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Oladi with Apples (Russian Buttermilk Pancakes)

These buttermilk pancakes are commonly referred to as "oladi" but we called them "blinchiki" growing up. They are loaded with diced apples. Yum!

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My mom is always inventing new ways to use a classic recipe. These buttermilk pancakes are commonly referred to as “oladi” but we called them “blinchiki” growing up.

They are like american buttermilk pancakes, only 10 times better. Ok, they are NOTHING like American pancakes. My sister, Anna, gave me a great tip for next day pancakes: just put them in the toaster and they taste like fresh!

NOTE: The original recipe I posted had raisins mixed in. This incorporates finely chopped apples – fruit makes everything better! I also updated the original recipe to 4 cups of flour instead of 4 1/4; they are fluffier and nicer this way. Just like Mama’s!

I’ve officially started my Nursing program this week (hence the posting delay). I appreciate your requests for additional specific recipes. I only ask for your patience as I have zero time to do anything but read my textbooks!

Ingredients for buttermilk pancakes:

1 cup buttermilk
2 cups warm water
2 eggs, room temperature
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)
1 to 1 1/2 cups finely chopped apples (About 2 medium apples, peeled and cored)
Oil for frying (I used canola)

How to make buttermilk pancakes:

1. Whisk together the first 6 ingredients (cups buttermilk, 2 cups warm water, 2 eggs,1/2 Tbsp  salt, 2 Tbsp sugar and 1/2 Tbsp 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.

3. Mix in the finely chopped apples.

Oladi with Apples

4.  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 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.

5. In a large skillet, heat 3-4 tablespoons of oil over medium-low, medium heat.

6. 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.

Oladi with Apples-3

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

These buttermilk pancakes are commonly referred to as "oladi" but we called them "blinchiki" growing up. They are loaded with diced apples. Yum!

Oladi with Apples (Russian Buttermilk Pancakes)

4.5 from 6 votes
Prep Time: 1 hour 10 minutes
Cook Time: 8 minutes
Total Time: 1 hour 18 minutes
These buttermilk pancakes are commonly referred to as "oladi" but we called them "blinchiki" growing up. They are loaded with diced apples. Yum!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $3-$4
Servings: 35 pancakes

Ingredients

  • 1 cup buttermilk
  • 2 cups warm water
  • 2 eggs room temperature
  • ½ tablespoon salt
  • 2 tablespoons sugar
  • ½ tablespoon active dry yeast
  • 3 3/4 cups flour
  • 1 to 1 1/2 cups finely chopped apples About 2 medium apples, peeled and cored
  • Oil for frying

Instructions

  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.
  3. Mix in the finely chopped apples.
  4. You have to put the batter in a warm place to rise. 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.
  5. In a large skillet, heat 3-4 Tbsp of oil over medium-low, medium heat.
  6. Place heaping Tbsp of dough onto the skillet and saute 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.
  7. Continue to oil your skillet in between each batch. They turn out nicer on a well-oiled skillet.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Bill
    June 4, 2019

    The next time you make these, if possible would you weigh the flour and let me know. The amounts can vary widely if not weighed with even bigger differences between high protein flowers like King Arthur (my fav) and say White Lily. I know you mentioned that Canadian flour works best but didn’t say why. Any additional info would be appreciated before I give these a whirl. I noticed that one of your reviewers advocated for more buttermilk; it would seem that would make for a more flavorful pancake but would like your thoughts.
    thanks
    Bill Reply

    • Natasha
      June 4, 2019

      Hi Bill, I will add this one to my list as one that I need to republish for clarity. I suspect people are adding more buttermilk due to flour differences. Thanks Bill! Reply

  • Marina Landman
    February 17, 2018

    Love to buy these in my Russian store. But they make them with apples and cherries. So good!!! Reply

  • Mac, an old Carpathian
    September 30, 2017

    My wife and I use as much as 2 cups of shredded — not chopped — apples. To remove excess moisture, we squeeze the apple shreds in a kitchen towel just as when making potato cakes. We save the juice for the liquid in our rye bread. Also, we make a whole batch, then freeze the surplus; they reheat well in our old cast-iron skillet with a lid. Reply

