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Weekend brunch just isn’t complete without classic, homemade pancakes. We made this breakfast favorite even better by replacing buttermilk with our goat milk kefir for fluffier pancakes, and added frozen blueberries for a tasty boost of antioxidants. Top with warm maple syrup and enjoy!

What you'll need

2 ½ cups Redwood Hill Farm plain goat milk kefir
2 cups all-purpose flour
3 Tbsp. sugar
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 ¼ tsp. salt
2 large eggs
1 cup blueberries, frozen
2 Tbsp. vegetable or coconut oil
Vegetable or coconut oil for the pan


Blend flour, sugar, baking powder, baking soda, and salt together in a bowl. Add the kefir, oil, and eggs and whisk everything together until well combined. Lumps are fine – do not overbeat.

Keep the blueberries frozen until the pan is hot and add to the batter just before you’re ready to pour it in the pan. This helps maintain their bright color and form in the pancake.

Heat a large non-stick skillet on medium-low. Wait until the pan is warm and add a tablespoon of oil to the skillet. Ladle ⅓ cup of batter into the skillet.

Flip pancakes once bubbles rise to the surface and the bottoms are golden brown, after about 2-4 minutes. Adjust heat if necessary. Cook until both sides are lightly browned.

Adapted from New York Times Cooking’s Perfect Buttermilk Pancakes recipe