Happy Kitchen

  • About
  • Recipe Index
  • Work With Me
  • Food Photography
  • Portfolio
menu icon
go to homepage
  • About
  • Recipe Index
  • Work With Me
  • Food Photography
  • Portfolio
search icon
Homepage link
  • About
  • Recipe Index
  • Work With Me
  • Food Photography
  • Portfolio
×
Home » Recipes » Breakfast and Brunch Recipes

Traditional Russian Pancakes (Blinchiki)

Published: Feb 11, 2020 · Modified: Jul 27, 2023 by Elena Szeliga · This post may contain affiliate links · 44 Comments

This traditional Russian pancakes (blinchiki) recipe is a pearl of Russian cuisine. I use this recipe for over 15 years and my pancakes have always come out great. The ingredients of wheat flour, milk, and eggs, though humble, create the foundation of something incredible. Fill Russian pancakes with sweet or savory fillings and eat to your heart's content. 

A Pile of Russian Pancakes with Cherries on the Background

Jump to Recipe

This post was originally published on Sept 23, 2015 and was updated on Feb 11, 2020 by Elena Szeliga.

Russian pancakes (blinchiki), also known as blini or blinis, are near and dear to the people of Russia and the former USSR. Because they're so tasty and versatile they absolutely need to be shared with the world! Breakfast, lunch or dinner, they are sure to become an instant favorite for any meal.

Sweet and Savory Fillings for Russian Blinchiki

I promise you, this blinchiki recipe will become an instant hit because they are much wider and thinner than American-style pancakes but not as thin and wide as crepes. It allows you to stuff them with anything you'd like.

Just try out a few of these traditional fillings and ideas:

  • minced meat,
  • cheese,
  • ham,
  • mushrooms,
  • or anything savory you like and then fry them a second time, like chimichangas.

Or kick it up a notch, dress them up and fill them with:

  • caviar

or

  • smoked salmon

and serve with sour cream or cream cheese.

Russian pancakes thin and airy.

Perhaps you have a sweet tooth that needs to be satisfied? The great news is that blinis can also be filled with anything sweet!

Try out any (or all) of the following:

  • your favorite jams,
  • chocolate cream (hello Nutella!),
  • poppy seeds,
  • condensed milk (sgushenka),
  • berries,
  • honey,
  • sweetened cottage cheese,
  • apples and cinnamon
  • or any other sweet.

They are a blank page that you can fill according to your culinary preferences. Fulfill your craziest culinary cravings like stuffing Russian pancakes with sausages or wrap yesterday's chicken salad in them.

You can eat them for breakfast, lunch and dinner and never get tired of them. The possibilities are endless. As you can see, because of their versatility they are a delicious staple in my Russian culture.

Russian Blinchiki with Cherries on a Plate

A History of Russian Pancakes

As I said above, Russian pancakes along with the classic Borsch are pearls of Russian cuisine. So much so, that we even have a holiday dedicated just to pancakes called Maslenitsa!

It comes from an old Slavic tradition to worship the beginning of spring with pancakes, symbolizing the Sun. It was even adopted by the Orthodox church. Maslenitsa lasts for a week. You are supposed to make and eat tons of blinchicki during that time.

Wherever I am in the world, I celebrate this week. It would feel outright wrong if I didn't!

Russian Blinchiki Top View

What are Russian Pancakes Made of?

Classic blinchiki use very basic ingredients that pretty much every household has: wheat flour, milk and eggs.

But, because of their simplicity, there is room to play! You can experiment with rye or oatmeal flour instead of wheat flour. I like to use a 1:1 ratio of whole wheat flour and all-purpose flour.

Instead of milk, try using beer or kefir or add some yeast to the batter. Once you have the basic recipe down, feel free to make it work for you.

Warning! It's pointless to only make a serving or two of blinchiki. Rather, if you start to make them, you should make the right amount (which is at least 40!). Don't worry about leftovers because they are still tasty on the second day and freeze perfectly.

Bonus fact: The singular for pancake - "blin" is used instead of cursing in Russian language. Cute, right?

Russian Pancakes Stalked on a Plate

How to Make Ultimate Russian Pancakes

This blinchiki recipe is really so simple. All you have to do is mix up the ingredients, make sure the consistency is correct and get ready to fry.

Though frying Russian pancakes is easy, you have to be careful not to burn them, as they are done pretty quick. Before you start frying the first pancake, the pan should be really hot. You can test it by sprinkling a drop of water on it and if it starts vaporizing immediately, it's time to start frying.

