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Fluffy Pancakes with Strawberry Chia Jam and Yogurt

Fluffy Pancakes with Strawberry Chia Jam and Yogurt

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Fluffy pancakes with strawberry chia jam and yogurt are a delightful and nourishing twist on a classic breakfast favorite. These golden pancakes are stacked high and topped with a vibrant strawberry chia jam, a dollop of creamy yogurt, and a scattering of sliced almonds and fresh berries. This dish is perfect for slow mornings, weekend brunches, or even a special dessert.

Why You’ll Love This Recipe

These pancakes are light, airy, and perfectly golden, offering a soft texture that pairs wonderfully with the sweet-tart strawberry chia jam. The yogurt adds a creamy balance, while toppings like chia seeds and almonds provide crunch and nutritional benefits. The recipe is wholesome yet indulgent, easy to make, and customizable for various dietary preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pancakes:

  • All-purpose flour

  • Baking powder

  • Baking soda

  • Salt

  • Eggs

  • Milk (dairy or plant-based)

  • Vanilla extract

  • Butter or oil (for cooking)

For the strawberry chia jam:

  • Fresh or frozen strawberries

  • Maple syrup or honey

  • Chia seeds

  • Lemon juice

Toppings:

  • Plain or Greek yogurt

  • Fresh strawberries, halved

  • Sliced almonds

  • Extra chia seeds (optional)

Directions

  1. Prepare the chia jam: In a saucepan over medium heat, cook strawberries until they begin to break down (about 5–7 minutes). Mash slightly with a fork.

  2. Stir in maple syrup and lemon juice. Add chia seeds and cook for another 1–2 minutes. Remove from heat and let cool to thicken.

  3. Make the pancake batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk eggs, milk, and vanilla. Combine wet and dry ingredients until just mixed.

  4. Heat a skillet over medium heat and grease lightly. Pour batter into the pan in rounds and cook until bubbles form on the surface, then flip and cook the other side until golden brown.

  5. Assemble: Stack pancakes on a plate, spoon over the strawberry chia jam, top with a dollop of yogurt, fresh strawberries, almonds, and a sprinkle of chia seeds if desired.

  6. Serve warm.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

  • Use whole wheat flour or oat flour for a more wholesome version.

  • Add mashed banana or blueberries to the batter.

  • Substitute the strawberry jam with raspberry or mixed berry chia jam.

  • Use coconut yogurt for a dairy-free option.

  • Add a drizzle of nut butter or dark chocolate for extra indulgence.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Chia jam can be refrigerated in a sealed jar for up to 1 week.
To reheat pancakes, warm in a toaster, microwave, or skillet until heated through.
Avoid reheating with yogurt and toppings—add those fresh after warming.

FAQs

Can I make the pancake batter ahead of time?

Yes, refrigerate the batter for up to 24 hours. Stir gently before cooking.

Are the pancakes freezer-friendly?

Yes, freeze in layers with parchment between each pancake. Reheat directly from frozen.

Is the chia jam sweet enough on its own?

It is naturally sweetened, but you can adjust the sweetness to taste with extra maple syrup or honey.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend or almond flour and adjust the liquid as needed.

What yogurt works best for topping?

Thick Greek yogurt, coconut yogurt, or plant-based alternatives all work well depending on your preference.

Can I use fresh strawberries for the jam?

Yes, both fresh and frozen strawberries work equally well for the chia jam.

How do I make the pancakes extra fluffy?

Do not overmix the batter, and let it rest for 5–10 minutes before cooking to activate the baking powder.

Can I substitute chia seeds in the jam?

If you do not have chia seeds, use a thickener like cornstarch or reduce the jam for longer to reach a similar consistency.

Are these pancakes suitable for children?

Yes, they are naturally sweetened and can be served without additional sugar or toppings if desired.

Can I make the pancakes without eggs?

Yes, use a flax egg or mashed banana as an egg substitute.

Conclusion

Fluffy pancakes with strawberry chia jam and yogurt are a vibrant, satisfying, and health-conscious way to enjoy a comforting breakfast or brunch. With their combination of fresh fruit, creamy yogurt, and fluffy texture, these pancakes are as beautiful as they are delicious. Easy to prepare and customizable, they are sure to become a favorite for any occasion.

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Fluffy Pancakes with Strawberry Chia Jam and Yogurt

Fluffy Pancakes with Strawberry Chia Jam and Yogurt

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  • Author: Emma Delaney
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

Golden, fluffy pancakes served with a vibrant homemade strawberry chia compote, a dollop of whipped coconut cream, fresh strawberries, and toasted almond flakes—perfect for a wholesome, indulgent breakfast or brunch.

Ingredients

Units Scale
  • For the pancakes:
  • 1 cup all-purpose flour
  • 1 tablespoon coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup almond milk (or milk of choice)
  • 1 tablespoon apple cider vinegar
  • 1 egg
  • 1 tablespoon melted coconut oil or butter
  • 1/2 teaspoon vanilla extract
  • For the strawberry chia compote:
  • 1 1/2 cups fresh or frozen strawberries
  • 1 tablespoon maple syrup
  • 1 tablespoon chia seeds
  • 1/2 teaspoon lemon juice
  • Toppings:
  • 1/3 cup coconut whipped cream
  • Fresh strawberries, halved
  • Toasted almond flakes
  • Chia seeds for garnish

Instructions

  1. In a small bowl, mix almond milk with apple cider vinegar and let sit for 5 minutes.
  2. In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, and salt.
  3. Add the milk mixture, egg, melted coconut oil, and vanilla to the dry ingredients and stir until just combined.
  4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake and cook 2–3 minutes per side until golden. Set aside.
  5. For the compote, place strawberries and maple syrup in a saucepan over medium heat. Cook for 5–6 minutes until soft, then mash gently. Stir in chia seeds and lemon juice. Let thicken for 10 minutes.
  6. Plate pancakes with compote, a spoonful of coconut cream, fresh strawberries, almond flakes, and a sprinkle of chia seeds. Serve warm.

Notes

  • Use gluten-free flour to make the pancakes gluten-free.
  • Chill coconut cream in the fridge overnight for easy whipping.
  • Compote can be made in advance and stored in the fridge for up to 5 days.

Nutrition

  • Serving Size: 2 pancakes with toppings
  • Calories: 290
  • Sugar: 9g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 45mg

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