Fluffy Kefir Pancakes

Kefir: The star of the recipe. Use full-fat kefir for the richest, most tender pancakes. Low-fat kefir will work but the result won't be quite as soft and flavorful. Buttermilk is the closest substitute and will give a very similar result. 

Egg: Binds the batter together and adds richness and structure.

White sugar: Just one tablespoon to add a subtle sweetness to the batter. These pancakes are not overly sweet on their own, which means they work equally well with sweet toppings like jam or fresh fruit and savory accompaniments like sour cream.

All-purpose flour: The structure of the pancakes. Measure it by spooning it into the measuring cup and leveling off rather than scooping directly, which can pack the flour and make the batter too thick.

Baking soda: Reacts with the acidity in the kefir to create lift and give the pancakes their signature fluffy texture. Make sure your baking soda is fresh for the best rise.

Salt: Balances the flavors and enhances the natural tang of the kefir.

Don't overmix the batter. Mix just until the dry ingredients are incorporated and no streaks of flour remain. Overmixing develops gluten, which makes the pancakes tough and dense rather than soft and fluffy. A few small lumps in the batter are perfectly fine.

The batter should be thick. Kefir pancake batter is much thicker than regular pancake batter. This is normal and is what gives them their height and fluffy texture. Don't be tempted to add more liquid to thin it out.

Cook on medium-low heat. These pancakes are thick, so they need time to cook through without burning on the outside. Medium-low heat gives you a golden, even crust while the inside cooks through fully. If your pancakes are browning too quickly, lower the heat.

Wait for the bubbles before flipping. The pancakes are ready to flip when bubbles have formed across the surface and the edges look set. 

Grease the pan between batches. Wipe the pan with a paper towel and add a fresh small amount of butter or oil between each batch. This ensures even browning on every pancake rather than the first batch burning and the rest being pale.

Serve immediately. Kefir pancakes are at their very best straight from the pan while they are still warm and fluffy. They lose some of their height and softness as they sit, so have your toppings ready to go before you start cooking.

Make the batter: Whisk together the kefir and egg. In a separate bowl, combine the flour, sugar, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined. The batter will be thick.

Cook: Heat a greased skillet over medium-low heat. Drop heaping tablespoons of batter onto the skillet, leaving space between each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1 to 2 minutes until golden.

Serve: Serve immediately with toppings of your choice.

Vanilla: Add a teaspoon of vanilla extract to the wet ingredients for a sweeter, more fragrant batter that pairs especially well with fresh berries and cream.

Lemon: Add the zest of one lemon to the batter. The citrus lifts the flavor and adds a bright, fresh note that works beautifully with blueberries or a drizzle of honey on top.

Blueberry: Fold a handful of fresh or frozen blueberries into the batter just before cooking. They burst as the pancakes cook and create little pockets of jammy fruit throughout.

Apple and cinnamon: Fold in half a small apple, finely grated, and add a teaspoon of ground cinnamon to the dry ingredients. It gives the pancakes a cozy, autumnal flavor that is wonderful with a drizzle of honey or maple syrup.