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Moms Ukrainian Buttermilk Pancakes; Blinchiki/ Oladi

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!

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 creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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    4.86 from 21 votes (10 ratings without comment)

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    Comments

    • Daniel
      June 14, 2017

      I’m a bit confused. My dad would make silver dollar sized oladi pancakes like these, but these definitely are not blinchiki. Blinchiki are more like crepes. Unless I’ve been tricked all these years…

      Reply

      • Natasha
        natashaskitchen
        June 14, 2017

        It sounds like it’s just a difference in what you and I grew up calling these 🙂 Different areas of Eastern Europe had different names for these.

        Reply

    • Dianna
      September 25, 2016

      Hi Natasha! I have not made these yet, but I have made many of the other recipes you have posted and I love everything I make! So does my Ukrainian husband. I just have a quick question. I am currently living in Ukraine and I am trying to find buttermilk. There are so many different dairy products here. What is the Ukrainian name for buttermilk? Translation sites keep giving me different answers. Thanks for your help:)!!

      Reply

      • Natasha
        natashaskitchen
        September 25, 2016

        Dianna, Ukrainian name for it is “kefir” (кефір, кефир). I hope this helps 😁.

        Reply

    • Alina kharkov
      July 27, 2016

      These are the best aladyshki I ever had! Yummy!!

      Reply

      • Natasha
        natashaskitchen
        July 27, 2016

        Alina, I’m so happy to hear that. Thank you for the awesome review 😄.

        Reply

    • vitaly
      May 28, 2016

      my family has a similar recipe but we use kefir:
      2 eggs
      1 cup kefir
      1.2 cup flour
      grated apples
      1tsp sugar (optional)
      beat eggs with sugar, then add kefir. then flour till thick but runny. then add apples. at the end, squeeze a lemon wedge over a pinch of baking soda and throw into the mixture while it fizzes. It makes the pancakes raise slightly. Fry as normal. We make them regularly!

      Reply

      • Natasha
        natashaskitchen
        May 28, 2016

        Thank you so much for sharing! That sounds delicious with kefir!

        Reply

    • Maryana
      April 13, 2016

      I never have much luck with oladi or blini, so I was very much surprised and relieved to realize these turned out very good. Fluffy as promised. Thank you! 🙂
      P.S. I used 365 Organic All Purpose flour from Whole Foods, if anyone is concerned.

      Reply

      • Natasha
        natashaskitchen
        April 13, 2016

        I’m so happy you enjoyed the recipe! thank you for sharing that with us! I buy the organic Costco flour – now I’m curious how it compares! 😉

        Reply

    • Lyana
      October 30, 2015

      Natasha, if I were to add any pumpkin puree to the dough, would I need to change any other proportions? Trying to make something more Halloweeny.

      Reply

      • Natasha
        natashaskitchen
        October 30, 2015

        To be honest, I haven’t tested it with pumpkin so I can’t really tell you any changes in proportions without trying it myself. I wouldn’t want to set you up for failure by guessing. If you experiment, let me know how it worked out.

        Reply

    • karina
      August 18, 2015

      what can i use instead of buttermilk?

      Reply

      • Natasha
        natashaskitchen
        August 18, 2015

        Karina, my mom recommends using milk instead. Hope this helps :).

        Reply

    • Tatyana
      August 11, 2015

      Hi natasha. Was wondering if I can’t make the dought ahead if time and wait to fry them? Do do I have to fry them after the rise?

      Reply

      • Natasha
        natashaskitchen
        August 11, 2015

        If it’s kept in a cooler place, it will rise much slower or not at all (in the fridge). How much in advance are you planning to make the dough?

        Reply

    • Liudmila
      April 17, 2015

      They are my favorite since childhood, my mom used to make them, and now I make them they are so tasty and soft.

      Reply

      • Natasha
        natashaskitchen
        April 17, 2015

        Don’t you love recipes that remind you of your childhood. That is the best! 🙂

        Reply

        • Liudmila
          April 18, 2015

          Yes, they are, my son likes them very much he usually eats 4 or 5. Some times I cant keep up to make them.

          Reply

          • Natasha
            natashaskitchen
            April 19, 2015

            That’s so sweet! Thanks for sharing that with me.

            Reply

    • Melana
      March 1, 2015

      These were amazing! I have made a few things from your site and they have all been universally loved by my family (adults and children alike). These were incredible, my husband said they were better than his grandmother’s. Thank you so much!!

      Reply

      • Natasha
        natashaskitchen
        March 1, 2015

        I”m so happy they were a hit for you! 🙂 Thank you for the awesome review 🙂

        Reply

    • Olga
      February 20, 2015

      I made those the other day. They fluffed up very well in the frying pan but then flattened up considerably on the plate. What could be the problem? Thank you for the wonderful recipes, I’m hooked on your blog.

