Oladushki, also known as Oladiki are sweet breakfast buttermilk pancakes popular in Russian and Ukrainian cuisines.
My family loves making this easy Oladushki recipe for brunch in the summer when fresh berries are in season.
Oladiki are unique in that the fluffy batter is leavened with the help of sour dairy products like buttermilk, kefir, sour cream or yogurt.
The small pancakes can be served as a stack or assembled in one layer on a plate. Dust with powdered sugar and serve with fresh berries like strawberries, blueberries, blackberries or raspberries.
The popular Russian and Ukrainian pancakes can also be served as an after dinner dessert, served with a scoop of ice cream or dollop of whipped cream.
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What Is Oladushki and Oladiki?
Oladushki, also known as Oladiki and Oladyi, are puffy and fluffy, sweet pancakes popular in Russian, Ukrainian and Belarusian cuisines.
Oladushki are one of two types of pancakes rooted in Russian cuisine; they are the thicker sweet variety, the other being the thinner crepe-like blini, often served as a savoury dish with caviar and sour cream.
What makes Oladiki pancake recipes unique is that they are usually based on a batter featuring buttermilk, kefir, sour cream or yogurt. The acid in these soured dairy products help leaven the pancakes when they cook, giving them a puffy and fluffy appearance and texture.
Oladiki are most often served as a sweet breakfast dish, dusted with icing sugar and fresh berries. They can also be prepared with raisins or apples and served drizzled with honey or smeared with homemade jam.
Traditional Oladushki Buttermilk Pancakes
I love traveling to Europe.
During my first visit to the continent I traveled for 5 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, Belgium, Holland, Luxembourg, Iceland, Denmark, Norway, Sweden, Finland, Russia, Estonia, Latvia, Poland, Czech Republic, Germany, Austria, Switzerland, Lichtenstein, Croatia, Bosnia, Hungary, Romania, Slovakia, Greece, Turkey, France, Malta and Italy.
I spent a week traveling in Russia, tasting my way through Moscow and St Petersburg. I ate at traditional Russian Beer Halls, forked through a hearty plate of Beef Stroganoff at the famous Zoom Cafe and sampled savoury dumplings and sweet oladushki pancakes at Cafe Mu Mu.
You can also taste authentic Oladushki in Ukraine and Belarus, or taste them at home by visiting local restaurants specializing in Russian cuisine.
In Toronto’s Ukrainian and Polish neighbourhood Roncesvalles Village you’ll find plenty of traditional restaurants serving Oladushki and Pierogies. Plan your visit during the Roncesvalles Festival to enjoy a lively atmosphere featuring streetside dining, traditional dance performances and live folk music.
How To Cook Oladushki In A Frying Pan or Griddle
If using a large nonstick skillet, keep the stove at medium heat, ladle about 1/4 cup of the batter onto the greased skillet. In our large nonstick skillet we can typically make 4 to 5 small Oladiki at a time. Take care to keep them evenly spaced apart so they don’t touch. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 3-4 minutes.
It’s best to use a electric griddle when making pancakes for a large crowd. We’re able to flip 7-10 small Oladushki on our electric griddle at a time.
Be sure to gently flip the pancakes to ensure they remain fluffy and airy. Do not press down on the pancakes with the back of your spatula flipper. This does not quicken the cooking time and results in a sad, very flat pancake.
Is It Better To Cook Pancakes With Butter Or Oil?
Butter tastes great, but it browns quickly over high heat so always ensure the stove is no hotter than medium to avoid burning.
If using oil you’ll enjoy cooking with a higher smoke point so the pancakes are less likely to burn. We prefer using canola oil, shortening, or coconut oil.
My Family Loves Oladushki Buttermilk Pancakes
I love making homemade pancakes for my family.
I first made traditional Oladushki on a warm summer morning at our family cottage in Muskoka and everyone loved them!
Growing up my mom and dad would often make sweet pancakes for weekend brunch. The year-round breakfast favourite can be enjoyed in a variety of ways but our favourite recipes include Rhubarb Strawberry Dutch Baby German Pancakes, Blueberry Mango Crepes, Banana Oat Flour Pancakes, and Chocolate Cherry Pancakes with Ricotta.
I knew my family would love traditional Russian and Ukrainian pancakes because they enjoy recipes made with buttermilk like our famous Buttermilk Banana Muffins. We all love summer berry season so slicing up a pint of freshly picked strawberries on a hot summer day is a delightful seasonal celebration.
You can serve Russian Buttermilk Pancakes simply with a dusting of icing sugar or top them with a selection of fresh berries or sliced fruit. Since we’re Canadian we like to add a drizzle of maple syrup from Quebec.
You can also prepare seasonal Oladushki pancakes. In the Fall and Winter feel free to add raisins, grated apples or pear and festive spices like cinnamon or nutmeg.
Oladiki Health Benefits
Our authentic Oladushki pancake recipe is packed full of wholesome ingredients!
Packed with calcium and friendly probiotic bacteria, buttermilk and yogurt help keep your bones strong and your gut healthy. Yogurt may also help reduce the risk of obesity, diabetes and some types of cancer.
