Lemon Chia Seed Pancakes are made with a classic pancake batter infused with zesty lemon flavor and healthy chia seeds. These pancakes are a delicious and refreshing way to start your morning.
Breakfast is by far my favorite meal of the day, it’s what sets the tone for the rest of the day. These pancakes are just filling enough to give you long-lasting energy and contain Omegas from chia seeds to keep your brain sharp!
Growing up I was never a big pancake fan, they always made my stomach turn after having just one. The pancakes that I had as a child were pre-made box mix and it wasn’t until I learned that you could make your own pancake batter that I really started loving pancakes and experimenting with different flavors and textures. I probably have a pancake flavor for just about every mood I am in. Making pancakes from scratch sounds lengthy but these pancakes really are so quick and easy to put together. Keep reading and I’ll tell you how to make these delicious stacks of sunshine.
How to Make Lemon Chia Seed Pancakes
Good pancake batter starts by whisking together the dry ingredients. Next, you want to make buttermilk. Normally, I make buttermilk with apple cider vinegar mixed with plant milk, but we are making lemon pancakes this time, so the lemon juice will be used as acid instead. To make the buttermilk, combine the lemon juice and plant milk in a bowl and let sit for 5 minutes. Incorporate this mixture into the dry ingredients and add the remaining ingredients. Mix well and add one ladle full of batter onto a greased or non-stick pan set to medium heat, wait for the bubbles, flip and cook for an additional 2 minutes until both sides have a nice brown color.
Optional Toppings:
- Vegan Icing
- Vegan Yogurt
- Maple Syrup
- Extra Chia Seeds
- Chopped Fruit
- Chopped Nuts
Storage: I love storing pancakes in the freezer, they make for a really quick weekday breakfast. All you have to do is store them in an air-tight freezer bag and pop them in the toaster oven when you are getting ready to head out the door!
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Lemon Chia Seed Pancakes
Course: BreakfastDifficulty: Easy8-10
servings15
minutes10
minutes25
minutesQuick and refreshing Vegan Lemon Chia Seed Pancakes
Ingredients
1 3/4 cup Unbleached All-Purpose Flour
2 cups Plant Milk
Juice of Half a Lemon
2 tbsp Chia Seeds
2 tbsp Cane Sugar
1 tbsp Baking Powder
1 tsp Pure Vanilla Extract
Zest of 1 Lemon
Pinch of Salt
Directions
- In a medium bowl combine lemon juice and plant milk. Let sit for 5 minutes.
- In a large mixing bowl combine all the dry ingredients and whisk well.
- Add wet mixture to dry and add all remaining ingredients. Stir well, until a smooth batter consistency is formed.
- Use a ladle to scoop out batter onto a non-stick or greased pan. Cook on medium heat until bubbles start to form, flip the pancake and cook for an additional 2 minutes or until both sides have a nice golden color.
- Serve immediately topped with all your favorite toppings or freeze for later. Enjoy!


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