Olad’i iz tykvy (Russian Pumpkin Pancakes)

It is already halfway through October, so I guess it is about time I posted a pumpkin recipe. Pumpkin isn’t my favorite flavor, but I do enjoy it when mixed into batters, doughs, and desserts. Olad’i (Oladyi, Olad’yi) are small, thick Russian buttermilk (or yogurt) based pancakes. I tried a few recipes for the pumpkin version, Olad’i iz tykvy, and enjoyed this one from Global Table Adventure the most. The pumpkin flavor is definitely there, but not completely overpowering. Evan was a huge fan and ate about five. The small size was easy for him to handle and this was a great way to include a little vegetable in his breakfast.

Adjust the stove temperature as needed. I usually start around medium, then decrease to medium low as the pancakes begin to cook faster. You want them golden on the outside, but cooked inside (though these will still retain a little moisture).

Be careful not to overcrowd the batter. I used a large skillet and was able to cook about three Olad’i at a time.

My family tends to eat pancakes immediately as they come off the skillet. If you want to serve them warm all at once, keep the finished Olad’i in a 200 degree F oven while the others finish cooking.

Evan ate his pancakes plain and I topped mine with sour cream and honey. You can also serve them with butter, syrup, and fruit.

Olad’i iz tykvy (Russian Pumpkin Pancakes)
Adapted from Global Table Adventure
Serves 2-3

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

In a large bowl, whisk together flour, baking soda, granulated sugar, and salt. Mix in the buttermilk, eggs, melted butter, then the pumpkin puree.

Place a large skillet or griddle over medium to medium low heat. Grease the pan with about 1/2 tablespoon butter. Pour large spoonfuls of batter into the heated pan, being careful not to overcrowd. Cook until golden brown on bottom and bubbles form on the top, 2-4 minutes. Flip and cook the other side until golden. Remove to serving plate and repeat with remaining batter.

Serve immediately with sour cream, honey, fresh fruit, or butter.