Yeasted Blini Recipe

These traditional Russian blini, perfect for serving with crème fraîche and caviar, use a yeasted batter that's further lightened with beaten egg whites.

Close up of yeasted blini topped with creme fraiche, caviar and chopped chives.

Serious Eats / Vicky Wasik

Why This Recipe Works

  • Yeasted batter gives the blini tang and depth of flavor.
  • Resting the batter only once cuts down on prep time without sacrificing flavor.
  • Folding whipped egg whites into the batter keeps the blini light.

In restaurants, caviar on New Year’s Eve is a given, and while chefs prefer to snack on the leftovers with potato chips from the local bodega, blini are a sophisticated way to enjoy caviar at home.

I made a buckwheat flour version, but a traditional yeasted blini adds a tangy flavor and airy texture. Many recipes for yeasted blini start with making a sponge, a fermented precursor for doughs and batters that's made with yeast, flour, warm liquid (either milk or water), and often a little sugar. After the yeast has had time to do its thing, the sponge is combined with the rest of the blini batter ingredients, and the batter is set aside again for another stage of fermentation.

This double fermentation means that you're spending upwards of three hours on a pancake batter. There’s certainly nothing wrong with that, if the payoff is big enough. But, as I mentioned earlier, when you're going all out and having blini and caviar, you want the star of the show to shine.

I decided to experiment with a yeasted batter that eliminated the second fermentation step. And it worked! These blini have just the right amount of tang from the sponge fermentation, and just a hint of sweetness for balance.

Yeasted blini ingredients on a white surface.

Serious Eats / Vicky Wasik

Start by scalding two cups of whole milk in a small saucepan. Transfer the milk to a large bowl, and let it cool until it registers between 105°F (41°C) and 115°F (46°C)—any hotter, and you risk killing the yeast; any colder, and you'll slow down the yeast's activity.

Add a packet of active dry yeast and one teaspoon of sugar, and let that mixture hang out for a few minutes. You should see the mixture begin to foam and bubble. If you don't, there's a good chance your yeast is dead—go buy some new yeast and start again.

Next, whisk in three-quarters of a cup of all-purpose flour, cover the bowl with plastic wrap, and leave the mixture in a warm place until it has roughly doubled in size.

To bring the batter together, I whisk another three-quarters of a cup of all-purpose flour into the sponge, along with egg yolks, melted butter, vegetable oil, sugar, and a little salt. Treat the batter as you would a breakfast pancake batter; you don’t want to over-mix it, because gluten development will lead to tough blini. Leave it a little lumpy.

Right before cooking, whisk two egg whites until they hold soft peaks, then gently fold them into the batter.

Side by side shots of greasing a griddle with the traditional method of using an oil-soaked potato vs an oil-soaked paper towel

Serious Eats / Vicky Wasik

To cook the blini, heat up a nonstick skillet or electric griddle and brush it with vegetable oil. Traditional blini recipes call for a potato dipped in oil, but as you can see, a paper towel does a much better job of spreading a thin film of oil on a nonstick cooking surface.

Can you use a cast iron skillet instead of a nonstick? Of course you can. But pancakes are one of the few things that I prefer to cook in a nonstick skillet. No matter how well you’ve seasoned your cast iron pan, it really can’t compete when you need to guarantee that nothing will adhere. (Cast iron is also a poor conductor of heat, making it more prone to hot and cold spots and thus more likely to produce unevenly browned pancakes.)

Use a spoon to portion out little silver dollar pancake–sized blini, about two and a half inches in diameter. Because these are yeasted pancakes, you can’t just go by the old rule of flipping them once you see bubbles, because they'll bubble right from the start. When you first drop the batter in the pan, you'll notice that the bubbles on the surface of the blini are reabsorbed into the batter. After a couple of minutes, though, the bubbles will stop collapsing back into the batter and will hold their shape. That’s when you want to flip them, checking first that they're a nice, pale golden brown on the bottom side.

Cook them for a couple minutes on the second side, then get them out of the pan. Wrap them in a clean kitchen towel so that they don’t dry out, and transfer them to a warm oven. Keep cooking and flipping blini until you're out of batter.

Overhead shot of assorted jars of caviar

Serious Eats / Vicky Wasik

What do you pair your blini and caviar with? Chopped hard-cooked eggs, sliced chives, and finely chopped shallots are a place to start. And don’t forget the champagne.

