Blueberry Kefir Pancakes

6-8 pancakes

Preparation Time: 20 min
Cooking Time: 25 min


1 3/4 cups Unbleached flour 425 mL
1 tbsp Baking powder 15 mL
1/2 tsp Baking soda 2 mL
1 tbsp Sugar 15 mL
  Pinch of salt  
2 1/3 cups Plain kefir divided 575 mL
2 tbsp Semi-salted butter melted 30 mL
1 container Canadian Ricotta 300 g
3 tbsp Sugar, maple syrup or honey 45 mL
1/2 tsp Vanilla extract 2 mL
2 1/2 cups Fresh blueberries 625 mL
  Fresh basil or mint leaves (optional)  


Step 1
In a bowl, mix the first 5 ingredients together. Make a well in the centre.

Step 2
In another bowl, beat eggs and 2 cups (500 mL) kefir. Pour into the well and whisk until the mixture is combined. Stir in butter. Let rest for 10 min.

Step 3
In a blender, mix Ricotta with remaining kefir, sugar and vanilla. Set aside in the refrigerator for 10 minutes while cooking pancakes.

Step 4
Preheat oven to 250°F (120°C).

Step 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 min on each side.

Step 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.

Step 7
Garnish with Ricotta mixture and remaining blueberries. Top with fresh basil or mint leaves, if desired.


This recipe can be made with flavoured kefir.
Use Canadian Mascarpone as a cheese alternative. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Calories / Calories 290 kcal
Fat / Lipides 10 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 355 mg
Carbohydrates / Glucides 39 g
Fiber / Fibres 2 g
Sugars / Sucres
Protein Protéines 12 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Did you know?  Kefir is known as the champagne of yogurt because of its unique mild effervescence.