Easy Kosher Pancakes Recipe
Servings: 4
Yield: 8 pancakes (approx. 10 cm / 4 in each)
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Cooking Vessel: Nonstick skillet or griddle
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Ingredients
1 1/2 cups all-purpose flour (or whole wheat pastry flour for variation)
3 1/2 tsp baking powder
1 tsp kosher salt
1 tbsp granulated sugar (optional)
1 1/4 cups milk (use non-dairy milk for pareve version)
1 large egg
3 tbsp vegetable oil or melted kosher-certified margarine
1 tsp vanilla extract (optional)
Oil or kosher-certified nonstick spray for cooking
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Instructions
1. Combine dry ingredients: In a large mixing bowl, sift together flour, baking powder, salt, and sugar.
2. Mix wet ingredients: In a separate bowl, whisk milk, egg, oil, and vanilla extract until smooth.
3. Combine wet and dry: Pour wet ingredients into dry ingredients. Gently fold until just combined. Do not overmix; small lumps are okay.
4. Heat skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with oil or nonstick spray.
5. Cook pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, and the edges look set, about 2–3 minutes. Flip and cook for another 2 minutes until golden brown.
6. Serve immediately: Keep warm in a low oven (90–100°C / 200°F) if cooking in batches.
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Nutritional Information (per pancake)
Calories: 150 kcal
Protein: 4 g
Carbohydrates: 22 g
Fat: 5 g
Fiber: 1 g
Sugar: 3 g
(Values approximate; may vary depending on ingredient brands)
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Dietary Adaptations
Pareve / Dairy-Free: Substitute milk with almond, oat, or soy milk; use vegetable oil instead of butter.
Gluten-Free: Use a kosher-certified gluten-free flour blend; adjust liquid as needed.
Sugar-Free: Omit sugar or substitute with a kosher-certified sweetener like stevia or erythritol.
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Tips & Troubleshooting
Lumpy batter: Do not overmix; overmixing can make pancakes tough.
Pancakes sticking: Ensure skillet is properly preheated and lightly greased.
Uneven cooking: Medium heat is ideal; high heat can burn the outside while leaving the inside raw.
Thickness preference: Adjust batter thickness by adding a tablespoon of milk (thinner) or flour (thicker).
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Serving Suggestions
Classic toppings: maple syrup, honey, or fresh berries.
Whipped cream or dairy-free alternatives.
Nut butter or chocolate chips mixed into the batter.
Savory option: sprinkle with kosher-certified shredded cheese and herbs before cooking.
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Notes
This recipe is kosher if all ingredients (flour, milk, margarine, etc.) are kosher-certified.
Perfect for a quick breakfast, brunch, or snack.
Pancakes can be frozen for up to 2 months; reheat in a toaster or oven.
