Fluffy Kefir Pancakes
Appetizing and very tasty pancakes for breakfast every day! Fluffy kefir pancakes are quick and easy to make in the morning. They’re great hot or warm. Take them to work or school, serve with sauces, sour cream, syrup, or cream - perfect with coffee, tea, or on their own!
Updated : 16 January, 2026
Easy
About 20 min.
Ingredients
0.5 liter
Kefir
2
Eggs
300 grams
Wheat flour
2 tablespoon
Sugar
70 grams
Butter
1 teaspoon
Baking soda
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make kefir pancakes? Prepare the ingredients. It’s best to use higher-fat kefir - it’s thicker. With thinner kefir you’ll need more flour, and the pancakes may turn “rubbery.” The more sour the kefir, the fluffier the pancakes will be, because the reaction between baking soda and acid is stronger. So slightly old, already sour kefir works great. You can replace kefir with plain natural yogurt without additives.
Step 2
Pour the kefir into a small saucepan and warm it slightly. Do this over low heat, stirring constantly so it doesn’t curdle. Add baking soda to the kefir and whisk. Because the kefir is warm and acidic, a vigorous reaction will start - the mixture will bubble and increase in volume right away. This is what makes the pancakes fluffy.
Step 3
Crack the eggs into another bowl. Add sugar and salt. Lightly beat with a whisk or fork. Don’t beat to foam - just mix. Fluffiness in this recipe does not come from whipped eggs.
Step 4
Sift the flour into a large bowl. Sifting enriches the flour with air, making the baked goods fluffier.
Step 5
Pour the egg mixture into the kefir mixture. Gently stir.
Step 6
Pour the liquid ingredients into the flour in a thin stream, whisking continuously. If you do it the other way around (adding flour into kefir), lumps will form. This way you can avoid lumps. Mix the batter until smooth. Don’t overmix - as soon as the flour is evenly incorporated, stop. Let the batter keep as much air as possible. You may need a little more or less flour.
Step 7
Melt the butter in a small saucepan over low heat. Make sure it doesn’t start boiling - the milk solids can separate. You don’t have to wait until the whole piece melts; remove from heat and the remaining butter will melt from residual heat.
Step 8
Cool the melted butter, then pour it into the batter. Whisk well so the butter is fully incorporated. Butter gives the pancakes a pleasant, slightly nutty aroma. The batter should be as thick as sour cream. If it’s too thin, mix in a bit more flour; if it’s too thick, add a little kefir.
Step 9
Heat a skillet over medium heat. A nonstick pancake pan is best. If you don’t have one, use cast iron or any pan that pancakes don’t stick to. This matters because these pancakes are cooked without oil. If you’re not sure about your pan, lightly grease it with a thin layer of vegetable oil before the first pancake. Spoon the batter onto the pan, shaping an even, medium-sized pancake.
Step 10
Cook the pancake over medium heat until bubbles appear on the surface.
Step 11
Flip the pancake and cook until done on the other side. Cook all pancakes this way. If the pancakes aren’t very fluffy, you can add a little more flour. Traditionally they’re made about the size of a saucer. The finished pancakes are stacked, with butter on top. They’re eaten by cutting through the whole stack, like a slice of cake.
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