This kefir pancakes recipe is easy to whip up and always so fluffy and delicious!
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 2 cups kefir
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- Mix the batter. In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Add the eggs, kefir, maple syrup and vanilla extract and whisk until the batter is just combined and no flour streaks remain. (The batter will still be a bit lumpy, so be careful not to over-mix.)
- Cook the pancakes. Heat a lightly-greased* large nonstick sauté pan or griddle over medium-high heat. Pour the batter in ¼-cup dollops on the hot griddle – as many as will comfortably fit in the pan with enough room to easily flip the pancakes. Cook the pancakes until bubbles begin to form and pop around the edges and the bottoms of the pancakes are lightly golden brown, about 3 minutes. Use a spatula to flip and cook for another 2 to 3 minutes until lightly golden brown. Transfer the pancakes to a serving plate or baking sheet* and continue making pancakes until the batter is gone.
- Serve. Serve warm with butter, maple syrup, or any other desired toppings. Enjoy!
Greasing the pan: I highly recommend running the end of a cold stick of butter briefly around the hot pan just before adding the batter, but you’re welcome to use olive oil or any other grease that you prefer.
Baking sheet: If you are not serving and eating the pancakes right away, I recommend placing the cooked pancakes in an even layer on a large baking sheet or wire cooling rack. You can then place the sheet/rack in the oven at very low heat (170 to 200°F) to keep them warm until the entire batch is ready to serve.