Fluffy Oladi Ukrainian Pancakes +Video

Fluffy Ukrainian pancakes, or oladi, are crispy around the edges and soft and delicious in the middle. Here’s a surprise for you, these pancakes are made with yeast! But don’t worry, they are as easy as a quick bread! In fact, they are my new favorite breakfast recipe!

Our buttermilk pancake recipe is one of the most popular on the blog, and they are to die for, but these Ukrainian pancakes have stolen my heart and tastebuds!

These yeasted pancakes are cooked in a pan with a little more oil than traditional American pancakes so they get almost fried crispy edges. Mmmm and that hint of sourdough, gosh it’s good! They are almost fritter-like on the outside but takes like pancakes in the middle. Seriously, where have these Ukrainian pancakes been my whole life?? I need to explore more Ukrainian food!

What is Oladi?

Oladi is a type of pancake that originates in Ukraine and Russia. They are traditionally made with kefir, a fermented milk made from kefir grains common in the area. For this recipe, we will use buttermilk, but feel free to use kefir if you want to! They are pan fried in a little oil and usually served with sour cream and a fruit jam.

Oladi is not to be confused the Russian pancakes called blini. Those are usually served with savory toppings like caviar and salmon. Oladi can be served with savory toppings but are usually served as a sweet breakfast.

How to Make Oladi Ukrainian PancakesVideo

What Do I Need to Make Ukrainian Pancakes?

I know, you hear “Ukrainian pancakes” and you think it’s going to call for ingredients that are out of the norm. Well, I have the best news ever! This pancake recipe is made with pantry staples! So you can probably head to the kitchen right now and start whipping up a batch of oladi. Here is everything you need:

• Water: the warm water helps activate the yeast
• Buttermilk: adds flavor and rise to the pancakes
• Egg: should be at room temperature and helps binds all the ingredients together
• Extra-light Olive Oil: adds a little fat to the pancake batter, and then we will

Welcome to the weekend, my friends! It’s great to be home at last. Our weather here in Ohio has been spectacular this week, warmer than usual with loads of sunshine. I’ve been outside as much as possible, walking and soaking it in. I think we have snow in the forecast next week though, so winter hasn’t left the area just yet – despite all the glorious sunshine we’ve been enjoying.

ON THE BLOGS THIS WEEK: Savory deli meats are piled high on a toasted hoagie roll, then topped with an unforgettable tangy slaw and gooey provolone cheese to make this Italian Grinder Sandwich your new favorite lunch.

Do you love the grinder flavors, but want something a little lighter? Try my new favorite salad! Crunchy greens, juicy tomatoes, and a medley of meats and cheeses are drizzled in a delicious creamy dressing to make this Italian Grinder Salad.

The crunch of tender-crisp cabbage adds wonderful texture to this Cabbage Fried Rice. It’s a simple one-dish meal that comes together in minutes – feel free to keep it vegetarian or add some sausage for the meat lovers.

This hearty, rich, and creamy soup is generously filled with tender potatoes and spicy andouille sausage. There’s a wonderful, lingering heat in each bowl of Cajun Potato Soup.

These Apple Blondies with Brown Sugar Frosting are packed with delicious fall flavors in a soft, cinnamon apple blondie.

Tart apples and sweet caramel are fabulous together in these heavenly Apple Crumb Bars. You won’t believe how easy they are to make!

Creamy, cool sweetness collides with spicy, zesty heat in Jalapeno Ice Cream, creating a surprising fusion of smooth, rich dairy with the fiery kick of jalapeño peppers.

What I’m CRAVING: French Toast! I’m planning to make some for our breakfast tomorrow morning. I just realized I don’t have a recipe to link for you either. (I should fix that!) It looks like my friend Valerie’s recipe is the closest thing to the very simple method I use to make ours with thick-cut brioche bread.

My FAVORITE THING this week is this travel scarf / blanket. It is pretty big but folds down incredibly small and thin. I tuck it into a pocket of my carry-on every time we travel and I’m grateful for it whenever a plane is chi

Creamy, cool sweetness collides with spicy, zesty heat in Jalapeno Ice Cream, creating a surprising fusion of smooth, rich dairy with the fiery kick of jalapeño peppers.

Jalapeno Ice Cream

First things first, when I had the initial idea for a jalapeno ice cream, I wasn’t convinced it was going to be a win. However, we love sweet and spicy combinations, so I decided to give it a shot.

Creamy cheeses topped with spicy pepper jelly or peach habanero jam are some of our favorite appetizers. And, this spicy chocolate ice cream is already a hit with friends and family.

I’ve done a lot of interesting flavor combinations over the years. And, I like to consider mys

Weekly Menu Plan – Feb. 12 to 18

Wednesday is Valentine’s Day and it’s steak on the menu that night! We have an Instant Pot recipe and a couple of delicious soups. Then we are finishing off the week with our best lasagna recipe that I just updated and reposted. You have to try it!

Monday: Instant Pot Sloppy Joes

Tuesday: Gnocchi Chicken Soup

Wednesday: VALENTINE’S DAY – Garlic Butter Steak at Home

Thursday: Ranch Baked Chicken

Friday: Best Quesadilla

Saturday: Egg Drop Soup

Sunday: My Favorite Lasagna

READ: Weekly Menu Plan – Feb. 12 to 18

Crunchy greens, juicy tomatoes, and a medley of meats and cheeses are drizzled in a delicious creamy dressing to make this Italian Grinder Salad.

Grinder Salad

Whoa. This salad. It is SO good! As soon as I tasted the Italian Grinder Sandwich that I shared earlier this week, I knew that a salad needed to happen. The tangy slaw mixture topping the sandwiches was my favorite part, so I wanted to make the most of that flavor combination in a loaded salad.

Luckily, I had plenty of extra ingredients on hand, so I was able to make this salad the very next day. The whole family gave it two thumbs up and I’m pretty sure I’ll be making it again soon.

If you don’t need 8 servings all at once, or if you aren’t feeding 3 teenage boys, I suggest prepping all of the grinder salad ingredients and storing them separately in airtight containers, as instructed in How To Eat A Salad Every Day.

Just stash the meats and cheeses in a couple of ziploc bags or containers, and pour the grinder salad dressing into a jar until it is needed. This makes it so much easier to prepare salads consistently and quickly.

When you’re ready to eat a great salad, just combine however much of each ingredient you need in a bowl and toss your individual serving with a bit of dressing. These ingredients should keep well in the fridge for several days.

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