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in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Blini Recipe

Yeasted Russian pancakes made with buckwheat flour, blini serve as a base for some sophisticated party fare. They're usually on the smaller size, then topped with savory ingredients, like sour cream, caviar, thinly sliced smoked salmon, pickled herring, kippers, chopped onion or scallions, chopped hard-boiled egg, or capers. Nevertheless, these whole-grain and gluten-free treats pair up just as nicely with a side of maple syrup.

At a glance

about 2 dozen 4" blini
Nutrition information


Choose your measure:



  • 2 large eggs, separated
  • 1/2 cup milk
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup (4 tablespoons) melted butter


  1. To make the sponge: Mix the sponge ingredients together in a medium-sized mixing bowl, cover, and set aside to rest for 30 to 60 minutes.
  2. To make the batter: Beat the egg yolks until light, then beat in the milk, sugar and salt.
  3. Blend this mixture into the sponge, and let it rest for 30 to 45 minutes.
  4. Set aside the egg whites and let them warm to room temperature.
  5. Just before you're ready to cook the blini, beat the egg whites until they form peaks, and fold them into the remaining batter. Whisk in the melted butter.
  6. Use a heavy, well-seasoned cast-iron griddle or frying pan. Heat the pan over low to medium heat and wipe it with butter. (You shouldn't need to grease the pan again once you start cooking.)
  7. Pour 2 to 3 tablespoons batter onto the griddle for each blini. They should be about 4 inches in diameter. Cook them as you would pancakes, until bubbles appear that break and don't fill in. Flip over and cook until lightly browned. These can be stacked on a warm plate in a warm oven until serving.
  8. Uneaten blini can be frozen for up to a month.

Nutrition Information

  • Serving Size 38g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 66
  • Calories from Fat
  • Total Fat 2.7g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 29mg
  • Sodium 86mg
  • Total Carbohydrate 8g
  • Dietary Fiber 1g
  • Sugars
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.