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Delicious blueberry kefir pancakes stacked on a plate with syrup

Blueberry Kefir Pancakes

Fluffy and delightful pancakes made with blueberry kefir, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup plain flour Light and fluffy, this forms the backbone of your pancakes.
  • 2 tsp baking powder This leavening agent introduces that delightful fluffiness.
  • 1 pinch salt Enhances all flavors in your pancakes.
  • 2 tsp sugar Adds a hint of sweetness.
Wet Ingredients
  • 1 egg Binds the components, providing moisture and richness.
  • 1.5 cups Nancy's Organic Whole Milk Blueberry Kefir Contributes a creamy texture with a tangy essence.
  • 1 tsp vanilla extract Infuses warmth and aroma.
  • 1.5 tbsp butter (melted) Adds rich flavor and helps achieve a golden crust.
Add-ins
  • 0.5 cup fresh blueberries Adds deliciousness and color.

Method
 

Preparation
  1. Sift the flour and baking powder into a large mixing bowl. Add the sugar and a pinch of salt, then stir until combined.
  2. In a separate bowl, whisk together the blueberry kefir, egg, vanilla extract, and melted butter until smooth.
  3. Pour the wet ingredients into the sifted dry ingredients. Gently mix until just combined, being careful not to over-mix.
Cooking
  1. Heat a large frying pan over medium to high heat and add half a tablespoon of butter until melted. Wipe the pan with a paper towel and reduce the heat to medium. Add another half tablespoon of butter.
  2. Pour about 1/3 cup of pancake batter onto the center of the frying pan and spread gently to create a pancake about 5 inches in diameter. Press 4-5 fresh blueberries into the batter.
  3. Cook the pancake for about 3-4 minutes until bubbles form on the surface. Flip the pancake and cook for an additional 2-3 minutes until golden brown.
  4. Repeat the process until all batter is used, greasing the pan as needed.
Serving
  1. To keep pancakes warm, preheat the oven to 170°F (75°C) and stack each cooked pancake on a heatproof plate, placing them in the oven until serving.
  2. Serve pancakes drizzled with plain yogurt, extra blueberries, and a splash of maple syrup.

Notes

Don’t Overmix. If you prefer thicker pancakes, add more flour to the batter; for thinner pancakes, increase kefir slightly. For vegan option, use flax egg and non-dairy yogurt.