Russian Blini (Buckwheat Pancakes) Recipe

Russian Blini
Juergen Holz / Getty Images
Ratings (10)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 24 blini (12 servings)

Traditional Russian blini (BLEE-nee), singular is blin, are made with a yeast-raised buckwheat flour batter that gives them a nutty flavor.

They symbolize the sun and take center stage at Maslenitsa (also known as Butter Week, Pancake Week or Cheesefare Week), a spring festival marking the end of winter. For some, it also marks the last week to eat dairy before the fasting of Lent begins. 

Today, blini are prepared hundreds of ways—with white flour only, cornmeal, sweet, savory, you name it. Their accompaniments have gone beyond the traditional caviar, smoked salmon, minced onion, chopped eggs, sour cream, and a sip or two of vodka.


  • 2/3 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon yeast (instant or rapid-rise)
  • 1 cup milk (warm)
  • 2 tablespoons butter (melted)
  • 1 large egg (room temperature, separated)
  • Garnish: toppings of choice

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, mix all-purpose flour, buckwheat flour, salt, and instant yeast.

  3. Make a well in the center and pour in milk, mixing until smooth.

  4. Cover and let rise until doubled, about 1 hour.

  5. Stir cooled melted butter and egg yolk into the batter.

  6. In a separate bowl, whisk egg white until stiff but not dry.

  7. Fold the whisked egg whites into the batter. Cover and let stand 20 minutes.

  8. Heat a nonstick skillet over medium heat.

  9. Drop quarter-sized dollops of dough into pan without crowding. Cook for about 1 minute or until bubbles form and break.

  10. Turn and cook for about 30 seconds more.

  11. Cover blini and keep warm.

  12. Repeat with remaining batter.

  13. Serve with toppings of choice: red or black caviar, smoked salmon or other fish, chopped hard-cooked eggs, minced red or white onion, sour cream or creme fraiche, chopped dill, and lemon wedges.

  14. Enjoy!

What is Buckwheat Flour?

As you might expect, buckwheat flour is flour ground from buckwheat! The bran or grain covering (not the hard outer husk) typically is left on resulting in a light brown flecked flour that has a nutty flavor and is very nutritious.

Buckwheat also is cracked into groats (kasha) and steamed or boiled into porridges, puddings, and stuffings.

Wheat Allergies Beware

Considered a gluten-free flour, consumers of buckwheat flour who have wheat allergies should be aware that many buckwheat flours have been processed in facilities that manufacture wheat flour. Sometimes, buckwheat flour is mixed with wheat flour as a filler.