Fluffy pancakes with kefir, baking soda, and eggs in a frying pan

Fluffy kefir pancakes with baking soda are the perfect breakfast for the whole family! These tender, airy pancakes with a delicious golden crust are quick and easy to make. Baking soda dissolved in kefir makes them especially fluffy, and eggs add a pleasant density. Serve them with sour cream, honey, jam, or fresh berries—and enjoy the taste of childhood!

Step-by-step recipe

Step 1:

Mix flour, salt and baking soda in a bowl.

Step 2:

In another bowl, beat the egg with sugar and vanilla sugar until smooth.

Step 3:

Warm the kefir slightly (so it's warm, but not hot) and pour it into the egg mixture. Mix well.

Step 4:

Add the dry ingredients and mix thoroughly. Let the dough rest for 5 minutes.

Step 5:

Transfer the dough into a pastry bag (or a zip-top bag with the corner cut off).

Step 6:

Fry the pancakes over medium heat on both sides until golden brown.

Cooking tips

Warm kefir activates the baking soda, making the pancakes fluffy. But don't overheat it, or the kefir will curdle.

Don't extinguish the baking soda—in this recipe, the acid in the kefir neutralizes it, so no additional vinegar is needed.

Let the dough rest – 5–10 minutes is enough for the flour gluten to swell and the baking soda to start working.

The dough should be thick, like sour cream, but not too thick. If it's too runny, add a little flour.

Don't stir too vigorously - after adding the flour, stir until smooth, but don't overdo it, otherwise the pancakes will be dense.

The right heat is medium or slightly lower, so that the pancakes are cooked through on the inside and don’t burn on the outside.

Don't press with a spatula - when frying, do not press the pancakes, otherwise they will sink.

Use just the right amount of oil—too much will make the pancakes greasy, too little will make them flat. A thin layer in the pan is ideal.

Serve immediately – these fluffy pancakes are best served hot, with honey, sour cream or jam.