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Pistachio Stuffed Pancakes Are The PERFECT Holiday Breakfast

If you want to treat a crowd for a holiday breakfast or brunch, one of the most intriguing ways to do it is with pistachio stuffed pancakes. The revelation of a hidden layer within the breakfast staple is sure to turn heads amongst those eating and will leave them with something to talk about.

There’s several different fillings that can go inside, and this pistachio filling joins together sweet and savory in a unique combination.

pistachio stuffed pancakes

Made with Wonderful Pistachios No Shells, Roasted & Salted, the nuttiness and salted flavor of the pistachio blends with the sweet maple syrup for a combination of aromas and tastes that will dance around on the taste buds. The pancake batter further accentuates that relationship with the addition of coconut sugar and coconut oil, which intermingle with the pistachios to tie the filling and the pancakes together.

pistachio stuffed pancakes

Hidden at first on the inside, these Pistachio Stuffed Pancakes will add a layer of excitement and fun to your breakfast and brunch get-togethers while creating an orchestra of flavor at the table.

If you want to make these for your next gathering, peep the full recipe below:


For pistachio filling
8oz Wonderful Pistachios No Shells, Roasted & Salted
3 Tbsp maple syrup
2 Tbsp water

For the pancakes
1 ¼ cups whole wheat flour
2 ½ tsp baking powder
1 ½ Tbsp coconut sugar
¾ tsp salt
1 egg
1 ¾ cup milk, any kind
3 Tbsp melted coconut oil

For the toppings
Wonderful Pistachios No Shells, Roasted & Salted, chopped
Fresh blueberries
Maple syrup
1 dollop Greek yogurt

pistachio stuffed pancakes


Step 1
Place Wonderful Pistachios No Shells in a food processor and pulse until mixture resembles a buttery smooth texture. Next, add maple syrup and blend on the highest speed until fully incorporated. Add water and blend on high again until fully incorporated. Make sure to occasionally stop and push down the sides of food processor to make sure all of the contents are mixed together.

Step 2
Line a baking sheet with parchment paper. Scoop 1 ½ tablespoons of pistachio mix and roll into a ball. Place balls on the parchment paper. Repeat this process until you’ve used all the mix. Place the sheet pan with the balls into the freezer for 1 hour.

Step 3
Place all ingredients for pancakes in a large bowl and mix until fully incorporated. Remove your pistachio balls from the freezer and give them a light dusting of flour so they don’t stick. When the balls have become somewhat malleable, press them down using your hand or the backside of a pan to flatten into a small, flat circle.

Step 4
Heat a large frying pan on medium low heat. Grease the pan with cooking spray. Spoon two 1-oz pours of batter onto the pan. Once you see bubbles start to appear from the pancakes, place one of the pistachio circles into the center of one of the pancakes. The other pancake should remain plain.

Step 5
When the bottoms are golden brown, flip the pancake without the pistachio disc directly onto the pancake with the pistachio disc. Cook until batter in the middle is fully done. Repeat these steps until you have used all your pistachio circles.

Step 6
Top pistachio stuffed pancakes with a dollop of Greek yogurt, chopped pistachios, fresh blueberries, and a drizzle of maple syrup.

Photos by Pete Pham

Created in partnership with Wonderful Pistachios


Eggnog Panettone French Toast with Maple Brandy Whipped Cream

Nothing says the holidays like infusing everything you can with alcohol. But how can you throw in some Christmas cheer before noon without looking like an alcoholic? Eggnog Panettone French Toast with Maple Brandy Whipped Cream, is your savior. Packed with holiday flavors, it’s a perfect addition to Christmas morning brunch.

Original Recipe below:
Makes 6 Large Slices

Eggnog Pannettone French Toast

  • 6 – ¾ inch slices of Panettone
  • 2 eggs
  • ½ cup refrigerated eggnog
  • ½ cup of milk
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 4 tbsp. butter
  • powdered sugar for dusting
  • maple syrup (if desired)

Maple Brandy Whipped Cream

  • ¾ cup heavy cream
  • 1 tbsp. sugar
  • 1 tbsp. maples syrup
  • 1-2 tsp. brandy
  1. Combine the wet ingredients for the French toast together and mix well into a smooth custard.
  2. Bring a frying pan or skillet to temperature (medium) and grease with butter.
  3. Quickly dip both sides of the Panettone into the custard mixture and place onto the hot pan or skillet. Cook each side for about 3-4 minutes or until golden brown.
  4. While the French toast is cooking, prepare the Maple Brandy Whipped Cream. Add all the ingredients together, and whisk by hand or electric mixture until soft peaks form, about 4-6 minutes.
  5. When the French toast is ready, place on a plate, dust with powdered sugar, and dollop with a generous serving of whipped cream. Also, serve with maple syrup if desired.

*For a crispy French toast, cook the French toast in a pan or skillet first and then finish in a 475 degrees F for 2-3 minutes.

Seasons Eatings!