There is a Russian saying: "The first pancake always comes out a lump". So be warned!

I recommend using two pans simultaneously, for the sake of time. Below you'll find my favorite recipe that always works out (and I've tried a bunch of them). To me, this is exactly how Russian pancakes should taste.

Believe me, this will be your "go to" Russian pancake recipe from now on. It's a basic recipe with plenty of room for experimentation and fantastic fillings.

Russian blini with sour cream and jam.

Cook's Tips

  • Store blinchiki covered in the fridge for about 3 days.
  • You can freeze them for up to 3 months. To reheat, bring to a room temperature and microwave or heat stalked blinchiki in the pan, 5-6 pancakes at a time.
  • Use 2 or 3 frying pans if you are tight on time.
  • Some of the traditional savory fillings include minced meat, cheese, ham, mushrooms, smoked salmon, caviar and sour cream.
  • Sweet fillings include but are not limited to jams, chocolate cream, poppy seeds, condensed milk (sgushenka), berries, honey, sweetened cottage cheese, apples and cinnamon or any other sweet.

Recipe Variations

  • To make Russian pancakes gluten free, use the same amount of buckwheat flour.
  • To make blinchiki more nutritious, use a 1:1 ratio of all-purpose and whole wheat flour.
  • Beer or kefir can be substituted for milk.
  • Use same amounts of dairy-free milk and a flax egg to make blinchiki vegan.
  • To make this Russian blini recipe lighter, skip the cream and butter and add same amounts of warm water instead.

Since the pan is hot, you could try out this traditional farmer's cheese pancake "Syrniki".

Another favorite fried pancake of Russian cuisine, though thicker and fluffier it's typically eaten with a sweet topping and a dollop of sour cream.

To venture further into the Russian culinary adventure, try out my grandma's delicious, and healthy Russian pickled tomatoes.

Print
4.91 from 65 votes

Traditional Russian Pancakes (Blinchiki)

This traditional Russian pancakes (blinchiki) recipe is a pearl of Russian cuisine. I use this recipe for over 15 years and my pancakes have always come out great. Fill Russian pancakes with sweet or savory fillings and eat to your heart’s content. 
Course Breakfast
Cuisine Russian
Cook Time 40 minutes minutes
Total Time 40 minutes minutes
Servings 10 servings (about 40 pancakes)
Calories 272kcal
Author Elena Szeliga
$4
Prevent your screen from going dark

Ingredients

  • 350 grams or 2 ½ cups all-purpose flour See notes below for substitutions
  • ½ teaspoon salt
  • 3 tablespoon sugar
  • ½ teaspoon baking soda
  • 2 eggs (see notes below for substitutions)
  • 800 ml or 3 ⅓ cups milk warmed (see notes below for substitutions)
  • 100 ml or ½ cups cream for lower calories intake use warm water
  • 5 tablespoons melted butter for lower calories intake use warm water instead
  • sunflower oil or canola oil to fry
Get Recipe Ingredients

Instructions

  • In a large bowl, mix flour, salt, sugar and baking soda. Add eggs, milk, cream and melted butter. Use a whisk attachment of your mixer or food processor to mix the batter until smooth. The consistency of the batter should be a bit thicker than cream with no lumps.
  • Heat two pans over high heat. Pour a tiny bit of sunflower oil in both pans (you can use a silicon brush to spread it). Use a scoop or a ladle to pour the batter in the middle of the pan. Acting quickly, tilt the pan from side to side while pouring, forming a circle with the batter.
  • Flip the pancake over with a thin spatula, after the surface looks porous and sides are golden. Fry for half of the time you fried the first side. Repeat with the rest of the batter.
  • You might want to put them in the warm oven (not warmer then 70 °C/160 °F) to keep them hot before serving. Enjoy!

Notes

Cook’s Tips

  • Store blini covered in the fridge for about 3 days.
  • You can freeze them for up to 3 months. To reheat, bring to a room temperature and microwave or heat stalked blini in the pan, 5-6 pancakes at a time.
  • Use 2 or 3 frying pans if you are tight on time.
  • Some of the traditional savory fillings include minced meat, cheese, ham, mushrooms, smoked salmon, caviar and sour cream.
  • Sweet fillings include but are not limited to jams, chocolate cream, poppy seeds, condensed milk (sgushenka), berries, honey, sweetened cottage cheese, apples and cinnamon or any other sweet.

