Kefir pancake recipes

Classic, custard with holes, yeast, curd, chocolate, cheese and more.

10 best kefir pancake recipes

Панкейки на кефире пышные

Панкейки на кефире – это отличная альтернатива жареным оладушкам. Ингредиенты практически те же, но разница в том, что панкейки жарятся на сухой сковороде и выходят пышными и румяными. Никакого лишнего жареного масла, которое с избытком обычно впитывается в тесто. А значит, такой завтрак или полдник содержит в себе меньше калорий.

Ещё мне нравится этот простой рецепт тем, что панкейки готовятся из самых доступных продуктов. С этого количества ингредиентов можно сделать 3 порции пышных панкейков на завтрак. Если добавить к ним любимые ягоды или джем, результат будет как в модном кафе. Но себестоимость получится смешной по сравнению с ресторанными ценами.

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Как приготовить панкейки на кефире пышные

Видео-рецепт пышных панкейков на кефиреРецепт пышных панкейков на кефире с пошаговыми фотоПодготовить все необходимые ингредиенты для пышных панкейков на кефире. Кефир подойдёт любого процента жирности, его нужно предварительно достать из холодильника, чтобы он стал комнатной температуры. Куриное яйцо лучше взять крупное, так же комнатной температуры. В этом рецепте продукты можно измерить одним стаканом, взять стакан муки и равнозначный стакан кефира. Я брала стакан кефира 250 мл, а муки в такой стакан вмещается 170 грамм. Растительное масло лучше использовать без запаха, рафинированное.
Шаг 3Вбить яйцо в глубокую миску, всыпать сахар. Яйцо предварительно промыть, чтобы на скорлупе не было бактерий и грязи.
Шаг 4Взбить яйцо с сахаром до состояния пены, лучше использовать миксер. Или можно это сделать при помощи венчика, если очень интенсивно взбивать, чтобы крупинки сахара полностью растворились в яйце.
Шаг 5Соединить взбитое яйцо с сахаром и кефир с содой в глубокой миске. Всё перемешать.
Шаг 6Просеять часть муки в жидкую массу, непрерывно помешивая. Так нужно всыпать всю муку небольшими порциями. Смешать тесто до однородности, в нём не должно быть комочков.
Шаг 7Влить растительное масло в кефирное тесто для панкейков. Подойдёт подсолнечное масло без запаха, кокосовое или оливковое масло. Размешать массу до однородности, тесто для пышных панкейков будет как густая сметана.
Шаг 8Разогреть сковороду с антипригарным покрытием на среднем огне. Влить порцию теста на середину сковороды. Лучше использовать большую мерную ложку или половник. Жарить каждый панкейк 1-2 минуты с одной стороны. Время зависит от мощности плиты, толщины дна сковороды и порции теста.
Шаг 9Перевернуть панкейк, как только пузырьки на тесте полопаются, и края слегка променяют цвет. Жарить панкейк со второй стороны примерно ещё 30-40 секунд и сразу снять с огня.
Шаг 10Жарить панкейки можно по 2-3 штуки сразу на одной сковороде или использовать 2 сковороды, чтобы ускорить процесс приготовления. Так всю порцию можно приготовить за 5-7 минут. Размер и форму можно делать по вашему вкусу.
Шаг 11Выложить готовые панкейки на плоскую тарелку, чтобы они немного остыли. Готовые панкейки на кефире получаются очень пышными и аппетитными.
Шаг 12Добавить к панкейкам сахарную пудру, кусочки фруктов или ягод. Для вкуса и красоты сверху можно посыпать измельчёнными кусочками шоколада. Рецепт этот очень простой и достаточно бюджетный, а вот результат получается очень аппетитным. Такой завтрак можно готовить с детьми, процесс быстрый и легкий. Пышные панкейки на кефире готовы. Приятного аппетита.

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Try my kefir pancakes if you are looking for a different recipe to up your breakfast game! Kefir makes them plump, fluffy and ridiculously delicious!

If you can’t source kefir, check our Classic Pancake Recipe for fluffy and buttery pancakes served with maple syrup.

Russia is famous for her blini, which are thin and lacy crepes served with caviar or fruit preserves. But fat and pillowy soft pancakes are little known outside of the country’s borders.

It’s a shame though because once you try my kefir pancakes aka ‘oladi‘, you will find it hard to go back to your regular recipe. It’s a promise!

What are oladi?

If I had to describe oladi, I would say they are somewhat of a cross between a pancake and a fritter. They are fried in a bit more oil than your standard pancakes, which puffs them up to almost a doughnut-like height!

The magic ingredient of course is the kefir, a fermented milk drink made with kefir grains. It has gained much popularity in recent years in the West but has been a staple in Eastern Europe for ages.

Along with plenty of nutritional benefits, kefir is a great way to add puffiness to baking like these pancakes. It also adds moisture and richness to the recipe, which is one of the secrets behind the amazing taste!

Why you’ll love them

Oladi are traditionally made with an addition of yeast, which makes them “grow’ right in front of your eyes as soon as the batter comes in contact with hot oil.

