🥞 Fluffy Milk Kefir Pancakes

Published · Updated

If you have homemade milk kefir in your fridge, you have the secret ingredient for the fluffiest pancakes on earth. The high acidity of the kefir reacts instantly with the baking soda, creating air pockets that make these light as a feather.

  • Prep Time: 10 Mins
  • Cook Time: 15 Mins
  • Yield: 8-10 Pancakes

🥣 Ingredients

  • 1 Cup (250ml)

    Milk Kefir
  • 1 Cup (150g)

    All-Purpose Flour
  • 1 Large

    Egg
  • 1 tsp Each

    Baking Powder & Soda

⚙️ Instructions

1

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar (1 tbsp), baking powder, baking soda, and a pinch of salt.

2

Mix Wet Ingredients

In a separate jug, whisk the milk kefir, egg, and 2 tbsp of melted butter or oil until combined.

3

Combine Gently

Pour the wet mix into the dry mix. Stir gently until just combined. Lumps are okay! Do not overmix.

4

Cook

Pour batter onto a hot, buttered pan. Flip when bubbles appear on the surface. Cook until golden brown.

❓ Frequently Asked Questions

Why use kefir instead of milk?

Kefir is acidic (like buttermilk). This acidity reacts vigorously with the baking soda, creating extra gas bubbles which results in a significantly taller, fluffier pancake.

Do the probiotics survive cooking?

No. The heat of the frying pan will kill the live bacteria. However, the kefir still makes the pancakes easier to digest and adds a delicious tangy flavor.

Can I use over-fermented (sour) kefir?

Yes, this is the perfect way to use it! The sourness will be neutralized by the sugar and baking soda, leaving a pleasant buttermilk-like taste.

Why are my pancakes flat?

Usually, this means the baking powder is old, or you overmixed the batter. Stir only until the flour streaks disappear to keep the gluten relaxed.

Can I use gluten-free flour?

Yes, a standard 1:1 gluten-free baking blend works very well in this recipe. You may need to add a splash more kefir if the batter looks too thick.

Can I freeze these pancakes?

Yes. Let them cool completely, then stack them with parchment paper in between. Freeze in a sealed bag for up to 2 months. Reheat in a toaster.

Do I have to use butter?

You can use coconut oil or vegetable oil instead of butter in the batter. However, butter gives the best flavor.

Can I add blueberries?

Yes! Add fresh or frozen blueberries (or chocolate chips) onto the pancake immediately after pouring the batter into the pan, before you flip.

My batter is too thick, what do I do?

Kefir thickness varies. If your batter is like dough, add a splash of regular milk or water until it creates a thick but pourable consistency.

Can I use water kefir?

No, this recipe relies on the fats and proteins in dairy milk kefir. Water kefir would make the batter too runny and lack richness.