Lemon Chia Seed Pancakes

Every time I think about weekend brunch, Lemon Chia Seed Pancakes come to mind. The bright and zesty flavor of lemon always takes me back to sunny mornings spent making pancakes with my family. I still remember the first time I experimented with chia seeds, inspired by their health benefits, and how perfectly they paired with the light, fluffy pancakes. The sweetness of the roasted strawberries adds an irresistible touch, creating a delicious contrast to the tangy lemon. There’s something about the combination of flavors that brings joy and comfort, making it a dish I always look forward to sharing with friends and loved ones. If you’re looking to elevate your morning routine, these pancakes are a must-try!

Lemon Chia Seed Pancakes Shopping List

When it comes to making Lemon Chia Seed Pancakes, the ingredients are simple yet impactful. Each component plays a crucial role in creating the perfect balance of taste and texture. The combination of fresh flavors from lemons and strawberries with healthy chia seeds elevates this dish, making it not only delicious but also nutritious. Let’s explore what you’ll need.

• 1 lb fresh strawberries, hulled and cut in half: These juicy fruits are roasted to bring out their natural sweetness, enhancing the overall flavor of the dish.
• 1 tablespoon fresh lemon juice: A splash of acidity that brightens the roasted strawberries.
• 1 tablespoon sugar in the raw: Adds a slight crunch and additional sweetness during roasting.
• 2 cups white whole wheat flour: The base of the pancakes, providing fiber and a nutty flavor.
• 2 tablespoons granulated sugar: Sweetens the batter just enough without being overpowering.
• Zest of 2 large lemons: Infuses the pancakes with an intense lemon flavor.
• 2 teaspoons baking powder: Helps the pancakes rise and become fluffy.
• 1 teaspoon baking soda: Works with the acidity of the buttermilk for perfect leavening.
• 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
• 2 cups buttermilk: Adds moisture and a tangy flavor that complements the lemon.
• 2 large eggs: Binds the ingredients together and adds richness.
• 1/4 cup unsalted butter, melted and cooled: Ensures moisture and richness in the pancakes.
• 1 tablespoon fresh lemon juice: Adds freshness to the pancake batter.
• 1 teaspoon vanilla extract: A hint of sweetness and depth of flavor.
• 1/4 cup chia seeds: Adds texture, nutrition, and a slight crunch.
• Land O Lakes® Butter with Canola Oil: For serving, it melts beautifully on warm pancakes.

How to Prepare Lemon Chia Seed Pancakes

Making Lemon Chia Seed Pancakes is a delightful experience, filled with the aroma of lemon and warm strawberries. Follow these steps to create the perfect pancake breakfast. Remember, the key is to not overmix the batter so you can achieve fluffy pancakes!

1. Preheat the oven to 375 degrees F. In a medium bowl, combine the strawberries, lemon juice, and sugar. Toss to bring everything together. Pour the mixture onto a greased baking sheet, spreading it out evenly. Roast for 20 minutes, then stir the strawberries and return them to the oven for an additional 7 to 10 minutes until they are soft and juicy. The smell will be heavenly!
2. While the strawberries are roasting, it’s time to prepare the pancakes. In a small bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the mixture together until the aroma of lemon fills the air; this step releases the oils in the zest, boosting the flavor.
3. In a large bowl, whisk together the flour, the sugar and lemon zest mixture, baking powder, baking soda, and salt. In a separate small bowl, whisk together the buttermilk, eggs, melted butter, lemon juice, and vanilla. This will be your wet mixture to keep the pancakes moist.
4. Add the wet ingredients to the flour mixture. Stir gently until just combined; it’s okay if there are a few lumps. The goal is to keep the batter airy for fluffy pancakes. Finally, fold in the chia seeds for added texture and nutrition.
5. Heat a griddle or non-stick pan over medium-low heat. Lightly coat the surface with cooking spray. Using a measuring cup, drop about a ¼ cup of batter onto the griddle for each pancake. Watch for bubbles to form on the surface, which usually takes about 1 to 2 minutes.
6. Once the surface has bubbles and some have burst, carefully flip the pancakes with a spatula. Cook for another 1 to 2 minutes, until the underside is golden brown. If your pancakes are browning too quickly, lower the heat to ensure they don’t burn before they are cooked through.
7. Repeat the process until all the batter is used up. You can keep the pancakes warm in a low oven while you finish cooking the rest. Serve them warm with Land O Lakes® Butter with Canola Oil and the delicious roasted strawberries.

