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Russian Buttermilk Pancakes – Oladi Recipe

Russian Buttermilk Pancakes are fluffy, yet with a bit of a chewy texture and crispy edges. The oladi (pancakes) are made with a quick and simple buttermilk batter, then pan-fried in oil. Traditionally served with sweetened sour cream and jam, they’re one of our favorites for quick breakfasts.

Want to check other popular Russian pancakes? Try these Blini’s or these cheese crepes.

Russian buttermilk pancakes stacked on top of each other with a strawberry sauce on top.

Russian Pancakes = Oladi

Growing up, we always had some buttermilk in the fridge. Not intentionally, but as a byproduct of buying fresh, unpasteurized milk that tended to spoil super fast, even if kept in the fridge. This was never a problem though, because who doesn’t love fresh Russian pancakes come morning?

We didn’t call them Russian pancakes though, we called them oladi, which is the word for pancakes in Russian.

A stack of oladi or russian pancakes on a plate with Raspberry jam in the background.

Russian Pancake Ingredients

This Russian pancake recipe is made with fridge and pantry staples: buttermilk, eggs, flour, sugar and a little bit of baking soda. All the things we had n the fridge growing up. Now, I don’t usually have buttermilk in the fridge, but when I do pancakes are the first thing kids ask for.

We love to eat the oladi by pinching two ends together which creates the perfect scooping vessel for getting some of the delicious berry jam or sour cream topping.

If you try our family’s favorite Russian Pancake recipe please do let me know in the comments below. I’d love to hear your feedback!

More great Pancake recipes:

Russian Pancakes – Oladi

Delicious Russian Pancakes are made with pantry staples (buttermilk or sour cream, eggs, sugar, flour) and can be whipped up in seconds. It's my kids' favorite breakfast.

Author: Marina | Let the Baking Begin
Course: Breakfast
Cuisine: Russian
Keyword: buttermilk pancakes, oladi, russian pancakes
Calories: 601 kcal
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 servings


For pancakes

To serve: Fresh raspberry jam & sour cream topping

  • 1 cup fresh raspberry
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 2 tbsp sugar


  • Oil for the pan


  1. Whisk 4 eggs and 1/2 cup sugar together, add 2 cups buttermilk and 3⅓-3½ cups flour, 2 tsp baking soda and mix using a whisk or a mixer until smooth.

  2. Preheat skillet to medium-low heat, add 1-2tbsp of oil, then drop spoonfuls of pancake batter spacing them about 1 inch apart. Cook until the bubbles start breaking on top, then flip and cook until golden in color.

    Cook the rest of the batter in batches, adding more oil as needed.

To make fresh raspberry syrup/jam

  1. Using a whisk or a mixer mix the raspberry and sugar together until the desired "chunkiness" of the raspberry.

To make sour cream topping

  1. Mix the sour cream and sugar until the sugar dissolves. Use more or less sugar as desired.

How to serve the Russian Pancakes

  1. Serve the pancakes with a drizzle of sour cream topping and or raspberry jam.

Nutrition Facts
Russian Pancakes – Oladi
Amount Per Serving
Calories 601 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 96mg32%
Sodium 423mg18%
Potassium 269mg8%
Carbohydrates 115g38%
Fiber 4g17%
Sugar 32g36%
Protein 16g32%
Vitamin A 307IU6%
Vitamin C 4mg5%
Calcium 117mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Lori Kurochkina

    Thank you, and they were delicious mini pancakes. I dipped them into (Russian) sour cream mixed with red currant jam, Mmmmm!

    · Reply
  • Galina O

    Hi Marina,
    Over the last few years this has been “the only pancake recipe” I cannot get enough. I modified to 3 cups of flour and 3 tsp of baking powder since I cannot stand baking soda/vinegar combination. Sometimes I use real butter for frying, but most of the time coconut, it fits well with this recipe. As always, thank you for your blog!!!!

    · Reply
  • Just because it might be confusing for readers, there IS a significant difference between оладьи (this recipe) and блинчики…blinchiki are more like crepes, very thin, olday are puffy and dense.

    · Reply
  • 4 Olympic Themed Foods #AMSnoms | AMS Blog

    […] #4: Russian Pancakes Although these pancakes look deceptively similar to their Canadian counterparts, the Russian pancakes are a bit thicker and richer. Check out this great recipe for them here. […]

    · Reply
  • Jakob

    Thank you for recipe, it was so delicious , prosto taet vo rtu. Jacob

    · Reply
    • Thank you for using my recipe Jacob!

      · Reply
  • Inessa at

    YUM!! They look soo delicious … 🙂

    · Reply
    • Oh they were! I love the crispy edges on these 🙂

      · Reply
      • Galina O

        Marina, this recipe is бесподобное, thank you!
        Galina O

        · Reply
        • I’m going to have to agree with you Galya))) Thanks for your comment! 😀

          · Reply

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