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Russian Blini (Buckwheat Pancakes)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 9, 2026

These little Russian blini are light, tender, and just a bit tangy from the yeast and buckwheat. They puff up in the pan and make the perfect base for smoked salmon, sour cream, or a smear of jam. Once you see how easy the batter comes together, you'll want to keep these in your regular rotation.

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Russian Blini (Buckwheat Pancakes)

Why you'll love this

  • Light, tender pancakes with a nutty buckwheat flavor.
  • A blank canvas for both savory and sweet toppings.
  • The yeast batter does most of the work while you relax.
  • Perfect for a special brunch or an easy appetizer spread.

EveryDayMeal recipe

Russian Blini (Buckwheat Pancakes)

Prep
15m
Cook
15m
Total
120m
Serves
4
Level
Medium

Ingredients

  • 1/2 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1 cup warm milk
  • 2 tablespoons butter, melted, plus more for the pan
  • 1 egg, separated

Equipment

  • Large mixing bowl
  • Whisk
  • Second bowl for the egg white
  • Large nonstick skillet
  • Spatula

Instructions

  1. In a large bowl, whisk together the buckwheat flour, all-purpose flour, salt, and yeast so the yeast is evenly distributed through the dry mix.
  2. Make a well in the center and pour in the warm milk (it should feel like bathwater, not hot, so it doesn't kill the yeast). Whisk until the batter is smooth with no dry lumps.
  3. Cover the bowl and let it rise in a warm spot until doubled and bubbly on top, about 1 hour. This is where the blini get their light, airy texture.
  4. Stir the melted butter and egg yolk into the risen batter until fully combined and glossy.
  5. In a separate clean bowl, whisk the egg white until it holds stiff peaks but still looks moist, not dry and crumbly.
  6. Gently fold the whipped egg white into the batter in a few additions, keeping as much air as possible so the blini stay fluffy.
  7. Cover the bowl again and let the batter rest for 20 minutes so it relaxes and puffs slightly.
  8. Heat a little butter in a large nonstick skillet over medium heat until it foams. Drop in tablespoon-sized dollops of batter, spacing them apart so they don't run together.
  9. Cook about 1 minute, until bubbles form on the surface and the edges look set, a sign the bottom is golden.
  10. Flip and cook about 30 seconds more, until the second side is lightly browned.
  11. Move the finished blini to a plate and cover with a clean kitchen towel to keep them warm and soft. Add more butter to the pan between batches and repeat with the rest of the batter.

Tips from the kitchen

  • Warm milk matters: aim for body temperature. Too hot and it kills the yeast, too cold and the batter won't rise.
  • Fold the egg white in gently. Overmixing deflates the air and gives you flat, dense blini.
  • Keep the heat at medium. Too high and the outsides brown before the centers cook through.

Estimated nutrition per serving: 230 cal · 8g protein · 30g carbs · 9g fat

Make it your own

  • Top savory style with sour cream and smoked salmon, plus a few chopped chives.
  • Go sweet with a drizzle of honey, jam, or fresh berries.
  • Swap all buckwheat for all-purpose flour if you want a milder, softer pancake.

Storing & make-ahead

Store cooled blini in an airtight container in the fridge up to 3 days. Reheat in a warm skillet or a low oven. They also freeze well: layer between parchment, freeze up to 1 month, and reheat straight from frozen.

Good to know

Can I make the batter ahead?
Yes. Mix through the first rise, then refrigerate overnight. Bring to room temperature, add the butter, yolk, and folded egg white, and rest 20 minutes before cooking.
Why didn't my batter rise?
Usually the milk was too hot or the yeast was old. Check that your yeast is fresh and that the milk feels just warm to the touch.
Can I use instant yeast?
Yes, instant yeast works fine here and you can whisk it right into the dry ingredients as directed.
What size should the blini be?
Traditional blini are small, about 2 to 3 inches across, which makes them easy to flip and top.

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