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Pancakes on kefir are fluffy without eggs

Fluffy Eggless Kefir Pancakes

The simplest breakfast, from just a handful of ingredients! These fluffy eggless kefir pancakes are thick, delicious, and made with only a few things. Even without eggs, they come out incredibly airy. I doubted it would work — but it did!

katushafin

Recipe author

Pancakes on kefir are fluffy without eggs

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Composition / ingredients

Servings:

Kefir

500

Flour

Baking soda

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 3 % 1 g

Carbohydrates 81 % 29 g

147 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 30 min

Step 1:

How do you make fluffy eggless kefir pancakes? Gather your ingredients. Any fat content of kefir works — mine is 2.5%. Room-temperature kefir is best, since the flour blends in more smoothly and the baking soda reacts faster, but I've made these with cold kefir straight from the fridge and they turned out great.
Step 2:

Pour the kefir into a bowl and add the sugar and salt. I've listed the sugar amount to my own taste; the original recipe uses twice as much (4 tbsp). Adjust to your liking — add more if you like them sweeter. Stir. Sift in the flour, but don't add it all at once — start with half.
Step 3:

Stir the flour in until the batter is smooth and lump-free. Be ready to use a bit more or less flour than listed — go by the consistency. It should be like very thick sour cream. If it turns out too thick, stir in a little more kefir. Add the baking soda last. Stir, then let it sit for about 5 minutes — the kefir and soda will start reacting and the batter will visibly bubble up.
Step 4:

Heat a skillet well over high heat — a nonstick one is ideal. Add a little vegetable oil. Spoon in the batter to form the pancakes and fry over medium heat until golden. I covered the pan with a lid to make sure they cooked through in the middle.
Step 5:

Flip the pancakes and fry the other side until golden as well. Move the finished pancakes to a plate. You can re-oil the pan before the next batch, but I fried mine without any more oil and it didn't affect the fluffiness at all.
Step 6:

Serve the pancakes with sour cream, jam, or sweetened condensed milk. Enjoy!

Sifting the flour is important — it aerates it, so the pancakes come out airy and rise well as they cook.
Wondering whether you can swap baking powder for baking soda, how to add each so your baked goods turn out fluffy, and how to avoid a soapy soda aftertaste? Check out the article "Baking powder or baking soda — which is better?"
The right skillet matters — a poorly chosen pan can spoil even the best recipe.