      Reply

      • Natasha
        natashaskitchen
        February 20, 2015

        I haven’t really had a problem with them becoming flat. What kind of flour did you use to make the pancakes? Did you change anything else in the recipe?

        Reply

        • Olga
          February 21, 2015

          I used 3.5 cups of flour instead of 3 3/4, maybe that’s why?

          Reply

          • Natasha
            natashaskitchen
            February 21, 2015

            That could be it. Did you use regular all purpose flour or Canadian?

            Reply

    • Natasha
      February 16, 2015

      Natasha, trying this recipe for the third time. Love it! However, the dough turns out watery. Yeast does work as determined by bubbles on the surface. My pancake come out porous but flat. Any idea how to improve this?

      Thanks

      Reply

      • Natasha
        natashaskitchen
        February 17, 2015

        Hi Natasha! Are you using a different kind of flour possibly? I wonder if you just need to add a little more flour?

        Reply

    • Tara
      January 21, 2015

      These were absolutely delicious! One of my new favorite pancakes. We ate them with strawberry jam and vanilla sugar sweetened sour cream. I froze the extra and they reheated well in the oven.

      Reply

      • Natasha
        natashaskitchen
        January 21, 2015

        They sound absolutely perfect with strawberry jam and sweetened sour cream. You’re making me crave these badly! 🙂 Thanks Tara for the great review 🙂

        Reply

    • Anna Brown
      August 24, 2014

      Your website is my go to for so many recipes! Today I made these fluffy buttermilk pancakes which my husband said and I quote ” OMG!! These are the best pancakes I’ve ever eaten! Get them away from me!” If you knew my husband you’d know that he HATES pancakes! This made my month! Thank u 🙂

      Reply

      • Natasha
        natashaskitchen
        August 24, 2014

        You are very welcome Anna, your comment is music to my ears :D.

        Reply

    • Lana
      July 2, 2014

      did you know the canadian flour contains Azodicarbonamide? it is the stuff that is used in yoga mats and shoe soles. and it makes the baked good fluffy. It’s horrible!!

      love these oladi. they turn out super tasty with regular flour. I love these!!

      Reply

      • Natasha
        natashaskitchen
        July 2, 2014

        Ewe I didn’t know that! We’ve been using organic unbleached flour from Costco pretty much exclusively lately. It works really well 🙂

        Reply

    • alana
      January 23, 2014

      Hey girl do u usually heat them up the next day? how do you store them and serve the next day leftovers? thanks so much

      Reply

      • Natasha
        natashaskitchen
        January 23, 2014

        Put leftovers in the toaster. It’s so easy!! Serve them just like you would fresh when they pop out of the toaster 🙂

        Reply

    • lana napora
      September 9, 2013

      Wow these look amazing. Remind me of my grandmas. Totally trying these for Saturday ,

      Reply

    • Yana
      July 19, 2013

      Hi, I tried making these this morning and I has no buttermilk so I used milk instead. They didn’t fluff and they came out really flat. What can I add to mix of the whole bowl of batter that I have. Thank you 🙂

      Reply

      • Natasha
        natashaskitchen
        July 19, 2013

        You might add a tsp of vinegar. Stir an let it sit in a warm place ti rise. The recipe works best with buttermilk; it needs the acidity. Also, sometimes If your yeast isn’t fresh, it might not rise as well. After you open yeast, it should be sealed and refrigerated.

        Reply

    • Becky
      June 17, 2013

      OH MY GOODNESS! I lived in Ukraine for about 3 1/2 years, and a good friend used to make these for me. I always regretted not getting the recipe when I could. I cannot wait to make these! In fact, I spent a good portion of this morning reading through your blog and printing all my favorite Ukrainian food recipes… there’s about to be a Ukrainian food revolution in my small town Oregon home!

      Reply

      • Natasha
        natashaskitchen
        June 17, 2013

        Oh how awesome!! I bet your kitchen looks like a whirlwind hit it. What fun! 🙂

        Reply

    • Alla
      April 8, 2013

      I love it. So, this morning i was trying to think of a breakfast, so checked my fridge, I’ve got buttermilk, and yladi came to my mind, my husband was talking about them once. Well since I never made them I thought, “I bet Natasha has the recipe”. And here it is . Love it. A Ukrainian recipe comes to my mind and I find just the recipe here. Thanks Natasha.

      Reply

      • Natasha
        natashaskitchen
        April 8, 2013

        I hope you both love it! 🙂

        Reply

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