Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, salt.
In a separate bowl, whisk wet ingredients: egg, kefir, maple syrup until whipped and smooth.
Pour wet into dry, stir with a spatula until just combined. Lumps are okay; don’t overmix or you’ll end up with tough, chewy pancakes.
Let batter rest for 5 minutes. This pause lets the flour absorb liquid and activate leavening agents for maximum fluffiness.
Preheat the skillet over medium‑low heat until a drop of water sizzles.
Scoop about ¼ cup batter per pancake onto the pre‑heated surface.
Cook until bubbles form on top (about 2 minutes), then flip once, only one flip is essential for a tender crumb.
Cook another minute until both sides are golden brown. Adjust heat as needed to prevent burning.
Transfer to a low oven to keep warm while you finish the batch.
