Learn how to make these thin, crepe-like pancakes with step-by-step instructions. It’s our go-to blini recipe.
What is Blini?
Blini or blinchiki are thin pan-sized Russian pancakes. They are much thinner and wider than American-style pancakes but not as thin and wide as crepes.
They are tasty and versatile. Often served with sour cream and jam. Or stuffed with a sweet or a savory filling.
Today, I’m sharing a family-favorite sweet blini recipe. These are lightly sweetened, soft, and very delicate. We often enjoy them with maple syrup, fresh fruit, or a dollop of sour cream.
What Are Blinis Made Of?
Blinis are made of very basic ingredients. For this Russian blini recipe you will need the following ingredients:
- Milk, whole or 2%
- Cane sugar, or honey
- Kosher salt
- Baking soda
- Light olive oil, or refined coconut oil
- All-purpose flour
- Vanilla extract
How to Make Blinis
In a large mixing bowl, whisk the eggs and then add in the milk.
Add sugar, salt, baking soda, olive oil, and butter. Whisk to combine. Gradually whisk in the flour.
Continue to whisk until the flour is fully incorporated and no lumps are visible. Lastly, add in the vanilla extract. The batter should feel heavy and thick, similar to heavy cream.
Heat a 10-inch non-stick skillet or a crepe pan over medium heat. Spray the pan lightly with non-stick oil. Pour 1/4 cup of batter into the center of the pan and swirl the pan to spread evenly.
Cook for 30 seconds or until the edges are visible golden and lacy looking. Gently flip and cook for another 20 seconds or until the batter is set. Remove to a platter and repeat.
Blini are normally served immediately or at room temperature.
In our household, we enjoy them like the American pancakes — with maple syrup and fresh fruit. But you can also enjoy blini with a variety of toppings, such as:
- Cottage cheese
- Greek yogurt
- Sour cream
- Whipped cream
- Drizzle of chocolate
- Nut butter
Leftover blini without any toppings will last in the refrigerator for 2-3 days. Keep them covered.
Reheat the blini, covered with foil, in a 325°F oven for 10 to 15 minutes, or until they are warm. Or reheat in a microwave for a few minutes until warmed through.
Tips for Making Russian Blini
- Cook the blini on medium heat and adjust as needed later. If the heat is too high the blini will burn around the edges before they set on top. If the heat is too low then they are more prone to sticking.
- When you first pour the blini batter, it will be wet in the skillet but gradually the edges will set and bubbles will be forming in the middle and the blini will start to get dry. When no liquid batter is visible – it’s time to flip. If you flip too early, the blini will break.
- To flip the blini without breaking, loosen the edges with a rubber turner. Lift an edge with your finger as you glide the turner towards the center. Gently flip in one swift motion.
Love pancakes? Here are more pancake recipes to try:
- Lemon Ricotta Pancakes
- Blender Crepes with Lemon Greek Yogurt
- Favorite Buttermilk Pancakes
- Coconut Oil Crepes
These Russian crepes are so delicious and delicate! Learn how to master this family favorite recipe step by step.
- 2 large eggs
- 2 1/2 cups whole or 2% milk, microwaved for 1 minute (you want the milk to be lukewarm)
- 1 Tbsp. cane sugar or honey
- 1/4 tsp. kosher salt
- 1/2 tsp. baking soda
- 1 Tbsp. light olive oil or refined coconut oil
- 2 Tbsp. butter, melted
- 1 cup all-purpose flour
- 1 tsp. vanilla extract
- Non-stick cooking spray
- In a large mixing bowl, whisk eggs and then add milk.
- Add sugar, salt, baking soda, oil, and butter. Whisk to combine.
- Gradually whisk in the flour, and then the vanilla extract. The batter should be smooth without any visible lumps. It will feel heavy and thick, close to the consistency of heavy cream.
- Heat a crepe pan or a 10-inch non-stick pan over medium heat. Lightly coat with a non-stick spray. Pour 1/4 cup of batter into the center of the pan and quickly swirl to spread evenly.
- Cook for 30 seconds or until the edges are visibly golden and lacy looking. The top will be dry without any visible liquid batter. Flip and cook for another 2o seconds or until just set. Remove to a platter. Continue making blini with the rest of the batter, adding more non-stick spray to the pan as needed to keep the blini from sticking. If the edges begin to brown too quickly, reduce the heat. Don’t worry, if the first blin is not the prettiest –it happens to all of us. You should get around 14 blinis.
- Oil: Make sure to use a neutral-tasting oil, such as light olive oil (not extra-virgin) or refined coconut oil. Refined coconut oil has no distinct coconut taste or aroma, whereas, virgin or unrefined does.
- Leftovers: Leftover blini without any toppings will keep in the refrigerator for 2-3 days. Enjoy them cold, at room temperature, or lightly warmed in a microwave. You can also warm the blini in the oven at low temperature, which is a great option if you have a lot of leftovers.
Keywords: russian pancakes, russian crepes