Recipe Variations

  • To make Russian pancakes gluten free, use the same amount of buckwheat flour.
  • To make blini more nutritious, use a 1:1 ratio of all-purpose and whole wheat flour.
  • Beer or kefir can be substituted for milk.
  • Use same amounts of dairy-free milk and a flax egg to make blini vegan.
  • To make this Russian blini recipe lighter, skip the cream and butter and add same amounts of warm water instead.

Equipment

food processor
food processor
rubber spatula
rubber spatula
measuring spoons
measuring spoons
frying pan
spatula
spatula

Nutrition

Calories: 272kcal | Carbohydrates: 31g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 146mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 2mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

Other Russian Recipes You'll Love

  • Vatrushka: Sweet Russian Farmer's Cheese Buns with Berries
  • Russian Style Mini Buckwheat Pancakes
  • Sharlotka: Russian Apple Pie
  • Russian Apple Cinnamon Cupcakes
Russian Pancakes Recipe Pinterest Image
Russian Pancakes Pinterest
Blini Pinterest Image

More Vegetarian Breakfast and Brunch Recipes

  • Vegan Cream Cheese on a Slice of Bread with a Bowl
    Dairy-free Cashew Cream Cheese
  • 22 Best Vegan Easter Recipes
  • Syrniki: Russian Cottage Cheese Pancakes
  • No-Fail Wholemeal Brown Bread

About Elena Szeliga

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

Comments

  1. Ann says

    August 20, 2025 at 6:09 am

    Hello, thanks for sharing the recipe. What do you mean by cream?

    Reply
    • Elena Szeliga says

      August 20, 2025 at 3:20 pm

      Hi Ann, I’m referring to heavy or whipping cream - something richer than milk that helps make the batter smooth and tender. In the recipe, it’s listed as 100 ml (about ½ cup), which you can swap for warm water if you want a lighter version. Enjoy! 🙂

      Reply
    • Ann says

      August 21, 2025 at 9:32 pm

      @Elena Szeliga, thank you ! I’m making them now 😊

      Reply
      • Elena Szeliga says

        August 24, 2025 at 4:31 pm

        Hope you enjoyed them! 🙂

  2. Dina Fourman says

    January 18, 2025 at 11:48 pm

    5 stars
    Bravo! I am a very impatient/sloppy cook and yet a foodie. Used a ninja blender and definitely two frying pans at once. Everything came out as expected even though I had no cream at home. Needed to use up some milk … could barely stop my husband from eating everything instead of using them for wrapping possibilities in the next couple days. I screenshot your recipe because I absolutely loved the final product and instructions were easy. Thank you!

    Reply
    • Elena Szeliga says

      January 19, 2025 at 12:04 pm

      I'm so happy you and your husband enjoyed the recipe1 Thank yu for your feedback 🙂

      Reply
  3. Angie says

    August 17, 2024 at 5:17 pm

    5 stars
    Perfect! When I visited Russia in 1993, our driver (also our cook) wanted to take me to the brand new McDonald’s. I said, no, please take me where you would normally go to buy a lunch if you weren’t cooking.

    We went to a little place where they sold blinchiki filled with everything imaginable. I asked him to order a wide selection. We took them to the office and shared and sampled them all. It is one of my fondest food memories. It’s always nice to connect with other cultures through food.

    Thank you for sharing this dear recipe.

    Reply
    • Elena Szeliga says

      August 18, 2024 at 11:24 am

      @Angie, thank you for your lovely comment! I'm happy that the recipe evoked dear memories for you 🙂

      Reply
  4. Hockeyma says

    December 18, 2023 at 1:13 pm

    5 stars
    Very Delicious.... Made this for the first time for my kid's friend from Russia and he loved it. He said tasted like he had back home. My family likes it. I did not realize the recipe made lots of pancakes, so I made half and kept the mix in the refrigerator for the next day. Thank YOU for the recipe

    Reply
    • Elena Szeliga says

      December 19, 2023 at 3:21 pm

      Thank you for leaving a comment! I'm so happy you enjoyed the recipe 🙂

      Reply
  5. Angela says

    April 21, 2023 at 9:38 am

    5 stars
    Gosh looks like I'm writing from the future...2023 : )
    These pancakes are also made in UK before Lent to use up eggs, milk etc before the Lenten fast....don't know if any/many people do that any more. Pancake Day or Shrove Tuesday as it's called in UK - we used to eat ours with lemon juice and sugar.
    Love from the future X

    Reply
    • Elena Szeliga says

      April 21, 2023 at 11:48 am

      Thank you for stopping by, Angela! Hope you enjoyed the pancakes 🙂

      Reply
  6. Gina Tu says

    November 04, 2022 at 6:52 pm

    Hi, can this recipe be made with almond flour? Keto diet? Thanks

    Reply
    • Elena Szeliga says

      November 04, 2022 at 8:59 pm

      I haven't tried it with almond flour, but I guess it might work if you increase the amount of eggs to maybe 4 and use less flour. If you try it, please share your feedback!

