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Dark Chocolate & Pistachio Pancakes with Fresh Berry Syrup |

Dark Chocolate & Pistachio Pancakes with Fresh Berry Syrup

  • Yield: 4 servings 1x



For the Pancakes

  • 1½ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1¼ cups buttermilk (or whole milk)
  • 2 eggs
  • 1 teaspoon vanilla bean paste (or extract)
  • 2 tablespoons melted butter, plus more for cooking
  • ½ cup chopped dark chocolate
  • ½ cup chopped shelled pistachios

For the Berry Syrup:

  • 1 cup sugar
  • 1 cup water
  • 2 cups mixed berries of choice, chopped
  • Zest and juice of 1 orange
  • Pinch of fine salt

For Serving:

  • Additional chopped chocolate
  • Additional chopped pistachios
  • Whipped cream
  • Powdered sugar


For the Pancakes

  1. Whisk together the dry ingredients in a large bowl. Set aside.
  2. In a large measuring cup, whisk together the buttermilk, eggs, vanilla, and melted butter.
  3. Slowly pour the wet ingredients into the dry, stirring slowly to gradually incorporate. Mix well until everything is combined (a few lumps are OK).
  4. Gently fold in the chocolate and pistachios.
  5. Heat a griddle or large skillet over medium heat and add a little butter. Once the pan is hot, add the batter in ⅓-cup measurements, forming individual pancakes.
  6. Cook for about 1 minute, or until the underside is golden brown and the batter on top begins to form bubbles. Carefully and quickly flip the pancakes and cook for another minute or so. Keep cooked pancakes warm in a 200°F oven until you are ready to serve. Serve warm with the powdered sugar, whipped cream, additional chocolate/pistachios, and the berry syrup.

For the Berry Syrup:

  1. Combine the sugar and water in a small saucepan. Bring to a boil and then simmer for a few minutes or until the sugar is completely dissolved. Stir in the chopped berries, orange zest/juice, and salt and return the mixture to a simmer. Cook for 10-15 minutes or until the berries are very soft and the mixture is thickened. Cool slightly before serving. Store leftover syrup in a sealed container in the fridge.