See Sourdough kefir pancakes recipe

These days, I opt for sourdough kefir pancakes as I always have these 2 ingredients on hand. I love these chewy, moist pancakes.  Whenever I don’t feel like making bread and need to use starter discards, I’ll make these pancakes. It has a chewier body and texture like a swedish pancake, a little more dense than a regular pancake with an interesting mouthfeel and complex taste.  Regular pancakes to me feel and taste flat. These pancakes taste just like the buttermilk pancakes but have less fat due to the kefir substitution.  Due to the health benefits of both the sourdough and the kefir, these pancakes are good for your digestive tract and have a positive effect on body function!  It requires overnight preparation.  If you do not have kefir, you can substitute this recipe with buttermilk or regular milk.

Tips for making sourdough kefir pancakes.


The pancake batter can be made entirely by hand. Pancakes cook better in a non-stick pan over medium heat.

Pancake batter.

Because I like to maximize the nutritional benefit of both the sourdough and kefir, I like allowing time for the sourdough to break down the flour.  As a result, this sourdough kefir pancake recipe requires an overnight resting period.

Starter with buttermilk

Starter with kefir, milk, flour and sugar.

Pancake dough after fermentation

The pancake batter after fermentation.

Cooking the sourdough kefir pancakes.

This sourdough, kefir pancake recipe does have a little oil / butter in the recipe.  However, it is best to initially spray or coat the skillet with a thin layer of oil or butter.  I wipe the excess fat off with a paper towel.  See Cooking Golden Pancakes in my Tips and Tricks section.

Unlike regular pancake batter, sourdough pancake batter will have a lot of bubbles when cooking. 

Sourdough pancake recipe

Sourdough (milk) pancakes have a lot more bubbles than regular pancakes

cooked sourdough kefir pancake

Pancakes are ready to flip when half the height of the pancake is cooked and some of the bubbles on the surface remain open.  Use a rubber spatula and gently slide it under the pancake until the entire pancake is released from the pan and then flip it.

When to flip a pancake

Pancakes are ready to flip when about half of the height of the batter looks cooked and a few bubbles remain open.

Grease your skillet every so often as needed with the paper towel that you used to initially wipe off the excess oil / butter from the first pancake.

The size of your pancakes is really personal preference.  They can be small crumpet size which are great for high teas or large pan pancakes for banana mac and coconut pancakes.

See Sourdough kefir pancakes recipe


Michelle Sam
These delicious pancakes have a chewier body and texture with an interesting mouthfeel and complex taste. They are not only delicious, but are so much healthier for you!
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Fermentation Time 12 hours
Total Time 13 hours
Course Breakfast
Cuisine American
Servings 5 8" pancakes
Calories 244 kcal


  • Mixing bowl
  • Whisk
  • Non-stick Griddle / skillet


  • 60 grams active starter
  • 150 grams all purpose flour
  • 200 ml kefir
  • 100 ml milk Need milk to thin the batter
  • 25 grams sugar
  • 1 egg room temperature to prevent the butter from solidifying
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 30 ml coconut oil or melted butter Use coconut oil for the tropical pancake with banana, mac and coconut
  • 3 grams baking powder
  • 3 grams baking soda


  • In a large mixing bowl, stir together your starter, milk and kefir until the starter is dispersed.
  • Add the flour and sugar until mixed.
  • Cover and let rest at a cool temperature for about 12 hours, making a type of levain.
  • In a small bowl, beat together the egg, vanilla extract, salt, coconut oil or melted butter, baking soda and baking powder. This mixture will bubble
  • Gently fold into the levain.
  • Pour the batter onto preheated non-stick skillet or oiled steel.  
  • You can add your add-ins to your cooking batter here.
  • Flip when bubbles appear. Sourdough pancakes have a lot more bubbles than regular pancakes.
  • Serve warm with your favorite accompaniments.


Serving: 5pancakesCalories: 244kcalCarbohydrates: 33gProtein: 6gFat: 9gSaturated Fat: 7gTrans Fat: 1gCholesterol: 40mgSodium: 387mgPotassium: 72mgFiber: 1gSugar: 8gVitamin A: 162IUCalcium: 117mgIron: 2mg
Keyword kefir, pancake recipe, pancakes, Sammy Wongs Kitchen, Sourdough, Sourdough kefir pancake, Sourdough pancake recipe,
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
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Rate this recipe

  1. I don’t think I could ever make pancakes the standard way again. Thank you so much for this recipe. A nice way to deal with sourdough discard and kefir for maximum benefit.
    Just made these pancakes morning and hubby and I were impressed. The dough was so fluffy.
    I did add blueberries, cinnamon, and some banana. Some had chocolate chips. The flavor was slightly sour and very nicely balanced when I added some fruit.

    I think next time I’ll skip the sugar and add a ripe banana as it sits for the 12 hours.5 stars

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