Traditional Russian Pancakes (Blinchiki)

Name: Traditional Russian Pancakes (Blinchiki)
Cook time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: Russian
Ingredients: 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

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Traditional Russian pancakes (blinchiki) are delicate, tender crepes that can be filled with sweet or savory toppings. This time-tested recipe delivers consistent results with a simple batter of flour, eggs, milk, and cream.

🌍Russian 🏷️Blini 🏷️Blini recipe 🏷️Blinis 🏷️Bliny Russian blini

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🏷️Russian pancakes

Total

40 min

Servings

Difficulty

Easy

Recipe Source

View original recipe

From Happykitchen

Ingredients

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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

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Instructions

1
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.
2
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.
3
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.
4
You might want to put them in the warm oven (not warmer then 70 °C/160 °F) to keep them hot before serving. Enjoy!

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Tips & Notes

Pro tips

Warm milk and cream help the batter cook evenly and spread thinly across the pan without breaking.
Use medium heat and a lightly oiled non-stick or cast-iron skillet; too-high heat causes uneven browning and tears.
Tilt and swirl the pan immediately after pouring batter to achieve the signature paper-thin texture.
Stack finished pancakes on a plate as you cook; they stay warm and pliable for easier filling.

Substitutions

Whole wheat flour → all-purpose flour (reduces tenderness slightly; use 1:1 ratio)
Milk + cream → buttermilk or Greek yogurt thinned with water (adds tanginess; reduce sugar by 1 tablespoon)
Melted butter → neutral oil like vegetable or sunflower oil (1:1 ratio; identical results)

Storage & make-ahead

Store cooled blinchiki stacked between parchment paper in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat or in a 300°F oven for 5–10 minutes before serving.

Common Questions

What's the difference between blinchiki and regular crepes?

Blinchiki are Russian-style thin pancakes made with a similar batter to crepes but often slightly thicker and cooked until lightly golden. They're traditionally served with various fillings like jam, sour cream, or cottage cheese.

Can I make blinchiki batter ahead of time?

Yes, prepare the batter up to 4 hours ahead and refrigerate. Let it return to room temperature before cooking, as warm batter spreads more easily across the pan.

Why did my blinchiki tear when flipping?

Batter may be too thick or pan temperature too high. Thin batter should spread quickly and cook just until the bottom is set before flipping gently with a spatula.

What fillings work best for blinchiki?

Sweet fillings include jam, stewed fruit, or sweetened cottage cheese; savory options are ground meat, sautéed mushrooms, or cheese. Serve with sour cream on the side.