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.
350 grams or 2 1/2 cups all-purpose flour (See notes below for substitutions)
1/2 teaspoon salt
3 tablespoon sugar
1/2 teaspoon baking soda
2 eggs ((see notes below for substitutions))
800 ml or 3 1/3 cups milk (warmed (see notes below for substitutions))
100 ml or 1/2 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
Categories
Breakfast
Cuisine
Russian
Steps
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!
Nutitrion
Serving Size: 1 serving
Calories: 272 kcal
Carbohydrates: 31 g
Protein: 8 g
Fat: 13 g
Saturated Fat: 8 g
Trans Fat: 0.2 g
Cholesterol: 69 mg
Sodium: 146 mg
Sugar: 4 g
Unsaturated Fat: 4 g
Reviews
anshika on 2026-05-24 (5 stars): There is nothing better than a recipe that has been loved and perfected for over 15 years! It really shows how much of a staple these blinchiki are in your kitchen. I love how humble the base ingredients are, yet they turn into something so delicate and incredible. Thank you for sharing a pearl of your cuisine with us, Elena!
Dina Fourman on 2025-01-18 (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!
Angie on 2024-08-17 (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.
Hockeyma on 2023-12-18 (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
Angela on 2023-04-21 (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
