Fluffy and delicious homemade Kefir pancakes are so easy to make and a perfect make ahead breakfast for the week! Load these pancakes up with high-quality butter and pure maple syrup for a simple and amazing breakfast!
On a slow Saturday morning, there is nothing better than a big batch of fluffy pancakes! Pancakes are so versatile too! You can make mango pancakes, pancakes with self rising flour, strawberry banana, or the classic blueberry pancakes!
These pancakes are made with good-for-you kefir. You can find kefir in most grocery stores next to the milk. It's loaded with probiotics and is similar to yogurt, except more pourable. I love it for my family and they enjoy it as well!
This recipe is brought to you in collaboration with Lifeway Kefir. Thank you for supporting the brands that make my blog possible!
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What is Kefir?
Kefir is a tart and tangy cultured milk. It is full of good-for-you probiotics and is high in calcium and protein. In this recipe, we are using kefir where you would normally use buttermilk. The consistency is a little thicker than buttermilk and gives these pancakes a tang that you can't get from milk or water.
Ingredients To Gather
- All purpose flour. Unbleached, white flour is best.
- Leavening ingredients. You'll need baking powder and baking soda.
- Salt. It might seem strange to add salt to pancakes, but it helps bring out the flavors in the pancakes.
- Vanilla Kefir. Whole milk or nonfat will both work in these pancakes.
- Egg. Just one, to keep the pancakes together.
- Butter. To add a little fat to the pancakes. Coconut oil or vegetable oil can be used instead.
- Sugar. For just a little sweetness.
- Vanilla Extract. To up the vanilla flavor in these pancakes.
Equipment You'll Need
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Liquid Measuring Cup
- Spatula
- Griddle Or Non-Stick Pan
Let's Make Kefir Pancakes!
In a small bowl, mix the white flour, sugar, baking powder, baking soda, and salt. Mix well to combine.
Add the vanilla kefir, vanilla extract, egg, and melted butter to a large bowl and mix again.
Pour the dry ingredients into the wet ingredients and mix until just combined. It's ok if there are a few lumps left in the batter. You want the batter to be thick.
Preheat a large skillet or a griddle over medium-high heat. Add a tablespoon of butter to the hot pan. Use a non-stick pan if you can which will prevent the pancakes from sticking.
Spoon the batter into the hot griddle or hot skillet. Let the batter cook for a couple of minutes. When the edges start to dry out and there are small bubbles in the center of the pancake, flip the pancake.
Cook the second side for 2-3 minutes. Continue with the rest of the batter until all the pancakes are made. Serve immediately.
Tips To Making the Perfect Pancakes!
- Make sure the butter is completely melted in the pan before you add the pancake batter. Hot butter will give the pancakes their nice, crisp edges.
- Use an ice cream scoop or a measuring cup to spoon out the batter into the pan. This will make sure you have even pancakes and that they are all the same size.
- After you flip the pancakes, resist the urge to press down on the pancakes. That will prevent the pancakes from rising and getting that nice, fluffy texture you want.
- If you are making a lot of pancakes, preheat the oven to 200 degrees and place the cooked pancakes on a baking sheet. Keep adding the pancakes to the baking sheet and keep it in the oven to keep it warm.
Storage Tips
- Batter storage- Make the batter and place it in an airtight container. You can make the batter up to 24 hours ahead of time. When you are ready to make the pancakes, scoop the batter right from the container.
- Refrigerator storage- Store cooked pancakes in an airtight container in the refrigerator. They will stay fresh up to 4 days. To reheat them, place them on a microwave safe dish and microwave them for 1 minute. You can also reheat them in the toaster oven for 1 minute until warmed through.
- Freezer storage- Once the pancakes are completely cooled, wrap them in plastic wrap individually and place them in a gallon freezer bag. When you would like to eat them, take one out at at time and toast them in the toaster oven or microwave them, unwrapped, for 1 minute.
Variations
- Add chocolate chips! Mix in 1 cup of chocolate chips to the batter.
- Add blueberries! Mix in 1 cup of frozen or fresh blueberries to the batter. There are often blueberry kefir flavors in the store that you can use too!
- Add pumpkin spice! Mix in 1 cup of pumpkin puree and 1 teaspoon of your favorite pumpkin spice mix. You can also use a pumpkin spice kefir to increase the pumpkin flavor even more!
- Serve these pancakes with maple syrup, butter, and whipped cream!
Frequently Asked Questions
You can use buttermilk or a combination of yogurt and milk. Use 1 cup of milk and ½ cup of yogurt.
Yes! If you make kefir and have some on hand, feel free to use that!
You can make them as big as you would like! I think an ice cream scoop is a great size, but you can use ¼ cup for smaller pancakes or ½ cup for larger pancakes.
More Kefir Recipes
Kefir is perfect to use in baking! You can use it in so many recipes in place of buttermilk or milk.
- Kefir Bread
- Mixed Berry Kefir Smoothie
- Strawberry Kefir Ice Cream
- Blueberry Kefir Bread
- Kefir Snickerdoodles
- Kefir Cornbread
- Vanilla Kefir Muffins
📖 Recipe
Fluffy Kefir Pancakes
Ingredients
- 1 ½ cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 tablespoon Sugar
- 1 ¾ cup Vanilla Kefir
- 1 Egg
- 3 tablespoon Butter Melted
- 1 teaspoon Vanilla Extract
Instructions
- In a small bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix well to combine. Set that aside.
- In another bowl, add the vanilla kefir, vanilla extract, egg, and melted butter to a large bowl and mix again.
- Pour the dry ingredients into the wet ingredients and mix until just combined. It's ok if there are a few lumps left in the batter. You want the batter to be thick.
- Preheat a large skillet or a griddle over medium-high heat. Add a tablespoon of butter to the hot pan. Use a non-stick pan if you can which will prevent the pancakes from sticking.
- Spoon the batter into the hot griddle or hot skillet. Let the batter cook for a couple of minutes. When the edges start to dry out and there are small bubbles in the center of the pancake, flip the pancake.
- Cook the second side for 2-3 minutes. Continue with the rest of the batter until all the pancakes are made. Serve immediately.
Notes
- Make sure the butter is completely melted in the pan before you add the pancake batter. Hot butter will give the pancakes their nice, crisp edges.
- Use an ice cream scoop or a measuring cup to spoon out the batter into the pan. This will make sure you have even pancakes and that they are all the same size.
- After you flip the pancakes, resist the urge to press down on the pancakes. That will prevent the pancakes from rising and getting that nice, fluffy texture you want.
Dal says
Oh my goodness!!!!! These are AHHHHH-may-zing!! I have been looking for other ways to use Kefir besides in my smoothies and satisfy my craving for pancakes (which is never ending). As a “Pancake Connoisseur” I give these TWO HUGE thumbs up!! They are light and fluffy while still having great structure. The tang was addicting. I had with pure maple syrup and a little butter.
I only made 2 as they were dessert. Now they are in rotation. Thanks for the great recipe!!
Take Care
lynnswayoflife says
I am so happy to hear that! Thank you so much for making my recipe!