    • Natasha's Kitchen
      September 30, 2017

      Thanks for sharing your great tips with other readers! Reply

  • Faye
    May 7, 2017

    When putting it in the oven to rise, what temperature would you recommend the oven to be at? Reply

    • Natasha
      natashaskitchen
      May 8, 2017

      Hi Faye, whenever you are working with yeast, you never want the oven to be over 100˚F or it will ruin the yeast. I would suggest heating it to 100˚F. Reply

  • Svetta
    October 23, 2015

    Love this recipe! My go to oladi recipe. Thanks. Reply

    • Natasha
      natashaskitchen
      October 23, 2015

      That’s awesome! Thank you 🙂 Reply

  • Jyoti
    October 20, 2014

    Hi, I was recommended this blog by a friend for the chocolate cake recipe on your site. I did try it and it turned out amazing. But then this is not why I write. I looked for this recipe, tried it and it was great. Only thing, I didn’t have was yeast and i wanted something instant for my breakfast, so the same measurement i alternated with soda bicarbonate. It was good.
    Now I am a fan of your website/blog/instagram…that I am going to try out maximum recipes I can.

    Thank you for sharing your experience and your knowledge.

    Jyoti
    Kuwait / India Reply

    • Natasha
      natashaskitchen
      October 20, 2014

      Thank you! Do you mean baking soda? I’m so glad you are enjoying my site 🙂 Reply

      • Jyoti
        October 22, 2014

        Yes Baking Soda. 🙂 Reply

  • valya
    April 29, 2014

    Good Recipe! Reply

    • Natasha
      natashaskitchen
      April 29, 2014

      Thank you Valya 🙂 Reply

    • Natasha
      natashaskitchen
      April 29, 2014

      Thank you Valya 🙂 Reply

  • Kitty
    October 9, 2013

    My mother and grandmother made these pancakes for breakfast every week. 1) No one in Ukraine ever uses water for anything but dissolving yeast. The base for these pancakes is buttermilk. 2) Butter or oil is used to grease the pan not to fry pancakes in it 3) Chopping apples in a blender will give the pancakes an uneven and rough texture: you need to use large cheese greater instead. 4) Packaged Dry Yeast does not always work so if you want to make sure your end result is fluffy dough then you need to use ½ cup of warm 110 F water, 1 tbs of sugar and 1 pack of yeast, mix it and let rise only then blend it into the dough. Dough will take about 1,5-2 hours to rise. 5) To make pancakes even and round, which is practically impossible by just pouring dough on the skillet, use egg rings and fill them with dough by ¾ of the ring, no more than that. The dough further expends during the cooking process. 6) Pancakes should be cooked on med to med-low heat otherwise they will burn before the dough has a chance of expending and cooking through.

    The correct proportions for the recipe are:
    2 egg
    2 cup of whole buttermilk (not skimmed or 1% as fat is important)
    3 cups of four (no more than that or the dough may be too chewy)
    2-3 tablespoon of sugar, one of which is mixed with yeast
    1 packet of active dry yeast
    ¼ – ½ cups of warm (110F) water
    2 Granny Smith apples, peeled and grated
    ¼ teaspoon of salt
    Dash of vanilla
    Unsalted butter of oil to grease the pan. Reply

    • Vtor P
      March 14, 2014

      This recipe was awesome stop criticizing. I loved the way the were made besides the wait. Reply

  • Zhanna
    October 9, 2013

    These go great with jam during breakfast :). Reply

  • Ilona
    May 7, 2013

    I tried making these and cut the recipe in half but they turned out very flat and not fluffy like the ones in your photo. Also I think that it was too much oil for the oladi. They were almost swimming in oil. I tried using butter as well but the end result was still the same. Do u have any suggestions? Reply

