Chia Seed Pancakes (aka Josh’s Favorite Pancake)

March 13, 2013

**Pictures updated on 3/5/2014

I am a pancake lover.  They’re in my top 3 favorite foods and I usually make them at least once a week.  I have all kinds of pancake recipes I like to use, most of which are vegan.  I’ve only posted one recipe so far, so I figured it was high time to celebrate a food I love so much again.

Chia Seed Pancakes

The first time I made pancakes with chia seeds, I was mid-vegan week and super craving pancakes.  I didn’t yet know how easy it was to pull together a vegan pancake and  Biquick is accidentally vegan, so I threw together a chia egg and ran with it.  The result? A thick, fluffy pancake with the perfect texture.  Josh FREAKED OUT over them and talked about them pretty much every time I made any other kind of pancake.  I’ve moved far away from Bisquick, but these pancakes come together just as easily and are packed full of fiber (40% DV!).

Chia Seed Pancakes

I threw in some lemon juice to make these pancakes slightly buttermilk-y.  If you’re not into that, skip the lemon juice and opt for vanilla or almond extract.  I topped my pancakes with some butter and a sugar free syrup, but I imagine the peanut butter maple syrup from this recipe would be incredible on top.

Chia Seed Pancakes

5.0 from 3 reviews

Chia Seed Pancakes (aka Josh’s Favorite Pancake)
Serves: 4

  • 1 ½ c white whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 tbsp chia seeds
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • 1 ½ c unsweetened almond milk (or other milk)

  1. Heat a griddle to 300° F or a nonstick pan to medium heat, just slightly cooler than you’d typically cook pancakes at.
  2. Whisk together all of the dry ingredients until well combined. Add the juice of one lemon (careful not to add any lemon seeds when squeezing the juice out, it’s not pleasant to bite into one!), vanilla, and 1 ½ c milk and mix until just combined. Batter will be fairly thick.
  3. Let batter rest for 5 minutes to allow chia seeds to gel.
  4. Pour batter onto the hot griddle to make about 8 pancakes. These pancakes won’t form the typical bubbles on top. Flip when the bottoms turn a golden brown.
  5. Serve and enjoy!

Nutrition Information
Calories: 275 Fat: 7g Carbohydrates: 47g Fiber: 10g Protein: 10g


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    Renee Mar 23, 2016

    Best Vegan pancakes I’ve tried!..used hemp milk with coconut, they came out really well!

      Kelly Mar 30, 2016

      Glad you liked them, Renee!

    Clare Jul 26, 2015

    I found your website looking for a bagel recipe but this one sounded even better, and quicker to make, so it ended up being the first of your recipes I’ve made! I absolutely loved it. These are seriously the fluffiest pancakes I’ve ever made. Yum!

    I did cut out the sugar and they ended up a little salty–next time I’ll use half the salt or less. But I found that like most recipes, the sugar isn’t necessary at all 😉

      Kelly Jul 26, 2015

      Glad you enjoyed them and were able to adjust them to your preferences! Keep in mind that salt plays into how the pancakes rise, so you might need to play around with the ratio if you’re reducing it.

    Renee Apr 02, 2015

    Seriously some of the best pancakes I’ve ever tasted! No lemons but lemon essential oil worked awesome. These are definitely my go to pancake from now on!

      Kelly Apr 09, 2015

      Glad you liked them! They make almost a weekly appearance in our house 🙂

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    Wendy Apr 05, 2014

    I don’t have any whole wheat flour, I have self raising and plain. Any chance I could use either one instead?

      Kelly Apr 05, 2014

      Wendy, by plain do you mean all purpose? That will be fine. You may want to cut the liquid down a tiny bit (like 1/2 – 1 tbsp) because whole wheat flour is thirstier. Don’t use self rising, I think that would make a mess 🙂

        Wendy Apr 05, 2014

        Yes plain is All purpose flour. Thanks I will give that a go =)

    Shannon Y-I-V Mar 18, 2014

    These look absolutely perfect and I love that they are made with whole wheat flour! I’m definitely going to whip up a batch next weekend – thank you for sharing!

    Karen Mar 04, 2014

    These are AMAZING!!!! Thank you!

      Kelly Mar 05, 2014

      Karen- I’m glad you like them! Thanks for coming back to let me know 🙂

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    MIa Nov 19, 2013

    This is great!!! I would just suggest less lemon, maybe even half a lemon would work. I was really pleased at this recipe! Thank you

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    Kristin Aug 21, 2013

    Yum, I will have to try these!! They look amazing!

