Russian Panckaes Oladi - featured

Russian Pancakes “Oladi”

This is yet another dish that brings me back to my childhood.  My brother and I used to love our mom’s Russian Pancakes “Oladi” when we were younger.   Now I make them for my family and we enjoy them just as much!  They are so easy to make too.

It’s a great weekend breakfast.  But, 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.

Here’s what you’ll need to make the Russian Pancakes “Oladi”:

  • 2 cups kefir
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons vanilla sugar, or granulated sugar
  • pinch of salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • oil to saute (I use vegetable oil)

What is Kefir and possible substitutions:

Kefir is a fermented milk drink that’s mostly made using cow’s milk.  It’s a great source of probiotics.
Many people have a glass of kefir for breakfast instead of milk.  Some add oats and berries or enjoy it with cereal.  

This is the one I used in this recipe:

Kefir

Possible Substitutions:

  • Buttermilk
  • Plain Yogurt:  use 1.5 cups of plain yogurt thinned with 1/2 cup of milk
  • Sour cream:   use 1.5 cups of plain yogurt thinned with 1/2 cup of milk

How to prepare:

How to Prepare the Oladi
  1. In a large mixing bowl whisk together 2 cups of kefir, 2 large eggs, 1 teaspoon of pure vanilla extract, 2 teaspoons of vanilla sugar, a pinch of salt, 1 teaspoon baking powder, and 1/2 teaspoon of baking soda.
  2. Add 1 cup of all-purpose flour, whisk with a fork, and add the remaining 1 cup of the flour and whisk until well combined.
  3. 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 scoop to ensure they don’t stick together. There should be about 4 or 5 pancakes at a time.
  4. Once each pancake has dried around the edges and small bubbles appear on the top of the batter, they are ready to be flipped. If you see that the pancakes are browning too fast, reduce the heat a little more.
  5. Repeat with the remaining batter, adding a little oil in between batches. Serve warm.

Making ahead:

The pancakes can definitely be made ahead.  You can prepare the batter the night before and then cook the pancakes in the morning.

If you are cooking the night before, then simply reheat the pancakes in the oven at about 350°F until cooked through (about 10 minutes in a pre-heated oven).  Spread them out in an oven-safe dish so they cook evenly. Or, reheat the Oladi on a lightly greased skillet over medium heat, working in batches.

Ideally though, serve the Oladi fresh off the skillet!

Serving suggestions for the Russian Pancakes “Oladi”:

Serve the Oladi with maple syrup, jam, peanut butter, guava syrup.  Add fresh berries for some extra yumminess and nutrients.

Oladi serving suggestions

Try these other breakfast ideas:

Russian Panckaes Oladi - featured

Russian Pancakes "Oladi"

Yield: 25 pancakes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

These easy-to-make Russian Pancakes "Oladi" are a great weekend breakfast. Just about 30 minutes to make. Enjoy them with maple syrup or jam.

Ingredients

  • 2 cups kefir
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons vanilla sugar, or granulated sugar
  • pinch of salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • oil to saute (I use vegetable oil)

Instructions

  1. In a large mixing bowl whisk together 2 cups of kefir, 2 large eggs, 1 teaspoon of pure vanilla extract, 2 teaspoons of vanilla sugar, a pinch of salt, 1 teaspoon baking powder, and 1/2 teaspoon of baking soda.
  2. Add 1 cup of all-purpose flour, whisk with a fork, and add the remaining 1 cup of the flour and whisk until well combined.
  3. 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 scoop to ensure they don't stick together. There should be about 4 or 5 pancakes at a time.
  4. Once each pancake has dried around the edges and small bubbles appear on the top of the batter, they are ready to be flipped. If you see that the pancakes are browning too fast, reduce the heat a little more.
  5. Repeat with the remaining batter, adding a little oil in between batches. Serve warm.

Notes

  • Kefir can be substituted with buttermilk, plain greek yogurt, or sour cream.
  • Serve the Oladi with maple syrup, jam, peanut butter guava syrup

Nutrition Information
Yield 25 Serving Size 1
Amount Per Serving Calories 62Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 112mgCarbohydrates 10gFiber 0gSugar 2gProtein 3g

Nutrition information isn’t always accurate.

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