    • Natasha
      natashaskitchen
      May 7, 2013

      Make sure the oil is hot enough for them to be sizzling when you put them on the skillet or they will absorb too much oil. They shouldn’t be swimming in the oil; maybe your skillet is smaller than mine, just add a little less oil next time. Also, about the fluffiness; make sure if you put them in the oven to rise, that the oven is not too hot for rising (too hot will kill the yeast and it will stop rising). Hope that helps! 🙂 Reply

  • Brandon Gallop Rice
    August 16, 2012

    Hello –

    I found your website by accident! I had a dish while in Russia (stayed with a family) and she used cottage cheese to make these pancake like rounds for breakfast. Do you have a recipe for that or can you tell me what they are called? I have been trying to find something so I can recreate them – they were wonderful.

    Thank you,
    Brandon Reply

  • yevheniya
    December 30, 2011

    I will make that for my children. I hope they like it. P.S. IT LOOKS GREAT. Reply

  • Vladimir K
    December 30, 2011

    Thanks, they are very good Reply

  • Anna
    November 22, 2011

    Great recipes! My friend recommended your website and I must say, I love the step by step instructions and pictures! Making these for breakfast after Thanksgiving and Kievskiiy Tort for Thanksgiving dinner 🙂 Excited! Reply

  • Sascha
    September 7, 2011

    Privet Natasha, just found this blog, I love it! I’m half Russian, but grew up in the Netherlands. My mum did cook a lot of different Russian dishes so I know a lot of them. Unfortunately she died when I was quite young and didn’t leave me the recipes, so these home made recipes with ingredients that are easy to get in ‘the West’ are great!

    I was wondering if this recipe could be made with whole wheat flour, I know it would taste different, but would it work you think? Reply

  • Charlie
    July 19, 2011

    To Nadia, yes, you can make Oladi with milk, but it is different recipe. Reply

  • nadia
    July 18, 2011

    I had a question, I forgot to buy buttermilk for the apple oladiki, can I use milk instead of buttermilk? Reply

  • Charlie
    June 6, 2011

    Actually pavloyakovets is absolutely correct. There are proper names for everything. And even though “blinchiki” is a commonly used name, it is wrong. The proper translation of Blinchiki into Ukrainian would be Nalistniki and they are more like crepes that you roll stuff into. What you describe above is really so called Drozhevye Oladi (yeast pancakes) as oppose to plain Oladi na Kislom moloke (kefir) or Buttermilk Pancake without using yeast. And in fact mlin is an Old Russian word that is not very commonly used today. However in old Ukrainian villages it is probably used more than anywhere else.

    As far as taste goes huge difference in the end result. But it is all technicalities. I like them all. Reply

    • May 12, 2012

      You’re actually right, Charlie, though I think it also depends on whether you’re from Eastern Ukraine, Western Ukraine (and HOW far west!) the Kuban’, Kiev or even Moscow for that matter. My mom just always called them blinchiki to make life easier for us (huh? And going to Saturday Russian school was easy in what way exactly?) but we knew they were oladi. In the Kuban’, visiting my cousins, blinchiki were a different thing altogether, blini another…. I know I get a bit of an “ouch” when I hear a different word used for a food I’ve eaten all my life but I also know that it all depends on so many different geographical and historical reasons. Why “vareniki,” for example, are called “perogies” is beyond me!
      Ира Reply

    • Lilly
      January 3, 2014

      Yeh, my mom is Russian too and pancakes were always called Oladi. Hearing them being called blinchiki makes me cringe all the time, lol. Blinchiki are the crepes/nalisniki type things. But over all, no matter what you call they they are all yummy!

