Kefir Pancakes

This recipe is another house favorite and is super easy to make for Sunday breakfast. The pancakes come out fluffy and literally melt in your mouth.


  • 1 2/3 cups of flour
  • 1 2/3 cups of plain kefir
  • 2 tablespoons of sugar (I used coconut sugar used in this recipe)
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 egg
  • 1/2 tablespoons of lemon juice
  • 2 tablespoons of sunflower oil


First turn on your oven to 350F. In a bowl add together all of the dry ingredients:


Mix well so that all are evenly combined and add all the wet ingredients:


Mix to combine just enough. I.e. as soon as you see that all the flour was incorporated walk away, and stop mixing. If you continue you will get more and more gluten developed and pancakes will come out rubbery. It’s ok if mixture a little bit lumpy:


Heat up your favorite skillet (mine is cast iron) with enough sunflower oil to cover the bottom on medium low heat. Using your favorite spoon (I use 3 tablespoons ice-cream scoop) pour batter onto the skillet:


Once brown on one side flip them over:


Once the other side is golden brown as well take them off put on a parchment paper lined baking sheet and put them into preheated oven for about 5 to 8 minutes. You can skip this step if you want but I feel it’s necessary to make the baking power work to it’s full potential. Repeat with another batch of batter. You can also add blueberries right after you put batter for the second batch:


When you are ready to serve them, get some honey and mix it with about tablespoon of lemon juice: