Pistachio Pancakes with Mascarpone Cream

Breakfast gets an upgrade with these pistachio pancakes! Paired with mascarpone cream, macerated berries, and sliced almonds, it’s like dessert for breakfast!

Happy Monday! Today’s recipe is a delicious one, you guys! Breakfast is pretty much my favorite food group (maybe tied with pasta!), and so I love to make festive, seasonally-appropriate versions of all my favorites! Today I’m giving pancakes an upgrade with pistachios and cardamom for a fall treat.

After making the pancake batter, it’s time to whip up some delicious toppings! Instead of traditional whipped cream, I decided to add some mascarpone to give the topping an even creamier texture and flavor. Then I quickly macerated some blackberries and raspberries in some Grand Marnier and sugar, allowing them to soften. Serve the cooked pancakes with syrup and crushed pistachios for an extra special morning treat!

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Pistachio Pancakes with Mascarpone Cream

Breakfast gets an upgrade with these pistachio pancakes! Paired with mascarpone cream, macerated berries, and sliced almonds, it's like dessert for breakfast!Breakfast gets an upgrade with these pistachio pancakes! Paired with mascarpone cream, macerated berries, and sliced almonds, it's like dessert for breakfast!

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2

Ingredients

For pancakes:

• 1/2 cup unsalted pistachios ground to a fine powder (I usually use food processor)
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon ground cardamom
• 1 pinch kosher salt
• 1 large egg
• 1/2 cup milk
• 1/2 teaspoon vanilla

For cream:

• 4 ounces mascarpone cheese
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla
• 1/2 tablespoon white sugar
• 1 pinch kosher salt

For macerated berries:

• 1 pint raspberries
• 1 pint blackberries
• 1 tablespoon white sugar
• 1 tablespoon Grand Marnier

Toppings:

• Crushed pistachios
• Maple syrup

Instructions

1. Combine dry ingredients (pistachios, flour, baking powder, cardamom, and salt) in a large mixing bowl and whisk together to incorporate. In a separate smaller bowl, combine wet ingredients (egg, milk, and vanilla) and whisk together. Add wet ingredients to the dry ingredients and whisk until combined. Set aside to rest while you prepare the mascarpone cream.
2. In a stand mixer fitted with a whisk attachment, add mascarpone, heavy cream, vanilla, sugar and salt. Whip until stiff peaks form. Set aside.

3. For the berries, add blackberries, raspberries, sugar and Grand Marnier to a large bowl and stir to combine. Set aside while you prepare pancakes, stirring occasionally until the berries begin to soften.

4. Heat a skillet or griddle over medium heat. Once hot, add about 1/2 tablespoon of oil and drop in 1/3 cup amounts of pancake batter to form circular pancakes. Cook until bubbles form on the top surface, then flip and cook about 1-2 minutes longer. Set aside and finish cooking all pancakes.

5. Serve cooked pancakes with mascarpone cream, syrup, macerated berries, and crushed pistachios.