Soured Milk Pancakes without Yeast
These fluffy pancakes are made with soured milk and baking soda instead of yeast. The simple batter comes together quickly, and the finished pancakes can be served with sour cream or jam.
Updated : 19 October, 2026
Easy
About 30 min.
Ingredients
280 grams
Wheat flour
1
Chicken eggs
300 milliliters
Sour milk
1 tablespoon
Starch
1 tablespoon
Sugar
1 teaspoon
Vanilla sugar
0.5 teaspoon
Salt
1 teaspoon
Baking soda
200 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients for the pancakes.
Step 2
Crack 1 egg into a deep bowl, add ½ teaspoon salt and whisk until smooth.
Step 3
Pour in 300 ml, or about 1¼ cups, of room-temperature soured milk. You can replace it with kefir. Whisk again until evenly combined.
Step 4
Sift 280 g, or about 2¼ cups, of all-purpose flour into a large bowl. Add 1 tablespoon starch, 1 teaspoon vanilla sugar and 1 tablespoon sugar, then mix the dry ingredients together.
Step 5
Pour the liquid mixture into the dry ingredients and mix thoroughly.
Step 6
Continue mixing until you have a smooth, thick batter of even consistency. Leave it to rest for 15–20 minutes.
Step 7
Heat a suitable frying pan over medium heat. Pour in about 200 ml, or a little over ¾ cup, of vegetable oil and let it heat well.
Step 8
Just before frying, add 1 teaspoon baking soda to the batter and mix thoroughly.
Step 9
Spoon portions of batter into the hot oil and fry over medium heat until golden on the first side.
Step 10
Turn the pancakes over and continue frying over medium heat until fully cooked and golden on the second side.
Step 11
Transfer the cooked pancakes to a plate and serve with sour cream or jam to taste.
Step 12
The soured milk pancakes are ready to serve.
Author note
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