Name: Banana Kefir Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 ripe bananas; 2 large eggs; 2 tsp brown sugar (light or dark); 200–250 ml full-fat kefir; 2 cups plain flour (adjust as needed); ½ tsp baking powder; ½ tsp baking soda; Optional: cinnamon, nutmeg; Neutral vegetable oil or butter, for frying; Powdered sugar, syrup, honey – for serving

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Banana kefir pancakes are the answer to your Sunday morning cravings and that bunch of overripe bananas you’ve been meaning to use. Soft, thick, and golden, these pancakes are slightly tangy thanks to the kefir – and yes, they taste even better than they sound.

This is the kind of breakfast that feels indulgent without being complicated. With just a few basic ingredients and a little kitchen know-how, these banana kefir pancakes turn a regular morning into something cosy, comforting, and downright delicious.

Why You Should Try These Pancakes

There are so many reasons why I keep coming back to these banana kefir pancakes, especially when I want something satisfying but not too fussy. They’re comforting and naturally sweet thanks to the bananas, with a soft, fluffy texture that’s hard to beat. The kefir adds a gentle tang and makes them even more tender, which sets them apart from your usual pancake stack. This is also a brilliant recipe for using up overripe bananas – no food waste, just a good excuse for a warm breakfast.

The ingredients are all budget-friendly and likely already in your kitchen, and the whole recipe comes together quickly, making it a perfect option for Sunday brunch or even a midweek breakfast-for-dinner situation. Everyone loves pancakes, and this version offers a slightly more exciting take while still feeling familiar and homey.

Ingredient Breakdown: Why I Use What I Use

Every ingredient here has its place – not just for flavour, but also for the way it contributes to texture and the overall result.

Bananas – I always go for ripe, spotty bananas. The softer and sweeter they are, the better. They mash easily and add both moisture and natural sweetness to the batter, which means you don’t need much sugar at all.
Eggs – I use two large eggs, adding them one at a time to help the mixture stay smooth. They bind everything together and give the pancakes their structure, helping them puff up beautifully.
Brown Sugar – Just a small amount gives the pancakes a subtle caramel note. I like how brown sugar adds a bit of depth to the flavour without overwhelming the banana. Since these pancakes are usually served with syrups or toppings, and the bananas themselves are sweet, you really don’t need much.
Kefir – This is the game-changer. I use full-fat kefir, and I always heat it gently before adding it to the batter. Warm kefir reacts with the baking soda, creating that fluffy texture we want in pancakes. It also brings a subtle tanginess that makes the flavour more complex. Trust me – kefir makes these pancakes softer and more tender than you’d expect. And trust me - use the Eastern-European kefir, I am kefir expert, I was born and raised on kefir, I will notice the slightest differences in different brands. You can buy "Mlekpol" kefir in various stores (Tesco, Asda, even Spar) across UK and Ireland - use it, it is good and with the fair price. I do not like "Lowicz" brand, because it is more "lumpy".
Flour – I use plain flour, but I don’t add it all at once. Because banana sizes vary, the moisture content can change the consistency. That’s why I start with half the flour, add the kefir, then slowly add more until the batter is thick enough to hold on a spoon. That thickness is what gives these pancakes their shape and fluff.
Baking Powder + Baking Soda – A little of each helps the batter rise, especially when paired with the warm kefir. This combo gives the pancakes that perfect lift and softness.
Spices (Cinnamon, Nutmeg) – These are optional, but I love adding a pinch of cinnamon or nutmeg for warmth. Sometimes I switch it up with a splash of vanilla or rum essence if I want a slightly different flavour profile.
Neutral Oil or Butter – You’ll need something for frying. I tend to go for a neutral vegetable oil, but butter gives a lovely golden edge and an extra hit of flavour.
Toppings – These pancakes are versatile and not overly sweet on their own, which means you can go wild with toppings: powdered sugar, maple syrup, honey, whipped cream, fruit – anything you like.

Method - how to make it?

Making banana kefir pancakes is simple and quick if you follow a few key steps. Start by mashing the bananas and mixing them with brown sugar and one egg until smooth. Add the second egg to make sure the mixture is fully combined. Add half the flour, along with the baking powder and baking soda. Now comes the crucial step – gently heat the kefir in the microwave for one minute, stir, and then heat it for another 30 seconds until warm. Add the kefir to the batter and mix, slowly adding more flour if needed to reach a thick consistency that holds its shape on a spoon.

Always mix the batter in one direction only – this helps prevent the pancakes from becoming rubbery. Once mixed, let the batter rest for at least 10 minutes. You’ll see small bubbles forming on top – that’s a good sign. Do not stir it again after resting. Scoop the batter gently from one side and fry in hot oil or butter over medium heat. Flip once the top is set and cook the other side until golden. Serve warm and enjoy.

Substitution & Flavour Ideas

This recipe is wonderfully flexible. Try adding a pinch of cinnamon, nutmeg, or a drop of rum or vanilla essence for extra flavour. You can also swap the flour for a wholegrain version or use a gluten-free blend. If you’re dairy-free, a plant-based kefir or buttermilk alternative works well too. I am oftern using kefir for pancakes batter and it never lets me down. If you are interested in more pancakes ideas, then try this recipe for Oladushki - Russian fluffy pancakes on kefir batter.

How to Serve

Banana kefir pancakes are a brilliant base for all kinds of toppings. You can go classic with maple syrup or honey, or dress them up with whipped cream, Greek yoghurt, or fresh berries. A light dusting of icing sugar gives that café-style finish, and a few crushed nuts or chocolate chips on top can turn it into a proper treat. They’re great for sharing – stack them high and let everyone pick their toppings.

How to Store

These pancakes store well if you have any leftovers. Just pop them in an airtight container and keep them in the fridge for up to two days. Reheat them in the microwave or a dry pan – they’ll still be soft and delicious. I often make a double batch and save some for a weekday breakfast.