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Pancakes on kefir in a frying pan are lush

Fluffy Kefir Pancakes

A simple, quick breakfast from everyday ingredients! You don't need yeast to make thick, fluffy kefir pancakes — baking soda does the job. There are a few tricks to it, though, and I'll walk you through them. A tasty morning treat for kids and grown-ups alike. Give it a try!

Julia M.

Recipe author

Pancakes on kefir in a frying pan are lush

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Composition / ingredients

Servings:

Kefir

250

Egg

Sugar

Flour

220

Baking soda

0.3

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 20 % 10 g

Carbohydrates 65 % 32 g

241 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 30 min

Step 1:

How do you make fluffy kefir pancakes in a skillet? Start by gathering everything you need. I use 3% kefir, but any kind works. For the fluffiest pancakes, all your ingredients should be at room temperature — you can warm the kefir a little in the microwave.
Step 2:

Grab a good-sized, roomy bowl. Crack in the egg and add the sugar and salt. Adjust the sugar to taste. Whisk it all together briefly until smooth.
Step 3:

Then stir in the warmed kefir.
Step 4:

Sift the flour and baking soda together to aerate them. Add the flour to the bowl a little at a time and stir into a batter. Let the consistency of the batter be your guide — you may need slightly more or less flour.
Step 5:

The finished batter should be fairly thick — it should drip slowly off the whisk.
Step 6:

Pour some vegetable oil into a hot skillet and spoon in the batter. Cook the pancakes over low heat for 2–3 minutes per side.
Step 7:

Cooking them slowly lets them rise nicely and cook through in the middle. Once the pancakes are golden, transfer them to a paper towel to blot off the excess oil.
Step 8:

Your fluffy kefir pancakes are ready! Serve them with any jam, sweetened condensed milk, or sour cream. Enjoy!

Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe brush and a little dish soap work best.
The right skillet matters, too — even the best recipe can be ruined by the wrong pan.
Can you swap baking soda for baking powder, and how do you add each one so your baked goods come out light and free of any soapy soda taste? It comes down to balancing the soda with the acidity in the batter (here, the kefir).