Russian Pancakes With Kefir

Kefir Pancakes, also known as Oladi, are small, thick pancakes fried in oil until golden and puffy. They are a breakfast staple across Eastern Europe, especially in Russia and Ukrainian homes. Unlike thin, lacy blini or delicate crepes served with caviar, these are tall, pillowy, soft pancakes with a crispy outer crust and fluffy interior.

They are often called plump, fluffy, and ridiculously delicious. After one bite, average pancakes feel plain. This is not just another different recipe, it can truly change your breakfast game. The balance of a light tang from kefir and a tender, buttery crumb makes every bite comforting and satisfying.

On a quiet morning, sunlight fills my cozy kitchen as I whisk kefir, flour, and eggs into a thick, bubbly batter. I stir until smooth and creamy, watching it come together with ease. Each swirl feels joyful. That first warm bite tastes like a healthy, delicious hug and I invite you to share it.

Why Kefir Makes These Pancakes Better

The magic ingredient here is kefir, a fermented milk drink made using kefir grains. This probiotic packed dairy beverage has long been a staple in Eastern Europe, though its popularity in the West keeps growing.

In a side by side taste comparison with a regular recipe or Classic Pancake Recipe made with buttermilk, kefir gives:

• More moisture
  
• Better puffiness
  
• Slight tart flavour
  
• Richness without heavy fat
  
• Soft pancakes that stay moist
  

When kefir meets baking soda, it activates quickly. Unlike yeast based batter or yeasted dough that needs time to prove and grow, kefir works fast. That is why modern woman cooks love it. You get fluffy texture without waiting all morning.

The fermentation effect creates bubbles in the batter. When that batter hits hot oil, it puffs and doubles in size. That is why Oladi have that thick pancake look instead of thin blini.

Equipment Needed

Kefir Pancakes Russian

Fluffy Russian Pancakes With Kefir (Oladi) made easy. Get step-by-step tips, substitutions, nutrition, and pro secrets for perfect golden, puffy results every time.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 Serving

Course: Breakfast, Brunch, Dessert

Cuisine: Eastern European (Oladi-style), Russian, Ukrainian

Calories: 146

Ingredients Equipment Method Notes

Ingredients

  

Base Ingredients

• 500 ml plain kefir fermented milk drink, probiotic packed dairy beverage, full fat preferred
• 2 cups plain kefir alternative US measurement
• 1 large egg egg binding for structure
• 2 tbsp sugar cane sugar, brown sugar, or coconut sugar for darker color
• 1/2 tsp salt balances flavour
• 350 g all purpose flour 2⅓ cups all purpose flour
• 2⅓ cups all purpose flour standard base for thick pancakes
• 1/2 tsp baking soda raising agents that help batter rise and create fluffy texture
• As needed neutral oil avocado oil or coconut oil for frying in oil, helps create crispy outer crust
• 1 cup all-purpose flour Small batch option
• 1 tbsp white sugar optional for smaller yield
• 1/3 tsp baking soda small batch adjustment
• pinch salt for balance in smaller batch

Optional Ingredients

• 1 –2 medium apples Granny Smith Gala Fuji Daisy peel core dice apples for Russian Pancakes With Apple
• 1/2 tsp cinnamon warm spice addition for cozy weekend breakfast
• 1/2 lemon zest lemon zest for fresh flavour
• 1/4 cup raisens dried fruit option
• 1/4 cup dried cherries tart dried fruit
• 1/4 cup dried cranberries sweet-tart balance
• 1/4 cup chocolate chips Hu Chocolate Gems clean ingredients
• 1/2 cup blueberries fresh berries for pancake toppings
• 1/2 cup blackberries pancake toppings
• 1/2 cup raspberries pancake toppings

Equipment

• Non-stick pan or skillet

Method

 

