Russian Pancakes Oladi (Buttermilk Pancakes

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 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.
Fry up 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 minute

Oladi with berries and sour cream on a plate

Serving Buttermilk Pancakes

You can serve buttermilk pancakes with so many different toppings! For a sweeter spread top, use fresh berries or some jam . For more savory pancakes, serve with sour cream (smetana) and a glass of milk.