Are you looking for an easy pancakes recipe that you can have with any syrup or jam? I have got you covered. With this recipe, you will get thin pancakes that look like crepes but due to their unique texture soak up the juices to the bone.

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I used to make crepes, like everyone else, with milk, without baking soda. I have never thought that this recipe exists. You use baking powder or baking soda in classic pancakes to get them so fluffy. For the thin version, we use it for an entirely different reason. Kefir together with baking soda results in a porous structure of a pancake.

That is why they are perfect to serve with any liquid jam, honey, syrup, or spread. They will get through the pores and make your dessert to be the next level of deliciousness. However, that is also the reason you cannot use them in the recipes with the filling. It will just soak up to the surface and the overall dish will fall apart, unfortunately.

Thin Pancakes Recipe with Kefir

If you want to make crepes with a filling, I have several recipes if you want to check them out:

Thin Pancakes Batter Ingredients:

Ingredients for Pancakes Batter

  • 300 ml kefir (or buttermilk);
  • 150 ml water;
  • 150 g all-purpose flour;
  • 2 eggs;
  • 5 tbsps. sugar;
  • ½ tsp. baking soda;
  • ¼ tsp. salt;
  • 3 tbsps. vegetable oil.

How to make thin pancakes with kefir or buttermilk:

  • In a deep bowl, combine eggs with sugar and salt. Give ingredients a nice whisk until sugar with salt fully dissolve and a smooth mixture with eggs.

Whisk eggs with sugar and salt

  • Pour half of the kefir. Mix.

Pour half amount of kefir

  • Sieve all the all-purpose flour into the bowl with whisked eggs and mix once again. Try to get rid of all the lumps in the process. Sieving flour is a good way of enriching flour with oxygen and making pancakes tender and airy.

Add sieved flour

  • Pour the other half of kefir and mix. At this stage, I have used a blender to combine the entire ingredients to make the batter smooth.

Add the other half of kefir and blend until smooth

  • Boil water. In a separate cup or bowl, combine water with baking soda. Stir the water until it fully dissolves. It will take you a couple of seconds.

Dissolve sode in boiled water

  • Pout water with dissolved baking soda to the batter. Mix.

Pour the water to the batter

  • In the end, add three tablespoons of vegetable oil. Stir well to remove the distinct oily layer on the top.

Add vegetables oil last

  • Place a non-stick pan over medium to high heat and smear its bottom with oil using a silicone brush. Wait until it gets hot. Pour ¼ of a cup of batter (around 60 ml). Rotate the skillet in the air until the batter covers evenly all the surface. Give each side around 3 minutes to cook. When the side turns slightly brown that is the sign you should flip the pancake.

Cook on each side until slightly brown

  • Tilt your skillet to place the crepe on the plate. Continue smearing oil over the skillet bottom to prevent pancakes from sticking. Stack them on the plate and let them cool down for a minute.

Stack pancakes on the plate and let cool down

  • Serve with your favorite jam, spread, syrup, or honey! Enjoy!

Serve with your favorite syrup

If you liked Thin Pancakes Recipe, I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!

Easy recipe for thin pancakes
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5 from 1 vote

Thin Pancakes Recipe – How to Make Crepes with Kefir

Learn how to make thin pancakes with kefir and baking soda.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Breakfast, Dessert
Cuisine: International
Keyword: crepes recipe with kefir, how to make thin pancakes, thin pancakes recipe
Servings: 4 servings
Calories: 146kcal

Ingredients

  • 300 ml kefir (or buttermilk)
  • 150 ml water
  • 150 g all-purpose flour
  • 2 eggs
  • 5 tbsps. sugar
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 3 tbsps. vegetable oil

Instructions

  • In a deep bowl, combine eggs with sugar and salt. Give ingredients a nice whisk until sugar with salt fully dissolve and a smooth mixture with eggs.
  • Pour half of the kefir. Mix.
  • Sieve all the all-purpose flour into the bowl with whisked eggs and mix once again. Try to get rid of all the lumps in the process. Sieving flour is a good way of enriching flour with oxygen and making pancakes tender and airy.
  • Pour the other half of kefir and mix. At this stage, I have used a blender to combine the entire ingredients to make the batter smooth.
  • Boil water. In a separate cup or bowl, combine water with baking soda. Stir the water until it fully dissolves. It will take you a couple of seconds.
  • Pout water with dissolved baking soda to the batter. Mix.
  • In the end, add three tablespoons of vegetable oil. Stir well to remove the distinct oily layer on the top.
  • Place a non-stick pan over medium to high heat and smear its bottom with oil using a silicone brush. Wait until it gets hot. Pour ¼ of a cup of batter (around 60 ml). Rotate the skillet in the air until the batter covers evenly all the surface. Give each side around 3 minutes to cook. When the side turns slightly brown that is the sign you should flip the pancake.
  • Tilt your skillet to place the crepe on the plate. Continue smearing oil over the skillet bottom to prevent pancakes from sticking. Stack them on the plate and let them cool down for a minute.
  • Serve with your favorite jam, spread, syrup, or honey! Enjoy!

Notes

*calories per 100 g

Do not forget to share your experience in the comment section below! I want to hear your thoughts on the recipe and have you ever tried it before.

3 Comments

  1. Karen Barle Reply

    5 stars
    Hi Julia,

    Thank you for posting this. This recipe sounds amazing and I can’t wait to try it!

    Just a question do you have a preferred way to flip the crepes (by transferring to a plate) or are they easy to turn with a large spatula?
    Also, I was trying to figure if they cook for 30 sec, or 3 min per side? I will probably find out anyway.

    Thanks!! ~ K

    • Karen Barle Reply

      I love the e photos as well!

      Also, will the flavor of these be great for a savory filling as well as sweet?

    • Julia Reply

      Thanks, Karen, for your great feedback! I got used to flipping crepes with a spatula and I use this recipe both for savory and sweet fillings. And thanks again for pointing out a mistake. Definitely 3 minutes per side. Already fixed it in the recipe!

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