      Kelly Aug 21, 2013

      Thanks! Let me know how they turn out

    Kat Aug 08, 2013

    These are wonderfully nutty and delicious! I had to make 1/2C of oatmeal flour cause I ran out of white flour. For me, I actually had to put the range temp higher than normal.

      Kelly Aug 08, 2013

      Glad you liked them!

    erika Mar 15, 2013

    Ahhh I love pancakes too. I can’t believe chia + Bisquick worked! I would have never thought to try that. Secretly, even though I cook from scratch almost exclusively these days, I still love Bisquick. I almost never eat it, but I love it when I do! But these pancakes sound healthy AND delicious. I’m loving your recipes!

      Kelly Mar 15, 2013

      Now, I keep it mostly for emergencies, like when a recipe super fails and I’m super hungry!

    Averie @ Averie Cooks Mar 14, 2013

    I used to use chia seeds in baking, pancakes, and smoothies all the time. They are so helpful in vegan recipes. Great looking pancakes! Mar 14, 2013

    I am totally intrigued by the chia seeds too. I’ve been hesitant to use them as an egg replacement but I like the sounds of them in the pancakes.

      Kelly Mar 14, 2013

      they work GREAT as an egg replacement. Much fluffier than flax seed. Normally you’d let them turn to jelly in a liquid before adding them, but I like mixing them in and adding extra liquid– makes it easier to make sure they aren’t clumping up anywhere.

    melissa d Mar 14, 2013

    Good idea – chia seeds in pancakes… i wonder if my kids would eat them.

      Kelly Mar 14, 2013

      Throw in some sprinkles and they’ll never notice! There’s no weird flavor or texture, just fluffy wholesome goodness.

    Natalie Mar 13, 2013

    Love chia seeds and I like that you used them in these great pancakes! A sure way to stay full all morning long!

    Nicole @ Young, Broke and Hungry Mar 13, 2013

    These pancakes sound so fluffily and light due to the chia seeds. And that drizzle shot is making me wish I had a huge stack right in front of me.

      Kelly Mar 13, 2013

      I’m glad that picture is doing it’s job! It’s suprisingly hard to get a good photo of drizzling syrup, considering how delicious syrup always looks sitting in front of you.

    Becky @ Olives n Wine Mar 13, 2013

    My husband is a HUGE pancake fan! I’d love to make these for him to see if he can tell that they’re a healthy version 😉

      Kelly Mar 13, 2013

      the lemon juice helps make them taste buttermilky and indulgent. I’ll bet he’ll never guess they’re good for you!

    Em @ Love A Latte Mar 13, 2013

    I absolutely love pancakes and yay for them being vegan!!! And getting my chia seeds in other ways than a shake sounds awesome! Saturday mornings are for pancakes so I will definitely be giving these a try (although I’d like a few right now!)

      Kelly Mar 13, 2013

      I’ve never put chia seeds in a shake– do you blend them up? Everytime I blend a kiwi, the seeds try to cut my mouth so I’ve always kept my chia seeds whole out of fear.

    Reba- Not So Perfect Life Mar 13, 2013

    I dont like chia seeds mixed with water, there is something about the texture I dont enjoy. I want to try ways to eat them! What is the texture like in a pancake?

      Kelly Mar 13, 2013

      Chia seeds in water can be pretty gooey weirdness. In a pancake, their goo translates more like an egg white and gets cooked into the pancake– resulting in a fluffy pancake and no goo! The seeds themselves are more poppyseeed like, but you might not even notice them at all.

    cleaneatingveggiegirl Mar 13, 2013

    First of all, I LOVE that these are vegan! Second, the healthy addition of chia seeds is awesome. Nice job :).

      Kelly Mar 13, 2013

      Thanks! I think we share a similar mindset of if it can easily be made vegan, let’s make it vegan. Makes me feel better about my meal and is wayyy easier than keeping dairy and eggs around 😉

    Anne @The Cooking Campaign Mar 13, 2013

    I’m not going to lie I had to look up what a chia seed was… What kind of flavor would you say it’s similar to?

      Kelly Mar 13, 2013

      Chia seeds don’t really have a flavor on their own, but they enhance the flavor of everything around them. They work amazingly as an egg replacer, so I used them in here to get an extra fluffy pancake with a delicate flavor.