Kefir Pancakes
This kefir pancake recipe blends the best of American stacks and Russian oladi, no waiting for yeast, no complicated steps. With simple pantry ingredients, you get a recipe that’s both versatile and reliable: from the plump, fluffy height of a doughnut to the tender yielding of a blini. The secret? Kefir’s natural acidity and the perfect balance of baking agents for that practically magical rise.
Ingredients
- 2 cups plain kefir(500 ml) Cow, goat, or plant-based alternative works. Let stand 15 minutes after mixing.
- 1 ½ cups all-purpose flour(350 g) Or swap for whole wheat, spelt, or oat flour for a health-focused twist.
- 1 egg Vegan swap: chia or flax “egg” in same proportions.
- 1 tbsp white sugar or maple syrup Adjust sweetness; berries or bananas add natural sugar too.
- 1 tsp baking powder Together with ½ tsp baking soda, gives that almost doughnut-like rise.
- ½ tsp baking soda Reacts with kefir’s acidity for puffiness.
- ¼ tsp fine sea salt Enhances flavor.
- Add-ins: chocolate chips, fresh berries, sliced banana, lemon zest, or spices Get creative, stir by hand for even distribution.
- Optional toppings: butter, maple syrup, powdered sugar, smetana, fruit preserves, nut butter Traditional or modern berries, jam, or even caviar for blini-style flair.
Instructions
Prep wet ingredients
- In a large bowl, whisk together kefir, egg, sugar (or maple syrup), and lemon zest until smooth.
Combine dry ingredients
- In a separate bowl, stir together flour, baking powder, baking soda, and salt.
Fold together
- Pour dry mix into wet, gently stirring with a spatula until just combined. A few lumps are okay, don’t overmix or you’ll lose fluffiness.
Rest batter
- Let sit for 5–15 minutes. For oladi, a longer rest (up to 20 min) helps develop texture and height.
Cook
- American style: Heat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil. Drop ¼ cup batter per pancake; cook until edges set and bubbles form (about 2–3 min), then flip and cook another 2 min.
- Oladi (Russian style): Heat ½ in (1 cm) oil in a skillet over medium-low. Use a small ice-cream scoop or tablespoon to drop batter. Fry until puffs are golden and cooked halfway, flip carefully, and cook until fully golden.
Serve warm
- Stack on plates, adding butter between layers so it melts right down. Top with berries, jam, whipped crème fraîche, or a dusting of sugar.
Notes
Nutrition & Health Benefits
- Per pancake (estimate): ~150 calories, 5 g fat, 23 g carbs, 5 g protein.
- Probiotics & gut health: Kefir’s live cultures aid digestion.
- Customizable: Swap flours or sweeteners for your dietary needs, gluten-free, low sugar, or extra protein.