These Russian Pancakes, "Oladi", are a beloved staple in Russian households, known for their fluffy texture and rich flavor! Whether served with a dollop of sour cream, a drizzle of honey or maple syrup, or a spoonful of your favorite jam, oladi are a satisfying start to the day. They're easy to make and are incredibly versatile!
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My brother and I loved our mom's Russian Pancakes "Oladi" when we were younger. Now I make them for my family and we enjoy them just as much! Just like these Breakfast Popovers or these Crispy Breakfast Quesadillas, the Oladi are a great weekend breakfast. Sometimes I also make the Oladi in the morning before work, cover them with tin foil or a large plate and my kids have them as a snack when they come home from school, a few hours before dinner.
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Reasons to love this recipe
- Quick and Easy: With simple ingredients and straightforward steps, this recipe allows you to whip up a batch of delicious oladi in no time.
- Fluffy and Delicious: The combination of kefir or buttermilk with baking soda creates beautifully fluffy pancakes.
- Family-Friendly: Like these Baked Beer-Battered Onion Rings, the pancakes are a hit with both kids and adults.
- Simple Ingredients: This recipe uses common pantry staples, so you won’t need to hunt for any special ingredients.
Ingredients
- Flour: all-purpose flour
- Sugar: for some sweetness. I like to add vanilla-flavored sugar. It adds subtle vanilla aroma and taste to your pancakes.
- Baking Powder: like in this Pumpkin Spice Bundt Cake, the baking powder acts as a leavening agent, providing a good rise and fluffiness to the pancakes.
- Kefir: adds moisture to the batter. The tangy flavor also adds a unique taste to the oladi.
- Eggs: like in this Sweet Potato and Zucchini Hash Browns recipe, eggs bind the ingredients together and add richness to the batter. They also help with the rise and texture of the pancakes.
See the recipe card at the end of this post for the full ingredient list and quantities
Substitutions and variations
- Kefir: buttermilk is the most common substitute in this recipe. You can also use plain yogurt or sour cream. Use non-dairy milk such as almond milk, soy milk, or oat milk mixed with a tablespoon of lemon juice or vinegar to create a buttermilk substitute.
- Flour: for a healthier option, you can substitute half or all of the all-purpose flour with whole wheat flour. This will add a slightly nutty flavor and more fiber.
- Add fruit: fold in fresh or frozen berries, shredded apples, or mashed bananas.
- Add spices: like in this Maple Cinnamon Baked Apples recipe, you can add a pinch of cinnamon, nutmeg, or cardamom to the dry ingredients for a warm, spiced flavor.
Preparation
STEP 1: Combine ingredients
In a large mixing bowl whisk together all ingredients, except for the flour and olive oil.
STEP 2: Stir in flour
Gradually add the flour, stirring until just combined. Do not overmix.
STEP 3: Fry pancakes
Heat a little bit of oil in a large skillet, over medium-high heat. Once heated, reduce to medium. Add a heaping tablespoon of the batter for each pancake. Keep space between each pancake scoop to ensure they don't stick together. There should be about 4 or 5 pancakes at a time.
STEP 4: Flip and fry the other side
Once each pancake has dried around the edges and small bubbles appear on the top of the batter, they are ready to be flipped. Repeat with the remaining batter, adding a little oil in between batches. Serve warm.
Top Tips
- Make sure the kefir and eggs are at room temperature. This helps the batter mix more evenly, resulting in a better texture.
- For a fluffier texture, you can let the batter rest for about 10 minutes before frying.
- Ensure the oil is hot enough before adding the batter; this will prevent the pancakes from soaking up too much oil and becoming greasy. You can test the oil by dropping a small amount of batter into the pan – it should sizzle immediately.
- Mix the batter until the ingredients are just combined. Overmixing can develop gluten in the flour, leading to tougher pancakes. A few lumps in the batter are okay.
- Cook the pancakes over medium heat. Too high of a temperature can cause the outside to cook too quickly, leaving the inside undercooked and gummy.
- Before flipping the pancakes, wait for bubbles to form on the surface and for the edges to look set. This is a good indicator that the oladi are ready to be flipped.
- Use a spatula to gently flip the oladi. Don't press down on them after flipping as this may make them dense and less fluffy.
Frequently Asked Questions
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Before using, allow it to come to room temperature by letting it sit out for a bit, then give it a gentle stir, as it might thicken slightly.
Yes! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer to a zip-top bag or airtight container. They can be frozen for up to 2 months. Reheat in the oven or stovetop.
There may be a few possible reasons for this, including: Overmixing the batter, using too much flour, or cooking at too low of a temperature. Make sure you mix until just combined, measure flour accurately, and maintain medium heat while cooking.
Serving suggestions
Serve the oladi with the traditional Russian side of sour cream. Or serve them with maple syrup, jam, peanut butter, or guava syrup. Add fresh berries for some extra yumminess and nutrients.
Try these other breakfast ideas
If you tried this Russian Pancakes "Oladi" or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Russian Pancakes "Oladi"
Ingredients
- 2 cups kefir room temperature is best
- 2 large eggs room temperature is best
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- oil to saute I use vegetable oil
Instructions
- In a large mixing bowl whisk together the kefir, eggs, vanilla extract, sugar, salt, and baking powder.2 cups kefir, 2 large eggs, 1 teaspoon pure vanilla extract, 1 tablespoon granulated sugar, ½ teaspoon salt, 2 teaspoons baking powder
- Gradually add the flour, stirring until just combined. Do not overmix.2 cups all-purpose flour
- Heat 1 tablespoon of cooking oil in a large skillet, over medium-high heat. Once heated, reduce to medium. Add a heaping tablespoon of the batter for each pancake. Keep space between each pancake to ensure they don't stick together. There should be about 4 or 5 pancakes at a time, depending on the size of your skillet.
- Once each pancake has dried around the edges and small bubbles appear on the top of the batter, they are ready to be flipped. Use a spatula to gently flip the oladi. Don't press down on them after flipping.
- Repeat with the remaining batter, adding a little oil in between batches. Serve warm.
Notes
- Make sure the kefir and eggs are at room temperature. This helps the batter mix more evenly, resulting in a better texture.
- For a fluffier texture, you can let the batter rest for about 10 minutes before frying.
- Ensure the oil is hot enough before adding the batter; this will prevent the pancakes from soaking up too much oil and becoming greasy. You can test the oil by dropping a small amount of batter into the pan – it should sizzle immediately.
- Mix the batter until the ingredients are just combined. Overmixing can develop gluten in the flour, leading to tougher pancakes. A few lumps in the batter are okay.
- Cook the pancakes over medium heat. Too high of a temperature can cause the outside to cook too quickly, leaving the inside undercooked and gummy.
- Before flipping the pancakes, wait for bubbles to form on the surface and for the edges to look set. This is a good indicator that the oladi are ready to be flipped.
- Use a spatula to gently flip the oladi. Don't press down on them after flipping as this may make them dense and less fluffy.
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