      Nadia, I’ve been stalking your site ever since I found it!:) Love it! Reply

      • Natasha
        natashaskitchen
        January 4, 2014

        True, true. The important thing is, they are delicious 😉 Reply

  • March 7, 2011

    oladi and milintsi (blinchiki) are not the same thing. the recipe on this page is a perfect example of oladi. however, blinchiki is like these http://en.wikipedia.org/wiki/Blintz Reply

    • Natasha
      March 7, 2011

      I think everyone calls them something different growing up. We never called these oladi – we called them blinchiki and I’ve never heard of milintsi. 🙂 I know this nomenclature might drive some a little crazy, but I try to name them based on how people might search for them.  Reply

  • Tanya
    March 2, 2011

    Hello,
    I stumbled upon your website after seeing one of my friends on FB “liking” the site. Needless to say, I have been going over every recipe during my free time and I have not seen anything like it anywhere else : ) You are doing a great job, especially with your busy schedule. (I also love to cook and have many of my own twists on the traditional Russian and Ukrainian dishes.)
    Big CONGRATULATIONS on getting into the nursing program. I know how busy it is as I have been through it a few years ago. Don’t despair… there is a light at the end of a tunnel and it will be over before you know it : ) (although I have to give you a lot of credit because you have a husband, a baby, and this website to take care of at the same time : ) ) I hope it will all be worth it for you when you finish.
    Best regards,
    Tanya from California Reply

    • Natasha
      March 2, 2011

      Thank you Tanya for your encouragement. I feel like its going quickly allready. But I’m trying not to look at the “big picture” – just climbing Everest 1 day at a time 🙂 Reply

  • Joe in N Calif
    January 16, 2011

    Helpful hint – even better than a wet spoon – dishers:

    http://www.etundra.com/Standard_Dishers-C6512.html

    Buy online or find a local restaurant supply place.

    The pancakes are great with sour cream, green onion, and smoked salmon. Reply

  • Ruslana
    January 15, 2011

    I’m not from Idaho so I don’t know if you’ll know, but its also a BSN program at U of Washington. I just researched a lot of schools so i was wondering. But i strated in september though. How long is your accelerated program? Reply

    • Natasha
      January 15, 2011

      It’s 4 semesters without break (about 1.5 years) Reply

      • Ruslana
        January 17, 2011

        Well good luck…I’m always happy for people that get in to nursing schools…and impressed with how people with their own families can manage everything..but you’ll do it. Reply

  • Ruslana
    January 15, 2011

    Hi,

    I’ve been reading your recipe posts once in a while, and read this time that you started nursing school…i just wanted to ask what school you’re in cause i’m in nursing school too, but we started in the fall… why did yours start so late? Reply

    • Natasha
      January 15, 2011

      Congratulations on getting into a nursing program (I’ts a big deal!!) I’m in the ISU nursing program. It’s a fast track program in Meridian that starts once a year in January. What program are you in? Reply

  • January 14, 2011

    I have been asking my mom for the recipe for these forever. Now I have yours! I am so making these. We also called them blinchiki. Reply

    • May 12, 2012

      LOL! Because I was never a morning person, I never really learned to make these and I too have been trying to get my mom’s “recipe” (there is none, of course!) We, too, called them blinchiki, and ate them with sour cream. (Isn’t everything eaten with sour cream???) However, my mother made them with thinnish slices of apple, cut in half or quarters. I liked biting into the apples and that mixing with the taste of the sour cream. Thanks for the recipe. I’ve been “stalking” this site for a while, off and on, and pinned you on pinterest! Love it all! Great job, Natasha!
      Ира Reply

      • Natasha
        natashaskitchen
        May 12, 2012

        Thank you! Yes everything is better with a little sour cream 😉 and slices of apple sound nice. Reply

  • Natalia K
    January 14, 2011

    Ha! Obviously these bring back memories, because I was just going to post but Julia beat me to the punch–that we called them “mlintsi” growing up. Never had them with fruit inside–that sounds good. Reply

  • January 14, 2011

    These look amazing… yum! Reply

  • January 14, 2011

    Oh yeah, I forgot to mention my family always called them “milintsi”. Why are there always so many names for Ukrainian dishes? Reply

  • January 14, 2011

    We just had these recently at a restaurant when we were in Ukraine. They served them with creamy “honey butter” which was heavenly. Growing up, we ate them with sour cream, but I can’t wait to make them at home with my own version of honey butter. I think they just mixed honey and butter (pretty simple) for a syrupy texture. SO GOOD. Reply

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