In a bowl, stir together the sour cream and chia seeds.  Let sit for 10 minutes.  In the meantime, melt the butter.  In a large bowl, whisk together the eggs and buttermilk.  Slowly drizzle in the melted butter, while whisking to combine.  Set aside. In a medium bowl, with a dry whisk, combine the flour, baking powder, baking soda, salt, and sugar.  Set aside.

Transfer the sour cream and chia mixture to a blender and blend on high speed for about 1 minute, until the chia is finely ground into the sour cream.  Whisk into the liquid mixture.  Add the dry mixture to the liquid mixture and stir with a fork to combine.  If the mixture is too dry, add buttermilk, 1 Tbsp at a time, until it reaches pancake consistency.

Heat a griddle or pan over medium heat.  Melt 1 Tbsp butter in the skillet and using a 1/4 cup measuring cup, measure pancake batter into the skillet.  Cook until bubbly on top, then flip and cook for another minute or two until cooked through.