Chef Yous
Yogurt and Kefir Pancakes were a total game changer in my kitchen. Ever tried waking up craving classic pancakes but wishing they were, you know, just a bit fresher and fluffier? That’s me, every Saturday. I used to just toss together whatever was in the fridge, but once I figured out that adding both yogurt and kefir makes pancakes taste a hundred percent homemade (and slightly tangy in the best way)–I never went back.
If you’re wondering how this works or want to dive into some secrets for making them perfect every time, you’ll probably love this legit guide as much as I love these pancakes. For an extra deep dive on this duo, you might want to check out amazing kefir yogurt from my favorite resource.
Yogurt and Kefir Pancakes
Pancake Tips
Making Yogurt and Kefir Pancakes isn’t rocket science but, weirdly, a few small tweaks make a BIG difference. First thing’s first, don’t overmix your batter. This is honestly the number one culprit for sad, flat pancakes. Just stir it ‘til you don’t see dry flour anymore. Lumps? Totally fine. Actually, preferred!
Another thing–room-temperature ingredients. Cold kefir straight from the fridge? Meh. Let it sit for a few minutes so everything gets friendly and blends well. Fluff comes from a gentle hand, not some kind of elbow-grease mixing. And if you’re still baking with non-stick spray? Try a pat of butter on your pan instead for those dreamy golden edges and some serious diner vibes.
The final tip: rest your batter for about five minutes. I know, patience is not my best thing either, but those extra minutes help bubbles develop and the pancakes get super light. The difference shows up, pinky promise.
I’d always struggled with gummy, dense pancakes–until I tried yogurt and kefir. Now my pancakes actually rise and taste *amazing* every time. Total breakfast hero now! – Lauren K.
Yogurt and Kefir Pancakes
Recipe Tips and Tricks
Here’s how I go about making Yogurt and Kefir Pancakes: Just grab a bowl, throw in a combo of flour (all-purpose for me), a spoonful of sugar (if you like it), a pinch of salt, a little baking soda, and baking powder. Then whisk eggs, kefir, and yogurt in another bowl. See? Easy.
The best trick I learned? Swapping a portion of liquid for kefir. You get the classic tang of buttermilk pancakes but softer and with a richer flavor. Don’t sweat it if you only have Greek yogurt—the thicker texture works great, just loosen it with a splash of milk or even more kefir.
A little note about heat: go medium-low. The first pancake might go rogue (I call it my “sacrificial pancake”—you know what I mean), but once you find that sweet spot, it’s smooth sailing. The color should be golden, not pale, not burnt.
You can also freeze the cooked pancakes. Double the batch and stash some in the freezer, trust me, you’ll thank yourself on a lazy morning when breakfast is just a quick microwave away.
Yogurt and Kefir Pancakes
Pancake Toppings and Mix-Ins
Here’s where you can really go wild. I’ll be honest—I used to think pancakes only needed syrup. Now? Nope! My top picks are thinly sliced bananas, berries, or a fistful of toasted nuts.
Sometimes, I throw in a handful of chocolate chips or a swirl of nut butter straight into the batter. If you’re feeling a little “fancy Sunday brunch,” lavender honey or chia jam on top is chef’s kiss.
And if you’re asking, “Can I sneak in some healthy stuff?”…absolutely. Chopped apples, a little ground flax, or even smashed blueberries are all winners. The pancakes are sturdy enough to handle mix-ins and still come out light and swoon-worthy.
Yogurt and Kefir Pancakes
Nutrition Facts (per serving)
Okay, let’s get real. If you’re stacking these Yogurt and Kefir Pancakes sky-high, you might wonder if breakfast is still healthy. Good news: using kefir and yogurt actually means you’re adding protein and gut-friendly cultures.
Usually, per pancake, you’re looking at about 90–120 calories, depending on the exact ingredients. There’s a solid ~5g of protein thanks to the dairy, and fat stays moderate unless you get wild with butter.
Compared to boxed mix? No contest. These win for both flavor and nutrition. Even the kiddos don’t notice the swap, they just ask for more. That’s what I call a five-star restaurant move at home.
Yogurt and Kefir Pancakes
How to Serve
Now comes the easy part: eating them in style.
- Stack ’em up high with a slab of salted butter.
- Drizzle real maple syrup (not the fake stuff).
- Toss on seasonal fruit or toasted pecans to get those “wow, you went all out” comments.
- For something fun, sandwich with almond butter or chocolate spread.
Serve hot off the griddle or let the leftovers cool, then pop them in a toaster the next day. Seriously, leftovers are weirdly better sometimes. Your choice!
If you’re craving even more pancake-inspo, check out these awesome ideas from Barclay’s Kefir Pancakes – Gimme Some Oven or learn how folks make the fluffiest kefir pancakes buttermilk style at home.
Need to level up your brunch game? Try exploring how is kefir different from yogurt or even find the scoop on kefir black sesame pancakes for something totally new. No matter how you do it, Yogurt and Kefir Pancakes will leave you with zero regrets and, trust me, zero leftovers.
Yogurt and Kefir Pancakes
Print
Yogurt and Kefir Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fluffy and tangy pancakes made with yogurt and kefir for a delicious breakfast upgrade.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 large egg
- 1/2 cup kefir
- 1/2 cup yogurt
- Butter (for cooking)
Instructions
- In a bowl, mix together the flour, sugar, salt, baking soda, and baking powder.
- In another bowl, whisk the egg, kefir, and yogurt together.
- Combine the wet ingredients with the dry ingredients until just mixed; lumps are fine.
- Let the batter rest for about 5 minutes.
- Heat a skillet over medium-low heat and add a pat of butter.
- Pour in the batter and cook until bubbles form, then flip and cook until golden brown.
- Serve hot with your favorite toppings.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. Leftovers can be frozen for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 100
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
