Ingredients
Equipment
Method
Prep dry ingredients.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
Prep wet ingredients.
- In another bowl, whisk kefir, egg (or vegan substitute), water/milk, and melted butter until frothy.
Combine.
- Pour wet mixture into dry. Stir gently until just combined, some small lumps are OK.
Fold in blueberries.
- If using frozen berries, drop them in last so they stay plump and juicy.
Rest.
- Let the batter sit 5–30 minutes. This hydrates the flour and makes the pancakes extra fluffy.
Heat skillet.
- Set to medium heat (~300–350 °F / 150–175 °C). Melt ½ Tbsp butter; wipe excess with a paper towel to prevent burning.
Cook pancakes.
- Drop ¼ cup batter onto the pan, spreading slightly. When bubbles form on top and edges set (about 3–4 min), flip and cook for another 2 min until lightly browned.
Keep warm.
- Transfer to a heatproof plate in a 170 °F (75 °C) oven while you cook the rest.
Notes
Enjoy these Easy & Fluffy Blueberry Kefir Pancakes as your next weekend or Saturday treat. They’re the perfect balance of comfort food and health, you’ll be feeling happy, motivated, and ready to tackle any road trip or morning ahead. Share the love, pin the recipe, and don’t forget to print or save this kefir pancake recipe for all your future brunch plans!