Mom made these buttermilk pancakes all the time when we were kids and she still makes them regularly. They are excellent with all kinds of toppings!

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Mom made these блинчики/оладьи all the time when we were kids and she still makes them regularly. These buttermilk pancakes are excellent with all kinds of toppings; sour cream, fresh fruit, jam, maple syrup…

They are nothing like boxed pancakes or the junk from Ihop because they won’t taste like soggy bread the next day.

Ingredients for buttermilk pancakes:

1 cup buttermilk
2 cups warm water
2 eggs
½ Tbsp salt
2 Tbsp sugar
½ Tbsp active dry yeast
3  3/4 cups all-purpose flour (Flour made in Canada makes the fluffiest pancakes)
½ cup raisins (optional)
Oil for frying

Mom made these buttermilk pancakes all the time when we were kids and she still makes them regularly. They are excellent with all kinds of toppings!

How to make buttermilk pancakes:

1. Whisk together the first 6 ingredients (buttermilk, water, eggs, salt, sugar and yeast).

2. Add the flour one cup at a time until it is the texture of cake batter. There should not be lumps of flour. My husband likes to add raisins at the end.

3. You have to put the batter in a warm place to rise. We use the oven. Warm your oven and then turn it off so it’s just about 90˚F in there. Not too warm. Pour the batter in an oven proof bowl and cover it with a kitchen towel. Let it sit in a warm oven for 1 hour. It will about double in volume. You can put it outside in summer.

Mom made these buttermilk pancakes all the time when we were kids and she still makes them regularly. They are excellent with all kinds of toppings!

4. In a large skillet, heat 3-4 Tbsp of oil over medium heat.

5. Place heaping Tbsp of dough onto the skillet and sauté until golden brown, then turn over. You can get better shaped pancakes if you use a wet Tbsp to put the dough in the skillet and scrape it off with a teaspoon.

6. Continue to oil your skillet in between each batch. They turn out nicer on a well-oiled skillet.

Mom made these buttermilk pancakes all the time when we were kids and she still makes them regularly. They are excellent with all kinds of toppings!

Mom made these buttermilk pancakes all the time when we were kids and she still makes them regularly. They are excellent with all kinds of toppings!

Natasha's Kitchen Cookbook

Moms Ukrainian Buttermilk Pancakes (Yeast Pancakes)

4.86 from 21 votes
Author: Natasha of NatashasKitchen.com
Mom made these buttermilk pancakes all the time when we were kids and she still makes them regularly. They are excellent with all kinds of toppings!
My Mom's Oladi or Blinchiki are the fluffiest Buttermilk Pancakes made with yeast.
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes

Ingredients 

Servings: 8

Instructions

  • Whisk together the first 6 ingredients (buttermilk, water, eggs, salt, sugar and yeast).
  • Add the 3 3/4 cups of flour one cup at a time until it is the texture of cake batter. There should not be lumps of flour.
  • Place the batter in a warm place to rise. We use the oven. Warm your oven and then turn it off so it’s just about 90 degrees in there. Not too warm. Pour the batter in an oven proof bowl and cover it with a kitchen towel. Let it sit in a warm oven for 1 hour. It will about double in volume. You can put it outside in summer.
  • In a large skillet, heat 3-4 Tbsp of oil over medium heat.
  • Place heaping tablespoons of dough onto the skillet and sauté until golden brown, then turn over. You can get better shaped pancakes if you use a wet tablespoon to put the dough in the skillet and scrape it off with a teaspoon.
  • Continue to oil your skillet in between each batch. They turn out nicer on a well-oiled skillet.

Enjoy :D.

    Course: Breakfast
    Cuisine: Russian, Ukrainian
    Keyword: yeast pancakes
    Skill Level: Easy
    Cost to Make: $

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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    Comments

    • Sandra White
      January 25, 2024

      Hi Natasha. My sister gave me your beautiful cookbook for Christmas. The first recipe I want to make is Baba’s Fluffy Oladi Pancakes. Since the cookbook is new and so big I thought I’d look up the recipe on your website and print it out. That is when I saw that the recipe on your website is different from the one in your cookbook. Why are they different and in your opinion, which one is best? I want to make them this morning so I am hoping for a quick response. Thank you.

