Oven-Baked Pancakes
Simple and diet-friendly, perfect for a family breakfast! Oven-baked pancakes are not like the classic fried ones. They resemble buns with a crispy crust and fluffy crumb. Without frying, they are lighter in calories yet just as tasty.
Updated : 04 September, 2025
Easy
About 20 min.
Ingredients
250 grams
Wheat flour
250 milliliters
Kefir
2
Eggs
1.5 tablespoon
Sugar
1 teaspoon
Baking powder
2 tablespoon
Vegetable oil
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pancakes will turn out fluffier if ingredients are at room temperature, so take kefir and eggs out of the fridge in advance. The flour amount may vary depending on the batter consistency.
Step 2
Crack the eggs into a bowl, add sugar and salt.
Step 3
Beat the eggs with a fork until smooth. Pour in kefir, leaving a little aside for later. Mix well. A fork is enough, no mixer needed.
Step 4
Sift the flour into the bowl. This removes debris and enriches the flour with oxygen, making pancakes softer and fluffier.
Step 5
Stir in the flour to make a thick batter (slightly thicker than for regular pancakes). Adjust with more flour if needed. Add vegetable oil and mix.
Step 6
Mix the reserved kefir with baking powder. It will foam as the acid and alkaline react, producing carbon dioxide that lifts the batter. Pour this mixture into the batter and fold gently.
Step 7
Do not stir the batter further to keep it airy.
Step 8
Preheat the oven to 200°C / 390°F. Line a baking tray with parchment. Spoon the batter onto the tray, shaping small pancakes. Bake in batches if needed.
Step 9
Bake pancakes for 15-20 minutes until risen and golden brown. Remove them from the tray and bake the next batch. From this amount of batter, about 18 pancakes are made (2 trays). Time and temperature may vary depending on your oven.
Step 10
Serve warm with sour cream, jam, or condensed milk. Enjoy!