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Homemade Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup. recipe photo

Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup.

These pancakes are a delicious twist on breakfast! Fluffy, zesty, and drizzled with salted vanilla honey syrup, they're irresistible.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 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
  • 1/3 cup walnuts chopped
  • 2/3 cup dark chocolate chips
For the Salted Vanilla Honey Syrup:
  • 1/2 cup honey
  • 1 small vanilla bean seeds scraped and pods reserved
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or Non-Stick Skillet
  • Spatula
  • Small saucepan
  • Microplane or Grater

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

Notes

  • 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.