There’s something downright magical about combining two beloved breakfast staples into one deliciously indulgent dish. Imagine biting into a warm stack of pancakes that captures the essence of baklava with a zesty twist from lemon, all while being generously dotted with dark chocolate chips. Add a drizzle of salted vanilla honey syrup, and you’ve got a breakfast experience that will have you craving more. These Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup are not just a treat for the taste buds, but also a feast for the eyes. Let’s dive into this delightful recipe that’s perfect for lazy weekend mornings or any day that calls for a little extra sweetness.

The Upside of Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup.

These pancakes are a celebration of flavors and textures. The nuttiness from the pistachios and walnuts, the brightness from the lemon zest, and the rich, melty dark chocolate chips come together to create a unique breakfast that is both satisfying and energizing. Topped with a luscious salted vanilla honey syrup, each bite delivers a perfect balance of sweetness and savory goodness. Plus, they’re made with wholesome ingredients, so you can feel good about indulging. Whether serving them to family or enjoying them solo, these pancakes will elevate any breakfast routine.

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 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

Must-Have Equipment

Mixing bowls: For combining your dry and wet ingredients.
Whisk: Essential for blending your pancake batter smoothly.
Skillet or griddle: A non-stick surface is ideal for cooking pancakes evenly.
Spatula: For flipping those pancakes with ease.
Measuring cups and spoons: Accurate measurements are key to pancake perfection.
Small saucepan: For making the salted vanilla honey syrup.

Cook Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup. Like This

Step 1: Prepare the Pancake Batter

In a large mixing bowl, combine the white whole wheat flour, oat flour, baking powder, and salt. Whisk together until well blended. In a separate bowl, mix the buttermilk, vanilla extract, eggs, melted butter, honey, and lemon zest. Stir the wet ingredients into the dry ingredients until just combined; it’s okay if there are a few lumps. Then gently fold in the chopped pistachios, walnuts, and dark chocolate chips.

Step 2: Heat the Skillet

Preheat a skillet or griddle over medium heat and lightly grease it with butter or cooking spray. You want a hot surface to create those beautiful golden-brown pancakes.

Step 3: Cook the Pancakes

Using a ladle, pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, approximately 2-3 minutes. Flip the pancake and cook for another 2-3 minutes on the other side until golden brown. Repeat with the remaining batter, adjusting the heat as needed.

Step 4: Make the Salted Vanilla Honey Syrup

While the pancakes are cooking, combine the honey, reserved vanilla bean pod, and sea salt in a small saucepan over low heat. Stir occasionally until warmed through, allowing the vanilla flavor to infuse into the honey. Remove from heat and discard the vanilla pod. Add vanilla extract for an extra burst of flavor.

Step 5: Serve and Enjoy

Stack the pancakes high on a plate, drizzle generously with the salted vanilla honey syrup, and garnish with additional chopped nuts and chocolate chips if desired. Dig in and savor every decadent bite!

No-Store Runs Needed

Most of these ingredients are pantry staples.
Swap out flour types based on what you have available.
Use any nuts you like—almonds or pecans would work beautifully too.
Substitute the buttermilk with any preferred milk (dairy or non-dairy).

Behind-the-Scenes Notes

Feel free to prepare the batter ahead of time and refrigerate it overnight for a quicker breakfast.
For extra lemon flavor, add a touch of lemon juice to the batter.
If you’re not a fan of dark chocolate, milk chocolate or white chocolate can also be delicious alternatives.
These pancakes freeze well! Just stack them with parchment paper in between and store in an airtight container. Reheat in the toaster or microwave.

Leftovers & Meal Prep

These Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup are perfect for meal prep. Make a big batch on the weekend and store them in the fridge or freezer. When you’re ready to enjoy, simply reheat them in the microwave or toaster. They maintain their delicious flavor and texture, making them a quick and tasty breakfast option throughout the week.

Your Questions, Answered

Can I make these pancakes gluten-free?

Absolutely! You can use a gluten-free flour blend in place of the white whole wheat and oat flour. Just ensure that your baking powder is also gluten-free.

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 (dairy or non-dairy). Let it sit for about 5 minutes before using.

How can I store leftover pancakes?

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them and reheat as needed.

Can I omit the nuts if I have allergies?

Yes, you can simply leave out the nuts if you have allergies or preferences against them. The pancakes will still be delicious without them!

Explore More

Sally’s Baking Addiction – For more delightful baking recipes.
Pinch of Yum – A treasure trove of delicious meals and snacks.
Minimalist Baker – Easy, quick, and healthy recipes.

Serve & Enjoy

These Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup are a delightful addition to your breakfast repertoire. Whether you’re treating yourself or impressing guests, these pancakes are sure to be a hit. With a combination of wholesome ingredients and decadent flavors, every bite is a celebration of breakfast bliss. So gather your ingredients, put on some music, and get ready to flip your way to pancake perfection. Happy cooking!