Sift the flour, then add the baking soda, baking powder, salt, sugar, and vanilla to the sifted flour. Mix well.
In a separate bowl, whisk together the kefir and eggs. Make a small well in the dry ingredients and pour in the kefir–egg mixture. Stir until combined. Add the melted butter and mix until a smooth batter forms.
Lightly grease a skillet with a thin layer of vegetable oil. Pour about 2 tablespoons of batter for each pancake, shaping small rounds.
Cook for 1–2 minutes until small bubbles appear on the surface. Flip the pancakes and cook for another minute, until golden and fluffy.
Tip: Before frying, it’s best to chill the batter in the refrigerator. You can also place the bowl of batter inside a larger bowl filled with cold water and ice to keep it cool.