There’s a farm nearby that makes kefir. I love the taste of kefir, sour and tangy. While picking up our monthly CSA I also got a bag of flour milled from local, heirloom wheat.

I love buttermilk pancakes. Wouldn’t pancakes with kefir instead of buttermilk be even better tasting? Tangier, richer, more flavorful? I also used the locally milled flour in the pancakes. The wheat had so much more flavor and texture. The pancakes were the best I’ve ever had.

Happily, these days it’s not hard to find and buy locally milled flours from locally grown wheat and local dairy from grass-fed cows and goats and sheep. It’s a little more money. But supporting regenerative agriculture pays off in more ways than one. As farmer Marcus McCauley puts it, “heal the planet through delicious food.”

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Heirloom Wheat Kefir Pancakes with Berries

Heirloom Wheat Kefir Pancakes with Berries

  • Author: Tania Van Pelt


  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup plain kefir plus 2 tablespoons
  • 1 tablespoon canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups frozen berries (blueberry, blackberry, and raspberry work best)
  • Butter
  • Local raw honey


  1. In a small saucepan over a low heat simmer the frozen berries until they are warmed and syrupy. About 10 minutes.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together kefir, canola oil, egg , and vanilla extract.
  4. Pour wet ingredients over the dry ingredients. Whisk until combined.
  5. Heat a griddle pan or non stick skillet over medium heat with a tablespoon of butter. Once butter is totally melted, pour about 1/4 of a cup of batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
  6. Serve pancakes with a pat of butter, a drizzle honey, and the warmed berries.