      Reply
  7. Arisa says

    October 11, 2022 at 9:36 pm

    5 stars
    im doing a research project on foreign foods, this was very helpful and im so exited to make them! thank you!

    Reply
    • Elena Szeliga says

      October 22, 2022 at 6:02 pm

      @Arisa, Thanks for your feedback! 🙂

      Reply
  8. Paul says

    October 09, 2022 at 7:34 pm

    Delicious, thank you so much Elena for sharing your recipe! I traveled around Russia and lived back and forth in Kazakhstan for 20 years and love the cooking. I made a filling using 1 diced apple, 1/4 C sharp cheddar, 1/4 c white cheese (I used mozzarella since it was in my fridge), a couple T crumbled blue cheese, a teaspoon 10x confectioners sugar and 2 T sour cream. Really good on an autumn day in Virginia. Topped the blini with a spoon of Greek yogurt with marmalade. Thank you again!

    Reply
    • Elena Szeliga says

      October 22, 2022 at 6:04 pm

      @Paul, The filling with apples and cheese sounds amazing! Thank you so much for your feedback 🙂

      Reply
  9. Elizabeth Halen says

    September 05, 2022 at 6:22 pm

    Sorry I just re read the instructions 😂 nvm

    Reply
  10. Elizabeth Halen says

    September 05, 2022 at 5:53 pm

    I’m curious to know when you added the butter? Is it for the pan or inside the batter?

    Reply
  11. Amanda says

    April 20, 2022 at 11:43 pm

    Hi! I’m wondering if there might be a typo in the recipe in the amount of flour called for. 400g of flour is not 1 3/4c. 1 3/4c should be approximately 225g of flour I believe.

    These were made for made for me by a Russian friend years ago. Excited to give them a try!

    Reply
    • Elena Szeliga says

      April 22, 2022 at 2:23 pm

      @Amanda, Hi Amanda, thank you for noticing the typo. I fixed the amounts of flour. Hope you enjoy the recipe!

      Reply
  12. Jan says

    January 04, 2022 at 8:42 pm

    5 stars
    Great recipe, thanks for sharing. I made it for first time last week and I just added a little bit of soda water because it was not spreading easily and it worked great.

    Reply
    • Elena Szeliga says

      January 05, 2022 at 12:59 pm

      @Jan, Soda water is a great idea! Thank you for your feedback 🙂

      Reply
  13. Primrose Bohne says

    March 11, 2021 at 8:43 pm

    Our housekeeper in Tashkent used to make these for us - but she made the batter the night before. Do you ever do that, or keep it aside for a while before frying?

    Reply
    • Elena Szeliga says

      March 11, 2021 at 9:34 pm

      @Primrose Bohne, That's a good question! Do you know what kind of batter did she use? Did she add yeast or maybe kefir? When I make kefir pancakes, I let the batter sit for a while before frying. Same for yeast. If I just use milk, I fry them right away. Hope that helps!

      Reply
    • El says

      July 25, 2023 at 3:26 am

      @Elena Szeliga,

      Hi! I would like to try this recipe as well and had the same question. So are you saying if making the batter the night before it's better to use kefir rather than milk? Would the batter keep for at least overnight?
      What is the best way to warm up the pancakes that have been refrigerated (not frozen)? Thank you!

      Reply
      • Elena Szeliga says

        July 25, 2023 at 11:45 am

        @El, I tested it, and the batter will last covered in the fridge for a night. Take it out 30 minutes before frying to bring it to room temperature. You also might need to whisk it a bit if it got separated (especially if you are using whole grain flour).
        To warm up the pancakes, you can microwave them in a pile. Make sure to cover them to ensure the edges are not too dry.
        Hope that helps! Please let me know how they turned out 🙂

  14. Alina.ohannessian says

    September 24, 2019 at 10:23 am

    5 stars
    Their amazing. The recipe is very useful! My Russian grandma used to make pancakes every sunday but she left to Russia a few years ago so I miss pancakes. None of the other websites look nice to me so thx!! Алина!!

