Strawberry-Chia Seed & Greek Yogurt Pancakes

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by | Updated: December 2nd, 2016 | Read time: 1 minute

What’s for breakfast – plain old pancakes? Not this time! The secret to fluffier, filling flapjacks is three-fold: creamy, Greek yogurt, nutritious chia seeds and satisfyingly sweet, sliced strawberries. These organic, buttermilk pancakes just might be the best breakfast or brunch you’ve ever had!

Strawberry-Chia Pancakes

Strawberry-Chia Seed Pancakes

Recipe by Claire Volkman, for Bob’s Red Mill

Serves 6


2 cups organic buttermilk pancake mix
3-4 Tbsp. chia seeds
½ cup Greek yogurt
¼ cup canola oil
1 cup low-fat milk
2 eggs
Sliced strawberries
Optional: fresh whipped cream, for garnish


  1. In a bowl, combine pancake mix, yogurt, oil and milk; mix well. Stir in strawberries and chia seeds.
  2. Heat oil in large skillet over medium-high heat.
  3. Pour approximately ¼ cup of batter per pancake onto skillet; cook until bubbles appear, then flip and cook for about 3 more minutes until browned on both sides.
  4. Top with additional strawberries and whipped cream, if desired.

Recipe courtesy of Bob’s Red Mill blog. Used with permission.