Print Recipe

Lemon Chia Seed Pancakes

lemony pancakes enriched with chia seeds with a creamy lemon sauce
Course: Breakfast
Servings: 12
Author: Trish Cowoer @


For the pancakes

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plain yogurt
  • 1/3 cup milk your choice, I used unsweetened soy
  • 1/4 fresh squeezed lemon juice about 1 full lemon
  • 3 tablespoons melted unsalted butter
  • 1 large egg
  • 1-1/2 teaspoons vanilla
  • zest of 1-1/2 lemons
  • 1/4 chia seeds

For the yogurt lemon cream

  • 1 cup plain unsweetened yogurt
  • 2 tablespoons manuka honey
  • 1 tablespoon sugar


For the pancakes

  • In a large bowl mix dry ingredients (flour through salt).
  • In a smaller bowl blend yogurt, milk, lemon juice, melted butter, egg and vanilla. Beat well with a fork to combine.
  • Add wet ingredients to dry and stir until just combined. Fold in lemon zest and chia seeds.
  • Heat skillet to medium heat. Lightly oil with cooking spray.
  • Add batter, about 1/4 cup per pancake, and cook until bubbles start to form on top of pancake. Little holes should form on the top of the pancakes before you flip them over. Flip to cook the other side, another 1-2 minutes or until firm.

For yogurt cream sauce

  • Mix yogurt, honey and sugar together in a small bowl.