Oladushki are puffy, fluffy Ukrainian pancakes made in minutes with just six ingredients. They’re a beloved breakfast or brunch treat for kids and adults alike, and also work as a simple dessert.
Every household from the former USSR region has a few tried-and-true recipes they turn to. Favorites often include syrniki, zapekanka, borscht and simple pot roasts. I’ve perfected many of these classics, but oladushki—until recently—remained a mystery to me.
- Syrniki: Sweet cheesecake-style pancakes made with farmer’s cheese.
- Zapekanka: A baked cottage-cheese cake often studded with dried fruit.
- Borscht: A hearty beet soup with a rich, tangy flavor.
- Zharkoya: A straightforward, comforting pot roast.
What are Oladushki?
Oladushki (also called oladi) are small, puffy pancakes traditionally made with kefir, a tangy, probiotic-rich fermented dairy drink common in Ukrainian, Russian and Belarusian kitchens. They have the texture of a fritter but the flavor and lightness of a pancake.
Classic recipes sometimes call for yeast, which makes morning prep inconvenient. A clever swap—using kefir and baking soda instead—creates the same airy rise without a lengthy proofing step. Once I tried that approach, oladushki were an instant weekend favorite.
The Technique
- The Two-Bowl Method: Keep wet and dry ingredients separate until combining. Mix kefir, egg, sugar, lemon zest and salt in one bowl, and whisk flour and baking soda in another. This keeps the process tidy and easy to involve helpers.
- The Rise: After combining, let the batter rest for about 15 minutes. It will thicken and show bubbles—this is what makes the pancakes puff up and stay tender.
- Oil or Butter: Butter adds flavor but can burn; use ghee or a mix of butter and a neutral oil (avocado or light olive) to balance taste and cooking stability. Coconut oil will impart a mild coconut note.
- Oven or No Oven: Because oladushki are thick, they may need extra time to cook through. Fry them over medium heat until both sides are golden. For large batches, sear in a skillet and finish in a 400°F oven for 7–10 minutes to ensure even doneness.
Garnishes and Add-Ins for Russian Pancakes
- Fresh Berries and Powdered Sugar: A classic, minimal topping—maced berries release juices that pair perfectly with lightly sweet oladushki, and a dusting of powdered sugar finishes them beautifully.
- Syrup or Honey: Good maple syrup or runny honey adds sweetness without overpowering the tang of kefir. A little goes a long way.
- Whipped Cream, Crème Fraîche or Sour Cream: Sour cream is a traditional accompaniment; crème fraîche adds richness, and whipped cream gives a dessert-like touch.
- Add-Ins: Dried fruit such as raisins, dried cherries or cranberries work well in the batter. Fresh apples or berries are also excellent—tart apples complement the pancakes nicely.
Low Carb Substitutions
If you follow a low-carb diet, alternative flours can work. Coconut flour can be used with adjustments (it absorbs more liquid), and almond flour blends are a good option when nut allergies aren’t a concern. Experimentation may be needed to get the right texture and hydration.
Helpful Tools
- Whisk
- Bowls with non-slip bottoms
- Non-stick skillet or a well-seasoned cast iron pan
- A thin spatula or fish spatula for easy flipping
Easy Ukrainian Pancakes Oladushki
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- Author: Mila
- Yield: 4 people
Description
Traditional Ukrainian oladushki, puffy pancakes made in minutes with only six ingredients—simple, tangy and wonderfully fluffy.
Ingredients
- 2 cups kefir (plain)
- 1 egg
- 2 tbsp sugar
- ½ tsp cinnamon
- Zest of ½ lemon
- 2¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ cup raisins, dried tart cherries or dried cranberries (optional)
- Powdered sugar for garnish
- Mixed berries for garnish
- Butter (for frying)
- Neutral oil (for frying)
Instructions
- In a large bowl, whisk together kefir, egg, lemon zest, sugar and a pinch of salt until smooth.
- In a separate bowl, combine flour, cinnamon and baking soda. Add the dry ingredients to the wet and whisk gently until just combined. Fold in dried fruit if using—the batter will be thick.
- Let the batter rest for 15 minutes. It should thicken and form small bubbles.
- Heat a non-stick or cast-iron pan over medium heat and add a thin layer of butter plus a neutral oil. Drop batter by spoonfuls or small scoop into the hot fat. Fry until golden on the first side and the batter is set about halfway, then flip and cook until golden and cooked through. Keep the heat at medium so the centers cook without burning the exterior. Add oil as needed between batches.
- Serve warm with powdered sugar, sour cream, whipped cream, berries or your preferred toppings.
Notes
- To make ahead: fry until golden on one side, flip and fry for one minute, then transfer to an ovenproof dish. Reheat at 375°F for about 15 minutes until warmed through.
- Category: Breakfast
- Cuisine: Russian