Fluffy Kefir Pancakes
Start your morning with a stack of irresistibly fluffy kefir pancakes—perfectly light, tender, and bursting with wholesome flavor. Made with rich, tangy kefir, these pancakes achieve delicate airiness thanks to a balanced combination of baking powder and baking soda, ensuring every bite is melt-in-your-mouth perfection. The simple batter comes together in just minutes, blending pantry staples like all-purpose flour and vanilla extract with the creamy goodness of kefir and a touch of melted butter for a hint of indulgence. Cooked to a golden brown on the griddle, these pancakes are versatile enough to pair with maple syrup, fresh fruit, or even a dollop of yogurt for a delightful breakfast or brunch. Whether you're seeking a family-friendly morning treat or a delightful twist on traditional pancakes, this recipe offers exceptional flavor and ease that will keep you coming back for more.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Sugar
- 2 large Eggs
- 1.25 cups Kefir (plain, full-fat or low-fat)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 as needed Cooking spray or butter
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate medium bowl, beat the eggs lightly. Add the kefir, melted butter, and vanilla extract, whisking until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
For each pancake, scoop about 1/4 cup of batter onto the skillet. Use the back of the spoon to gently spread the batter into a round shape if needed.
Cook the pancakes until bubbles form on the surface, and the edges appear set, about 2-3 minutes.
Flip the pancakes carefully with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover loosely with aluminum foil to keep warm. Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 202 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
