Fluffiest Whole Wheat Pancakes with Kefir

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

Kefir Whole Wheat Pancakes:



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


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.


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  • 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.


    • 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