They are incredibly delicious but more time consuming, as yeasted dough takes time to prove. Not something you’d want to wait for in the morning!

So to cut corners one clever soul thought of using kefir and baking soda as raising agents instead. The rest is history.

Kefir pancakes are more common in Russia nowadays than the traditional yeasted ones. A modern woman waits for nothing, not even delicious yeasted dough!

When fried in oil, the dough puffs up a remarkable amount. They are full of flavour, soft and incredibly moist.

I hope you give these delicious kefir pancakes a go. They might look very similar to your regular pancakes but I assure you they have quite a unique taste!

How to serve

These pancakes are often served with smetana. This is a type soured cream although calling it that doesn’t do it justice.

Smetana is a sweet tasting, silky smooth sauce that does belong on desserts while sour cream is a bit too tart and thick for delicate sweet creations! I did a side by side taste comparison when I made these oladi and was astounded by the difference.

If you have an Eastern European shop nearby, I would recommend getting real smetana and seeing it for yourself!

But they are also delicious with any other pancake toppings such as syrup or jams.

Recipe tips and tricks

If you can’t find kefir, buttermilk will work well as a substitute. You can use it in the same proportions as you would kefir.
Let the batter stand for 15 minutes after mixing it together. This gives the baking soda time to activate, so be careful not to rush this step.
The oil in the pan is essential to cooking these right, and results in a crispy outer crust. Keep adding oil throughout the cooking process as it will run low.
These are best when not made too big. They will puff up quite a bit as well. A spoonful is perfect as they will almost double in size. If too big, they will burn on the outside but be uncooked on the inside.
Oladi taste the best when eaten immediately after cooking, especially as this is when they have the best texture.

Pancake recipe made with kefir for a fluffy texture.

/2 cups kefir
/2 ⅓ cups all purpose flour

In a large bowl mix kefir, an egg, sugar and salt with a whisk.
In a separate bowl mix flour and baking soda. Add the wet ingredients to the dry ones and stir to combine. The batter will be thick! Let it sit for 15 minutes without stirring.
Heat a non-stick pan with enough oil to cover the bottom of the pan up to 1 cm/1/3 inch deep. Drop kefir pancakes with a large spoon or a small ice-cream scoop into hot oil and fry on one side until golden and the batter is cooked halfway through, then flip carefully taking care not to splash hot oil. Use two spatulas if necessary. The pancakes will puff up as soon as you flip them over. Maintain medium heat to ensure each pancake is cooked all the way through as they are going to be tall. (Add oil throughout the frying process as needed.)
Serve dusted with powdered sugar, whipped cream or smetana/creme fraiche and fresh fruit.

Let us know how it was!

About Julia Frey (Vikalinka)

Classic kefir pancakes: a simple recipe

The pancakes are thin and very tender.

Ingredients

3 eggs;
½ teaspoon salt;
½ teaspoon of baking soda;
1 tablespoon sugar
2 tablespoons of vegetable oil + for lubrication;
160 g flour;
500 g of kefir.

Preparation

Whisk eggs, salt, baking soda and sugar. Add oil, half sifted flour and kefir and mix thoroughly. Add the remaining flour and kefir and mix again until smooth. Let the dough sit for 15 minutes.

Grease a skillet with oil and heat well. Spread a thin layer of dough over it and fry over medium heat until golden brown on both sides.

Periodically, the pan needs to be oiled again.

Zucchini pancakes on kefir

The recipe for zucchini pancakes on kefir

Serve vegetable pancakes with sour cream or garlic sauce.

450 g of peeled zucchini;
4 eggs;
1 teaspoon salt
300 g of kefir;
200 g flour;
1 tablespoon vegetable oil + for lubrication;
½ teaspoon of baking soda;
a few sprigs of parsley;
a few sprigs of dill.

Grate the zucchini on a coarse grater and squeeze out the juice. Add eggs, salt, kefir and mix thoroughly. Gradually add the sifted flour, kneading the thick dough.

Pour in oil, stir, add baking soda and mix well again. Cover with plastic wrap and leave for 20 minutes. Then add chopped greens to the dough.

Preheat a greased skillet. Spread out some of the pancake dough and fry over medium heat until golden brown on both sides.

It is better to grease the pan before each new portion of the dough.

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Chocolate pancakes with kefir: a simple recipe

These baked goods are perfect with ice cream and melted chocolate.

1 egg;
1 tablespoon sugar
50 g butter;
1 tablespoon cocoa powder
a pinch of salt;
a pinch of vanillin;
250 g of kefir;
200 g flour;
2 tablespoons of vegetable oil + for lubrication.

Beat the egg and sugar. Add melted butter, cocoa, salt, vanillin and mix well.

Then add kefir, sifted flour, vegetable oil and mix again. Cover the container with cling film and refrigerate for 1 hour.

Heat a greased skillet. Spread a layer of chocolate dough over the bottom and bake until golden brown on both sides.

It is not necessary to grease the pan before each pancake.

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Kefir curd pancakes: a simple recipe

The pancakes will be fluffy and tender.

