Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup.
Indulge in these Chocolate Chip Lemon Baklava Pancakes! Fluffy, zesty, and drizzled with a luxurious salted vanilla honey syrup.
Equipment
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
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 coconut milk or regular milk
- 1 tablespoon vanilla extract
- 2 pieces 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
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
Instructions
Build Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup. Step by Step
- In a large mixing bowl, combine the white whole wheat flour, oat flour, baking powder, and salt. Whisk together until well blended.
- In another bowl, whisk together the buttermilk, vanilla extract, eggs, melted butter, honey, and lemon zest until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are perfectly fine. Gently fold in the chocolate chips, chopped pistachios, and walnuts.
- Preheat your non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or cooking spray, if necessary.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
- In a small saucepan, combine the honey, vanilla bean seeds, reserved vanilla pod, and sea salt. Heat over low heat until warmed through and fragrant, about 5 minutes. Remove from heat and discard the vanilla pod.
- Stack the pancakes on plates, drizzle with the salted vanilla honey syrup, and garnish with extra chopped nuts if desired. Enjoy your Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup warm!
Notes
- These pancakes are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, pop them in the toaster or microwave for a quick warm-up.
- You can freeze leftovers for up to 2 months, separating each pancake with parchment paper.