Fluffy Kefir Pancakes
Whip up the fluffiest pancakes with kefir in under 30 minutes!
Servings: 6 pancakes
Calories: 116kcal
Equipment
- Skillet or griddle lightly greased
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 cup (125 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg room temperature
- ¾ cup (180 g) Lifeway Plain Lowfat Kefir
- 1 tablespoon maple syrup
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small bowl, whisk together the egg, kefir, and maple syrup really well.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until combined (lumps are okay).
- Preheat a skillet or griddle to medium-low heat. Lightly grease the surface with butter.
- Pour ¼ cup of batter (per pancake) onto your preheated pan. When the batter starts to bubble (after about 2 minutes), flip the pancake and let it cook for another minute or so. Both sides should be golden brown (adjust the pan's heat as needed).
- Tip: store cooked pancakes in a warm oven until they're all ready to serve.
- Serve warm with your favorite toppings. Enjoy!
Video
Notes
Mix-ins: Feel free to fold in your favorite mix-ins, like chocolate chips or blueberries, before pouring the batter onto the skillet. You can also sprinkle them onto the batter right after pouring it onto the skillet.
Keep Warm: Place the cooked pancakes on a lined baking sheet in a warm oven to keep them warm while you cook the rest.
Storage: Refrigerate cooled pancakes in an airtight container for 3-4 days or freeze up to 2 months.
Lifeway Kefir: This recipe is sponsored by Lifeway Foods. All opinions are my own and I genuinely love their kefir and mission!
Nutrition
Calories: 116kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 175mg | Potassium: 41mg | Fiber: 1g | Sugar: 4g | Vitamin A: 107IU | Calcium: 78mg | Iron: 1mg
