pancakes with kefir and blueberry topping on a white plate

Celebrate Nutrition Month – Cooking with Kefir

As we continue to celebrate this year’s Nutrition Month theme MORE THAN FOOD, you can find more inspiration for cooking with friends and family at CookspirationCookspiration is an amazing online recipe resource developed by dietitians that will help you create meal plans.  It will even create a shopping list for you.

One of Cookspiration’s featured breakfast recipes is Blueberry Kefir Pancakes.  In the February 18th Kids Eat Smart blog called Kefir vs Yogurt, we talked about kefir, which is a yogurt-like dairy product.  Like yogurt, kefir is made using a fermentation process; however, unlike yogurt, kefir is made using a group of yeast and bacteria known as kefir grains.  Both plain yogurt and kefir have a tart taste, but kefir is not as thick as yogurt, so it is most often consumed as a drink.  This recipe uses kefir in a pancake mix, which will give your pancakes a boost of calcium and good bacteria, not to mention a boost in flavour as well.  If you would like to change-up your normal pancake breakfast, try this recipe.

Blueberry Kefir Pancakes


  • 1 ¾ cups unbleached flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tbsp sugar
  • pinch of salt
  • 2 eggs
  • 2 ⅓ cups plain or flavoured kefir, divided
  • 2 tbsp semi-salted butter, melted
  • 1 container (300g) Canadian Ricotta
  • 3 tbsp sugar, maple syrup or honey
  • ½ tsp vanilla extract
  • 2 ½ cups fresh or frozen blueberries
  • Fresh basil or mint leaves (optional)


  1. In a bowl, mix the first 5 ingredients together. Make a well in the centre.
  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.
  3. In a blender, mix Ricotta with remaining kefir, sugar and vanilla. Set aside in the refrigerator for 10 minutes while cooking pancakes.
  4. Preheat oven to 250°F (120°C).
  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.
  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.
  7. Garnish with Ricotta mixture and remaining blueberries.
  8. Top with fresh basil or mint leaves, if desired.
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