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Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 4 servings
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Salted Honey Caramel Syrup:

1 1/2 cups clover honey

1/2 cup heavy cream 

2 tablespoons unsalted butter, cut into pieces 

1 teaspoon pure vanilla extract 

1 tablespoon bourbon 

1/4 teaspoon kosher salt or coarse sea salt

Chocolate Chip-Pistachio Pancakes:

1 3/4 cups all-purpose flour

2 1/4 teaspoons baking powder 

1/4 teaspoon fine salt 

2 large eggs 

3 tablespoons unsalted butter, melted and cooled, plus for the pan 

2 tablespoons clover honey 

2 teaspoons vanilla extract 

1 teaspoon finely grated orange zest, plus for garnish 

1 1/2 to 1 3/4 cups buttermilk

3/4 cup lightly toasted pistachios, coarsely chopped 

3 ounces semisweet chocolate, finely chopped 

Confectioners' sugar, for dusting

Fresh mint leaves, for garnish 

Pomegranate seeds, for garnish


Special equipment:
a candy thermometer
  1. For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
  2. For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
  3. Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
  4. Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
  5. To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.