1. Prepare the Batter
2. In a large bowl or mixing bowl, whisk wet ingredients: kefir and egg.
3. In a separate bowl, mix dry ones: flour, sugar, salt, baking soda.
4. Using the Two Bowl Method keeps the batter smooth without lumps.
5. Combine wet ingredients into dry ones. Stir gently. Do not overmix. The thick batter should look like dense sour cream.
6. Let Batter Stand (15 Minutes)
7. Let the batter stand for 15 minutes. This helps activate baking soda. You will see bubbles form and the batter thicken. This active batter will rise better during cooking.
8. Heat the Pan
9. Use a non-stick pan or skillet on medium heat. Add oil about 1 cm / 1/3 inch deep. Avoid grapeseed, canola, palm vegetable oils. Neutral oil avocado oil coconut oil works best.
10. Fry
11. Use a large spoon, small ice-cream scoop, or heaping tablespoon. Pour 1 to 2 tablespoons per pancake.
12. Cook 2 to 3 minutes until bubbles form on the surface and bottoms turn golden-brown. Flip carefully halfway through using two spatulas to avoid splash.
13. They should double in size and become tall and puffy. Fry in batches, about 5-6 pancakes at a time.
14. Finish Cooking
15. If worried about uncooked centers, place them in a 375F / 190C oven for 5 minutes or 7-10 minutes in a 400 degree oven. Use an oven proof dish.

Notes

Freshly made Kefir Russian Pancakes stacked high on a plate, dusted with powdered sugar, topped with whipped cream and berries, promise one thing, they are fluffy, soft, crispy, and absolutely delicious.

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Enjoy your homemade Oladi.

Pro Tips for Perfect Fluffy Oladi

• Do not flatten while frying
  
• Keep medium heat
  
• Maintain oil level
  
• Batter thickness matters
  
• Avoid cut corners in mixing
  
• Do not overmix
  
• Always rest batter
  

This cooking process gives doughnut-like height and crunch.

Serving Suggestions

Traditionally served with:

• Smetana (soured cream)
  
• Sour cream
  
• Jam or varenye
  
• Fruit preserves
  
• Cherry spread
  
• Berries
  
• Fresh fruit
  

Modern serving suggestions:

• Maple syrup
  
• Honey (natural raw)
  
• Whipped cream
  
• Creme fraiche
  
• Silky smooth sauce
  
• Macerated berry salad
  

They can be breakfast, brunch, dinner dessert, or even part of desserts and delicate sweet creations.

Storage & Reheating

Store leftovers in an airtight container in fridge for 3-4 days (or refrigerator 2-3 days for best texture).

Reheating options:

• Microwave 30 seconds
  
• Oven 375F / 190C for 5 minutes
  
• Air fryer to crisp
  

You can freeze and thawed pancakes reheat well.

Tips

You can half-fry, cool, store in fridge, then finish in oven before serving.

Great for busy weekdays. Prepare batter in morning, cook fresh for Sunday morning or weekend breakfast menu.

Common Mistakes

Too flat:
not enough baking soda
Too dense:
overmixed
Burning outside raw inside:
heat too high
Too oily:
oil too deep
Not fluffy enough:
batter did not rest
Batter too thin:
add flour
Batter too thick:
add water or kefir

Health & Benefits

• Kefir provides billions of gut-friendly probiotics
  
• Blackberries are rich in antioxidants, especially Vitamin C
  
• Mango adds Vitamin A, fiber, and natural sweetness
  
• Boosters like yogurt, chia, or flax give protein and omega-3s
  

These kefir Recipes are digestive-friendly, supports immune health, and can be a meal or snack depending on portion and add-ins.

Cultural Note

Oladi, also called oladushki or oladki, are common across Ukrainian, Russian, Belarussian, and former USSR kitchens.

Unlike American ones, they are smaller size and fried in oil. They are more like a fritter than standard pancakes.

They are often served with Borscht beet soup hearty delicious meals, Zharkoya pot roast, or enjoyed alone with sweet condiments.

This humble pancake has crossed borders and stayed popular because it is simple, healthy, quick, and loved by picky eaters.

FAQs

Can I make without kefir?
Yes, use buttermilk substitute or yogurt mix.

Difference between oladi and blini?
Blini are thin, lacy like crepes. Oladi are thick pancakes fried in oil.

Can I bake instead of fry?
Yes, finish in oven at 375 degrees for 15 minutes warmed through.

Why are mine not fluffy?
Batter did not rest 15 minutes to activate.

Can I freeze?
Yes. Freeze, then thawed and reheat.

Is kefir better than buttermilk?
For puffiness and unique taste, many say yes.

Natalia Smith

Hi, I’m Natalia Smith, a kefir enthusiast and content writer dedicated to making fermented dairy approachable and enjoyable. My journey with kefir began in my own kitchen, experimenting with recipes and sharing the health benefits I discovered. Through hands-on experience and continuous learning, I aim to provide clear, trustworthy information that helps others embrace the goodness of kefir in their daily lives.