let cool before serving.
Chocolate Chip + Pistachio Pancakes
  1. Whisk together the dry ingredients – flour, baking powder and salt in a medium bowl.
  2. Whisk the eggs in a large bowl until smooth, then add in the melted butter, honey, vanilla, orange zest and 1 ½ cups buttermilk until just combined.
  3. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a little more buttermilk.
  4. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour.
  5. Fold in the pistachios and chocolate.
  6. Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
  7. Heat a nonstick griddle or skillet over medium heat and brush with butter.
  8. Ladle about ¼ cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, approximately 2 minutes.
  9. Carefully flip the pancakes and continue cooking until golden brown on the reverse side, approximately another 2 minutes.
  10. Transfer the cooked pancakes to a baking sheet and keep warm in the oven.
  11. To serve, stack 3 pancakes on each plate – drizzle salted honey caramel syrup and top with pomegranate seeds. Best enjoyed while hot.
  1. The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.
Adapted from Bobby Flay
Adapted from Bobby Flay
Gin & Jewels


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