      Reply

      • Natasha
        January 25, 2024

        HI Sandra, my favorite version is the one in the cookbook

        Reply

        • Sandra White
          January 29, 2024

          Natsha, Thanks. That is the one I used and they were delicious!!! It is funny that my sister doesn’t cook but always directs me to your recipes that she thinks I will like. Her gift was much appreciated, I love your cookbook and your story. The pictures of your family are so precious. Thanks much for putting so much of yourself into everything you do.

          Reply

          • NatashasKitchen.com
            January 29, 2024

            You’re very welcome, Sandra! I appreciate the love and support.

            Reply

    • Helen
      September 3, 2022

      Hi Natasha! First of all, thank you for all your recipes! I used so many of them. Just today I made the perfect peach pie with the flaky crust using the lattice tutorial too. All from your website. My family loved it. Turned out beautiful and delicious!
      Now, to my question. I have self rising flour, that my husband bought by mistake. I’m trying to figure how to use it. Could I use it for this recipe somehow omitting the yeast? Any suggestions?
      Thanks so much!
      P.S. Hope your book is coming out soon, I can’t wait!

      Reply

      • Natashas Kitchen
        September 6, 2022

        I’m so glad to hear you all loved this recipe, Helen! Thank you so much for sharing that with me! I havne’t tried this recipe with self-rising flour to advise specifically, with baking being such a science, it can easily hinder the results. If you try it, though, I’d love to know how it works!

        Reply

    • Anya
      January 6, 2021

      I want to make these but don’t have yeast. Can I substitute with something else?

      Reply

      • Natasha's Kitchen
        January 6, 2021

        Hi Anya, I haven’t honestly tried anything else to advise.

        Reply

    • Bill
      May 19, 2019

      wish you’d give the weight of the flour you use; it would be so much more repeatable with that little tidbit of info and probably answer for most of the anomalies people report…just sayin…:)

      Reply

      • Natashas Kitchen
        May 19, 2019

        Hi there Bill, we are working on adding metric measurements to most recipes and they can be found towards the bottom of each post. We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient!

        Reply

    • Eleni
      August 25, 2018

      I’m really curious about these. They look so good. Maybe I missed it, but where do the raisins come in? Do you put them in the batter? And can you substitute any other fruit?

      Reply

      • Natashas Kitchen
        August 25, 2018

        Hi Eleni. In this recipe you would add raisins after adding flour. In step two. 🙂

        Reply

    • Sherri Waugh
      August 12, 2018

      I made these today, we didn’t love them, but didn’t dislike them. We found them “chewy” instead of tender and fluffy. (we are Canadian so used Canadian flour). They were a very different texture from my regular pancake recipe. Not sure I would make them again, my husband didn’t think they were worth the anticipation of letting the batter rise for an hour. I even made a fresh blueberry syrup. disappointed.

      Reply

      • Natasha
        August 12, 2018

        Hi Sherri, I suspect it was due to using Canadian flour which has a higher gluten content. If you substitute with Canadian flour, you would most likely need less flour than what is called for in the recipe which is why it probably seemed “chewy”.

        Reply

    • Jeffery Franks
      January 27, 2018

      Hello Natasha) These pancakes are incredible) I made them the moment I found the recipe and had one of those “Slap your Mama” moments!! 🙂 So fluffy and tasty, I added some poppy seeds and cinnamon to mine, topped with black berries and sour cream! Wow! All your recipes are the best) Keep them coming) P S I’m planing on making the One Pot Beef Plov tonight) Wish me luck 🙂

      Reply

      • Natasha's Kitchen
        January 27, 2018

        Hello Jeffery! I’m so glad to hear how much you’re enjoying the recipes. Thanks for following and sharing your awesome review!! 🙂

        Reply

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