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Russian Blini (Buckwheat Pancakes)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 22, 2026

These tender little buckwheat pancakes are a Russian classic, light and lacy with a gentle tang from the yeast. They come together with pantry staples and puff up beautifully thanks to a folded-in egg white. Serve them warm with sour cream, smoked salmon, or a drizzle of honey.

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Russian Blini (Buckwheat Pancakes)

Why you'll love this

  • Light, tangy, and lacy thanks to a simple yeast rise.
  • Made with everyday pantry staples.
  • Perfect for both savory and sweet toppings.
  • Easy to make ahead and reheat.

EveryDayMeal recipe

Russian Blini (Buckwheat Pancakes)

Prep
15m
Cook
15m
Total
110m
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
  • Clean towel
  • 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 ingredients.
  2. Make a well in the center and pour in the warm milk (it should feel like bath water, not hot, or it will kill the yeast). Whisk until the batter is completely smooth with no dry lumps.
  3. Cover the bowl with a clean towel and let the batter rise in a warm spot until doubled and bubbly on top, about 1 hour. This is what gives blini their signature tang.
  4. Stir the melted butter and the 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 but not dry peaks, which will keep the pancakes airy.
  6. Gently fold the whipped egg white into the batter with a spatula, keeping as much air as possible so the blini stay light. Cover and let stand 20 minutes.
  7. Heat a small pat of butter in a large nonstick skillet over medium heat until it foams but does not brown.
  8. Drop tablespoon-sized dollops of batter into the pan without crowding, and cook until bubbles form on the surface and the edges look set, about 1 minute.
  9. Flip each blini and cook about 30 seconds more, until golden underneath.
  10. Transfer the finished blini to a plate and cover with a kitchen towel to keep warm. Add more butter and repeat with the remaining batter.

Tips from the kitchen

  • Warm milk, not hot: too hot will kill the yeast and your batter will not rise. Aim for comfortably warm to the touch.
  • Fold the egg white in gently. Overmixing deflates the air and gives you flat, dense blini.
  • Keep the pan at a steady medium heat. Too high and the outsides brown before the insides cook through.

Estimated nutrition per serving: 220 cal · 7g protein · 30g carbs · 8g fat

Make it your own

  • Skip the buckwheat and use all all-purpose flour for milder, softer pancakes.
  • Add a teaspoon of sugar to the batter if you want a slightly sweeter blini for dessert toppings.
  • Make them full pancake size for a heartier breakfast base.

Storing & make-ahead

Stack cooled blini between sheets of parchment and refrigerate in a sealed container up to 3 days, or freeze up to 1 month. Reheat in a warm skillet or a low oven until warmed through. The batter is best used the day it is made.

Good to know

What do I serve with blini?
Classic toppings include sour cream, smoked salmon, caviar, or chopped hard-boiled egg for savory, and honey, jam, or fresh berries for sweet.
Can I make the batter ahead?
The batter is best used fresh once it has risen, but you can cook the blini ahead and reheat them. They keep well refrigerated or frozen.
Why did my blini turn out flat?
Usually the yeast did not activate (milk too hot) or the whipped egg white was overmixed. Handle the batter gently after folding.
Do I need buckwheat flour?
Buckwheat gives the traditional nutty, tangy flavor, but you can use all all-purpose flour for a milder version.

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