- Kefir Pancakes Ingredients
- How to Make Kefir Pancakes
- How to Serve Kefir Pancakes
- Can You Freeze Kefir Pancakes
For several years, with small breaks, I’ve been making my own kefir at home. Sometimes I make a bigger batch, sometimes it ferments more quickly than expected or we just don’t feel like drinking it at that moment, so I started to think about which recipes I could use.
I needed something simple, and quick, with a few ingredients that I most likely always have on hand and that my husband and my toddler would like to eat. And that’s how these easy kefir pancakes came to life!
I found inspiration for them in Ukrainian and Russian cuisine. Since I made these a lot of times during the past few years, with time, I came to my own recipe. These are a crowd pleaser, children, and grown-ups both love these kefir pancakes so I definitely think they are worth trying.
Let’s take a look at what you’ll need for this recipe.
Kefir Pancakes Ingredients
- Kefir – the star ingredient of this recipe. It cannot be replaced with milk. Maybe yogurt, but I haven’t tried it. Whenever you can, choose homemade kefir because it’s thicker and more acidic in flavor, which gives us a better end result.
- Egg – binds the pancake batter and enriches it nutritionally.
- Lemon zest – although it is not necessary for this recipe, I absolutely love the aroma of freshly grated lemon zest. You can use orange zest, as well, just make sure you use organic citruses.
- Butter – a small amount of melted butter is used in the pancake batter because it enriches the flavor and makes it more delicious. You’ll also need some butter for frying the pancakes. Don’t be afraid of the fats here; frying these pancakes in a well-greased pan is essential for getting crispy edges.
- Flour – although I have tried to make these kefir pancakes with other types of flour, I liked them the most when they were made with all-purpose flour.
- Baking soda – it will react with kefir and make the pancakes more fluffy and thick.
- Salt – for flavor.
How to Make Kefir Pancakes
Be sure to check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!
1. STEP: Mix wet ingredients
Add kefir, an egg, and lemon zest to the bowl and stir with a whisk until combined.
2. STEP: Add melted butter
The butter shouldn’t be too hot. Combine with whisk.
3. STEP: Mix dry with wet ingredients
In another bowl, add sifted flour, baking soda and salt. Stir well and combine with wet ingredients. The mixture shouldn’t be perfectly smooth, in fact, it’s good to leave some “lumps” because the kefir pancakes will be more thick and fluffy that way. Allow the batter to stand for 5 minutes, and during that time, prepare the pan.
4. STEP: Fry the pancakes on lower heat
Don’t be impatient like me and burn the pancakes. I made these many times and realized that they are tastier when fried on a lower heat with enough fat in the pan. Apart from butter, you can use some neutral oil for frying too.
The pancakes are ready for flipping when bubbles begin to appear and the edges become more defined.
5. STEP: Serve immediately
How to Serve Kefir Pancakes
When it comes to pancake toppings, I know that everyone has their favorites, and here are a few of my favorite combinations for inspiration. I suggest serving these delicious kefir pancakes:
- with honey, fresh seasonal fruit, and nuts
- with lemon curd
- with your favorite nut butter and chia jam
- with no pectin apricot jam or oven-roasted plum jam
- with whipped cream and apple or pear compote
Can You Freeze Kefir Pancakes
I’ve tested this option several times and although they’re not exactly the same as when they’re fresh, you can freeze these kefir pancakes. When they’re completely cool, put them in a zip-lock bag or plastic container and to the freezer and eat within a month.
If you try this or another recipe from the blog, be sure to leave a comment and/or rating on this post or tag @foodandmoodblog in your posts on social media. For video recipes, subscribe to my YouTube channel!
Bake with love,
Easy Kefir Pancakes
- 300 g kefir homemade, if possible
- 1 egg M size
- 1/2 lemon only zest, freshly grated, from organic lemon
- 20 g butter melted
- 170 g all-purpose flour
- 1/3 tsp baking soda
- good pinch of salt
- additional butter or oil for baking the pancakes
- Add kefir, an egg, and freshly grated lemon zest in a medium-sized bowl. Stir everything with a whisk and mix in the melted (but not too hot) butter.
- In another bowl, mix the dry ingredients: flour, baking soda, and salt. Gradually add the wet ingredients. Stir to combine. The mixture doesn't need to be perfectly smooth. Let it stand for 5 minutes.
- Heat a pancake pan, grease generously with cold butter, and pour the batter into the pan in dollops. Fry on lower heat and make sure they don't burn. After the bubbles have started to appear, and the edge of the pancakes has become defined, turn the pancakes to the other side and fry until golden. Repeat the procedure with the rest of the batter.
- Serve the kefir pancakes while they're still warm and enjoy!