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.