Making Adjustments

If you’re looking to customize your Lemon Chia Seed Pancakes, here are some great tips to consider for different tastes and dietary needs.

• Storage: Keep leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the toaster or microwave before serving.
• Freezing: You can freeze pancakes for up to two months. Stack them with parchment paper in between to prevent sticking.
• Pairing: These pancakes go wonderfully with a side of crispy bacon or a fresh fruit salad for a balanced breakfast.
• Sweetness Level: Adjust the amount of sugar to your preference. You can also use honey or maple syrup for a different sweetness.
• Variations: Add some blueberries or chopped nuts for added texture and flavor variations.

Serving This Lemon Chia Seed Pancakes

• Breakfast staple: These pancakes are perfect for a relaxing weekend breakfast or an energizing weekday brunch.
• Garnish: Serve with a sprinkle of powdered sugar or a dollop of whipped cream for an extra special touch.
• Occasions: Ideal for celebrations like birthdays, holidays, or family gatherings where you want to impress with a homemade delight.
• Seasonal pairing: In the spring, pair these pancakes with fresh berries for a colorful breakfast plate.
• Storage tips: Store leftovers in an airtight container in the fridge. To reheat, simply pop them in the toaster or microwave.

FAQ

Conclusion

In summary, Lemon Chia Seed Pancakes are a delightful and refreshing way to start your day. Their bright flavor, combined with nutritious ingredients, creates a breakfast that feels good and tastes amazing. I encourage you to try this recipe and share it with your loved ones. You’ll find that it’s not only easy to make but will become a favorite in your household.

Lemon Chia Seed Pancakes

Craving a refreshing breakfast? Try these Lemon Chia Seed Pancakes topped with roasted strawberries! They are fluffy, flavorful, and a delightful twist on a classic dish. Perfect for brunch or a light breakfast any day of the week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Fresh Strawberries Hulled and cut in half.
• 1 tablespoon Fresh Lemon Juice
• 1 tablespoon Sugar in the Raw
• 2 cups White Whole Wheat Flour
• 2 tablespoons Granulated Sugar
• Zest of 2 large Lemons
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 cups Buttermilk
• 2 large Eggs
• 1/4 cup Unsalted Butter Melted and cooled.
• 1 tablespoon Fresh Lemon Juice
• 1 teaspoon Vanilla Extract
• 1/4 cup Chia Seeds
• Land O Lakes® Butter with Canola Oil For serving.

Equipment

• Skillet
• Frying pan
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. 1. Preheat the oven to 375 degrees F. In a medium bowl, combine the strawberries, lemon juice, and sugar. Toss to combine. Pour strawberries on a greased baking sheet and roast for 20 minutes. Stir the strawberries and roast for an additional 7-10 minutes, until the strawberries are soft and juicy.
2. 2. While the strawberries are roasting, make the pancakes. In a small bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until lemon is fragrant.
3. 3. In a large bowl, whisk together flour, sugar/lemon mixture, baking powder, baking soda, and salt. In a small bowl, whisk together buttermilk, eggs, melted butter, lemon juice, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the chia seeds.
4. 4. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a ¼ cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with Land O Lakes® Butter with Canola Oil and roasted strawberries.

Notes

• Tip 1: Keep leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the toaster or microwave before serving.
• Tip 2: You can freeze pancakes for up to two months. Stack them with parchment paper in between to prevent sticking.
• Tip 3: These pancakes go wonderfully with a side of crispy bacon or a fresh fruit salad for a balanced breakfast.
• Tip 4: Adjust the amount of sugar to your preference. You can also use honey or maple syrup for a different sweetness.
• Tip 5: Add some blueberries or chopped nuts for added texture and flavor variations.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.