If you like regular pancakes, wait till you try Oladi! The sweet smell of cooking, the extra crispy fried edges and the fluffy, chewy inside is only a small part of what makes Russian Pancakes awesome. Once you sink your teeth in, you will not let them go.
Oladi is a family tradition that was passed on by my mother who also made them every morning before school. We were raised in a village and had plenty of milk coming from two cows, so buttermilk was always available for this pancake recipe.
Oladi are the Russian version of American buttermilk pancakes. They are light, fluffy, and so similar. The only difference is that we cook them in a pan with more oil for those crispy edges.
How to Make Russian Pancakes
- Make the Pancake Batter – Whisk together the eggs, buttermilk, salt, and sugar. Mix in the flour and baking powder until combined.
- Heat the Pan – Heat a skillet with oil until the oil is sizzling hot. Lower the heat to medium.
- Cook the Pancakes – Working in batches, use a tablespoon to pour a little batter to the hot oil. Cook the pancakes on each side until golden brown. Add a little oil in between each batch. Serve while warm.
Hot Tip: Use a large skillet so you can cook more pancakes at a time.
Freezing Buttermilk Pancakes
To freeze buttermilk pancakes, first flash freeze them by placing them on a baking sheet in one layer and freezing until completely frozen (about an hour). Once frozen, you can transfer them to an airtight container. By flash freezing the pancakes first, they won’t stick together.
Buttermilk pancakes can be frozen for 2 months. You can reheat the pancakes from frozen either using the microwave or in the oven (375°F for about 10 minutes).
Buttermilk does multiple things in pancakes. It reacts with the baking soda or powder for extra fluffy pancakes and helps break down the gluten to give a more tender pancake. Finally buttermilk gives pancakes a slight tang that is a classic flavor.
Yes, you can substitute buttermilk for milk in pancakes. You can use the same amount of buttermilk that the recipe calls for.
The best buttermilk substitute is making buttermilk on your own. It’s very easy to do. All you need is lemon juice or white vinegar, and regular milk. To make 1 cup of buttermilk, add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup and add milk to the 1 cup line. Allow to sit for a few minutes before using. I recommend using 2% or whole milk when making the buttermilk substitute.
Serving Buttermilk Pancakes
You can serve buttermilk pancakes with so many different toppings! For a sweeter spread top, use fresh berries or serve with our raspberry jam. For more savory pancakes, serve with sour cream and a glass of milk.
More of Breakfast Recipes
- Potato Pancakes Recipe – Eastern European version of hash browns.
- Cottage Cheese Pancakes – The perfect balance between healthy and delicious.
- Buttermilk Waffles – Melt-in-your-mouth delicious!
- Perfect Crepes – Breakfast from France!
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- Whisk the eggs together with the buttermilk, salt and sugar.
- Add the flour and baking powder and mix to combine.
- Heat up a pan with the oil until sizzling hot. Lower the heat to medium and use a tablespoon to pour small amounts of pancake batter into the hot oil.
- Saute the pancakes on each side until golden brown. In between every batch add a little more oil to the skillet.
- Serve them while they are still warm. They will be a little crispy on the sides.