Chocolate Chip Lemon Baklava Pancakes with Salted Vanilla Honey Syrup.
These Chocolate Chip Lemon Baklava Pancakes are a delightful fusion of flavors with nuts, dark chocolate, and a salted vanilla honey syrup drizzle.
Equipment
- Mixing Bowls
- Whisk
- Skillet or griddle
- Spatula
- Measuring cups and spoons
- Small saucepan
Ingredients
- 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
Instructions
- 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.
- Gently fold in the chopped pistachios, walnuts, and dark chocolate chips.
- Preheat a skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- 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.
- 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 to infuse the vanilla flavor.
- Remove from heat and discard the vanilla pod. Add vanilla extract for an extra burst of flavor.
- 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!
Notes
- Prepare the batter ahead and refrigerate overnight for a quicker breakfast.
- Add extra lemon juice to the batter for a stronger lemon flavor.
- Freeze leftover pancakes with parchment paper between layers for easy reheating later.