Chef Yous
Ever spent your whole Sunday morning craving Oladi Pancakes with Fresh Berries and Sour Cream, only to stare at your usual pancake mix and sigh? Yeah, same. There’s just something next-level about those little, fluffy yeast pancakes from Russian kitchens—mine included.
If you’ve ever wondered how to really nail soft inside, golden outside, not-too-sweet Oladi, you’re in for a treat. Oh, and I’ll spill on my favorite serving combos too (spoiler: the berries and creamy sour cream are a must). By the way, if you like discovering cozy breakfasts, you might want to peek at my post on why “Russian breakfasts are ultimate comfort food” right here.
What is Oladi?
Oladi are not your average pancakes, I promise! First time I tried them at my grandma’s, I was honestly kind of skeptical (they look a bit like thick, tiny clouds), but wow. Unlike the regular American pancake, Oladi uses yeast, which gives them this lovely, airy texture—sort of like eating a breakfast pillow.
It’s a super old-school treat, often found in Russian and Ukrainian kitchens. Some folks say it’s just like American flapjacks. Not true. These are softer, chewier, with a bit of tang and a satisfying chew if you do it right.
Very basic ingredients: flour, yeast, sugar, milk, egg, taste of vanilla if you’re feeling extra fancy. The yeast does most of the work. Letting the batter rise is what gives them character.
I seriously believe everyone should taste Oladi Pancakes with Fresh Berries and Sour Cream at least once—then twice, then all the time. My friends rave about them when they visit, even though my kitchen is nowhere near a five-star restaurant.
If you’re after something comforting and just different enough from what you’re used to, Oladi will give you all the weekend vibes.
Oladi Pancakes with Fresh Berries and Sour Cream
How to Make Yeast Pancakes
Here’s the part folks over-complicate, but trust me—Oladi Pancakes with Fresh Berries and Sour Cream are easy enough. Two bowls max, a little resting, and you’re golden.
First, dissolve some yeast in warm milk with a pinch of sugar. Let it get a bit frothy, maybe 8-10 minutes. In another bowl, throw in your flour, a tiny scoop of salt, and if you want, some vanilla (I always do). Pour in the yeast mixture, crack an egg, and stir. You’ll get a thick, kinda sticky batter—way thicker than crepe batter, much more scoop than pour.
Let your batter sit covered for about an hour in a warm spot. It should puff up nicely—sometimes mine practically escapes the bowl, no joke. Heat a non-stick pan (seriously, don’t skip the oil here) and scoop blobs of batter, letting them fry till deep golden. Flip, finish the other side, and you’re basically there.
Best part? The sizzling when batter hits the pan. Love that sound. They puff much more than you’d expect (sometimes freakishly high). And you’ll know they’re done from all those perfect little air pockets inside.
Oladi Pancakes with Fresh Berries and Sour Cream
Recipe Tips and Substitutions
If you’re worried about yeast, don’t be. Active dry yeast is easily found, and instant yeast works too. I use whatever’s not expired in the pantry—no shame. That hour rise is key though. Sometimes, if it’s chilly, I’ll tuck the bowl in the oven with the light on.
Milk: You can swap for plant milk (almond is okay, oat is even better). Eggs are kinda necessary for fluff, but if you’re out, a dab of yogurt works in a pinch.
Flour: All-purpose is standard, but I have gone rogue and used whole wheat—just add a splash more milk to keep things soft. If you like a little zing, drop in some grated apple or a handful of raisins.
A good trick—don’t overcrowd your pan. Otherwise, you get sad, mishapen blobs instead of round, puffy beauties. I use a small ice cream scoop for even pancakes. Oh, and you can skip the sugar if you’re into savory breakfast, but why would you? These make waking up actually okay.
I can’t tell you how many mornings these have fixed my mood—or maybe I can. A lot.
Oladi Pancakes with Fresh Berries and Sour Cream
Tried making Oladi the way you suggest last Saturday and the family absolutely inhaled them! Best tip was leaving the batter to rise extra long—it made all the difference.
– Maria, reader from Seattle
Oladi Pancakes with Fresh Berries and Sour Cream
Serving Suggestions for Oladi
Alright, pay attention here, ‘cause how you serve these makes or breaks the whole experience. Oladi Pancakes with Fresh Berries and Sour Cream don’t need much, but wow do toppings send them over the edge.
- Pile on fresh berries—raspberries, strawberries, a handful of summer blueberries if you’ve got ‘em.
- Dollop a big spoonful (or three) of creamy sour cream. Greek yogurt also works, but sour cream is classic and tangy.
- Drizzle a bit of runny honey or real maple syrup right before shoveling in.
- Go savory: skip the sugar, top with smoked salmon and a little dill. Trust me, it’s magic.
Oladi Pancakes with Fresh Berries and Sour Cream
Sometimes I serve them for brunch alongside scrambled eggs and bacon, but most days, it’s just pancakes, berries, coffee, and maybe some lazy jazz on in the background. Pure bliss.
Similar Recipes for Pancake Lovers
If you crave pancakes but feel like switching things up, there are tons of options! Oladi Pancakes with Fresh Berries and Sour Cream hit differently, but you might also enjoy syrniki (Russian cottage cheese pancakes), especially if you love that cheesy flavor. Thin crepes with sweet jam are always a crowd-pleaser on lazy afternoons.
American style? I mean, nothing wrong with thick, buttermilk pancakes stacked with melted butter. Sometimes, flipping between these styles is the only way I survive a long week. And if you’re bold, try making potato pancakes for dinner one night—they’re a sleeper hit nobody expects.
I’ll actually rotate these out depending on my mood and, honestly, what’s about to expire in my fridge. No shame in the pancake game, people.
Oladi Pancakes with Fresh Berries and Sour Cream
Making Oladi Pancakes with Fresh Berries and Sour Cream isn’t fancy or fussy, but it’s pure comfort on a plate. If the process or the batter seems weird first time around, just keep going—it’s really forgiving. And if you want a solid backup or visuals, check out this Yeast Pancakes – Oladi guide for more tips that line up with everything here.
Dive in, have fun, and tell me if your Sunday isn’t better after a plate (or two) of these. Happy flipping!
Oladi Pancakes with Fresh Berries and Sour Cream
Print
Oladi Pancakes with Fresh Berries and Sour Cream
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fluffy Russian yeast pancakes served with fresh berries and sour cream, perfect for a cozy breakfast.
Ingredients
- 1 cup all-purpose flour
- 1 tsp active dry yeast
- 2 tbsp sugar
- 1 cup warm milk
- 1 egg
- 1 tsp vanilla extract (optional)
- Pinch of salt
- Sour cream (for serving)
- Fresh berries (for serving)
- Honey or maple syrup (for drizzling)
Instructions
- Dissolve yeast in warm milk with a pinch of sugar and let it froth for 8-10 minutes.
- In a separate bowl, mix flour, salt, and vanilla extract.
- Pour the yeast mixture into the flour mixture and add the egg. Stir until thick and sticky.
- Cover the bowl with a cloth and let the batter rise in a warm spot for about 1 hour.
- Heat a non-stick pan with a little oil and scoop blobs of batter onto the pan.
- Fry until golden brown on both sides.
- Serve with fresh berries, sour cream, and a drizzle of honey or maple syrup.
Notes
You can substitute plant milk for regular milk and yogurt for egg if needed. Ensure not to overcrowd the pan for even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Russian
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
