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Breakfast

Fluffy kefir pancakes with baking soda

Name: Fluffy kefir pancakes with baking soda
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 300 ml Kefir; 270 g Semi-coarse wheat flour; 1 Egg; 1 tsp Baking soda; 1/2 tsp Salt; 3 tbsp Powdered sugar; 1.5 tbsp Vinegar; as needed Vegetable oil

Kefir pancakes made with egg and wheat flour, leavened with baking soda and vinegar, then pan-fried. Makes breakfast for 4, served with jam.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Servings: 4 servings
Difficulty: Easy
Cuisine: Slovak

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Kefir pancakes with baking soda make a quick breakfast without yeast or rising time. Kefir warmed to 35–40 °C (95–104 °F) is mixed with an egg beaten with sugar and salt, then semi-coarse wheat flour is added. Finally, baking soda mixed with vinegar is stirred in to leaven the batter. The batter should have the consistency of thick cream.

The pancakes are cooked in a pancake pan with a little oil, making breakfast for four in 20 minutes. Children like them best with jam, but they also go well with coffee or tea.

Ingredients

4 servings

Kefir 300 ml
Semi-coarse wheat flour 270 g
Egg 1
Baking soda 1 tsp
Salt 1/2 tsp
Powdered sugar 3 tbsp
Vinegar 1.5 tbsp
Vegetable oil as needed

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Instructions

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Combine the egg, sugar, and salt in a bowl and beat until foamy.
Warm the kefir in a saucepan to 35–40 °C (95–104 °F), pour it into the egg mixture, and stir to combine.
Gradually add the flour, whisking to make a batter. If it is too thin, add more flour. The batter should have the consistency of thick cream.
Mix the baking soda with the vinegar, add it to the batter, and stir immediately. The batter will thin out after a few minutes, so let it rest for about 10 minutes to increase in volume.
Pour a 1 cm layer of oil into a skillet so the pancakes can brown on all sides.
Spoon the batter into the skillet, shaping it into round pancakes. Flip them when small holes begin to appear on the surface.
Cook for 1–2 minutes, until the second side is golden and the pancakes are ready to serve.
Serve with jam, Nutella, or honey.

Tip: After the batter has rested for 10 minutes, do not stir it again; just scoop it gently with a spoon. Stirring would knock out the bubbles created by the baking soda and leave the pancakes flat.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 328 kcal
Protein: 11 g
Carbohydrates: 61 g
of which sugars: 9.7 g
Fat: 3.4 g
of which saturates: 1.1 g
Fiber: 1.8 g
Salt: 1.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kefírové dolky s jedlou sódou na raňajky