Kefir Pancakes No Egg

Eggless, fluffy, quick, and gut-friendly. These kefir pancakes without eggs are soft, light, and full of flavor, using kefir as the secret weapon for rise, moisture, and probiotics.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 20

Servings: 10 Pancakes

Course: Breakfast, Brunch

Cuisine: American, Eastern European (Oladi-style), Italian, Western

Calories: 121

Ingredients Equipment Method Notes

Ingredients

**Base Ingredients**

1 cup white whole wheat flour wholesome dry ingredient, scoop and sweep method, helps fluffy texture, fiber, natural minerals, balanced batter structure
1/4 cup sugar adds sweetness, helps golden brown edges, balance flavor, optional reduce for healthy option
1/2 teaspoon salt improves flavor depth, balances sweetness, small but essential dry ingredient
4 teaspoons baking powder key leavening agent, reacts with kefir acidity, produces fluffy, light, airy rise without eggs
1/2 cup vanilla kefir fermented dairy product packed with probiotics, tangy flavor, creamy texture, moisture, secret weapon for fluffy pancakes
4 tablespoons warm water helps binding, keeps batter light, supports rise and soft melt-in-mouth texture
2 tablespoons avocado oil provides moisture, soft crumb, crispy edges, helps fluffy structure, can swap vegetable oil or butter
1 teaspoon vanilla extract adds subtle vanilla aroma, depth of flavor, classic breakfast touch

**Optional Ingredients**

2/3 cup fresh blueberries juicy berries, tiny bursts of tartness, classic pancake pairing, adds natural sweetness, fiber, vitamins
powdered sugar for garnish, dusted finish, classic serving style
maple syrup or honey drizzle for sweetness, breakfast favorite topping
yogurt or jam serving option, adds creamy or fruity balance
chocolate chips or mashed banana for extra flavor and variety

Equipment

Non-Stick Pan

Method

Step 1: Preheat & Prep

Heat your griddle or large non-stick pan to medium (~300°F / 150°C). Lightly spray with cooking spray or brush with oil to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 1 cup white whole wheat flour, 1/4 cup sugar, 1/2 teaspoon salt, and 4 teaspoons baking powder until well combined.

Step 3: Mix Wet Ingredients

In a separate large bowl, whisk together 1/2 cup vanilla kefir, 4 tablespoons warm water, 2 tablespoons avocado oil, and 1 teaspoon vanilla extract until slightly frothy.

Step 4: Combine Wet & Dry

Fold the wet ingredients into the dry ingredients until just combined. The batter should remain slightly lumpy, do not overmix, or pancakes will be dense.
Step 5: Fold in Add-ins
Gently fold in 2/3 cup fresh blueberries (or optional chocolate chips/mashed banana) without crushing them.

Step 6: Portion & Cook

Use a 1/4-cup measure to pour batter onto the preheated griddle. Spread slightly. Cook 3–4 minutes until bubbles form and edges are set. Flip and cook 1–2 minutes more until golden brown.

Step 7: Resting & Keeping Warm

If making multiple batches, place cooked pancakes on a cooling rack in a warm oven (90°C/200°F) to keep them soft and warm.

Step 8: Serve

Stack pancakes on plates and serve with powdered sugar, maple syrup, yogurt, extra berries, or your favorite toppings. Enjoy warm and fluffy!

Notes

Kefir replaces eggs because its acidity interacts with baking powder, producing a lofty rise. It adds moisture, creamy texture, and slight tang. Oil provides binding and softness, while water keeps batter light. Baking powder ensures fluffy pancakes without eggs.