Why You’ll Love This Blueberry Chia Seed Pancakes

• Perfectly Fluffy Every Single Time. The combination of buttermilk and a careful resting time for the batter creates an incredibly light and tender crumb that just melts in your mouth.
• A Delightful Textural Surprise. The chia seeds don’t just add a nutritional boost; they give these pancakes a lovely, almost poppy seed-like texture that’s far more interesting than your standard flapjack.
• Bursts of Sweet, Juicy Blueberry. We add the blueberries directly to the pancakes on the griddle, which means every bite is guaranteed to have a pocket of warm, jammy fruit without turning the entire batter purple.
• Surprisingly Simple and Forgiving. Even if you’re not a pancake pro, this recipe is wonderfully straightforward. A few key tips—which I’ll share—will set you up for golden-brown, perfectly cooked stacks every time.

Ingredients & Tools

• 1 ½ cups all-purpose flour
• 2 tbsp chia seeds
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1 ¼ cups buttermilk, well-shaken
• 1 large egg
• 3 tbsp unsalted butter, melted and slightly cooled (plus more for the griddle)
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries (frozen can be used, do not thaw)
• Maple syrup and extra butter, for serving

Tools: A large mixing bowl, a medium mixing bowl, a whisk, a ladle or ¼-cup measuring cup, a large non-stick skillet or griddle, and a flexible spatula.

The real stars here are the buttermilk and the chia seeds. The buttermilk’s acidity reacts with the baking soda, creating those beautiful air bubbles that lead to supreme fluffiness. And the chia seeds—honestly, a little goes a long way for both texture and a subtle nutty flavour.

Serves: 3-4 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Don’t overmix the batter! This is the golden rule of pancake making. A few lumps are absolutely fine—in fact, they’re desirable. Overmixing develops the gluten in the flour and leads to tough, dense pancakes.
• Why buttermilk? Buttermilk is our secret weapon for tenderness and tang. If you’re in a pinch, you can make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 ¼ cups of regular milk and letting it sit for 5 minutes until it curdles slightly.
• Fresh vs. Frozen Blueberries? Fresh blueberries are ideal as they hold their shape beautifully. If using frozen, do not thaw them! Toss them in a bit of flour first to prevent them from sinking and bleeding too much into the batter.
• Let the batter rest. After you mix the wet and dry ingredients, let the batter sit for 5-10 minutes. This allows the flour to fully hydrate and the chia seeds to gel slightly, resulting in a thicker, more cohesive batter and ultimately, a taller pancake.

How to Make Blueberry Chia Seed Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The savoury, salty crunch is the perfect counterpoint to the sweet, fluffy pancakes, creating a truly balanced breakfast plate.
• Lightly Sweetened Whipped Cream or Greek Yogurt — A dollop on top adds a cool, creamy element that cuts through the richness beautifully, plus it looks gorgeous.
• Two Fried Eggs, Sunny-Side Up — For the ultimate sweet-and-savory experience, the runny yolk acts as a rich, delicious sauce that’s unexpectedly fantastic.

Drinks

• A Strong Cup of Coffee — The bitterness of a good dark roast is the classic, non-negotiable partner for sweet breakfast foods, cleansing the palate between each heavenly bite.
• Cold Glass of Milk — It’s a nostalgic combo that just works, especially if you have little ones at the table. The cold milk is wonderfully refreshing.
• Sparkling Water with Lemon — For a lighter option, the bubbles and citrus help to brighten everything up and make the meal feel less heavy.

Something Sweet

• A Small Bowl of Mixed Fresh Berries — Double down on the berry goodness! The fresh berries add a bright, acidic note that complements the cooked blueberries in the pancakes.
• A Square of Dark Chocolate — Honestly, just a little piece enjoyed with your last bite of pancake is a decadent, restaurant-quality finish that feels incredibly special.
• Warm Maple Syrup with a Cinnamon Stick — Gently heat your maple syrup with a cinnamon stick infusing it for a few minutes—it adds a warm, spiced aroma that takes the whole experience to another level.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. This is the number one pancake killer. It develops gluten and deflates the air bubbles, leading to hockey pucks instead of fluffy clouds. Stir until *just* combined.
• Mistake: Cooking on too high heat. An impatiently hot pan will give you pancakes that are burnt on the outside and raw in the middle. Medium heat is your friend for a perfectly golden, cooked-through result.
• Mistake: Pressing down on the pancakes with the spatula. I’ve messed this up before too… but please resist the urge! Pressing them flattens them and squeezes out the air you worked so hard to incorporate.
• Mistake: Flipping too early. If you try to flip before the bubbles form and pop, the pancake will likely tear. Wait for those visual cues—the edges will look set and dry.

Expert Tips

• Tip: Keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven. This prevents them from getting soggy while you cook the rest of the batch, so everyone can eat together with hot food.
• Tip: Use an ice cream scoop for perfectly uniform pancakes. It’s a game-changer for consistency and makes the process so much cleaner and quicker than using a ladle.
• Tip: For extra-rich pancakes, brown your butter before adding it to the wet ingredients. Just melt the butter in a saucepan until it foams and develops a nutty aroma. Let it cool slightly before using—it adds a incredible depth of flavour.
• Tip: Make a “test pancake” first. Cook one small pancake to check your heat level and seasoning. This is your chance to adjust the batter (a pinch more salt?) or the griddle temperature before committing to the whole batch.

FAQs

Can I make the batter the night before?
I don’t recommend making the full batter ahead of time, as the baking powder will lose its potency and you’ll end up with flat pancakes. However, you can be a prep hero! The night before, whisk all your dry ingredients in one bowl and cover it. In a separate container or jar, mix all your wet ingredients and keep it refrigerated. In the morning, just combine the two and you’re minutes away from fresh pancakes with minimal effort.

Can I use a different type of flour, like whole wheat?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier, nuttier flavour. I wouldn’t recommend using 100% whole wheat as the pancakes can become a bit dense. If you do use it, you might need to add a tablespoon or two more buttermilk, as whole wheat flour absorbs more liquid. The result is still delicious, just a different texture.

My pancakes are turning out flat. What did I do wrong?
Flat pancakes are usually a sign of old leavening agents. Baking powder and baking soda have a shelf life! If yours has been in the cupboard for over 6 months, it’s probably lost its power. Another culprit could be overmixing, as mentioned, or your griddle not being hot enough to create a quick rise. Test your baking powder by stirring a half teaspoon into a cup of hot water—if it doesn’t vigorously bubble, it’s time for a new can.

Can I freeze these pancakes for later?
Yes, they freeze beautifully! Let the cooked pancakes cool completely on a wire rack. Then, layer them between sheets of parchment paper in a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, just pop them straight into the toaster or a 350°F (175°C) oven for about 10 minutes until warm. It’s a fantastic way to have a homemade breakfast on a busy weekday.

What can I use instead of an egg for a vegan version?
You can easily make a “flax egg” as a substitute. Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gel-like. Use this in place of the egg. For the buttermilk, use a plant-based milk (like almond or oat) with 1 tablespoon of lemon juice. And of course, use a plant-based butter or oil. The texture will be slightly denser but still wonderfully tasty!