Easy Homemade Blinis Recipe – Soft, Quick & Delicious
Make these soft, flavourful homemade blinis in no time. These little Russian-style pancakes are perfect for appetisers, brunches, or festive meals.
They work beautifully with both sweet and savoury toppings. You can make them in advance or serve them hot and fresh for a cozy, tasty moment.
Homemade Blinis Recipe , Light & Fluffy
I still remember the first time I tried blinis, during a Christmas dinner in Strasbourg while doing my master’s thesis.
The appetiser spread was a feast, but what truly stood out were the blinis topped with smoked salmon and creamy avocado mousse.
I may even have eaten most of them myself!
Ever since, whenever I try store-bought ones (especially in England), they disappoint, too salty or flavourless.
That’s why I always prefer the homemade version now: simple ingredients, unmistakable taste.
Light and Fluffy Sweet Blinis (Photo 2009)
All the Ingredients You’ll Need to Make Homemade Blinis
- 200 g (1 ½ cups) all-purpose flour : the base of the batter for soft, tender blinis.
- 1 packet baking powder (about 1 teaspoon) : helps the blinis rise and stay fluffy.
- ½ teaspoon salt : enhances flavour and balances the batter.
- 2 medium eggs : bind the ingredients together and add richness.
- 200 ml (¾ cup + 1 tbsp) milk : creates a smooth batter and soft texture.
Tips & Substitutions
- Dairy-free option: Replace some or all of the milk with plant-based alternatives such as oat milk or almond milk.
- Extra fluffy blinis: Separate the egg whites, beat them until stiff peaks form, and gently fold them into the batter before cooking.
- Flavor variation: Swap part of the all-purpose flour with whole wheat or buckwheat flour for a nuttier, rustic taste.
How to Make Soft and Fluffy Blinis at Home
Making homemade blinis is surprisingly simple! The batter takes no more than 10 minutes to prepare, just measure your ingredients, mix, and let it rest for 30 minutes.
Cooking them, especially if you’re making mini blinis for appetizers, can take a little more time.
On days when I want an extra light texture, I beat the egg whites separately and fold them in, this makes the blinis even fluffier and melt-in-your-mouth soft.
But when I’m short on time, I simply mix everything together, and they’re still delicious.
Step 1: Prepare the Batter
- Sift the flour, baking powder, and salt into a mixing bowl. Whisk to combine.
- Add the eggs one at a time, whisking after each addition.
- Gradually pour in the milk, mixing until you get a smooth, lump-free batter.
- Cover the bowl and let the batter rest for 30 minutes at room temperature.
Step 2: Cook the Blinis
- Melt a small knob of butter in a large nonstick skillet over medium heat.
- Pour a small spoonful of batter into the pan to test the consistency. Adjust with a little milk (if too thick) or flour (if too thin).
- Cook 3 to 4 blinis at a time by dropping small rounds of batter into the skillet.
- When bubbles appear on the surface, gently flip each blini and cook until golden brown on both sides.
Serving Suggestions
Savoury options:
- Smoked salmon + crème fraîche + dill
- Avocado mousse + shrimp or tarama
- Fresh cheese + cucumber + radishes
Sweet options:
- Jam, honey, or chocolate spread
- Whipped cream + fresh fruits (strawberries, blueberries)
As appetisers: Use mini blini size and offer a variety of toppings (surimi mousse, tuna rillettes, crab mousse, etc.).
Storage & Reheating
– In the fridge: Store cooled blinis in an airtight container or wrap them in cling film. They stay good for about 2–3 days.
– In the freezer: Once cooled, place parchment paper between individual blinis to prevent sticking, then store in a freezer bag or airtight container. They keep well up to 3 months.
– To reheat:
- Microwave: a few seconds is enough to soften without drying out.
- Pan: reheat gently over low heat for a slightly crisp edge.
FAQs
– Can I make the blinis ahead of time?
Yes, you can make them earlier and reheat before serving. Freeze extras if needed.
– Why aren’t my blinis fluffy?
Possible causes: overmixing, insufficient resting time, low baking powder, or cooking too hot.
– Can I use whole wheat flour?
Yes, but the texture will be denser and more rustic. You may want to combine with all-purpose flour.
– What if the batter is too thick or too thin?
Adjust by adding a splash of milk or a bit more flour until you reach a smooth, slightly thick but pourable consistency.
Other appetisers to try
Easy Homemade Blinis Recipe, Soft and Fluffy
- Total Time: 20 minutes
- Yield: 12 blinis 1x
Description
Make these soft, flavourful homemade blinis in no time. These little Russian-style pancakes are perfect for appetisers, brunches, or festive meals.
They work beautifully with both sweet and savoury toppings. You can make them in advance or serve them hot and fresh for a cozy, tasty moment.
Ingredients
- 200 g all-purpose flour
- 1 packet (about 1 tsp or appropriate local measure) baking powder
- ½ teaspoon salt
- 2 eggs
- 20 cl (200 ml) milk
Instructions
- Mix dry ingredients. Sift the flour, baking powder, and salt into a bowl, and whisk them together.
- Add eggs. Add eggs one at a time, whisking after each addition.
- Incorporate the milk. Pour in the milk gradually while stirring until the batter is smooth and without lumps.
- Rest the batter. Cover your bowl and let it rest for 30 minutes. This helps the batter settle and become more tender.
- Preheat pan & cook : Heat a nonstick skillet or frying pan over medium heat and melt a small knob of butter.
- Use a spoon or measuring scoop to pour small rounds (3 or 4 at a time) of batter into the pan.
- When small bubbles form on the surface, gently flip them and cook until golden brown on both sides.
- Serve immediately or reheat briefly before serving.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: appetiser
Nutrition
- Serving Size: 1 blini
- Calories: 80 kcal
