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Blueberry kefir pancakes

Adding a touch of kefir to your pancake batter is a sure-fire way to get soft, fluffy pancakes every time
Recipe provided by Dairy Farmers of Canada ©
Blueberry pancakes with kefir topping
8 servings / 55 min

Prep 20 min / Cook 25 min / Refrigeration 10 min

Ingredients
  • 1 3/4 cups (425 mL) unbleached flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 2 tsp (10 mL) sugar
  • 1 pinch of salt
  • 2 eggs
  • 2 1/3 cups (575 mL) 1% plain kefir, divided
  • 1 tbsp (15 mL) butter, melted
  • 1 container (300 g) ricotta
  • 2 tbsp (25 mL) sugar, maple syrup or honey
  • 1/2 tsp (2 mL) vanilla extract
  • 2 1/2 cups (625 mL) fresh blueberries
  • Fresh basil or mint leaves (optional)
Directions
  1. In a bowl, mix first 5 ingredients together. Make a well in the centre.
  2. In another bowl, beat eggs and 2 cups (500 mL) kefir. Pour into the well and whisk until mixture is combined. Stir in butter. Let rest for 10 minutes.
  3. In a blender, mix ricotta with remaining kefir, sugar and vanilla. Set aside in the refrigerator while cooking pancakes.
  4. Preheat oven to 250°F (120°C).
  5. Heat a non-stick skillet over medium heat. Add a ladle of batter and swirl to coat bottom of the skillet. Sprinkle with some blueberries and cook for 3 minutes on each side.
  6. Transfer pancake to a parchment-lined baking sheet and place in the oven to keep warm. Repeat with remaining batter. To make pancakes more quickly, use two skillets.
  7. Garnish with ricotta mixture and remaining blueberries. Top with fresh basil or mint leaves, if desired.
Nutritional info per serving (1 of 8)
  • Calories 269
  • Protein 12 g
  • Total Fat 9 g
    Saturated Fat 5 g
    Cholesterol 73 mg
  • Carbohydrates 37 g
    Fibre 2 g
    Sugars 12 g
    Added sugars 4 g
  • Sodium 360 mg
  • Potassium 241 mg