This Russian Oladi recipe with apples makes soft and fluffy Russian pancakes that taste just like apple fritters!
Serve dusted with powdered sugar and some condensed milk or sour cream!
Russian Oladi Recipe with Apples
Oladi with apples are small Russian pancakes made with buttermilk or kefir and grated apples to create the perfect cross between American buttermilk pancakes and apple fritters.
They’re very popular in Russia in their original form but I particularly love the apple version because it feels like eating apple fritters for breakfast hehe! 🙂
Why this recipe works
- Apple fritter flavor. Cooked in a hot skillet with melted butter, the grated apples in the batter give these pancakes a delicious apple fritter flavor!
- Pillowy soft texture. This recipe relies on buttermilk or kefir to create that dreamy fluffy pancake texture that we all love!
- Ready in 25 minutes, this is quick and easy recipe that anyone can make at home!
Ingredients for Oladi
Flour, use all-purpose flour for the batter.
Baking powder, to provide lift.
Egg, for structure.
Sugar. Stick to white granulated sugar for this recipe.
Buttermilk or kefir. This is one of the key ingredients when making Oladi and it’s what makes them so soft and fluffy. Some people like to use yogurt but I recommend you stick to buttermilk or kefir for this recipe to avoid having to make any extra adjustments.
Apples. Any apple works but I like sweeter ones like Honeycrisp, Jonagold or Braeburn. You will have to grate them and then immediately add them to batter so they don’t start releasing their juice and make the batter runny. Do not squeeze or drain the grated apples or they will turn dry, you want them to retain the juice so it can release as the pancakes cook and provide extra moisture and softness.
Butter or vegetable oil, for frying the pancakes.
Toppings, optional: powdered sugar for dusting and condensed milk, sour cream (you would use smetana in Russia which is pretty much the same thing), honey, or jam.
How to make Russian pancakes
STEP ONE: Make the Oladi batter. In a medium bowl, combine the flour and baking powder. In a separate small bowl, beat together the egg and sugar until combined, mix in the buttermilk, and finally sift in the dry ingredients and mix until fully combined and smooth.
STEP TWO: Grate the apples. Using a coarse grater, grate the peeled apples. Once grated, immediately fold the apples into the batter. Work quickly so the apples don’t start leaking their juice. You don’t want the juice to make the batter runny, you want the apples to keep their juice so it can start releasing while the Oladi cooks creating extra moisture and softness.
STEP THREE: Pan-fry. Add the butter or vegetable oil to a skillet over medium heat and allow to heat until hot and sizzling. The skillet should have a generous even layer of melted butter or oil, enough for the Oladi to pan-fry and sizzle, not just cook.
Use a large spoon or a 1/4 measuring cup to drop spoonfuls of batter into the hot skillet. Cook for 1-3 minutes or until the batter is halfway cooked through, then flip and cook for another 1-2 minutes. Work in batches, adding more butter or oil in between batches, if necessary. Remove from the skillet and place on a clean plate lined with paper towels to absorb any extra oil.
STEP FOUR: Serve warm, dusted with powdered sugar or drizzled with oil. Top with or dip in sweetened condensed milk, sour cream, or jam.
Make-Ahead And Storing Instructions
Make-Ahead Instructions: I don’t recommend making Oladi ahead of time, these are best eaten as they’re made when they’re still warm.
Storing Instructions: Oladi are best eaten as they’re made so I recommend cutting the recipe in half if you think you’re gonna have lots of leftovers. If you do have leftovers, you can store them in an air-tight container lined with paper towels at room temperature for a day or in the refrigerator for up to 2-3 days. Reheat in a hot skillet.
Learn more about Oladi
Oladi are popular type of pancake in both Russia and Ukraine. They’re also known as “oladushki” which is a Russian diminutive for Oladi.
Being a traditional recipe, every family and area has their own version so you will find different variations, including savory Oladi. Mine features buttermilk (or kefir) and apples for a nice fall touch.
Some people like to make these with sour cream (“smetana” in Russian), yogurt or regular milk while others make a completely different version that calls for yeast (yes, yeast!). They’re all right! 🙂
HAPPY COOKING!! I hope you’ll love these delicious Russian Pancakes as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Russian recipes you will love:
- Russian Apple Cake with Sour Cream
- Russian Chocolate Salami Dessert (Shokoladnaya Kolbasa)
- Russian Chocolate Cake Truffles (Shokoladnaya Kartoshka)
Russian Oladi Recipe with Apples
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 and 1/2 tsp (7 g) baking powder
- 1 egg (room temperature)
- 2 tbsp (25 g) white granulated sugar
- 1/2 cup + 1/3 cup (200 ml) buttermilk (room temperature)
- 2 large apples (peeled)
- Unsalted butter or vegetable oil (for pan-frying)
Instructions
- Make the Oladi batter. In a medium bowl, combine the flour and baking powder. In a separate small bowl, beat together the egg and sugar until combined, mix in the buttermilk, and finally sift in the dry ingredients and mix until fully combined and smooth.
- Grate the apples. Using a coarse grater, grate the peeled apples. Once grated, immediately fold the apples into the batter. Work quickly so the apples don't start leaking their juice. You don't want the juice to make the batter runny, you want the apples to keep their juice so it can start releasing while the Oladi cooks creating extra moisture and softness.
- Pan-fry. Add the butter or vegetable oil to a skillet over medium heat and allow to heat until hot and sizzling. The skillet should have a generous even layer of melted butter or oil, enough for the Oladi to pan-fry and sizzle, not just cook. Use a large spoon or a 1/4 measuring cup to drop spoonfuls of batter into the hot skillet. Cook for 1-3 minutes or until the batter is halfway cooked through, then flip and cook for another 1-2 minutes. Work in batches, adding more butter or oil in between batches, if necessary. Remove from the skillet and place on a clean plate lined with paper towels to absorb any extra oil.
- Serve warm, dusted with powdered sugar or drizzled with oil. Top with or dip in sweetened condensed milk, sour cream, or jam.
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