Yeasted Blini Recipe

Quick Summary: Yeasted blini are traditional Russian pancakes leavened with yeast, giving them a lacy, airy texture and a lightly tangy taste. You dissolve yeast in warm milk and water, whisk in flour, egg, and a little sugar and salt, then let the batter proof once before cooking small, thick blinis. Serve them sweet with jam or honey, or savory with smoked salmon and caviar.

What are blini?

Blini are thin, yeast-leavened pancakes from Eastern Europe. They are similar to crepes but a little thicker, with a lacy, airy texture and a lightly tangy taste that comes from the yeast in the batter.

Blini are a beloved dish across the East Slavic countries, with deep roots in Russian, Ukrainian, and Belarusian cooking. In Ukraine, they are often called mlyntsi, and each cuisine has its own traditions, yet they share the same simple idea: a yeasted batter cooked into round, golden pancakes.

Historically, blini were tied to the pre-Lenten festival of Maslenitsa (Butter Week), where their round, golden shape symbolized the return of the sun. Today the term covers both pan-sized thin blini and the small, bite-sized blini often served with caviar.

Why you'll love this recipe

• Authentic and foolproof. This easy method gives you traditional Russian yeasted blinis with a lacy, airy texture every time.
• Full of flavor. The yeast gives the blinis a signature tangy taste that keeps everyone reaching for more.
• Quick single proof. The batter needs just one proof (fermentation), so you save time compared with recipes that use a separate sponge.
• Sweet or savory. Serve them with jam and honey, or go savory with smoked salmon and caviar, or even as a party appetizer.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Milk and water: liquids used to dissolve the baking yeast. Use whole milk or low-fat milk if desired. Warm up the liquids to 113°F (45°C).  

• Baking yeast: use SAF instant yeast. Red Star is another good option. You can use instant and active dry yeast interchangeably. Read more about types of yeast and how to choose the right one.

• Flour: the recipe calls for all-purpose flour.

• Salt and sugar: both balance the flavor of blinis.

• Vegetable oil: use it to make the batter and to cook blini. You can replace it with grapeseed or sunflower oil if desired.

• Egg: use a large whole egg at room temperature.

• Vanilla extract: the recipe calls for Madagascar vanilla extract. Omit this ingredient if you serve blini with savory toppings.

Equipment

You need only a few basic tools to make yeasted blini:

• small saucepan
• cooking thermometer
• fine-mesh sieve or flour sifter
• hand whisk
• ladle
• crepe pan or nonstick skillet

How to make blinis

Step 1. To make the blini batter, pour milk and water into a small saucepan and heat over medium-high heat to 113°F (45°C) (use a cooking thermometer to check the temperature).

Step 2. Remove from the heat and transfer to a large heatproof bowl. Add the baking yeast, salt, and sugar; mix with a hand whisk, then rest for about 5 minutes for the yeast to activate.

Step 3. Sift the flour with a flour sifter, add it to the main mixture, and mix. Beat the egg for an omelet and add it to the mixture. Pour in the vanilla extract and oil, then combine (photo 1).

Step 4. Cover the bowl with plastic film and place it in a warm, draft-free place to rest for 30 to 45 minutes. The batter will approximately double (photo 2).

Step 5. To cook blini, gently mix the batter with a hand whisk. Heat a crepe pan over medium heat and brush it with oil using a silicone brush.

Step 6. Pour one ladle of batter into the pan, and swirl to coat the entire surface.

Step 7. Cook until bubbles appear on the surface and the bottom becomes golden brown, about 1 to 2 minutes (photo 3).

Step 8. Flip the blini and cook on the second side for about 1 to 2 minutes (photo 4). Transfer blini to a warm plate.

Step 9. Repeat the process until the batter is used up, brushing the skillet before adding the batter.

Expert tips

Keep these tips in mind for airy, tender blinis every time:

• Check your liquid temperature. Warm the milk and water to about 113°F (45°C) with a cooking thermometer. If you don't have one, the liquid should feel warm, not hot, to the touch so the yeast stays alive.
• Aim for a smooth batter. Whisk until smooth before resting. If lumps remain, pass the batter through a fine-mesh sieve.
• Help the batter proof. To speed up proofing, place the covered bowl in an oven with only the light on (heat off).
• Stir while cooking. Stir the batter now, and then so the flour stays evenly distributed.
• Serve them warm. Blinis are best served warm right off the pan, or kept covered with a tea towel in a warm oven until ready.

