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Russian Blini (Buckwheat Pancakes)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 24, 2026

These little buckwheat pancakes are soft, slightly tangy, and wonderfully light thanks to a yeasted batter and a fold of whipped egg white. They are the classic base for sour cream, smoked salmon, or a spoonful of jam, and they come together with pantry staples. Make a batch and watch them disappear.

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Russian Blini (Buckwheat Pancakes)

Why you'll love this

  • Light, tangy, and tender thanks to a quick yeasted batter.
  • Perfect for toppings from sour cream to smoked salmon to jam.
  • Made with simple pantry staples.
  • Great for brunch spreads and small-bite entertaining.

EveryDayMeal recipe

Russian Blini (Buckwheat Pancakes)

Prep
15m
Cook
15m
Total
90m
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
  • Nonstick skillet
  • Rubber spatula

Instructions

  1. In a large bowl, whisk together the buckwheat flour, all-purpose flour, salt, and yeast so the leavener is evenly distributed.
  2. Make a well in the center and pour in 1 cup warm milk (about 110 degrees F, warm but not hot). Whisk until the batter is completely smooth with no lumps.
  3. Cover the bowl and let the batter rise in a warm spot until doubled and bubbly, about 1 hour. This gives the blini their airy, slightly sour flavor.
  4. Stir the melted butter and the egg yolk into the risen batter until smooth and glossy.
  5. In a separate clean bowl, whisk the egg white until it holds stiff peaks but still looks moist, not dry.
  6. Gently fold the whipped egg white into the batter in two additions, keeping as much air as possible so the blini stay light.
  7. Cover and let the batter rest 20 minutes while you heat the pan.
  8. Heat a large nonstick skillet over medium heat and add a little butter, letting it foam.
  9. Drop quarter-sized dollops of batter into the pan, leaving space between them so they cook evenly. Cook about 1 minute, until bubbles form on the surface and the edges look set.
  10. Flip each blini and cook about 30 seconds more, until golden underneath.
  11. Move the finished blini to a plate and cover with a clean kitchen towel to keep warm. Add more butter and repeat with the remaining batter.

Tips from the kitchen

  • Keep your milk warm, not hot. Anything over about 120 degrees F can kill the yeast and leave you with flat blini.
  • Fold the egg white in gently. Overmixing deflates the batter and makes the pancakes dense.
  • Keep the pan at a steady medium heat so the blini brown without burning before the center cooks.

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

Make it your own

  • Swap all-purpose flour for more buckwheat for a deeper, nuttier flavor.
  • Top with crème fraîche and smoked salmon for an elegant appetizer.
  • Go sweet with a drizzle of honey and fresh berries.

Storing & make-ahead

Store cooled blini in an airtight container in the fridge up to 3 days. Reheat in a warm skillet or a 300 degree F oven. They also freeze well: layer with parchment, freeze, and reheat straight from frozen.

Good to know

Can I make the batter ahead?
You can mix and rise the base batter, then refrigerate it overnight. Bring it to room temperature, then fold in the melted butter, yolk, and whipped white before cooking.
Why are my blini dense?
Usually the yeast did not activate (milk too hot or too cold) or the whipped egg white was overfolded. Watch your milk temperature and fold gently.
What do I serve with blini?
Sour cream, smoked salmon, caviar, soft cheese, or jam are all classic. They work sweet or savory.
Can I use only all-purpose flour?
Yes, but you lose the signature nutty buckwheat flavor. The texture will be a bit softer and more neutral.

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