Breakfast recipe · from the recipe book
Thin Cinnamon Kefir Pancakes with Berries
Tender, lacy kefir pancakes with a gentle cinnamon warmth and tang, topped with juicy strawberries and blueberries and a spoonful of honeyed yogurt.

- Skillet
- 40 min · 30 min hands-on
- Serves 4
- Vegetarian
- 46–60 g carbs
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 1½ cups (350 ml)360 gPlain kefir, low-fat
- 1¼ cups160 gAll-purpose flour
- 3 large150 gEggs
- 1½ tsp4 gGround cinnamon
- 1 tbsp15 gGranulated sugar
- ½ tsp2 gBaking soda
- ¼ tsp1.5 gSalt
- 1¼ tsp5 gVanilla extract
- 1½ tbsp20 gUnsalted buttermelted
- 1¾ tsp8 gCanola oil
- 7 oz200 gPlain Greek yogurt, nonfat
- 1½ tbsp30 gHoney
- 1½ cups sliced250 gStrawberriessliced
- 1 cup150 gBlueberries
Steps
- Melt the butter in a small bowl and let it cool slightly. Slice the strawberries and rinse the blueberries.
- In a large bowl, whisk the flour, sugar, cinnamon, baking soda and salt.
- In another bowl, whisk the eggs, kefir, vanilla and melted butter until smooth.
- Pour the kefir mixture into the flour mixture and whisk just until smooth; the batter should be thin and pourable. Let it rest 10 minutes.
- Meanwhile, stir the Greek yogurt and honey together in a small bowl for the topping.
- Heat a large nonstick skillet over medium heat and brush with a quarter of the canola oil.
- Pour about 1/4 cup batter into the skillet and swirl to spread it thin. Cook 1 to 2 minutes until the edges look set and the underside is golden, flip, and cook 1 minute more until cooked through with no wet batter.
- Repeat with the rest of the batter, brushing the skillet with another quarter of the canola oil every few pancakes until all of it is used. Keep finished pancakes warm on a covered plate.
- Serve the pancakes topped with the honey yogurt, strawberries and blueberries.
Food safety: Cook egg dishes until set, to 160°F (71°C).
Contains: Milk, Egg, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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