Recipe variations

This traditional recipe is a great base to make your own. Here are a few ways to change up the batter:

• Buckwheat blini. Swap part of the all-purpose flour for buckwheat flour for the earthy, nutty flavor of classic Russian blini, ideal under caviar.
• Tangier flavor. Replace the milk with plain kefir, or a mix of sour cream with milk or water, for a more pronounced sourdough-like tang.
• Extra creamy. Mix the whole milk with a little cream for richer, more tender blinis.
• Lighter blini. Omit the milk and use just water for a lighter, airier result.
• Sweet or savory batter. Add a touch more sugar for dessert blinis, or keep it plain for savory toppings like smoked salmon and caviar.

How to serve blini

Blinis are traditionally served warm, either sweet or savory, and both styles are equally at home on the table.

For savory blinis, the classic pairing is smoked salmon or caviar with a dollop of crème fraîche or sour cream, a tradition that goes back centuries in Russia. Other savory toppings include:

• crème fraîche or sour cream with fresh dill
• smoked salmon, trout, or hot-smoked fish
• red or black caviar
• crab or smoked chicken salad
• poached eggs
• avocado cream, or goat cheese and brie for canapés

For sweet blinis, the most classic Russian way is simply butter and jam. You can also top them with:

• honey
• jam or fruit preserves
• sweetened sour cream
• sweetened condensed milk
• sweetened cottage cheese

For a party, serve small, bite-sized blinis as canapés and set out a spread of toppings so guests can build their own. However you serve them, blinis are best enjoyed warm and topped just before eating so they stay tender.

Storing & freezing

Store cooled blinis covered with plastic wrap in the refrigerator for up to 2 days. To serve, bring them back to room temperature or warm them in the microwave for 1 to 2 minutes, and add your toppings fresh.

Blinis freeze well for up to 2 months. Stack the cooled blinis with a sheet of parchment paper between each one, wrap the batch in a double layer of plastic wrap and aluminum foil, and place it in an airtight container. To serve, defrost them at room temperature for a couple of hours or overnight in the fridge, then reheat in the microwave for a few minutes until warm.

Recipe FAQ

How do you pronounce blini?
Break the word into sounds: BLEE-nee. Blini is technically the plural; a single one is a blin.

What is a yeasted blini?
A yeasted blini is a traditional Russian pancake leavened with baker's yeast rather than baking powder. The yeast gives it a lacy, airy texture and a lightly tangy, fermented flavor.

Are blinis the same as crepes?
No. Crepes are paper-thin and made without yeast, while blinis are thicker, fluffier, and made with yeast. Blini batter proofs for about an hour, whereas crepe batter only needs a short rest. This is also why some people search for yeast crepes when they mean blini.

What is the difference between a pancake and a blini?
They differ in both texture and ingredients. A pancake is thicker and fluffier and is raised with a chemical leavener (baking powder), while a blini is raised with baker's yeast, which gives it its signature tang.

What is a buckwheat blini?
A buckwheat blini uses buckwheat flour in place of some of the wheat flour for an earthy, nutty flavor. This is the most traditional Russian style and pairs especially well with caviar and crème fraîche.

Can you make blini batter in advance?
Not really. The yeast loses activity over time, so blini batter is best cooked after its single proof of 45 to 60 minutes. You can, however, cook the blinis ahead and reheat them.

What toppings go with blini?
For savory blinis, try smoked salmon, caviar, crème fraîche, or crab. For sweet blinis, use jam, honey, sweetened sour cream, or condensed milk. Butter and jam are the classic Russian way.

How are blinis traditionally served?
Traditionally, blinis are served warm with savory sides such as smoked salmon or caviar, or with sweet toppings like fruit jam, sweetened condensed milk, or honey.

Should you serve blinis hot or cold?
Serve blinis warm or at room temperature. Once topped, eat them right away so they don't turn soggy.

How do you reheat blinis?
Cover them with aluminum foil and warm in the oven for 10 to 15 minutes at 350°F (175°C). You can also microwave them on high for 1 to 2 minutes.

How many calories are in a blini?
One yeasted blini has about 126 calories.

Love crepes and pancakes? Try these next!

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• French Buckwheat Galettes
• Browse all the Crepe and Pancake Recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on March 18, 2018. It has been updated and may differ from what was originally published. It was revised to include improved content and photos.