Sour Milk Pancakes: A Step-by-Step Recipe with Photos for Homemade Baking

Continuing with the theme of simple treats that can be whipped up quickly (when guests are already on the doorstep), today we'll share a great recipe for classic American buttermilk pancakes. These homemade treats are baked not in the oven, but simply in a frying pan, and turn out incredibly tender, airy, and incredibly delicious.

Sour Milk Pancakes: A Simple Step-by-Step Recipe

Nutritional value per serving

232.9 kcal

Proteins: 5.2 g
Fats: 8.4 g
Carbohydrates: 33.9 g

*Nutritional value is calculated per 100g of ingredients

Total time: 15 min
Time in the kitchen: 15 min
Complexity:

A simple recipe.
Number of servings: 4

Although pancakes are considered an American dish, they also have a Russian counterpart—oladiyi, or "fluffy pancakes." While classic oladiyi are thin, perforated, and large in diameter, oladiyi are smaller (averaging 12-15 cm), can be 0.5-1.0 cm thick, and taste like biscuits.

There are a wide variety of recipes for making pancakes at home. Our selection already includes:

But the simplest classic option is to make pancakes with sour milk and baking soda or baking powder.

The step-by-step recipe presented can be made with curdled milk or any other fermented milk product – sour milk, sour cream, kefir, ayran, sour yogurt, "Snezhok Buryatii," etc.

We'll be making pancakes using the most common sour milk with the addition of classic baking soda, as these ingredients can be found in almost any kitchen or purchased inexpensively at your local supermarket.

Tender pancakes with sour milk and soda

Fluffy homemade pancakes – a simple step-by-step recipe using sour milk

Ingredients

Servings

Sour milk

250 ml
Flour

200 G
Egg C1

1 pcs
Sugar

3 tbsp
Vanilla sugar

8 G
Salt

1 pinch
Soda

0.5 tsp
Vegetable oil

2 tbsp

Preparation

Step 1

Let's start making pancakes step by step by mixing the dough. To do this, place 3 tablespoons of sugar, 1 teaspoon of vanilla sugar, a pinch of salt, and 1 large egg (yolk and white) in a mixing bowl.

Step 2

Mix everything with a whisk (or a fork) or beat with a regular mixer.

Step 3

Add a glass of yogurt to the egg base and stir again until smooth.

Step 4

Mix approximately 200 grams of flour with 0.5 teaspoon of baking soda and sift. You can sift it directly into the liquid base using a special mug with a sieve, as shown in the photo.

Step 5

Using a whisk, mix the dough until it becomes soft, uniform and not thick.

Step 6

Add 2 tablespoons of vegetable oil to the finished dough and knead until smooth.

Step 7

It's best to fry pancakes in a dry, non-stick frying pan. This will ensure they're dry (completely non-greasy, and very tender, like a manna or sponge cake).

Fry on both sides, turning the pancakes over after 1-1.5 minutes, when the bottom side is browned.

Step 8

To serve, pile the finished pancakes into a pretty mound and garnish with honey, condensed milk, jam, preserves, or any other topping. You can also garnish the dish with a banana, fresh berries, or fruit.

This treat doesn't have a long shelf life—one day at room temperature or up to three days in the refrigerator. However, this delicate and delicious breakfast is usually eaten right away.

We also offer a video recipe for making tender pancakes using fermented milk products and slightly more ingredients.