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Simple No-Yeast Kefir Pancakes in a Skillet

Perfectly fluffy pancakes with a delicate flavor — easy to make! Kefir pancakes cooked in a skillet are one of the many ways to make this classic dish. This recipe gives you tender, puffy, airy pancakes with a lovely golden crust and a soft center. Topped with sour cream, jam, or sweetened condensed milk, they work for breakfast, dinner, or a snack any time of day.

Anna KAuthor avatar
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Simple yeast-free pancakes on kefir in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 6 g
Fats 13 % 5 g
Carbohydrates 72 % 28 g
181 kcal
GI: 7 / 0 / 93
  • It's best to take the kefir out of the fridge ahead of time — at room temperature, the pancakes come out fluffier and airier. Pour the kefir into a deep bowl and add the egg, salt, and sugar. Mix well. Add the flour and baking soda and stir until smooth. A mixer works best here: a little time and effort whipping gives you a completely smooth, fluffy batter with no lumps, which could otherwise spoil the texture of the finished pancakes. Some recipes add the soda to the kefir, but that's a mistake. Reacting with the acid before the flour is added, the soda does its job too early and the pancakes won't rise properly. Combined with the flour in the batter, the soda activates in the finished dough instead, giving the pancakes their airy lift. One key point: as soon as the batter is smooth, let it rest for 30 minutes and do not stir it again! The air bubbles that form inside need to stay put — that way the pancakes won't deflate, even in the pan. Once the surface of the batter is covered with bubbles, start frying. Grease the skillet with oil, heat it, drop in a tablespoon of batter, and cook over medium heat. As soon as bubbles appear on the raw top, flip and fry the other side. Scoop the batter from the edge without stirring the whole bowl, to protect those valuable bubbles that give the pancakes their structure. Your fluffy kefir pancakes are ready — pile them on a plate and add sour cream, jam, sweetened condensed milk, or any topping you like. They're best served hot, but they hold their great flavor cold too: fried in the evening, they'll keep just fine until breakfast. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g

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