500 g of kefir;
1 teaspoon of baking soda;
2 eggs;
1 teaspoon salt
1 tablespoon sugar
200 g of cottage cheese;
100 ml of vegetable oil;
300 g flour.

Pour half of the kefir into one container and the other half into another container. Pour baking soda into one part and mix.

Add eggs, salt, sugar to the other part and stir. Add curd and blend with hand blender. Continuing to beat, add butter and flour.

Pour in the second part of kefir with soda and beat well again until smooth. The dough should be thicker than a regular pancake.

Heat the skillet and pour a little more dough into it than on regular pancakes. You do not need to grease the pan with oil. Cover and sauté over medium heat until golden brown on both sides.

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Recipe for cheese pancakes on kefir with herbs

Delicious, satisfying and very aromatic.

3 eggs;
1 tablespoon sugar
1 teaspoon salt
180 g of kefir;
70 g butter;
150 g flour;
1 teaspoon baking powder
150 g of hard cheese;
¼ a bunch of dill;
¼ bunch of cilantro;
vegetable oil – for lubrication.

Beat eggs with sugar and salt. Pour in kefir and melted butter and whisk again. Gradually add the flour and baking powder mixture, stirring thoroughly until smooth.

Add coarse grated cheese and finely chopped herbs to the dough.

Heat a greased skillet. Spread a thin layer of dough over the bottom and cook until golden brown on both sides.

The pan can be oiled from time to time.

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Recipes for kefir pancakes: openwork custard pancakes with kefir and milk

Another version of pancakes with holes.

500 g of kefir;
1 egg;
½ teaspoon salt;
1 tablespoon sugar
1 teaspoon of baking soda;
250-280 g flour;
250 ml of milk;
1 tablespoon vegetable oil + for lubrication.

Heat the kefir slightly. Add egg, salt, sugar, baking soda and mix thoroughly. Add flour and mix thoroughly again.

While continuing to stir, pour in the boiling milk in a thin stream. Add butter to the dough.

Grease a skillet with oil and heat. Spread out a thin layer of dough and fry over medium heat until golden brown on all sides.

It is best to grease the pan before each new batch of dough.

Oat-semolina pancakes with kefir

Unusual fluffy pancakes without flour.

500 g of kefir;
200 g semolina;
100 g oatmeal;
3 eggs;
1½ tablespoon sugar
½ teaspoon of baking soda;
1 teaspoon salt
3 tablespoons of vegetable oil + for lubrication.

Pour the semolina and oatmeal with kefir, stir and leave for 2 hours. Then add the beaten eggs, sugar, baking soda, salt, butter and mix thoroughly.

Grease a skillet with oil and heat well. Spread a portion of the dough over the bottom and cook over medium heat until golden brown on all sides.

It is better to grease the pan before preparing each pancake.

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Openwork custard pancakes on kefir and water

Openwork custard pancakes on kefir and water: a simple recipe

Thin delicious pancakes with many holes.

2 eggs;
2 tablespoons of sugar;
a pinch of salt;
500 g of kefir;
300 g flour;
300 ml of water;
½ teaspoon of baking soda;
2 tablespoons of vegetable oil + for lubrication.

Beat eggs with sugar and salt. Add kefir and beat again. Pour in the sifted flour, mix thoroughly and leave for 10 minutes.

Pour in boiling water little by little, constantly stirring the mass. Then add baking soda and beat well. Pour butter into the dough.

Heat a greased skillet. Spread some dough over the bottom and fry over medium heat until golden brown on both sides.

You can grease the pan before cooking only the first pancake.

Yeast pancakes with kefir

How to make yeast pancakes with kefir

The pancakes will be tender, soft and slightly delicate.

130 g flour;
300 g of kefir;
1 teaspoon fast-acting yeast
1 tablespoon sugar
2 eggs;
a pinch of salt;
2 tablespoons of vegetable oil + for lubrication.

Sift flour. Add 200 g of kefir, yeast, sugar and mix thoroughly. Pour in the remaining kefir, beat, cover with a damp towel and leave for 30-40 minutes.

Beat eggs and salt separately. Gently pour the egg mixture and butter into the dough and stir. Leave the dough for another 15–20 minutes.

Grease a skillet with oil, heat well and lay out some of the dough. Cook over medium heat until golden brown on all sides.

Openwork custard pancakes on kefir and water without eggs

Openwork custard pancakes on kefir and water without eggs: a simple recipe

Even without eggs, the pancakes will be nice, supple and delicious.

400 g of kefir;
½ teaspoon of baking soda;
1-1½ tablespoons of sugar;
½ teaspoon salt;
250 g flour;
200 ml of water;
2-3 tablespoons of vegetable oil + for lubrication.

Combine kefir, soda, sugar and salt. Add flour and mix thoroughly. Stir constantly, pour in boiling water in a thin stream. Add butter to the finished dough.

Grease a skillet with oil and heat well. Spread a thin layer of dough over the bottom and cook over medium heat until golden brown on both sides.

You need to grease the pan every 2-3 pancakes.