Oladushki - Russian Pancakes

Picture of Oladushki - Russian Pancakes
These palm-sized pancakes are technically a breakfast food, but, really, they can be eaten at any time of day. Russians most often eat them as a dessert and wash them down with tea. 

The beauty of this particular recipe lies in how adaptable it is. Use flavored yogurt for a sweeter oladushka (pancake), or cut the sugar completely and throw some sauteed onions into the batter for a savory dish. Either way, they'll fly off the plate. Go ahead and double the recipe. I promise, they won't survive the day. But if they do, they'll keep in an airtight container for a few days.
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Step 1: Assemble ingredients

Picture of Assemble ingredients
250 mL (about 1 cup) yogurt, plain or flavored

1 egg

up to 2 tblspn sugar (depending on what type of yogurt you're using and how sweet you want your oladushki to be)

1 cup all-purpose flour 
           Variations I've tried: 1/2 cup all-purpose flour, 1/2 cup whole wheat.
                                         1/2 cup all-purpose, 1/4 cup whole wheat, 1/4 cup buckwheat.

1/2 tsp baking soda

1 tsp baking powder

Step 2: Make the batter

Picture of Make the batter
Combine the egg and yogurt, mixing until pale yellow. If using, add in sugar. In a separate bowl, mix the flour, baking soda, and baking powder, and then add to the egg and yogurt. Mix just until everything is combined and no lumps remain. The batter should have a thick, pudding-like consistency.

Step 3: Let it sit

Picture of Let it sit
Leave the batter in a warm place for 15-20 minutes. It won't rise, exactly, but it will expand.

Step 4: Cook!

Picture of Cook!
Set a frying pan over medium heat. Pour a drop of your favorite cooking oil, then spoon the batter directly on top of that (so if you're making 5 pancakes, you'll pour 5 drops of oil). Cook on the first side until bubbles form, then flip and cook for a few more minutes. It's important that the heat not be set too high, because then the outside of the pancake will brown while the inside remains uncooked. Serve with jam or sour cream as a topping.
0001709511 months ago
Made it, it was delicious
14, 9:27 AM.jpg
Povariha (author)  000170958 months ago

The look awesome :)

lyoung318 months ago
Can they be made with Greek yogurt?
Povariha (author)  lyoung318 months ago

I haven't tried it, but most likely yes. The consistency of the batter might end up different, though, since Greek yogurt tends to be thicker than European-style. Probably the only difference is that Greek yogurt will require a little more stirring.

If you try it, let me know how it turns out!

jmwells11 months ago
I've had a variation of these. Topped with plain yogurt, dill, and lox. Decadent!
Povariha (author)  jmwells11 months ago

I always eat them with sour cream. I'll have to try them your way.

jmwells Povariha11 months ago
Sour cream, plain yogurt... Tastes the same to me. I like the probiotic nature of yogurt.
billbillt11 months ago


Povariha (author)  billbillt11 months ago


Costarus11 months ago

The most delicious - with a thin slice of salted salmon. The major drawback - they are always a little... :))

Povariha (author)  Costarus11 months ago

Yes, there's never enough! I always double the recipe when I make it for my family, and they still disappear almost as soon as I get them out. :)

wazzup10511 months ago

Ha, I always thought they were called blini. (but apparently there's a difference: )

Povariha (author)  wazzup10511 months ago

Thanks for the link! I'll have to try the zucchini oladushki.

Yeah, it can be a bit confusing. According to my mom's Soviet-era Russian cookbook, there are blini, blinchiki, and oladushki. The blinchiki are essentially crepes, and the blini are somewhere between blinchiki and oladushki. Oh, and there's a version of oladushki made with a yeast dough.