Kefir Pancakes
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These kefir pancakes are easy to make and perfect for a weekend breakfast or a quick weekday treat. Whether you love a simple stack with syrup or prefer fresh fruit, this recipe will become a favorite.
Kefir is a fermented dairy drink with a rich flavor, often used in cooking and baking. Similar to Greek yogurt, it adds moisture and richness to baked goods.
Leftover kefir works well in pancakes, muffins and even marinades, making it a versatile ingredient in the kitchen. So why not use it more often?
How to make pancakes with kefir
Tools you will need:
- Measuring cups & spoons
- Hand blender & beaker (or a bowl)
- Griddle or skillet/frying pan
- Flat spatula
Ingredients:
- Quick oats
- Kefir
- All-purpose flour
- Maple syrup
- Baking powder
- Baking soda
- Salt
- Egg
- Oil
Quick overview
All you need to do is blend all the ingredients together. I like to mix the soda and baking powder with flour first so they are evenly distributed before mixing with the rest of the ingredients.
For this kefir pancakes recipe, you will need a beaker or a bowl where you can blend everything. If you were to double the recipe, you would need to use a bowl as the beaker you got with your blender would be too small.
If you blend too long, you will get a smoother batter but might also turn out more liquidy. If this is the case, add a tablespoon of all-purpose flour (or 2) until thicker.
If too thick (this may also happen if you blend it less) you can try and cook one pancake and if not happy, stir in some more kefir (or milk).
You will get 8 pancakes when using a ¼ measuring cup to measure out the quantity of your batter. I don’t have a griddle so I use a large frying pan/skillet where I can fit 3-4 at the same time. It’s a non-stick and I find it the easiest to work with.
Troubleshooting: Common issues & fixes
Even the simplest pancake recipes can have hiccups. Here are some common issues and how to fix them:
Why is my pancake batter too runny or thick?
- If your batter is too runny, add a little more flour (1 tablespoon at a time).
- If it’s too thick, mix in a splash of kefir or milk until you reach the right consistency. The batter should be pourable but not watery.
Why are my pancakes not fluffy?
- Overmixing the batter can make pancakes dense, stir just until combined.
- Check your baking powder, it should be fresh and active for the best rise.
My pancakes are burning but still raw inside, what’s wrong?
- The heat might be too high. Cook on medium-low heat to ensure even cooking without burning.
Frequently asked questions:
If you’re using a non-stick frying pan or skillet, gently shake it, if the pancakes move easily, they are likely ready to flip. On a griddle, try nudging them; if they slide without resistance, the bottom is cooked. Another sign is the appearance of bubbles on the surface. Once the bubbles pop and the edges look set, you can flip the pancakes over.
The cooking time depends on the pancake thickness, heat level, and the type of pan or griddle used. In general, pancakes take about 2 minutes per side on medium heat until golden brown and cooked through.
Buttermilk is a great substitute for kefir. You can also use plain unsweetened Greek yogurt or natural yogurt, but you’ll need to thin them with a little milk to achieve a thick yet pourable consistency.
Yes, pancakes freeze well. To prevent them from sticking together, place them on a tray with space in between and freeze for 30 minutes. Then, transfer them to a ziplock bag and store them in the freezer for up to a month. Make sure the pancakes are cooled down completely before you freeze them!
Serving suggestions
- I like to serve these with a drizzle of maple syrup and lemon juice and berries.
- They are also nice with ricotta mixed with honey and berries.
- Or if I am making these for a special occasion, I make a simple cinnamon sauce. The same sauce I used for brioche bread pudding. Use only a little cornstarch to thicken it, about 1 teaspoon, and bring it to a boil, then simmer for a minute. 2 teaspoons will make the sauce extra thick.
- You can also top them with chopped nuts for an extra protein!
- Rich blueberry sauce made with fresh blueberries (like on the photos) is so good too!
- Use homemade gingerbread syrup and enjoy them during the festive season!
Do you like trying new recipes? I have a few not-so-traditional pancake recipes for you to try.
- German Pancakes are the most delicious of them all! If you haven’t tried them, here is your chance!
- Sweet Potato Pancakes – These are so good and fluffy!
- Carrot Cake Pancakes – Because why not?
- Pumpkin Spice Pancakes with warm spices and pumpkin puree.
Kefir Pancakes
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt , or a generous pinch
- ½ cup quick oats
- 1 cup kefir , see note 1
- 1 egg , large
- 2 tablespoons maple syrup , see note 2
- oil for cooking, see note 3
Instructions
- To an immersion blender cup (see note 5), add flour, baking powder, baking soda, salt and oats. Give it a mix with a spoon or fork. Add the rest of the ingredients and blend for a few seconds or until all the ingredients are well combined (see note 6).
- Cook on a griddle or large skillet/frying pan until you see holes forming on the surface of the pancakes. Turn them over and cook until they are cooked through and golden brown (about 2 more minutes).
- Serve with anything you like!
Notes
- Kefir can be substituted with buttermilk or unsweetened Greek yogurt diluted with some milk.
- You can use another type of syrup to sweeten these kefir pancakes. Also, you can easily add more if you prefer them sweeter. I personally prefer using less sweetener as I like to add a lot of flavored syrup or berry sauce on top that adds enough sweetness.
- I like using olive oil in a spray bottle. That way I use only a little per batch. You can use anything you like though.
- Cooking time can vary. This will depend on the heat of your stove (I recommend medium-high and adjust if browning too fast) as well as the size of your pancakes.
- The immersion blender cup has to hold at least 3.5-4 cups of liquid (750 milliliters to 1 liter). If you don’t have such a size, use a mixing bowl instead.
- If you blend longer, you might end up with a thinner batter. This is not a problem. It is simply because the blending turns the oats into a finer texture. You can try and cook 1 pancake and see how it holds its shape. If too thin, add more flour to the batter. And, if the batter is way too thick, you can either blend for longer or add a splash of kefir/milk.
- Meal prep: Double the batch, cook them, cool them down, and flash-freeze on a baking sheet or tray. Then, put in a ziploc bag and freeze for later. The best way to reheat it is on the stovetop. Heat a skillet, add thawed pancakes and add a splash of water. Cover with a lid and “steam” for about half a minute or until soft and warmed through.
They were so good! This is our go-to pancake recipe now.
Hi Deborah! Thanks so much for your feedback and I hope you try some other recipes from our blog! :)