Kefir Pancakes (Fluffy & Tangy) | CookOS

Kefir Pancakes

Name: Kefir Pancakes (Fluffy & Tangy)
Yield: 4 servings
Ingredients: 2 cups freshly milled soft white wheat flour; 2 eggs; 2 cups kefir; 1/4 cup milk; 4 tablespoons butter, melted, plus more for cooking; 1 1/2 tablespoons baking powder; 1 teaspoon salt; 1 1/2 teaspoons vanilla extract; 1 teaspoon cinnamon

Kefir pancakes are tender, fluffy breakfast cakes made with cultured dairy that adds a subtle sour tang and improves texture. The soft wheat flour base creates a delicate crumb that pairs perfectly with maple syrup, fresh fruit, or whipped cream.

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Total

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Wholemadehomestead · by WholeMade Homestead

Ingredients

2 cups freshly milled soft white wheat flour
2 eggs
2 cups kefir
1/4 cup milk
4 tablespoons butter, melted, plus more for cooking
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon

9 Ingredients

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Instructions

1
In a large bowl whisk the eggs until fluffy. Add kefir, milk, melted butter and vanilla. To the wet ingredients, mix in the flour, baking powder, salt and cinnamon. Whisk gently until just smooth. Do not over mix.
2
Heat a griddle or cast iron skillet over medium-low heat. Grease the heated pan with butter. Drop 1/4 cup of batter onto hot griddle or skillet. Cook until puffed and you can see small bubbles on the surface of the pancake. Flip and cook the other side until golden brown.
3
Serve pancakes with butter, syrup, jam or fresh fruit. Leftovers can be frozen for future meals.

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Tips & Notes

Pro tips

Mix the batter gently and only until dry ingredients are just moistened; lumps are fine. Overmixing develops gluten and toughens pancakes.
Let batter rest 2–3 minutes before cooking to allow baking powder to activate and bubbles to form.
Cook on medium or medium-low heat; too high causes dark exteriors with raw interiors. Butter the pan lightly between batches.

Substitutions

Soft wheat flour → all-purpose flour (pancakes will be slightly denser)
Kefir → plain yogurt thinned with 1/4 cup milk, or buttermilk (tanginess reduced)
Cinnamon → nutmeg or cardamom (1/2 teaspoon), or omit for plain vanilla

Storage & make-ahead

Store cooled pancakes in an airtight container in the refrigerator up to 3 days, or freeze up to 2 months; reheat in a toaster or warm oven.

Common Questions

Can I make kefir pancakes ahead of time?

Yes. Stack cooked pancakes between parchment paper, refrigerate up to 3 days, or freeze up to 2 months. Reheat in a toaster or low oven until warmed through.