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)

Russian-pumpkin-pancakes-2 Russian-pumpkin-pancakes-3

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


Whisk again until well combined.

Russian-pumpkin-pancakes-5 Russian-pumpkin-pancakes-6

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.

Russian-pumpkin-pancakes-7 Russian-pumpkin-pancakes-8

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?

27 comments to Russian pumpkin pancakes (olad’yi s tikvoy)

  • I love pumpkin and adore pancakes, so I’m sure I would like these!

    Isn’t it great to have leisurely mornings?!

  • Glad you are enjoying your “retirement”! The pancakes look great! I am definitely not a morning person.

  • I love that you’re not that into pumpkin as I’m not either (though I have definitely been warming up to it this fall). These look delicious though and I love the idea of the marriage of light, fluffy and moist.

  • […] – If you’re looking for a delicious recipe, check out my latest post on pumpkin pancakes over on Russian Bites. November 16th, 2011 | Tags: diet free living | Category: body talk, […]

  • I just found your site and I love your Russian recipes! My boyfriend is fluent in Russian and spent a summer in Kazan. He often craves Russian food so I will definitely have to make some of your recipes especially the sirki!

  • sometimes i take leisurely mornings and go in a little late. although seeing as i’m up by 6 everyday b/c of the kids above me now, it’s amazing how much i can get done 😛 These sound fantastic!

  • I am only a morning person on the weekends … during the work week, it is nearly impossible for me to get out of bed.

  • I love pumpkin anything, and these pancakes look delicious! So bookmarking this how-to :)

  • Glad to stumble upon your blog! I am not so familiar with Russian cooking, I am sure I’ll get to know nice Russian recipes from here :)

  • Suz

    Wow, they look delicious. I love mornings, but I’m not really a morning person. (If that makes sense!) I’m sure these pancake would help though!

  • Julia @ DimpleArts

    Ooh plump oladushki. Love Love! I feel you on the whole pumpkin thing. But I hear that pumpkin really has no taste it just adds moistness and the taste is from the spices.

  • [High 5!] I’m not a morning person either. I’m lucky if I have breakfast by 11 am wi th my toddler and newborn :) I’m new to your blog, can you fill me in? What do you mean by ‘retirement’? Do you have a day job? Just curious 😉 No kids? If I’m getting too personal feel free not to answer!

    • elina

      Hi Anastasia, that’s not too personal at all! I quit my finance job in November (I liked to my announcement in the post above when I mentioned quitting) and am now in the process of starting my own healthy cooking lessons business :)

  • I don’t really like pumpkin pie, but this recipe looks like it might be worth giving a try. We eat pancakes or waffles nearly every Dunday. My wife is from Russia, so I will have to ask her if she’s ever had thsee. She never had pumpkin pie until she came to America.

  • Karalina

    Great recipe! I always love pumpkin pancakes but for me now I really love to eat with apple cider syrup. You use apple juice (I even use fresh pressed from at home but too much work usually) and lemon juice, spices like cinnamon and nutmeg. Dark brown sugar and a bit of butter as well. And boil it until combined and slightly reduced and thickened.

    My Russian family like pancakes too not be so sweet ..I’m the “weird” one! I do think pumpkin with that syrup is perfect but others may disagree. Just thought I’d leave a comment for anyone who may want to try if they like a syrup on top.

  • Hi, I love your website ! Very nice and professional. The recipes are amazing. I also have a cooking blog, I recently made it and I’m trying to get it noticed :) Please check it out when you have the chance …

  • […] step-by-step images instructions you can visit Russian Bites Share this:Click to email this to a friend (Opens in new window)Click to print (Opens in new […]

  • Whoo hoo! Its pickling seosan! Definitely grab some pickling cucumbers while you can, home made pickles are amazing. Below is a refrigerator pickle that anyone can make provided you have a place to keep them chilled until you eat them up and a water bath process to make shelf-stable Bread and Butter Pickles for longer keeping. The spices can be found in the bulk section of your local Fred Meyer, PCC Natural Markets, or Whole Foods (many other grocers may sell them as well). Be careful with anything that contains turmeric its a rather bright yellow and can stain your towels and counter tops.Bread and Butter PicklesFrom American County Living, Canning and Preserving by Linda Ferrari (1991)4 quarts pickling cucumbers (about 6 lbs)4 large onions1/2 cup Kosher or pickling salt4 cups vinegar (I use apple cider, make sure you get a 5% acidity level)4 cups sugar1 Tbs celery seed2 tsp. turmeric2 Tbs. yellow mustard seed1 tsp. mixed pickling spicesSlice cucumbers and onions and alternately layer in a strainer, covering each layer with salt. Cover with ice and let drain for 3 hours. Add additional ice as needed. Drain and rinse thoroughly.Combine the vinegar, sugar, and spices in a large non-reactive pot and bring to a boil. Add the cucumbers and onions and boil again.Fill hot jars with cucumbers, onions, and brine, leaving a 1/2 inch headspace. Release air bubbles, wipe the rims of the jars, and seal. Process in a water bath canner for 10 minutes. Makes 7 to 8 pints.Refrigerator PicklesFrom The Gardeners’ Community Cookbook, compiled and edited by Victoria Wise (1999)2 cups distilled white vinegar (5% acidity)1 cup sugar1/4 cup Kosher or pickling salt10 to 12 medium cucumbers, scrubbed and sliced 1/8 inch thick (about 2 lbs)1/2 medium green bell pepper, seeded and sliced into 1/8 inch wide strips1 large white onion, thinly sliced2 to 4 cloves garlic, thinly sliced1 Tbs pickling spices2 Tbs dill seedWash and sterilize 2 quart jars and plastic screw top lids. In a large bowl, whisk together the vinegar, sugar, and salt until dissolved, set aside.Layer the cucumbers, peppers, onions, garlic, spices, and dill in the jars. Pour the vinegar mixture into the jars it will not cover the vegetables at first, but they will release liquid as they cure.Cap the jars tightly and put in the refrigerator for one week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed. Serve after one week or continue to store in the refrigerator for up to six months.Note: If you’re just starting out, beware that refrigerator pickles are a gateway drug. I started making these, and they were so easy and good! It gave me the courage to ask my grandmother how to make her famous pickled beets. It’s a treasured memory and family taste now that my grandmother has passed on. I now have a water bath canner and make pickles, jam, fruit, tomatoes, pasta sauce, etc. just like grandma did.

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