These Blueberry Chia Seed Pancakes couldn’t be simpler! Made with whole wheat flour and Greek yogurt, they’re light, fluffy and full of fiber thanks to the addition of chia seeds.
*This post originally appeared in 2016 but has since been updated with new photos. It’s still the same great recipe, though!
Well, I’ve done it. I went ahead and put CHIA SEEDS in my pancakes. Chia seed pancakes are now a thing. Truth be told, I don’t know why it’s taken me so long to do so. No seriously, there’s nothing special about these pancakes except for the fact that, thanks to the addition of chia seeds, we can call them chia seed pancakes. THAT’S BASICALLY IT. But they’re fluffy and topped with lemon yogurt and blueberries.
CHIA SEED BENEFITS
Ok, so why put chia seeds in your pancakes? I’ll tell ya why! Chia seeds are high in protein, fiber and omega-3 fatty acids, which is pretty cool considering they’re pretty flavorless, meaning they’re super easy to add to things like smoothies, salad dressings and yes, even pancakes.
CHIA SEED INGREDIENTS
Flour: this recipe calls for whole wheat flour, but you could also sub all purpose flour, and I assume gluten free all purpose flour as well. I haven’t tried it with almond/coconut/any other kind of gluten free flour, but if you do be sure to leave a comment and let me know how they turn out!
Honey: this recipe uses honey to add a bit of sweetness, but you could use maple syrup instead if that’s what you have on hand.
Chia seeds: ok so you probably already know this, but you can’t forget the chia seeds! I mean, technically you can since they’re flavorless, but they’re the whole point of this recipe. If you have them in your pantry, be sure to take them out and use them in these pancakes.
HOW TO MAKE CHIA SEED PANCAKES
Now let’s talk about how to make these fancy yet not-so-fancy chia seed pancakes. Like I said, they’re pretty basic but in the best way. They’re made with whole wheat flour, plain yogurt (I used plain Greek yogurt), honey, and of course, chia seeds. After you make the batter, just stir in your chia seeds and make the pancakes how you normally would. To clarify, I recommend using 2 tablespoons of chia seeds, but of course this is a personal preference and you’re more than happy to use 1 tbsp or 3 tbsp, though I wouldn’t suggest using more than 3 tbsp or the batter may become too chunky.
I recently purchased an electric griddle and I must say, it’s a game-changer when it comes to making pancakes. I don’t know why it took me so long to get one! If you make this recipe, be sure to tag @thealmondeater on Instagram so I can see it!
OTHER PANCAKE RECIPES:
Blueberry Chia Seed Pancakes
Ingredients
for the pancakes:
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1 1/2 tbsp honey
- 3 tbsp plain yogurt
- 3/4 cup almond milk or milk of choice
- 2 tbsp chia seeds
for the yogurt:
- 2 tbsp plain yogurt
- Juice from 1 lemon
- 1 tsp lemon zest
- 1/4 cup blueberries
Instructions
- Combine flour, baking soda and salt in a bowl.
- Add eggs, honey, yogurt, and milk and whisk everything together.
- Last, stir in chia seeds by hand.
- Heat a nonstick skillet* over medium and pour a small amount of batter into skillet, forming a pancake.
- Wait until batter starts bubbling and then use a spatula to flip pancake over. Cook on both sides and repeat the process until batter is gone.
- For the topping: place yogurt in a bowl and stir in lemon juice and zest. Top pancakes with yogurt+blueberries
- Enjoy!
Notes
That looks amazing.
I just found your blog today and tried the recipe. The pancakes turned out great!
Cooking tip: The smaller the pancake, the easier to turn over. If you make a large pancake, slip the spatula around the entire edge of the pancake and then scoop it up from underneath. Otherwise, your pancake may split. The picture shows a plate of fluffy looking pancakes with enormous blueberries (lol). It’s just a close up view of small pancakes, folks. Try them though. They are delicious and won’t disappoint.
I made these today and they’re very tasty! However, my batter was SUPER thin. I had to add an extra 2 tablespoons or so of flour after cooking a test batch, and even then it was very thin. Is that normal? It was very hard to get the first side cooked long enough to flip without a gooey mess. Is 1/2 cup flour correct?
Try mixing your batter at least 1 hour before cooking them. That usually thickens the batter. Give a stir before cooking. Sometimes I mix the batter the night before and refrigerate. Sometimes the batter is too thick and I need to thin it with a little milk. I make waffles with this more than pancakes.
