North America meets the Middle East in these fluffy orange-scented Baklava Pancakes topped with chopped nuts and drizzled with Canadian Maple Syrup! Serve them as a special breakfast treat and you’ll be declared mom of the year!
There’s nothing like good pancakes to enjoy and share with friends and family. These baklava pancakes with maple syrup are just as satisfying and comforting as classic pancakes, but with a richer flavor and more interesting texture from chopped pistachios. It’s the pancakes you’ll make when you’re looking for breakfast and dessert at the same time.
Pancakes and me – a rather recent love story:
I’ll have to admit that growing up, pancakes weren’t a breakfast staple at my home. We were living in Paris at the time and the delicate, oh so delicate and perfect French crepes ruled the breakfast table.
Also, I suppose my mom (just as I find myself in many cases now) didn’t want to risk messing with our breakfast routine so pancakes made quite a late appearance.
As it turns out, I now find myself making pancakes more often than I expect!
As much as I love the classic vanilla pancakes, many times I find myself flavoring my pancakes for different occasions/seasons and every time it feels like I had a treat for breakfast. These baklava pancakes are a perfect example.
Yesterday I took my littlest one and went to a fabulous Maple syrup festival with 3 other families. One of the best Spring activities to do with kids if you’re in Canada!
The forest was beautiful, the weather was gorgeous, the kids had a great day outdoors, and we all learned a thing or two about maple syrup! We also all tasted the freshest possible maple syrup there is and bought a few things to take home.
As part of the festival, there were fresh pancakes served with Maple syrup which we all enjoyed! And that was about when I started realizing how fabulous maple syrup would be with nuts! And even more with a touch of cinnamon and a hint of orange zest!
Why you should break up your breakfast routine with these Baklava Pancakes:
These baklava pancakes with maple syrup offer the same comfort as classic pancakes, but they come with a rich, warm cinnamon and orange flavor. The chopped nuts add a nice crunchy element and take these pancakes to the next level.
Eating Baklava Pancakes really feel like having dessert for breakfast – perfect for those cold and grim mornings that call for a nice comforting breakfast!
How to make Baklava Pancakes:
These Baklava Pancakes are a snap to make. Flour, baking, baking soda and a pinch of salt are mixed together in a bowl.
Eggs, buttermilk, vanilla, oil (or melted butter), a touch of orange zest, cinnamon, a little bit of sugar and plenty of toasted crushed nuts get all mixed together.
Then the flour mixture is ever so gently folded into the nut mixture until no visible flour remains, but lumps are very very welcome to remain. They will offer tenderness and fluffiness to your pancakes, so make sure you don’t get rid of them!
Cook the pancakes adjusting the size and thickness to your taste, I love mine a little on the thick smaller side as it makes for better pancakes stacking!
All that’s left for this beautiful stack of pancakes is a nice drizzle of the freshest Canadian Maple syrup you can find! And plenty of extra toasted crushed nuts to top with! And finally, a nice big fork to enjoy! 🙂
Tips for success:
- For my nuts, I used a combo of walnuts, pistachios and almonds, but feel free to use any nuts or just one type.
- Make sure not to overmix the pancake batter or your pancakes will turn out dense and flat.
- These Baklava Pancakes taste best when served with real Canadian Maple Syrup. Don’t skimp on the quality there!
Baklava Pancakes with Maple Syrup
North America meets the Middle East in these fluffy orange-scented Baklava Pancakes topped with chopped nuts and drizzled with Canadian Maple Syrup! Serve them as a special breakfast treat and you'll be declared mom of the year!
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 large egg
- 1 teaspoon vanilla
- 3/4 cup buttermilk (or yogurt)
- 2 tablespoons oil (or melted butter)
- 2 tablespoons sugar
- 1/2 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 1/4 cup combined of crushed toasted pistachios , walnuts and almonds
- Canadian Maple Syrup for serving
- 1/2 cup combined crushed toasted nuts for sprinkling
- Preheat an electric griddle to medium-low and spray (or swab) it with a thin layer of baking oil. Alternatively, preheat a non-stick skillet over medium heat low heat and spray or swab a thin layer of oil on it.
- In a large bowl, add the flour mix ingredients and whisk them until all well combined.
- In another bigger bowl, add all the wet mixture ingredients and whisk them well.
- Add the flour mix into the wet mixture and using a spatula or even a wooden spoon, mix the pancake batter well until no more flour mixture is visible but the batter is still lumpy.
- Take your 1/4 cup measuring cup and fill it a little over half way with batter and pour it on top of the hot griddle or skillet.
- With the back of the 1/4 cup measuring cup, spread the pancake batter gently into a circular shape.
- Let the pancakes cook for 1 minute before flipping them on the other side and let them cook for an extra minute or minute and a half (cooking times will depend on the size and thickness of your pancakes).
- Stack your pancakes (if using smaller sizes), drizzle them with fresh Maple syrup and top them with plenty of nuts.