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Kefir Pancakes With Apple

Apple Kefir Pancakes​

Enjoy a cozy Sunday morning with these fluffy kefir pancakes with apple. Thick, pillowy soft pancakes with slightly crispy edges, made with simple ingredients and tangy kefir. Sweet, wholesome, and perfect for family breakfasts or weekend brunches.
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Prep Time 10 minutes
Cook Time 15 minutes
10 minutes
Total Time 35 minutes
Servings: 13 Pancakes
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • Amount Unit Name Notes
  • 1 1/4 cups einkorn flour or all-purpose flour, smooth, lumps-free
  • 1/4 tsp baking soda leavening, reacts with kefir for fluffy texture
  • 1/4 tsp fine sea salt balances sweetness
  • 2 tbsp coconut sugar or cane sugar, subtle sweetness
  • 1/2 tsp cinnamon optional, warming spice
Wet Ingredients
  • 3/4 cup kefir kefir whole milk, slightly warmed
  • 1 large egg slightly beaten, provides protein and binding
  • 1 tsp vanilla extract enhances flavor
  • 1 tbsp ghee or coconut oil for cooking pancakes, mild flavor
Optional Ingredients
  • 2 small apples peeled and grated or diced, Gala or sweet-tart varieties
  • — — toppings maple syrup, apple butter, whipped cream, fresh berries

Equipment

  • Nonstick skillet or frying pan Oven-safe dish

Method
 

1 Prepare the Apples – Peel (optional) and dice or grate 2 small apples. Control moisture to prevent dense pancakes. Sweet apples like Gala or Fuji work best; small ¼-inch pieces cook evenly.
    2 Mix Dry Ingredients – In a medium bowl, whisk together 1 1/4 cups einkorn or all-purpose flour, 1/4 tsp baking soda, 1/4 tsp fine sea salt, 2 tbsp coconut sugar, and 1/2 tsp cinnamon (optional). Make sure the mixture is smooth and lumps-free.
      3 Combine Wet Ingredients – In a separate bowl, mix 3/4 cup slightly warmed kefir, 1 large slightly beaten egg, and 1 tsp vanilla extract until smooth. Warm kefir slightly (30 sec in microwave) to help activate baking soda.
        4 Make the Batter – Gradually fold wet ingredients into dry ingredients using a hand whisk. Mix until smooth, creamy, and slightly thick (thicker than sour cream). Avoid overmixing to keep pancakes fluffy.
          5 Fold in Apples – Gently incorporate prepared apples into the batter using a spatula. Ensure even distribution without breaking batter texture.
            6 Rest the Batter – Let the batter sit for 10 minutes. Resting allows air bubbles to form, giving a pillowy soft interior.
              7 Cook the Pancakes – Heat 1 tbsp ghee or coconut oil in a medium-low skillet. Spoon ¼ cup batter per pancake. Cook until bubbles form on top, then flip. Cook golden brown on both sides.

              Medium-low heat prevents burning outside while keeping interior soft; flip when edges look set.

                8 Serve – Stack pancakes on a plate, add optional toppings like maple syrup, apple butter, whipped cream, or fresh berries.

                Best enjoyed immediately for crispy edges and fluffy interior.

                  9 Storage & Reheat – Refrigerate leftovers in an airtight container up to 2 days; freeze for 1 month. Reheat in a skillet or oven at 200°F until warm. Keeps pancakes soft inside and slightly crispy outside.

                    Notes

                    Nutrient Amount
                    Calories 115 kcal
                    Protein 3 g
                    Fat 4 g
                    Saturated Fat 1.5 g
                    Carbohydrates 17 g
                    Sugar 6 g
                    Fiber 1.5 g
                    Sodium 130 mg
                    Calcium 60 mg
                    Vitamin A 80 IU
                    Vitamin C 2 mg
                    Probiotics Present (from kefir)