Imagine waking up to the smell of fresh pancakes sizzling on the griddle, with a hint of lemon zest in the air and the sweet aroma of chocolate wafting through your kitchen. These Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup are a delightful twist on your typical breakfast fare, combining the rich flavors of baklava with the light, fluffy texture of pancakes. Topped with a luscious syrup infused with vanilla and sea salt, this dish is sure to become a favorite in your household.

Why I Love This Recipe

This recipe is a beautiful blend of flavors and textures that takes pancakes to a whole new level. The addition of whole wheat flour and oats makes them hearty and satisfying, while the chocolate chips and nuts add the perfect crunch. The bright zing of lemon zest balances the sweetness, creating a well-rounded flavor profile that will leave you wanting more. Plus, the salted vanilla honey syrup drizzled on top is simply irresistible. It’s a dish that’s not only delicious but also visually stunning, making it ideal for brunch with friends or a cozy family breakfast.

Ingredient Checklist

1 cup white whole wheat flour or whole wheat pastry flour or regular flour
3/4 cup oat flour or brown rice flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups buttermilk (may swap for coconut milk or regular milk)
1 tablespoon vanilla extract
2 eggs
2 tablespoons butter, melted
2 tablespoons honey
1 small lemon, zested
1/3 cup shelled pistachios, chopped (more or less to your liking)
1/3 cup walnuts, chopped (more or less to your liking)
2/3 cup dark chocolate chips (more or less to your liking)
1/2 cup honey
1 small vanilla bean, seeds scraped and pods reserved
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Before You Start: Equipment

Mixing Bowls: For combining dry and wet ingredients.
Whisk: To ensure your batter is smooth and well-mixed.
Griddle or Non-Stick Skillet: For cooking the pancakes evenly.
Spatula: For flipping the pancakes without breaking them.
Small Saucepan: To make the salted vanilla honey syrup.
Microplane or Grater: For zesting the lemon.

The Method for Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup.

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Make sure to measure everything out for a smooth cooking process. Zest the lemon and set it aside. Chop the pistachios and walnuts, ready for mixing into the batter.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the white whole wheat flour, oat flour, baking powder, and salt. This will ensure that your dry ingredients are well-distributed and that your pancakes rise evenly.

Step 3: Mix the Wet Ingredients

In another bowl, combine the buttermilk, vanilla extract, eggs, melted butter, and honey. Whisk these ingredients until they are fully blended. The buttermilk adds a delightful tang to the pancakes, making them extra fluffy.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula. Be careful not to overmix; a few lumps are perfectly fine. Then, fold in the lemon zest, chopped pistachios, walnuts, and dark chocolate chips.

Step 5: Heat the Griddle

Preheat your griddle or non-stick skillet over medium heat. It’s ready when a drop of water sizzles on the surface. Lightly grease the skillet with a little butter or cooking spray.

Step 6: Cook the Pancakes

Using a ladle or measuring cup, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Carefully flip and cook for another 1 to 2 minutes, or until golden brown. Repeat with the remaining batter.

Step 7: Make the Salted Vanilla Honey Syrup

In a small saucepan, combine the honey, vanilla bean seeds, the reserved pod, and sea salt. Heat over low until warm and fragrant, stirring occasionally. Remove from heat and discard the vanilla pod.

Step 8: Serve and Enjoy

Stack the pancakes high on a plate, drizzle generously with the salted vanilla honey syrup, and sprinkle with additional chopped nuts or chocolate chips if desired. Serve warm and enjoy every delicious bite!

Better-for-You Options

Swap regular flour for whole wheat flour or oat flour for added fiber.
Use coconut milk in place of buttermilk for a dairy-free version.
Reduce the amount of honey in the pancake batter for less sweetness, as the syrup will add plenty.
Incorporate mashed bananas or applesauce instead of butter for a healthier fat option.

Notes from the Test Kitchen

After experimenting with different variations, it became clear that the combination of nuts and chocolate chips is key to achieving that classic baklava flavor. Feel free to adjust the types of nuts based on your preference or what you have on hand. Also, make sure to not overmix the batter to keep the pancakes light and fluffy. Enjoy experimenting!

Make Ahead Like a Pro

If you want to get a head start on your breakfast, you can prepare the pancake batter the night before. Simply store it in an airtight container in the refrigerator. In the morning, give it a quick stir before cooking. The salted vanilla honey syrup can also be made in advance and stored in the fridge for up to a week. Just reheat before serving.

Your Questions, Answered

Can I freeze the pancakes?

Absolutely! These pancakes freeze beautifully. Just stack them with parchment paper in between and store them in a freezer-safe bag. When you’re ready to eat, reheat them in the toaster or microwave.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to 1 1/2 cups of milk. Let it sit for a few minutes to thicken before using it in the recipe.

Can I make these pancakes gluten-free?

Yes! You can substitute the whole wheat flour with a gluten-free all-purpose flour blend and use certified gluten-free oats. Just be sure to check that all your ingredients are gluten-free.

How can I make these pancakes more lemony?

If you want a stronger lemon flavor, you can add more lemon zest and a splash of lemon juice to the batter. Just be aware that too much liquid may affect the pancake’s texture, so adjust accordingly.

In Closing

These Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup are not just a treat for your palate but also a feast for the eyes. Perfect for special occasions or a delightful weekend breakfast, they bring a unique twist to a classic dish. The combination of rich chocolate, bright lemon, and crunchy nuts will make your mornings feel special. So gather your ingredients, heat up that griddle, and let the pancake magic begin! You won’t regret it.