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.
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.
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!
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.
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
Whisk 4 eggs and 1/2 cup sugar together, add 2 cups buttermilk and 3⅓-3½ cups flour, 2 Tbsp baking soda and mix using a whisk or a mixer until smooth.
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
- Using a whisk or a mixer mix the raspberry and sugar together until the desired "chunkiness" of the raspberry.
To make sour cream topping
Mix the sour cream and sugar until the sugar dissolves. Use more or less sugar as desired.
How to serve the Russian Pancakes
Serve the pancakes with a drizzle of sour cream topping and or raspberry jam.
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