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Dark Chocolate Pistachio Butter Pancakes

Rich and fluffy dark chocolate buttermilk pancakes topped with whipped pistachio butter.

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I figured I’d kick off St.Patricks with my version of green pancakes. It’s your not-so-obvious holiday pancake. It’s a little more subtle but awesome for any day of the week.

These pancakes are honestly just as easy or easier than you’re regular pancakes. It takes my classic buttermilk recipe and just adds some dark chocolate cocoa powder. That whips up in the push of a button. It’s topped with rich and creamy pistachio butter. That can also be used for your morning toast or bagel!

This recipe became a quick house favorite and it’s so simple to make your own chocolate powder the combinations are endless! Check out my tips and tricks below for the best dark chocolate and pistachio butter. Try this recipe out and let me know what you think.

TIPS AND TRICKS FOR THE BEST DARK CHOCOLATE AND PISTACHIO BUTTER

do the butter ahead of time: this is a really quick recipe. to make a shorter recipe shorter. do what you can, ahead. so that means either separate the wet and dry ingredients ahead of time and store them in the fridge and on the counter. Or make the butter in advance and let it set in the fridge. this yields a pretty good amount of butter so be prepared to use it on your morning toast or croissants.

let the batter sit: let the batter sit for a bit. that way it gives it some time to relax. and you won’t have tough overworked pancakes. if you’ve over-mixed resting the batter may help it redeem itself. it also gives the espresso time to steep in the acid in the buttermilk.

make your own cocoa powder: to make any kind of cocoa powder all you need is a dry food processor and a not-so-hot kitchen. chocolate can come in different degrees of cocoa. Dark chocolate is 70 percent and above. So place your chips or bark in a blender and grind it up fine. be careful not to overrun the blender the heat can melt the chips.

don’t worry about temp; cook these pancakes at your normal temp: these aren’t like pancakes that use milk or semi-sweet chocolate. my chocolate is 71 percent cocoa so it doesn’t have much sugar to burn.

SIMILAR INGREDIENTS TO:

  1. BLUEBERRY CREAM CHEESE PANCAKES
  2. BROWN BUTTER OAT PANCAKES
  3. STRAWBERRY FUNFETTI PANCAKES

ENJOY THIS RECIPEĀ  WITH:

  1. CHICKEN AND WAFFLES W/ HOT-COFFEE MAPLE SYRUP
  2. EGG IN A HOLE BAGEL
  3. DARK CHOCOLATE AND CHERRY MUFFINS

 

Dark Chocolate Pistachio Butter Pancakes

Dark Chocolate Pistachio Butter Pancakes
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INGREDIENTS

  • Pancake Batter
  • 1.5c Flour
  • 1/2c Dark Chocolate Powder
  • 1tsp Espresso
  • 2tsp Baking Soda
  • 1/4tsp Salt
  • 3Tb Butter, melted
  • 2 Eggs, whisked
  • 1c + 2Tb Buttermilk
  • 1Tb Vanilla
  • Pistachio Butter
  • 3/4c Butter
  • 1c Pistachios, shelled
  • 1/4tsp Nutmeg
  • 1/4tsp Salt
  • 1tsp Sugar

INSTRUCTIONS

  • To make pistachio butter add pistachio to the food processor with the salt and run till butter has formed. You may have to scrape the sides.
  • Once the pistachios have broken down add the remainder of the ingredients and blend till incorporated in the butter. Remove and chill.
  • To make pancake batter. combine together, salt, coco, espresso, sugar, salt and baking powder.
  • In a separate bowl combine buttermilk, egg and melted butter, vanilla.
  • Combine ingredients together, Let the mix sit for 5 minutes.
  • Heat a pan over medium high heat. Using a ice cream scoop . Melt butter with cooking oil. Scoop two to three in a pan at a time.
  • Once the outter edge is brown and starting to bubble, flip and finish them for 30 more seconds. Continue till done.
  • Top pancakes with pistachio butter
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