    Reply
    • Elena Szeliga says

      September 25, 2019 at 1:00 pm

      Thank you Alina! I'm so happy you enjoyed the recipe! Pancakes are my favorite Sunday breakfast food (or any other day really) 🙂

      Reply
  15. Peter (Peotyr) says

    December 15, 2018 at 9:13 pm

    5 stars
    Dear Elena,
    I'm not Russian, but I must have a Russian soul, 'cause I love blini ever since I had them with caviar at the Russian Tea Room in NYC on a frigid Christmas after the Russian Ballet 38 years ago. Great to eat with Russian folk songs in the background on a snowy day! \

    I thought blini were made with buckwheat flour for a delicious tangy taste. That's what I used at home. Did you ever try buckwheat flour instead of plain wheat flour?

    Best, PKZ

    Reply
    • Elena Szeliga says

      December 17, 2018 at 1:13 pm

      Hi Peter,
      Thank you so much for stopping by and leaving a comment. These memories are so precious!
      Buckwheat flour is also great for blini. I have a recipe for mini buckwheat pancakes but of course regular size is also possible.
      Cheers,
      Elena

      Reply
  16. Chacha says

    June 08, 2018 at 10:59 am

    How many servings does this recipe make?

    Reply
    • Elena Szeliga says

      June 08, 2018 at 1:38 pm

      Hi Chacha, it makes about 40 pancakes, so I would say 10 servings in average. You can refrigerate them covered with plastic wrap for up to 3 days and then warm them in the microwave before serving. Hope it's helpful!

      Reply
  17. Riley says

    March 14, 2018 at 2:44 am

    Hey, do you mean whole wheat or all purpose flour?

    Reply
    • Elena Szeliga says

      March 14, 2018 at 10:29 am

      Hi Riley, I usually use 1:1 ratio of whole wheat and all purpose flour.

      Reply
  18. Nikki B says

    January 14, 2018 at 4:04 am

    5 stars
    Thank you for this recipe. I’ve been looking for a “real” one. Can’t wat to try this. My great grandmother used to make this all the time (from what I’m told) but she’s since passed away and I never got the recipe. I’ll be trying this ASAP!

    Reply
    • Elena Szeliga says

      January 15, 2018 at 7:04 pm

      Hi Nikki, hope this recipe is similar to the one your grandmother used. Please let me know how you like it 😉 Thank you for stopping by!

      Reply
  19. Selena says

    December 09, 2017 at 1:59 am

    5 stars
    I'm looking forward to making many of these recipes. I'm sitting here looking at recipes while I wait for our power to come back on. Would truly love to have some of this great sounding Russian food while watching it snow....

    Reply
    • Elena Szeliga says

      December 09, 2017 at 4:10 pm

      Thank you Selena! So glad you like my recipes!

      Reply
  20. Victoria says

    October 27, 2016 at 8:58 pm

    5 stars
    O! Мой папа готовит эти удивительные блины который с яичницей. Внутри этих яичницей был сыр спаржа небольшие кусочки прошутто и грибы рядом мы просто добавили пряный соус, и это было так вкусно!!

    Reply
    • Elena Szeliga says

      October 29, 2016 at 1:22 pm

      Отличная идея для завтрака! Спасибо, Виктория! 🙂

      Reply
  21. Alexandra says

    September 23, 2015 at 1:44 pm

    5 stars
    These look awesome, Elena! Blini are one of my favorite Russian foods for sure. My mom makes the best ones 🙂

    You should check out the book called "Mastering the Art of Soviet Cooking." I've just started reading it and it really hits home. I think you'd like it!

    Reply
    • Elena Szeliga says

      September 25, 2015 at 11:38 pm

      Thanks for the tip! I read the review for this book and it really sounds like I would like it 🙂 Blinis are one of my favorite Russian food, too. If not my absolute favorite 🙂

      Reply
4.91 from 65 votes (48 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

I’m Elena, the voice behind HappyKitchen.Rocks. I share easy, tasty vegetarian and vegan recipes that make healthy cooking fun and stress-free. Enjoy!

More about me

Popular Recipes

  • Decadent vegan chocolate brownie bars displayed on a cooling rack.
    Vegan Cheesecake Brownies
  • Three vegan buffalo tacos topped with mango habanero sauce and lime, served on a plate.
    Vegan Buffalo Tacos
  • Mango Habanero Sauce Recipe
  • Vegan Couscous Salad

Seasonal Recipes

  • Easy Chipotle Sofritas Recipe
  • Vegan Blue Cheese Dressing
  • Vegan Buffalo Wings
  • Vegan Buffalo Sauce

Footer

↑ back to top

Work With Me

Contact

Privacy Policy

Copyright © 2025 Happy Kitchen Rocks

  • 839

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.