Description
Fluffy and tender Strawberry Kefir Pancakes made with fresh strawberries and tangy strawberry kefir. These pancakes are lightly sweetened and perfect for a wholesome breakfast or brunch, offering a delightful balance of creamy, fruity, and buttery flavors.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher or fine sea salt
- 1 tbsp white granulated sugar
Wet Ingredients
- 2 large eggs, room temperature
- ¾ cup strawberry kefir, room temperature
- ¼ tsp pure vanilla extract or vanilla bean paste
- 3 tbsp unsalted butter, melted and slightly cooled
Fruit and Finishing
- ¾ cup diced fresh strawberries (patted dry with a paper towel), plus more for serving
- Butter or ghee for the skillet
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined. Set this mixture aside.
- Prepare wet ingredients: In another bowl, whisk the eggs, strawberry kefir, and vanilla extract until smooth. Slowly whisk in the melted and slightly cooled butter until fully incorporated.
- Combine wet and dry: Add the wet mixture to the dry ingredients and gently fold together until just combined, making sure no visible streaks of flour remain. Carefully fold in the diced strawberries, taking care not to overmix the batter. Let the batter rest for 10 minutes to thicken slightly and become puffy.
- Heat skillet: Place a large non-stick skillet over medium heat. Add a small amount of butter or ghee to the pan and let it melt and sizzle.
- Cook pancakes: Pour a heaping ¼ cup of batter into the skillet. If you haven’t folded the strawberries in, sprinkle diced strawberries onto each pancake now. Cook for 2-3 minutes until bubbles appear and start to pop on the surface.
- Flip and finish: Carefully flip the pancakes and cook for another 1-2 minutes until the other side is golden brown and the pancakes are cooked through.
- Serve: Remove from heat and keep warm in an oven on low if necessary. Serve immediately with maple syrup, butter, or warmed strawberry jam and additional fresh strawberries.
Notes
- Using room temperature eggs and kefir helps the batter mix more evenly and rise better.
- Allowing the batter to rest is key for light, fluffy pancakes as it gives the baking soda and powder time to activate.
- Be gentle when folding the strawberries into the batter to keep pancakes tender and avoid overmixing.
- If you want extra moist pancakes, add the strawberries directly onto the batter once it’s in the skillet rather than folding them all in.
- Keep cooked pancakes warm in an oven set to about 200°F (93°C) while you finish the batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
