Oladky Ukrainian pancakes are made with kefir which makes them thick and fluffy. There's no need to rest the batter, so you can be eating pancakes in 15 minutes!
If you could have pancakes in 15 minutes, would you do it? I think you would, and you should! Especially when they're this cute!
The great thing about oladky batter is that it doesn't have to rest so you can be eating pancakes in 15 minutes. The kefir goes the extra mile to add out of this world volume and air bubbles, which makes them puff up so they're thick yet still light and fluffy.
Serve them with topped with sour cream or yogurt and your favorite jam or honey, with some Ukrainian potato pancakes on the side for a delicious breakfast or brunch!
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Oladky pancakes ingredients
- All-purpose flour: Measure your flour accurately with the spoon and sweep method or use a scale. Too much flour will weigh down the batter and you won't get enough rise.
- Baking soda: Baking soda is our rising agent, but it's not acting alone.
- Kefir: Our liquid in the batter is kefir, a fermented milk that I like to describe as drinkable yogurt. It has a tangy flavor and the acidic qualities react with the baking powder to create huge bubbles to supercharge the rise as the pancakes cook.
- Egg: Lightly beat the egg before adding to the rest of the ingredients to prevent excessive whisking which will knock the air out of the batter.
- Sunflower oil or clarified butter: Using sunflower oil to fry oladky is the traditional Ukrainian preparation. If you can't find it, use clarified butter which has a higher smoke point so you can cook at the right temperature without it burning.
*Ingredients with measurements are listed in the recipe card below.
How to make oladky pancakes with kefir
Recipe adapted from Mamushka by Olia Hercules.
Step 1: Combine the dry ingredients
Combine the flour, baking soda, and salt in a mixing bowl.
Step 2: Add egg and kefir
Lightly beat the egg, then add it and the kefir to the dry ingredients.
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Step 3: Whisk the batter together
Whisk the batter gently until just combined, you don't want to deflate it.
Step 4: Fry the oladky
Place a non-stick or cast iron skillet over medium to medium low heat, use a silicone brush to brush it with a little bit of sunflower oil. Drop scant ยผ cupfuls of batter into the skillet for each pancake, they should end up about 3 inches in diameter.
Cook about 2 minutes, until you see bubbles coming up through the middle, then flip and cook for 1-2 minutes more until golden brown. Serve with sour cream or creme fraiche and jam or honey.
Expert tips
- Don't deflate the batter: The key to fluffy, thick oladky is keeping all of those air bubbles caused by the reaction of the kefir and baking soda. Do not overmix. Whisk gently until it just comes together.
- Keep them small: This is another key to getting them to rise high. If they're too big, the heat won't get to the center fast enough and they'll overcook before they've risen enough to flip.
- Watch the heat: I find that when making pancakes, the pan tends to get hotter and hotter as you go, so watch the heat carefully as you cook, you might have to turn it back a little if they're getting too dark too fast.
- Storage, freezing, reheating: Oladky freeze well! Store them in a freezer-safe container for up to 2 months. Reheat directly from frozen in a 350°F oven on a parchment-lined baking sheet covered loosely with foil until warmed through, about 5 minutes. Or microwave for 15 to 30 seconds.
FAQ
You can add 2 teaspoons of sugar, but the oladky will not rise as much. I tested the recipe with and without sugar, the pancakes made with sugar were flatter.
Buttermilk can be used in place of kefir in a 1:1 ratio, but the flavor and texture will be slightly different, and the oladky will not be quite as fluffy.
More pancake recipes
Debra's Details: Quick, easy, thick, and fluffy!
- From making the batter to eating the pancakes only takes about 15 minutes!
- Mix 'em up in one bowl, no special equipment needed.
- Kefir combined with baking soda makes thick pancakes that are light and airy inside.
- Serve the traditional Ukrainian way with sour cream, then add jam or honey for sweetness.
- They freeze well so make an extra batch!
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Recipe
Oladky Ukrainian Pancakes with Kefir
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Equipment
- 12" cast iron skillet (or non-stick skillet or griddle)
Ingredients
- ¾ cup all-purpose flour (100 grams, see note)
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 1 lightly beaten egg (see note)
- ¾ cup plain kefir
- sour cream or yogurt, jam or honey (for serving)
- sunflower oil (or clarified butter, for the pan)
Instructions
- Combine the flour, baking soda, and salt in a mixing bowl.
- Lightly beat the egg, then add the egg and the kefir to the dry ingredients.
- Whisk the batter gently, only until just combined, you don't want to deflate it. (See note.)
- Place a non-stick or cast iron skillet over medium to medium low heat, use a silicone brush or a paper towel to brush it with a little bit of sunflower oil. Drop scant ¼ cupfuls of batter into the skillet for each pancake. They should spread slightly to be about 3 inches in diameter.
- Cook about 2 minutes, until you see bubbles coming up through the middle, then flip and cook for 1-2 minutes more until golden brown.
- Serve with sour cream, yogurt or creme fraiche and jam or honey.
Notes
- Measure flour carefully: Use the scoop and sweep method (or a scale) to measure your flour. Use a spoon to fluff up the flour in the bag or container, then spoon it into your measuring cups and level it off with the back of a butter knife. Don't use the measuring up to scoop up the flour because this will pack it tightly, giving you way too much. If you've got too much flour, you'll have stodgy oladky that won't get fluffy.
- Don't deflate the batter: You'll get giant bubbles as soon as you add the kefir, and we want to keep them. Use the whisk gently and sparingly, only until the batter comes together. The more you whisk, the less bubbles you'll have.
- Keep them small: This is another key to getting them to rise high. If they're too big, the heat won't get to the center fast enough and they'll overcook before they've risen enough to flip.
- Watch the heat: I find that when making pancakes, the pan tends to get hotter and hotter as you go, so watch the heat carefully as you cook, you might have to turn it back a little if they're getting too dark too fast.
- Storage, freezing, reheating: Oladky freeze well! Store them in a freezer-safe container for up to 2 months. Reheat directly from frozen in a 350°F oven on a parchment-lined baking sheet loosely covered with foil until warmed through, about 5 minutes. Or heat in the microwave for 15 to 30 seconds.
- Recipe adapted from Mamushka by Olia Hercules.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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