Fluffy Kefir Pancakes
These fluffy kefir pancakes are soft, pillowy, and have a subtle tang that makes them taste so much better than regular pancakes. They come together in one bowl in about 10 minutes and cook up thick and golden every single time.
Servings: 8 pancakes
Calories: 80kcal
Equipment
- Mixing bowl
- Large (11-inch/28cm) skillet
Ingredients
- ⅔ cup (150g) kefir
- 1 egg
- 1 tablespoon white sugar
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- In a bowl, whisk together the kefir and egg until well combined.
- In another bowl, combine the flour, sugar, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined and no dry ingredients remain. Do not overmix. The batter will be thick.
- Heat a skillet or griddle over medium-low heat and grease with a small amount of butter or oil. 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. Flip and cook for another 1 to 2 minutes until golden.
- Serve immediately with toppings of your choice.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a pan over low heat or in a microwave until warmed through. They can also be frozen for up to 2 months.
Nutrition
Serving: 1pancake | Calories: 80kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 348mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 68IU | Calcium: 29mg | Iron: 1mg