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Whole wheat flour is rich in vitamins B-1, B-3, and B-5, along with riboflavin and folate. It also has more iron, calcium, protein, and other nutrients than white flour.
Strawberries protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer. Packed with vitamins, fibre, and particularly high levels of antioxidants.
Oladushki Recipe Cooking Tips
This homemade Oladushki recipe is quick and easy to make at home. We’ve included a few tips for novice cooks.
- We suggest using a large nonstick skillet or electric griddle to cook small Russian pancakes.
- We’ve used buttermilk in this recipe but you can substitute for kefir, sour cream, or yogurt.
- In the Summer we garnish these pancakes with sliced fresh strawberries but you can substitute for blueberries, raspberries or blackberries.
- In the Fall and Winter months Oladiki can be made with shredded apples or pears, raisins and festive spices like cinnamon and nutmeg.
- You can serve Oladushki on plates as a stack like a tower or in a single layer to make space for bacon, breakfast sausages and scrambled eggs.
- Ukrainian breakfast pancakes are typically sweetened with a dusting of icing sugar but you can also use maple syrup (we’re Canadian we can’t help it!)
- Oladushki can also be served as an after dinner dessert with a scoop of your favourite ice cream or dollop of sweet whipped cream.
What To Serve With Traditional Oladiki Pancakes
There’s nothing more comforting than cozying to a plate of hot off the griddle Oladushki Buttermilk Pancakes.
Pancakes in Russia and Ukraine are typically served at breakfast or brunch with icing sugar and fresh berries.
If you’re hosting a Russian or Ukrainian themed menu you might also like to serve Oladushki with Syrniki, Ponchiki, Draniki, and Grenki.
If you’re preparing a celebratory brunch menu for a crowd you may like to serve Oladiki Pancakes with these popular recipes:
- Korean Strawberry Milk
- Breakfast Sausage in Air Fryer
- Frozen Eggo Waffles In Air Fryer
- Ejjeh Vegetarian Lebanese Herb Omelette
- Salsa de Huevo Vegetarian Mexican Scrambled Eggs
- Baked Pork Sausage Stuffed Apples
- Southern Smoked Baked Beans with Bacon
- Blueberry Lemon Muffin Tops
- Vegan Buckwheat Gluten Free Porridge
- Sourdough French Toast or Baileys French Toast
- Healthy Breakfast Polenta Bowl
- Marshmallow Fluff Fruit Dip
- Healthy Morning Glory Bread
You May Also Enjoy These Fritter & Pancake Recipes…
- Mucver Tarif Vegetarian Turkish Zucchini Fritters
- Gluten Free Chickpea Flour Indian Pancakes
- Buchimgae Buchu-Jeon Korean Chive Pancake
- Vegetarian Middle Eastern Spiced Pea Fritters
- Flädlesuppe German Pancake Soup
- Rhubarb Strawberry Dutch Baby German Pancakes
- Osaka Okonomiyaki Japanese Cabbage Pancake
- Blueberry Mango Crepes with Coconut Flour
- Banana Oat Flour Pancakes
- Green Onion Cake Cong You Bing
- Indian Crepes Pudla
- Vietnamese Crepe Bánh Xèo
- Chocolate Cherry Pancakes with Ricotta
Storing Leftover Oladiki
Pancakes will deflate soon after being flipped off the griddle or skillet but leftovers can be enjoyed by reheating in a toaster or oven. Don’t microwave leftover Oladushki as you’ll miss out on the desired crispy and crunchy texture.
Store leftover Oladiki in an airtight container or resealable bag in the fridge for 2-3 days.
Oladushki Recipe Video
How To Make Oladushki Oladiki Buttermilk Pancakes
Oladiki Oladushki Buttermilk Pancakes
- mixing bowl
- measuring cups
- measuring spoons
- Spatula Flipper
- Nonstick Skillet or Griddle
- Egg beaters
- 2 Eggs seperated
- 1 1/2 cups Buttermilk
- 1 tbsp Vegetable Oil plus more for frying
- 1 cup All Purpose Flour
- 1 1/2 tbsp White Sugar
- 1/4 tsp Kosher Salt
- 1/2 tsp Baking Soda
- 1 cup Strawberries sliced
- Powdered Sugar optional
- In a large bowl, combine the egg yolks, buttermilk, and the 1 tbsp of vegetable oil. Mix well.
- Stir the dry ingredients together and gradually add them to the buttermilk mixture, beating until well blended. Let the batter stand for 1 hour.
- Just before frying the fritters, beat the egg whites until the they hold stiff peaks and carefully fold them into the batter.
- Heat a tbsp of oil in a large nonstick skillet over medium heat. For each fritter, drop about 2 tbsp of the batter into a skillet. You should be able to fit in 4-5 at a time. Fry on both sides until golden, 3 minutes each side.
- Repeat with remaining batter, keeping the cooked fritters warm in a 225 F oven.
- Serve Oladushki with sliced strawberries and dusting of powdered sugar.
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