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Classic Russian Blini with Butter

Blini—traditional Russian buckwheat or wheat pancakes—have graced Slavic tables for centuries, originally served during Maslenitsa to celebrate the end of winter. These delicate wheat-based blini are featherlight and slightly tender, perfect for both sweet and savory accompaniments. In this easy version, a simple batter of all-purpose flour, a whisper of baking powder, milk and egg yields thin pancakes akin to crepes, but with a touch of springy texture. Brushed with melted butter in the pan, they develop golden edges and a pillow-soft center. Serve warm with classic caviar and crème fraîche or smoked salmon for a festive canapé; for breakfast, pair with jam, honey or fresh berries. Effortless and versatile, these blini bring a taste of Russian culinary heritage to your table and can be whipped up in under 30 minutes for any gathering or weekend brunch.

Breakfast | Brunch | Russian | Nut-Free | Shellfish-Free | Vegetarian | Blini | Frying Pan | Mixing Bowl | Whisk | All-Purpose Flour | Egg | Milk | Unsalted Butter | Pan-Frying | Whisking | Maslenitsa | Weekend | Under 30 Minutes
Time to complete

Prep

10min

Cook

15min

Wait

0 minutes

Total

25min

Ingredients (Makes 20 blini (1 1/2-inch/4 cm rounds))
  • 1 cup (125 g) all-purpose flour
  • 0.75 tsp (4 g) salt
  • 0.5 tsp (2 g) baking powder
  • ¾ cup (180 ml) milk
  • 2 Tbsp (30 ml) milk
  • 1 large egg
  • 1 Tbsp (15 ml) melted unsalted butter, plus 1 Tbsp (15 g) for cooking
Nutrition Information (per 100g)
  • Calories: 220
  • Fat: 7.5
  • Protein: 5.0
  • Carbohydrates: 32.0
  • Fiber: 1.2
Directions

Prepare Batter

  • 1. In a medium bowl, whisk together flour, salt and baking powder.

Combine Wet Ingredients

  • 2. In a separate bowl, whisk 180 ml (¾ cup) milk, 30 ml (2 Tbsp) milk, egg and 15 ml (1 Tbsp) melted butter until smooth.

Mix Batter

  • 3. Pour wet ingredients into dry ingredients and stir until just combined, with no streaks of flour.

Cook Blini

  • 4. Heat 15 g (1 Tbsp) butter in a large skillet over medium-low heat. Drop batter by tablespoon (about 1½-inch/4 cm rounds) onto the skillet. Cook until bubbles form on the surface, 1½–2 minutes.

Flip & Finish

  • 5. Flip blini and cook until underside is golden brown, about 1 minute more. Transfer to a paper towel–lined plate to drain. Repeat with remaining batter, adding more butter as needed.
Cookix's Secrets

Batter Consistency

  • Rest batter for 5 minutes to hydrate flour and achieve lighter blini.

Buckwheat Blini

  • Substitute half the flour with buckwheat flour for a nutty, gluten-reduced version.

Dairy-Free

  • Use plant-based milk and dairy-free butter to make vegan-friendly blini.

Pan Temperature

  • Keep heat at medium-low to ensure blini cook evenly without burning.

Portioning

  • Use a small cookie scoop or tablespoon to drop uniform blini rounds.

Prevent Sticking

  • Wipe skillet between batches and add a little fresh butter to maintain nonstick surface.

Savory Blini

  • Stir chopped chives or dill into the batter and serve with smoked salmon and crème fraîche.

Serving

  • Stack blini under a clean towel to keep warm and soft until serving time.

Spiced Blini

  • Add ¼ tsp ground cardamom or cinnamon to the batter for a warm spice note.

Stuffed Blini

  • Cook slightly larger blini, then fill with ricotta and spinach before folding and serving.

Sweet Blini

  • Add 1 tsp vanilla extract and 1 Tbsp sugar to the batter; serve with jam or fresh berries.