Mom’s Yeast Pancakes (Oladi)

Fluffy yeast pancakes made with buttermilk, eggs, and simple pantry ingredients. These homemade Russian oladi are soft inside with a golden, crispy edge. Easy to make with no special tools, this traditional breakfast recipe is perfect for weekend mornings or holiday brunch. Customize with raisins or fruit for a classic family favorite.

These fluffy, slightly chewy yeast-raised pancakes are a classic comfort food, perfect for breakfast or brunch. Lightly sweetened and optionally studded with raisins, they’re soft inside and golden crisp outside—just like mom used to make.

Ingredients

• 1 cup warm water (about 115˚F)
• 1 cup low-fat buttermilk
• 1 large egg, room temperature
• 2 tablespoons extra light olive oil (or other neutral oil), plus more for frying
• 2 tablespoons granulated sugar
• 1 ¼ teaspoons fine sea salt
• 1 ½ teaspoons instant or rapid-rise yeast
• 2 ¾ cups all-purpose flour (scoop and level method)
• ½ cup raisins (optional)

Instructions

1. Mix the Wet Ingredients:
   In a large bowl, whisk together warm water, buttermilk, egg, oil, sugar, salt, and yeast until fully combined.
2. Add the Flour:
   Gradually mix in the flour, one cup at a time, until the batter reaches a smooth, pourable cake batter consistency. Be sure there are no dry lumps.
3. Let the Batter Rise:
   Cover the bowl with plastic wrap and let it sit at room temperature for 1 ½ to 2 hours, or in a warm spot for about 1 hour. The batter is ready when it has nearly doubled in size and is bubbly on top.
4. Cook the Pancakes:
   Heat a large skillet over medium heat. Add enough oil to coat the bottom of the pan.
   Scoop heaping tablespoons of batter onto the skillet. Cook for about 1½ minutes per side, or until golden brown and bubbles start to form and pop on the surface.
5. Repeat as Needed:
   Re-oil the skillet between batches for best texture and color. Serve warm.

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Tips

• Use instant or rapid-rise yeast for quicker proofing.
• To create a warm proofing environment, place the bowl in an oven with the light on or near a warm stovetop.
• Wet your spoon before scooping batter for easier handling and better-shaped pancakes.
• Don’t overcrowd the skillet—give the pancakes space to expand slightly while cooking.

Variations and Substitutions

• Add-ins: Swap raisins with dried cranberries, chopped apples, or leave them out entirely.
• Flour: Use half whole wheat flour for added fiber and a slightly nuttier taste.
• Dairy-Free: Substitute dairy-free buttermilk (plant milk + 1 tsp vinegar) and a dairy-free oil.

FAQs

Can I use active dry yeast instead of instant yeast?
Yes, just dissolve it in the warm water first and let it sit for 5–10 minutes before mixing with the other ingredients.

Can I make the batter ahead?
You can refrigerate the batter overnight after it rises. Bring it to room temperature before cooking.

Why is my batter too thick or thin?
Flour measurement matters—use the scoop and level method. Add a tablespoon of water or flour if needed to adjust consistency.

Serving Suggestions

• Serve with sour cream and jam for a traditional touch.
• Top with maple syrup, honey, or a dusting of powdered sugar.
• Pair with fresh fruit or a dollop of yogurt for a balanced breakfast.

Why You’ll Love This Recipe

• Soft, fluffy texture with just the right chew
• Simple ingredients with nostalgic flavor
• Customizable with your favorite add-ins
• No fancy tools or techniques required
• Great for make-ahead breakfasts or weekend brunches