In a large mixing bowl, whisk together the all-purpose flour, ground pistachios, baking powder, salt, and sugar until evenly combined, about 1–2 minutes.

In a separate bowl, combine the buttermilk, eggs, melted unsalted butter, rose water, and vanilla extract. Whisk until smooth, about 2–3 minutes.

Pour the wet mixture into the bowl of dry ingredients. Gently fold them together using a spatula until just combined, about 1 minute. Fold in the chopped rose petals.

Heat a non-stick skillet over medium heat for about 2 minutes. Lightly grease it with cooking spray or melted butter. Pour 1/4 cup of batter for each pancake.

Cook until bubbles form on the surface, about 2–3 minutes. Flip each pancake and cook until golden brown, another 2–3 minutes.

Keep cooked pancakes warm by covering with aluminum foil. Stack them on a serving plate, drizzle with honey or maple syrup, and sprinkle with chopped pistachios. Add whipped cream if desired.