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Oladky Ukrainian Pancakes

Ukrainian pancakes, also known as oladky or oladyi, are the perfect way to start your day! Made with kefir and baking soda to create their thick and fluffy texture, these little single-serve pancakes are about to become your new favorite breakfast! 

a stake of ukrainian pancakes with a dollop of cream on top and fruit on top of that with a wedge sliced out of it

Why You’ll Love These Ukrainian Pancakes

These delicious little Ukrainian pancakes – known as oladky – are another one of my childhood favorites! Also known as oladyi or oladushki in Russian, these pancakes are a thick and fluffy breakfast treat that you can serve with just about anything. 

These easy-to-make pancakes are amazing with a cup of coffee or tea to start your day. You can also serve them in such a variety of ways that you’ll never get tired of them! 

How To Serve Ukrainian Pancakes

  • Oladky are often topped with some sort of fruit jam. Try cranberry citrus sauce, apple jam, strawberry jam, or sugar-free cherry jam.
  • Drizzle with maple syrup for a simple sweet treat!
  • Add a dollop of Greek yogurt on top with some of your favorite berries. 
  • Keep it simple with sliced fresh fruit. 
  • Top your pancakes with sour cream, smoked salmon, and dill for a savory version. 
  • Similar to blinis, you can also serve these oladky with caviar. 
  • Do a drizzle of honey over your pancakes.
  • Sprinkle some powdered sugar on top!

Key Ingredients to Make Ukrainian Oladky Pancakes

flour, kefir, eggs, baking soda, salt, sugar, and oil to make oladky pancakes

The key to making oladky – or Ukrainian pancakes – is the ingredient with the fermentation. In today’s recipe, we use kefir which is a fermented milk. Some recipes call for Greek yogurt, so while I prefer kefir, you can use that as a substitute in a pinch. 

  • Eggs
  • Granulated Sugar
  • Salt
  • Kefir
  • Baking Soda
  • All-Purpose Flour
  • Vegetable Oil (for frying)

Find the full printable recipe with specific measurements below.

How To Make Oladky Ukrainian Pancakes

Step 1: Room Temperature

Make sure all of your ingredients are at room temperature. 

whisked eggs in a bowl

Step 2: Combine Egg Mixture

In a large mixing bowl, whisk together the eggs, granulated sugar, and salt until it’s well combined. 

egg and butter mixture in a bowl

Step 3: Add Kefir + Leavening

Add kefir to the eggs and mix them together. Then, add baking soda and stir to combine. 

pancake batter in a bowl with a whisk resting inside it

Step 4: Add Flour + Rest

Start to gradually add flour to the mixture, whisking continuously, until you have a smooth batter. The batter should be thick, but still pourable. Let the batter rest for 10-15 minutes after mixing. 

Step 5: Heat Pan

Heat a non-stick pan or griddle over medium heat and add a tablespoon of light olive oil to coat the surface. 

ukrainian pancakes cooking on a skillet

Step 6: Fry Pancakes

Once the pan and oil are hot, take a heaping tablespoon of the batter and drop it into the pan. You can add multiple tablespoons, but make sure you leave enough space between the oladky so they don’t touch. 

pancakes in a skillet flipped so the browned side is visible

Step 7: Cover and Flip

Cover the pan with a lid and allow the pancakes to cook for 2-3 minutes, or until the bottoms are golden brown. Flip them and cook for an additional 2 minutes on the other side. 

a bunch of small oladky ukrainian pancakes on a white plate

Step 8: Enjoy!

Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep them warm. Repeat the cooking process with the remaining batter – adding more oil to the pan as needed. Add your choice of topping and enjoy!

FAQs

What’s the difference between blini and oladyi?

Oladyi (and oladky) are thick pancakes while a blini is a thin crepe-like recipe. 

How do I store leftover Ukrainian pancakes?

If you have some leftover oladky, put them in a ziploc bag, wrap them in tin foil, or put them in an airtight container in the refrigerator. They will keep for a couple of days. Eat them cold or heat them up in the microwave. 

What do I do with leftover pancake batter?

You can keep the leftover batter in the fridge for a couple of days (in an airtight container), but keep in mind that the pancakes will come out less fluffy since the leaving agent (baking soda) will lose its full effect. Freezing is also an option, but it’s easiest done if you can freeze individual portions in an ice tray or something similar. You can also re-use the batter by making muffins, fritters, biscuits, etc. 

a stack of ukrainian pancakes on a white plate with fresh fruit on top and fork beside it

More Pancake and Crepe Recipes to Try

Other breakfast recipes

If you tried this Oladky Ukrainian Pancakes or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

oladky ukrainian pancakes with cream and fresh fruit on top. a section of pancakes are cut out and some are speared on a fork

Oladky Ukrainian Pancakes

Ukrainian pancakes, also known as oladky or oladyi, are the perfect way to start your day! Made with kefir and baking soda to create their thick and fluffy texture, these little single-serve pancakes are about to become your new favorite breakfast!
5 from 1 vote
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Course: Breakfast
Cuisine: Ukrainian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings34 pancakes
Calories: 85kcal
Author: Marina Rizhkov

Ingredients

  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1/4 tbsp salt
  • 2 cups kefir
  • 1 tbsp baking soda
  • 4 cups all-purpose flour
  • 3-4 tbsp light olive oil for frying

Instructions

  • All ingredients should be at room temperature. In a large mixing bowl, whisk together eggs, granulated sugar, and salt until well combined.
    Oladky egg mix 1000x667
  • Add kefir to the eggs and mix. Then add baking soda.
    Oladky butter and eggs 1000x667
  • Gradually add the flour to the mixture, whisking continuously, until you have a smooth batter. The batter should be thick but still pourable. Let the batter rest for 10-15 minutes.
    Oladky batter 1000x667
  • Heat a non-stick frying pan or griddle over medium heat and add a tablespoon of olive oil to coat the surface.
  • Once the pan is hot, take a heaping tablespoon of the batter and drop it onto the pan, ensuring that you leave enough space between each pancake so they don't touch. 
    Oladky cooking 1000x667
  • Cover with a lid and cook for 2-3 minutes, or until the bottoms are golden brown. Flip the pancakes and cook for an additional 2 minutes on the other side.
    Oladky on pan 1000x667
  • Transfer the cooked pancakes to a plate and cover it with a clean kitchen towel to keep it warm. Repeat the process with the remaining batter, adding more oil to the pan as needed.
    Oladky on a plate stacked 667x1000

Notes

Storage: If you have some leftover oladky, put them in a ziploc bag, wrap them in tin foil, or put them in an airtight container in the refrigerator. They will keep for a couple of days. Eat them cold or heat them up in the microwave.

Nutrition

Calories: 85kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 162mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 53IU | Calcium: 22mg | Iron: 1mg
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