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fluffy chia seed pancakes topped with lemon zest and blueberries | thealmondeater.com
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4.85 from 13 votes

Blueberry Chia Seed Pancakes

These Blueberry Chia Seed Pancakes couldn't be simpler! Made with whole wheat flour and Greek yogurt, they're good for you and full of fiber thanks to the chia seeds.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: pancakes
Servings: 10 -12 pancakes
Author: Erin


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


  • 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!


*Even though I use a nonstick skillet, I still use coconut oil in the skillet to make sure the pancakes don't stick. Feel free to use coconut oil or nonstick spray