Top down view of pancakes with fork on white plate, and blue patterned cloth with knife in top right corner.

Simple Whole Wheat Chia Pancakes

These simple, delicious chia pancakes are made using whole wheat flour and a little yogurt for added protein and fluffy texture. Easy to make, nutritious and perfect for breakfast/brunch or as a snack.
Course Breakfast, Brunch
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 7 large pancakes
Calories 130kcal
Author Monika Dabrowski


  • 128 g whole wheat flour (4.52 oz)
  • 1.5 tbsp chia seeds
  • 1.3 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp sugar
  • pinch of fine sea salt
  • 1 large egg
  • 220 ml milk
  • 4 tbsp Skyr/Greek yogurt/quark
  • 1 tbsp vegetable oil plus more for frying (1 tbsp per batch)


  • In a bowl combine the flour, chia seeds, baking powder, bicarbonate of soda, sugar and pinch of salt. Stir thoroughly using a whisk and set aside.
  • In another bowl whisk together the egg, milk, yogurt and oil.  Combine both mixtures and stir using a whisk only until the dry ingredients are no longer visible.  The batter will be a little lumpy.
  • Heat up a little oil (1 tablespoon per batch), then lower the heat and ladle the batter onto the pan spreading a little to form good size pancakes. Fry the pancakes over a low heat for 3-4 minutes until bubbles appear on top. Turn them over and fry for 2 more minutes until golden brown. Serve immediately.


  • Batter: Do not overstir the batter.  Stop stirring once all the ingredients have been incorporated.  The batter will be lumpy.
  • Flour: I used whole wheat flour but you could use a combination of whole wheat and white (or buckwheat) or just white flour if you prefer. 
  • Yogurt: I used naturally low in fat Skyr but Greek yogurt or quark are also good options.
  • Frying: Heat up the pan with a little oil, then lower the heat and cook the pancakes slowly for 3-4 minutes until bubbles appear on top before turning over and cooking for 2 more minutes. Do not overcrowd the pan.
  • Best served immediately. Refrigerate leftover pancakes in a plastic container and reheat in the microwave. Serve with a knob of butter, drizzle of maple syrup and/or fruit.


Serving: 1serving | Calories: 130kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 71mg | Potassium: 229mg | Fiber: 3g | Sugar: 3g | Vitamin A: 85IU | Calcium: 115mg | Iron: 1mg