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Kefir Pancakes
Natalia Smith

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Baking, Brunch
Cuisine: American, Eastern European (Oladi-style)
Calories: 150
Ingredients Method Notes

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.

Method
 

Prep wet ingredients
  1. In a large bowl, whisk together kefir, egg, sugar (or maple syrup), and lemon zest until smooth.
Combine dry ingredients
  1. In a separate bowl, stir together flour, baking powder, baking soda, and salt.
Fold together
  1. 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
  1. Let sit for 5–15 minutes. For oladi, a longer rest (up to 20 min) helps develop texture and height.
Cook
  1. 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.
  2. 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
  1. 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.