These fluffy kefir pancakes are made with a thick, airy batter that comes together by whisking eggs, kefir, sugar, flour, baking soda, and baking powder. They are best fried in neutral oil, but butter work well too.
I am so excited to share my childhood favorite - kefir pancakes. These pancakes have soft, fluffy texture with a subtle tangy flavor. Serve them with syrup, sour cream, Greek yogurt or jam.
Growing up, these 'pancakes (also known as "oladi" or "oladky".) were my favorite breakfast or snack. Now, I quite often make them for my kid. They are lightly sweet and pair perfectly with any syrup or jam.
If you are looking for more homemade pancake recipes, try my syrniki pancakes (farmer's cheese pancakes), beetroot pink pancakes, or Greek yogurt pancakes.
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Ingredients
You can find the ingredients' quantities in the recipe card at the end of this post.
- Plain Kefir: It is a fermented milk drink you can find at any grocery store. I used 3.5 Lifeway Kefir.
- Egg: you will need a room-temperature egg.
- Sugar: granulated sugar works best.
- Salt: a little salt for taste.
- Flour: I always use all-purpose flour
- Baking powder and baking soda: you will need both for the best texture and fluffiness.
- Oil: I like to fry them in avocado oil. You can also use coconut oil, vegetable oil, or butter.
Kefir pancakes recipe with visuals
Before you start making the pancake batter, warm up the kefir for 30-40 seconds, pausing the microwave and stirring it once
I start by whisking eggs, warm kefir, sugar, and salt in a large bowl.
Next, I add the flour, all at once, whisking it in until the batter is silky, without any visible clumps.
And only at the end, I whisk in baking soda and baking powder.
While the pancake batter rests, I heat avocado oil in a large skillet over medium heat. I drop tablespoons of batter onto a hot skillet and fry the pancakes on one side until little bubbles appear on top and the edges brown. That is a sign it is time to flip them. Once flipped, I cook them for another 1-2 minutes until golden brown, and they are ready.
Nataliia's recipe tips
- Always use warm or at least room temperature kefir. I use the microwave to warm it up.
- Do not add too much sugar, as pancakes will brown too fast.
- It is best to cook pancakes on medium-low heat, so they cook well inside and do not burn on the outside.
- The batter should be smooth, thick, and pourable (but not runny). If it is too thick or thin, add an extra kefir or extra flour (tablespoons at a time)
- Serving: I like to serve these pancakes with pure maple syrup or honey, Greek yogurt or sour cream, and some fresh berries.
- Variations: I like to add a handful of chocolate chips or blueberries to add extra sweetness and fruitiness.
Note: If you want beautiful golden rings on top of your pancakes, make sure to add a little bit of oil after each batch. (see image below: the pancake on the left was cooked with very little oil, while the one on the right was made after adding more oil to the pan after the previous batch)
Storage instructions
- Refrigerator: Allow pancakes to cool completely, then transfer them in an airtight container or Ziploc bag. Store leftover pancakes in an airtight container for up to 3-4 days in the fridge.
- Freezer: lay pancakes in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer frozen pancakes into a freezer-safe bag and freeze them for up to 3 months.
- Reheating frozen pancakes: place frozen pancakes in a single layer on a plate. Microwave for 30-40 seconds on high or until hot.
Frequently asked questions
You can substitute kefir with buttermilk or thin yogurt to achieve similar results as in these pancakes.
I haven't tried using a different flour, but I am sure they can be made with any 1:1 gluten-free flour. Let me know how it turns out.
📖 Recipe
Kefir Pancakes
Equipment
- 1 large bowl
- 1 Whisk
- 1 Frying Pan
Ingredients
- 1 egg room temperature
- 1 cup plain kefir, warm
- 2 tablespoons sugar
- ¼ salt
- 1 cup flour
- 1 teaspoon baking powder
- ½ baking baking soda
- 1 tablespoon avocado oil
Instructions
- Pour kefir into a measuring cup. Microwave it for 40 second, stirring halfway through. The kefir should be warm, but not hot.
- In a large bowl, add 1 egg, 1 cup plain kefir, warm, 2 tablespoons sugar, and ¼ salt. Whisk until well combined.
- Add 1 cup flour and whisk until you have a smooth batter with no clumps. At the end, add 1 teaspoon baking powder and ½ baking baking soda. Quickly whisk until both are fully incorporated into the batter.
- Let the pancake batter rest for 3-5 minutes. Meanwhile, add 1 tablespoon avocado oil to your frying pan and heat it over medium heat.
- Add spoonfuls of batter to the hot pan. Since I make smaller pancakes, I usually cook 4-5 at a time. Cook the pancakes in batches, frying them for 1-2 minutes per side until golden brown, adding more oil after each batch it needed.
K Ann Guinn says
Hello and thank you for this delicious, special pancake recipe, which is superb for using up extra kefir. I have made this type of pancake once before, but this week when I knew I had exra kefir (and thickened "storage" milk that came from storing kefir while on vacation), I went looking for new kefir pancake recipes online. I made yours and doubled the batch, so we have leftovers for this week and a nice bag for later in the freezer. 🙂
I am especially drawn to your heritage and excited to see some Ukainian recipes, as one of my grandmothers was born in the Ukraine. Now that she is gone (as well as my mother, her daughter), along with most of her siblings, my sister and I do not want to lose all of the recipes and traditions of that part of our family and heritage. We only have some of our family recipes, but look forward to finding more such as yours online.
I too am living in the US (Massachusetts), but was born and raised in Ontario, Canada. My husband is from New England and we enjoy living in this beautiful area, but I long to keep as many traditions as possible from my childhood and growing up years.
Thanks so much!
Nataliia says
You are very welcome. Thank you so much for your amazing review and for sharing a little bit about yourself. I am so happy to hear that the pancakes recipe was what you needed, and I am glad you tried it. It makes me very happy, people still look for and remember those often forgotten recipes. I agree, it is so important to keep those family recipes, especially for immigrant families. I still have a lot of family living in Ukraine, so I always ask them about new ideas what to make, because as the time passes I forget some of those special recipes. I will for sure be posting more Ukrainian recipes, and also my family's favorite.