Russian Pancakes (Blini)

Name: Russian Pancakes (Blini)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Russia
Ingredients: 2 cups (480 ml) whole milk, warmed to 110°F (43°C); 2¼ tsp (7 g) active dry yeast; 1 tbsp (13 g) granulated sugar; 1¾ cups (220 g) all-purpose flour; ½ tsp (3 g) fine salt; 2 large eggs; 4 tbsp (57 g) unsalted butter, melted, plus extra for the pan

блины blinySay it: BLEE-nee

By the Passport Plate editors. Published November 6, 2026.

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Blini are thin, tender Russian pancakes with a faint yeast tang and lacy golden edges. They are cooked in a hot buttered pan and stacked, ready for sweet or savory fillings. In Russia they appear at family breakfasts, weekend tables, and especially during Maslenitsa, the late-winter pancake week. The batter is simple—milk, flour, eggs, yeast, and butter—but the result is delicate and pliable. Serve them warm with sour cream, jam, honey, or caviar.

Russian Pancakes (Blini)

блины, bliny

Pronounced BLEE-nee

Serves: 4
Prep: 20 min
Cook: 40 min
Total: 1 hr
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

Batter

2 cups (480 ml)480 ml (2 cups) whole milk, warmed to 110°F (43°C)
2¼ tsp (7 g)7 g (2¼ tsp) active dry yeast
1 tbsp (13 g)13 g (1 tbsp) granulated sugar
1¾ cups (220 g)220 g (1¾ cups) all-purpose flour
½ tsp (3 g)3 g (½ tsp) fine salt
2 large eggs
4 tbsp (57 g)57 g (4 tbsp) unsalted butter, melted, plus extra for the pan

Method

Whisk the yeast and sugar into ½ cup (120 ml) of the warm milk and let stand 5–10 minutes, until foamy.
In a large bowl, whisk the flour and salt. Pour in the yeast mixture and the remaining 1½ cups (360 ml) warm milk; whisk until smooth. Cover and leave in a warm spot 45–60 minutes, until bubbly and doubled.
Whisk the eggs with 3 tbsp (43 g) of the melted butter. Fold into the risen batter until smooth. The batter should be thin, like heavy cream; stir in a splash of warm milk if it is too thick. Let rest 15 minutes.
Heat an 8–9 inch (20–23 cm) nonstick or crepe pan over medium heat and brush with a little of the remaining melted butter. Pour in about ¼ cup (60 ml) batter and immediately swirl to coat the pan in a thin layer.
Cook 1–2 minutes, until the edges lift, turn lacy and golden, and the underside is set and lightly browned. Flip and cook 30–45 seconds more, until just cooked through.
Slide onto a plate and brush lightly with melted butter. Repeat with the remaining batter, stirring it now and then and greasing the pan as needed.
Stack the blini, cover with a clean towel, and keep warm while you cook the rest. Serve warm.

Regional variant: Buckwheat Blini (Grechnevye bliny)

Replace ½ cup (60 g) of the all-purpose flour with buckwheat flour. Whisk the buckwheat into the batter with the all-purpose flour, and let the batter rest 15 minutes longer before cooking; the pancakes will be darker, nuttier, and slightly more delicate. Cook and serve the same way.

Cook's notes

If using instant yeast, skip proofing and whisk it with the flour; the rise may be slightly faster.
Let the batter rest after mixing; it hydrates the flour and gives tender pancakes.
Use a nonstick or well-seasoned crepe pan and keep the heat medium—too hot and the blini set before you can swirl them.

Serve with

Sour cream, jam, honey, condensed milk, or caviar; tea or kefir.

Make ahead and storage

Cooked blini keep covered in the fridge for 2 days or freeze for 1 month; reheat in a buttered skillet or warm oven.

Russian Pancakes (Blini)