Fluffiest Whole Wheat Pancakes with Kefir

5 Posted by - Food & Recipes, Health & Fitness, Home & Family

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It’s Sunday.  Family day.

One of our favorite breakfast traditions is making buttermilk pancakes.  My boy Tobi has become quite the little chef in the kitchen and can pretty much whip up the entire recipe on his own, with a tiny bit of assistance with folding in the egg whites.

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When I started making my own kefir, I learned that I can switch out buttermilk for my kefir in any recipe so that’s what we’ve done here.  And if we’re going all healthy, why not use 100% whole wheat flour too!  The key to keeping your pancakes fluffy, especially when using whole wheat is separating the eggs and whipping the egg whites into clouds that you fold into the batter.  It’s an extra step and takes extra time, but I promise it’ll deliver extra fluffiness and mouth joy from your healthy pancakes.

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Hope you have a Sunday to try out this little recipe with your family.  Here’s a peek at our family Sunday tradition:

Kefir Whole Wheat Pancakes:

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Ingredients: 

Makes 8 to 10 – 4 inch pancakes

1 cup whole wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs separated
1 cup kefir *If you don’t have kefir, you can use buttermilk
1 tsp vanilla extract
2 tbsp melted butter, cooled but still liquid

Directions:

1.  In a large bowl combine flour, baking powder, baking soda, salt and cinnamon.

2.  In a separate bowl lightly whisk egg yolks.  Stir in kefir, vanilla and melted butter.

3.  Add liquid ingredients to dry ingredients and gently stir until just combined.

4.  Place egg whites in electric mixer bowl and beat until soft peaks forms.

5.  Gently fold egg whites into batter.

6.  Heat a griddle over medium heat.  Brush with butter.

7.  Drop scoops of batter, whatever size you desire, and wait until bubbles form on the surface before flipping.

8.  Cook until both sides are golden.

9.  Top with fresh berries, or if you are like my children, drown in maple syrup.

THANK YOU! + THE NotSo FINE PRINT

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7 Comments

  • […] as a replacement for yogurt or buttermilk in any recipe.  So everything from banana bread, to pancakes to really awesome caesar salad dressing. […]

  • Claire September 3, 2014 - 6:38 pm

    Oh emmm geee! These pancakes are the bomb! I’ve made a bajillion pancakes in my life and have tried recipe after recipe but this…so fluffy they’re magic. New to your site but already a fan. Never stop!

    • Quin September 6, 2014 - 11:23 am

      That is wonderful to hear Claire! Ain’t nobody got time for flat pancakes right?? 🙂

  • Laura October 13, 2014 - 8:24 am

    I just made these with gluten free flour mix. I cut the recipe in half and ended up eating them all! (oops). I was sceptical (I’ve had many gluten free pancakes still in my throat!) but they we so light and fluffy. I’ll be making them again!

    • Quin October 14, 2014 - 9:41 am

      Laura, that is rad! Yeah using GF flour can really be hit or miss. Super happy to hear this worked for you! Nobody got time for bad pancakes, right? 🙂

  • Miquela November 6, 2014 - 2:00 am

    I wasn’t sure I had the time (wanted to go through the effort) for the “extra” step of beating egg whites, but I liked that this recipe uses a)whole wheat flour, b) kefir, c) promises fluffy pancakes. The pancakes were light and fluffy, and they also had great texture, not always a given when baking with whole wheat, I find. With a KitchenAid the egg white step doesn’t take that much longer (just makes more to wash up, but that’s my husband’s domain :P), so I’ll be pinning this recipe and making these pancakes again and again. And, after watching the video of your adorable son, my daughter (4) insisted on helping me whip up our batch.

    Thanks!

    • Quin January 25, 2015 - 4:33 pm

      I hear you about the extra step Miquela. Worth it though right? So glad you and your daughter got to do it together! xo