Authentic Russian Pumpkin Pancakes (Olad'i iz Tykvy) – A Family‑Favorite Breakfast

As autumn settles in, it’s the perfect moment to bring a touch of seasonal warmth to your table. Though pumpkin isn’t my go‑to flavor, I love incorporating it into batters, doughs, and desserts for its subtle sweetness and depth. The Russian *Olad'i*—small, thick pancakes made with buttermilk or yogurt—are a timeless comfort food. I’ve tested several pumpkin adaptations and found this version from Global Table Adventure to be the most balanced: the pumpkin flavor shines without overpowering the gentle batter. My son, Evan, ate five of these and raved about how easy they were to handle, proving that even a tiny vegetable can make a big impact on breakfast.

Cooking tip: start the skillet at medium heat, then reduce to medium‑low as the pancakes cook faster. Aim for a golden exterior while the interior stays moist and tender. Avoid overcrowding; a large skillet lets you cook three *Olad'i* at a time without compromising texture.

My family prefers to eat pancakes fresh from the skillet. If you need to keep a batch warm, transfer finished pancakes to a 200°F oven until the rest are done. For extra flavor, I pair mine with a dollop of sour cream and a drizzle of honey; others enjoy butter, maple syrup, or fresh fruit.

Olad'i iz Tykvy (Russian Pumpkin Pancakes)
Adapted from Global Table Adventure
Serves 2–3

Ingredients

• 3/4 cup all‑purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• pinch of salt
• 3/4 cup buttermilk
• 2 large eggs
• 2 tablespoons unsalted butter, melted and slightly cooled
• 3/4 cup pumpkin puree
• additional butter for frying

Instructions

1. In a large bowl, whisk together flour, baking soda, sugar, and salt.
2. Stir in buttermilk, eggs, melted butter, and pumpkin puree until just combined.
3. Heat a large skillet or griddle over medium to medium‑low heat. Grease with about ½ tablespoon butter.
4. Drop spoonfuls of batter onto the pan—be careful not to overcrowd. Cook 2–4 minutes until the bottom is golden and bubbles form on top.
5. Flip and cook the other side until golden. Transfer to a serving plate and repeat with the remaining batter.
6. Serve immediately with sour cream, honey, fresh fruit, or butter.

Reader Interactions

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