Russian pumpkin pancakes (olad’yi s tikvoy)

I am not a morning person at all. Every single day when the alarm goes off, I snooze about 10 times… and then eventually stumble into the kitchen to make my morning cup o’ joe. A few minutes later I can move on to the more advanced stuff like toasting a piece of bread and smearing it with nut butter + topping it with sliced fruit. Or at the peak of pre-work morning productivity, I can even fry up some bacon and eggs and make a pretty kick-ass breakfast sandwich. [Side note: how awesome is the smell of bacon in the morning?!!]


Weekends have always allowed a bit more flexibility. I have time to actually drink the above mentioned cup of coffee while catching up on overnight emails before thinking of what I may want for breakfast. And today marks the 5th day of being able to do the same even on a weekday (one of the best parts about quitting my job so far… not gonna lie). These Russian pumpkin pancakes I actually whipped up on the very first day of my “retirement.” Unlike myself, I bounced out of bed that very first morning – excited for everything to come. I had all the time in the world to do things I loved. Including making fantastic pancakes for breakfast!! Smile

These babies are similar to the original olad’yi recipe I posted a while back- they are the perfect marriage between light, fluffy and moist. I know I wrote a whole post intro about not being that much into pumpkin, but I thought you might be. And after the first bite of these, I was instantly brought back to childhood. Apparently we did eat pumpkin then too. These little pancakes are perfection texturally and the pumpkin added a touch of natural sweetness that just put them over the top. I hope you make them soon. They really are easy enough to make even on a weekday (if you’re not a morning zombie like I am) and even more so on a leisurely weekend morning!

Printer friendly recipe (largely based on Please to the Table)

Ingredients (2 servings):

  • 3/4 cups pure canned pumpkin (not pumpkin pie filling!)
  • 1 egg
  • 1/3 cup buttermilk
  • 1 tablespoon melted butter
  • 1/2 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 1/3 cup flour
  • pinch of salt
  • canola oil or butter for frying (I used oil)



Whisk together all the wet ingredients (pumpkin, egg, buttermilk, butter)

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Sift the dry ingredients (flour, sugar, baking soda, salt) over the pumpkin mixture.


Whisk again until well combined.

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Heat a thin layer of oil or butter in a large skillet over medium heat. Drop heaping tablespoons of batter into the skillet. Fry for a few minutes on each side until a golden brown crust forms and they are cooked through on the inside.

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Enjoy! :)


Can you see how plump they are? I want some right now!!!


Printer-friendly recipe

Are you a morning person? What’s your favorite breakfast?

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