I love this recipe so much! I make a double the batch (which doesn’t effect taste) at the beginning of the week and add some vanilla extract. They keep well in the fridge all week, so i just heat them up in the microwave when I want them.
Tried it love it! Was in a rush and forgott my milk in it ;D. Still enjoyable thanks for this!
Could these be made into muffIns instead of pancakes?
Tried this , although I didn’t catch on to the whole wheat. Grand daughter is on gluten free, so I did just sub Bob’s Red Mill Gluten free Baking flour, and the chia seeds which can substitute for a binder for gluten flour. My chia seeds are ground and usually added to my morning oatmeal and dried cranberry breakfast.
first time i cooked with gluten free flour and they were great. one thing, my pancakes turned very brown , almost looked burnt, but they weren’t . but they needed to be cooked thru so that was the trade-off.
You could probably use flax seed too, I just didn’t have any this morning.
Hi, Could I use ground chia seeds for this recipe instead of whole ones? If so, would that change the amount used? Thank you so much! Love your page!!
Hi! I believe you could use ground chia seeds, and I think the amount would stay the same. Let me know if you try them!
Consider this one pinned to Pinterest!
Kudos especially for the topping, to have a healthier pancake, a healthier topping is great so people aren’t pouring that ‘high fructose fake maple’ on there.
As for other baked goods with chia, we’ve had a few as it can often be used (in gel form) to substitute up to half the butter or oil out of lots of cookie/cake/non-yeast bread recipes without changing the taste.
Officially tried with non-dairy yogurt and so delicious
I’m glad to hear that, thank you!
I love pancakes and while I have tried many blueberry versions, I have never tried any using yogurt or chia seed. This is definitely going on my list of recipes to try at home soon.
I saw these on IG and my eyes bugged outta ma head – well almost – these pancakes looks so dang fluffy – oooh and those blueberries! I’ve added chia to a baked breakfast bars but never pancakes – and I have you to thank for the inspiration!
Thanks Shashi! Chia seeds all day every dayyyyyyy.
Seriously girl, you had one productive weekend. I was not feeling well on Saturday so I was super unproductive. Sometimes you just need to rest, you know? Pancakes always make everything better. I make a chia cashew pancake that’s amazing! Those little seeds really do fluff up the pancakes.
Whoaaaa that sounds so good. I hope you’re feeling better!
ermergerdd that yogurt lemon topping looks so good!
i can’t wait for blueberries to start getting in season so i can actually afford them. these pancakes look real good!
Thanks girl! I suppose I did kind of splurge on the blueberries buuuuut….worth it.
I LOVE chia seeds in my pancakes, but mine don’t look nearly as pretty as yours…HA! I have been eating lots of blueberries lately and they are just so DELISH with pretty much everything…Happy Monday! XOXO
They really are! Happy Monday to you too 🙂
National Pancake Week sounds like something I need to be celebrating! And these look like an awesome way to do that 🙂 I’ve never put chia in my pancakes before, but I’m gonna have to try it now!
Do it!! Turns out, those sneaky little buggers are good in pretty much everything.
The first time I put chia in my pancakes I was like WUUUUUT that shit cray (good). Can we talk about youre a damn professional photographer? These shots are amazeballs
Hahah it IS cray–like why did it take me so long to discover it? And thank you so so much Christina 🙂
“My weekend kicked off with dinner+drinks at Noodlehead with Angela”
You guys are so mean. Noodlehead sounds amazing and we went to places serving cardboard bowls. 🙂
These look SO good right now, Druga. I hope you got a chia seed stuck in your tooth.
“I hope you got a chia seed stuck in your tooth.” hahahahah the wooooorst
Hahha Arman I doubt you’ll be back in Pittsburgh but if you are I swear we’ll take you somewhere better. Maybe even Noodlehead. And chia seeds in teeth=inevitable.
These pancakes look gorgeous!! I wish I had these to eat yesterday before my audition, they would’ve been the BEST pre-fuel. That’s what I did this weekend! Nailed it! 🙂
I know I should have posted them Friday because pancakes=weekend breakfast. There’s always next weekend! Thanks Marina 🙂
Sometimes the mot simple recipes are the best recipes! Case in point: THESE PANCAKES! Adding chia seeds is a brilliant idea!
Thanks!! I know I never thought to do it before but it’s seriously the easiest way to get more fiberrrrrrr.