Kefir Pancakes

I am so excited to share my childhood favorite—kefir pancakes. These pancakes have a soft, fluffy texture, a subtle tangy flavor, and no lingering aftertaste. Serve them with syrup, sour cream, Greek yogurt, or jam.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine Eastern European

Servings

Calories 271 kcal

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.

Notes

You can use any neutral oil or butter to fry the pancakes.

This recipe makes about 15 medium size pancakes. You can double the recipe if needed.

Store leftover pancakes in the fridge for up to 3-4 days or freeze them for up to 3 months.

Nutrition

Calories: 271kcalCarbohydrates: 43.3gProtein: 9.7gFat: 6.3gCholesterol: 78.5mgSodium: 361mgFiber: 1.1gSugar: 9.1g

Keyword kefir pancakes recipe, oladi recipe