Close-up of jar of prime osetra caviar in set in a bowl of ice

Serious Eats / Vicky Wasik

And for the caviar, there are ultra-luxe versions, but not all options are as expensive as you might believe. For testing, I ordered a selection from Browne Trading Company, and there was a range of prices available, from $40-$300. The Prime Osetra was the crowd favorite here (the middle of the pack, price-wise).

Close-up of assorted garnished blini

Serious Eats / Vicky Wasik

December 2018

Recipe Details

Yeasted Blini Recipe

Active 30 mins
Total 90 mins
Serves 50 small blini
Makes 50

These traditional Russian blini, perfect for serving with crème fraîche and caviar, use a yeasted batter that's further lightened with beaten egg whites.


  • 2 cups (475mlwhole milk

  • 1 packet active dry yeast (1/4 ounce; 7g)

  • 2 teaspoons (8g) sugar, divided

  • 1 1/2 cups all-purpose flour (7 1/2 ounces; 215g), divided

  • 1/2 teaspoon (2g) kosher salt

  • 2 tablespoons (28g) unsalted butter, melted

  • 1 tablespoon (15ml) vegetable oil, plus more for cooking

  • 2 large eggs (110g), separated

  • Sour cream or crème fraîche, for serving

  • Chilled caviar or smoked salmon, for serving

  • Finely minced shallots, sliced chives, and/or chopped hard-boiled eggs, for serving (optional)


  1. In a small saucepan, bring milk to a simmer over medium-high heat. Transfer milk to a large heatproof bowl and let cool until it registers between 105°F (41°C) and 115°F (46°C).

    Process shots of cooling scalded milk and adding yeast and sugar for blini batter

    Serious Eats / Vicky Wasik

  2. Add yeast and 1 teaspoon (4g) sugar to bowl of warm milk and let sit for 5 minutes. The mixture should froth and foam. (If it doesn't, this likely means your yeast has expired; buy a new packet before making this recipe.) Add half of flour (3/4 cup; 4 ounces; 113g) and whisk mixture until smooth. Cover bowl with plastic wrap and set aside in a warm spot until mixture has approximately doubled in size, about 1 hour.

  3. Add remaining 3/4 cup flour (4 ounces; 113g) and 1 teaspoon (4g) sugar, as well as salt, melted butter, vegetable oil, and egg yolks. Whisk until ingredients are well incorporated but batter is still slightly lumpy.

    Collage of adding and whisking together ingredients for yeasted blini batter, including salt, melted butter, vegetable oil, and egg yolks

    Serious Eats / Vicky Wasik

  4. In a small bowl using a whisk, or using an electric mixer, whisk egg whites until they hold soft peaks. Using a rubber spatula, carefully fold egg whites into batter until just combined.

    Process shots of folding whipped egg whites into yeasted blini batter

    Serious Eats / Vicky Wasik

  5. Adjust oven rack to middle position and preheat oven to 150°F (66°C) or its lowest possible setting. Heat a large nonstick skillet over medium heat for 5 minutes (or use an electric griddle set to 350°F/177°C). Add a small amount of vegetable oil to the skillet and spread with a paper towel until no visible oil remains. Using a spoon, place silver dollar pancake–sized circles of batter (about 2 1/2 inches in diameter) in the skillet. Cook until the bubbles that appear on the surface of the blini stop being reabsorbed into the batter and remain distinct, and bottom sides of blini are light golden brown, about 2 minutes.

    Process shots of cooking yeasted blini on a griddle

    Serious Eats / Vicky Wasik

  6. Carefully flip blini and cook on second side until light golden brown and completely set, about 2 minutes longer. Wrap finished blini in a clean kitchen towel, place towel on a wire rack set in a rimmed baking sheet, and transfer to oven to keep warm. Repeat blini-cooking process until all of the batter is used up.

  7. Serve blini with sour cream or crème fraîche, chilled caviar or smoked salmon, and traditional accompaniments, such as finely minced shallots, sliced chives, and chopped hard-boiled eggs.

Special Equipment

Large nonstick skillet, whisk or stand mixer, wire rack, rimmed baking sheet

Make-Ahead and Storage

Blini are best enjoyed immediately.

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Nutrition Facts (per serving)
37 Calories
2g Fat
4g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 50
Amount per serving
Calories 37
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 4%
Cholesterol 11mg 4%
Sodium 58mg 3%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 0mg 1%
Potassium 26mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)