Strawberry Kefir Pancakes
If you’re looking for a pancake recipe that tastes like summer, you have to try these Strawberry Kefir Pancakes. Made with strawberry kefir and studded with fresh strawberries, they’re lightly tangy, perfectly sweet, and truly hard to resist.
Equipment
- electric griddle or non-stick skillet
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher or fine sea salt
- 1 tablespoon white granulated sugar
- 2 large eggs, room temperature
- ¾ cup strawberry kefir, room temperature
- ¼ teaspoon pure vanilla extract or vanilla bean paste
- 3 tablespoon unsalted butter, melted and slightly cooled
- ¾ cup diced fresh strawberries (patted dry with a paper towel), plus more for serving
- butter or ghee for the skillet
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher or fine sea salt, 1 tablespoon white granulated sugar
- In another bowl, whisk the eggs, kefir, and vanilla. Slowly whisk in the cooled butter until combined.2 large eggs, room temperature, ¾ cup strawberry kefir, room temperature, ¼ teaspoon pure vanilla extract or vanilla bean paste, 3 tablespoon unsalted butter, melted and slightly cooled
- Add the wet ingredients to the bowl with the dry ingredients and mix gently until just combined, with no visible streaks of flour. If desired, fold the strawberries into the batter (do not overmix), or add them directly to the pancakes while cooking. Let the batter rest for 10 minutes (it will become slightly thick and puffy).¾ cup diced fresh strawberries (patted dry with a paper towel), plus more for serving
- Heat a large non-stick skillet over medium heat. When warm, add a little butter or ghee. When the butter sizzles, add a heaping ¼ cup of batter to the pan. Cook for 2-3 minutes until bubbles form and begin to poke through the batter (if you reserved the diced strawberries, sprinkle them on now).butter or ghee for the skillet
- Flip the pancakes, and continue to cook for 1-2 minutes until golden brown. Remove from the heat and keep warm in the oven (if using) until you finish cooking the remaining batter. Serve immediately with maple syrup, butter, or warmed strawberry jam.
Notes
- Adjust the heat as you go. The first pancake is always the hardest. Adjust the heat as needed so they don't burn.
- Keep the pancakes warm while cooking. Preheat the oven to 200F. Place the cooked pancakes on a baking sheet and place them in the oven to keep warm until ready to serve.
- Dry the strawberries thoroughly. Fresh strawberries release a lot of moisture. After slicing the berries, pat them dry with a paper towel.
- Add the strawberries while cooking. To prevent a watered-down pancake batter, add the strawberries after you've poured the batter onto the griddle. This allows for even scattering of the fruit and prevents a mushy batter.
- Cover the batter with a clear lid. This will ensure the pancakes cook through. For more tips and tricks, visit my pancake guide.
Nutrition*
Serving: 1 pancake | Calories: 137kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 225mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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