Oladi (Russian Yeast Pancakes) (2024)

Oladi are small, thick Russian pancakes traditionally served with sweet or savory toppings. These yeast pancakes are fluffy, flavorful, filling, and fun to make.

The history of Oladi

Oladi (also spelled oladyi, oladji, or oladushki) are an essential part of Russian cuisine and culture. They are often mentioned in Russian folklore, children’s songs, and stories.

Although Oladi have been popular in Russia for centuries, for the longest time, the dish didn’t have a name and was called differently in towns and villages across the country. The legend has it that only in the 19th century was the dish finally called Oladi, and the name stuck.

Together with blini (another variation of Russian pancakes) Oladi are served during the popular Russian holiday Maslenitsa which is celebrated during the last week before Lent (the Russian version of Mardi Gras).

Nowadays, Oladi is a signature dish of Russian Grandmothers.

Generations of Russian kids grew up eating Oladi prepared by their Grandmas. In fact, if you happen to become good friends with a Russian Grandma (also known as Babushka), I can guarantee that she will eventually make some Oladi for you.

Favorite toppings for Russian pancakes

The best part of Russian pancakes are the toppings they are served with, which can be sweet or savory.

The sweet toppings are usually honey, various types of jam such as black currant, raspberry, strawberry, etc., as well as sweetened condensed milk.

The most popular savory toppings are sour cream and melted butter.

Other savory toppings, mostly reserved for special occasions, are smoked salmon and caviar.

Tips for making the best Russian yeast pancakes

Yeast pancakes are quite easy to make but do require some knowledge about working with yeast. Here are a few tips to ensure your first batch of Oladi is a success:

1. Warm up the milk to 100F. This will help the yeast start the fermentation process. If the milk is too cold, the batter will take too long to rise, or it might not rise at all. On the other hand, if the milk is too hot, it will kill the yeast, and the batter will never rise.

The best way to ensure the correct temperature is to use a thermometer. But if you don’t have one on hand, just feel the milk with your hand to make sure it is slightly warm.

2. Place the batter into a warm spot. In order for the batter to rise, it should be placed in a warm, draft-free location. If your home is warm, you can just leave it on the counter. Otherwise, fill up a small bowl with water and warm it up in the microwave for about 3 minutes, then take it out, place the batter into the microwave, and close the door. The warm humid environment inside the microwave will be the ideal place for the batter to rise.

3. Don’t overheat the oil. Yeast pancakes burn easily, so make sure to keep the heat down when frying them. To help keep the oil temperature down, take the frying pan off the heat for about 30 seconds or so between the batches.

More pancakes from around the world

Nearly every culture loves pancakes in one form or another. Here are some other pancake recipes from around the world for you to try.

• French Crepes
• Polish Apple Pancakes
• Savory Dutch Pancake
• German Apple Pancakes
• Dutch Baked Pancake
• Irish Potato Pancakes

Now it’s your turn!

So, what do you think about Russian yeast pancakes? Have you tried them before? Is it something you would make yourself at home? What are your favorite pancake toppings? Please share with us in the comments below.