Kefir is one of the most widely used dairy products in Lithuania, and there is no better way to use it than to make Fluffy Kefir Pancakes! These homemade pancakes, inspired by Lithuanian culinary traditions, elevate your breakfast game to new heights. Made with a touch of tradition, our kefir pancakes are the perfect addition to your Pancake Sundays, bringing warmth and comfort to the table. Kefir, a fermented dairy product, adds a unique tangy twist to the batter, creating light and airy pancakes, a delicious homage to Lithuanian breakfast customs.
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Why You Should Try Kefir Pancakes?
- We all love fluffy pancakes - and this recipe makes the best pancakes (yes, they are better and fluffier than buttermilk pancakes!)
- A great filling breakfast or weekend brunch that both adults and children will enjoy.
- Easy to make - thicker drop batter than your regular pancakes, these won't spread in the pan as much, making it easier to make uniform thick pancakes!
- Healthy Kefir Pancakes - Kefir is a fermented milk product that aids the digestive system!
- Leftover pancakes can be reheated the next day in a toaster oven!
But First - What Is Kefir?
Kefir is a fermented milk drink, similar to a thin yogurt (probiotic yogurt). It has deep roots in Lithuanian and other Eastern European countries' culinary traditions. Originating from the Caucasus region, it has become popular globally in recent years, gaining attention for its health benefits associated with the fermentation process.
Milk kefir, with its distinctive tangy taste and probiotic properties, has found its way into kitchens worldwide, offering a flavorful connection to both traditional Lithuanian pancake breakfast and contemporary wellness trends.
We also use it in Chilled Kefir Soup or the famous Lithuanian Pink Soup!
Kefir and buttermilk are both fermented dairy products, but they differ in their production methods and microbial cultures. Kefir is made using kefir grains, a combination of bacteria and yeast, and typically ferments for 12-24 hours, resulting in a tangy drink. On the other hand, buttermilk is usually cultured with lactic acid bacteria and has a slightly milder taste.
Yes, you can substitute buttermilk for kefir in Lithuanian pancakes. The tangy flavor of kefir is akin to buttermilk, making it a suitable replacement for an equally delicious batch of fluffy Lithuanian pancakes, with kefir serving as an excellent alternative in place of buttermilk.
Yes, kefir pancakes have a slightly tangy flavor, but nothing out of the ordinary. If you like buttermilk pancakes or sourdough pancakes - you will love Kefir pancakes!
These days, I seem to find kefir in any grocery store, but I find that UK and US-produced kefir (like Biotiful or Lifeway Kefir) has a slightly different (sweeter?) taste. I would recommend trying to find Lithuanian or Polish Kefir for our recipes. If you are in the UK, Morrisons and Sainsbury's typically store them in the International Foods Fridge Ilses. In the US, I am told, you can get kefir in any Eastern European grocery store. You can buy kefir via Amazon as well.
Ingredients and Substitutes
- egg: large or extra large.
- kefir: ideally Lithuanian or Polish kefir.
- all-purpose flour: you may replace up to ⅓ of white flour with whole wheat flour if you wish, but note that whole grain flour will absorb more liquid, so you may need a little extra kefir.
- melted butter: odourless oil, or ghee.
- baking soda: also known as bicarbonate of soda.
- baking powder.
- caster sugar: also known as superfine sugar. You may use regular granulated sugar instead.
- a pinch of salt.
- odourless oil, for frying.
Method: How To Make Kefir Pancakes?
Mix the flour, baking soda, baking powder, and salt in a large mixing bowl.
In a separate large bowl (or a large measuring jug), using a balloon whisk, beat kefir, egg, sugar and melted butter (or oil).
Pour the wet ingredients into the dry ingredients and fold with a rubber spatula just until incorporated (no dry pockets of flour remain). The batter may still look lumpy due to kefir reacting with baking soda - but try not to overmix. It should look like a thick drop batter, not your typical thin pancake batter.
Heat odourless oil in a large non-stick frying pan over medium heat. Once hot, add 1 heaped tablespoon of pancake batter and spread it out with a spoon slightly (the batter will be quite thick, so it won't spread much on its own).
Fry the pancakes for 3-4 minutes on each side!
How To Keep Lithuanian Pancakes Warm?
If you are only making a single batch, you can always use a couple of large frying pans, and make all the Lithuanian pancakes at the same time. But if you are feeding a crowd, you may need to keep pancakes warm while completing the batch.
A great way to keep pancakes warm is to preheat your oven to a low temperature, around 200°F (95°C). As each pan of pancakes is cooked, place them on a baking sheet lined with parchment paper and keep them in the oven. This ensures they stay warm without losing moisture.
Toppings and Serving Suggestions
Traditionally, Lithuanian pancakes are served with two things:
1. A generous dollop of sour cream.
2. Your favourite jam!
However, these days, kefir pancakes are enjoyed with a bunch of different things! Sourd cream is often replaced with Greek yogurt or creme fraiche. Jam is often substituted for fresh fruit, fresh berries or berry sauce.
Simply choose your favorite toppings, like pure maple syrup, lemon juice and sugar or peanut butter (or other nut butters) - these Kefir Pancakes go with all the traditional pancakey things!
Lithuanian Breakfast Recipes
Kefir Pancakes (Fluffy Lithuanian Pancakes)
Ingredients
- 1 egg large
- 250 g (1¼ cup) kefir
- 160 g (1¼ cup) all-purpose flour
- 1 tablespoon melted butter or oil
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoon caster sugar
- a pinch of salt
- oil for frying
Instructions
- In a large mxiing bowl, mix the flour, baking soda, baking powder and sall.
- In a separatre bowl (or a large measuring jug), using a baloon whisk, beat kefir, egg, sugar and melted butter (or oil).
- Pour the wet ingredients into the dry ingredients and fold with a rubber spatula just until incorporated (no dry pockets of flour remain). The batter may still look lumpy due to kefir reacting with baking soda - but try not to overmix.
- Heat odourless oil in a large non-stick frying pan over medium heat. Once hot, add 1 heaped tablespoon of pancake batter and spread it out with a spoon slightly (the batter will be quite thick, so won't spread much on its own).
- Fry the pancakes for 3-4 minutes on each side!
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