Ina Garten Blini

I made these for a weekend brunch once, thinking they’d be a bit fussy. But they turned out to be shockingly simple—and just the kind of understated luxury Ina does best. Soft, pillowy, and subtly tangy from the buttermilk, they’re the perfect blank canvas for whatever you’re serving.

Here’s how I got them just right without overcomplicating the moment.

What Most Get Wrong

The instinct is to treat these like pancakes—but blini are more delicate. Separating the egg makes all the difference. Whipped whites fold in like mousse and give the batter its lift. And the buckwheat? It adds just enough nutty complexity to make them feel grown-up.

Not Just What—But Why

• Buckwheat flour (50g) – Adds earthy flavor and makes them feel more traditional. I once skipped it and missed that depth.
• All-purpose flour (25g) – Lightens the buckwheat for a softer bite.
• Baking powder + bicarbonate – For rise and tenderness.
• Caster sugar (½ tsp) – Just a hint to balance the buttermilk.
• Buttermilk (200ml) – Tangy, tender, and essential. Whole milk plus lemon doesn’t quite cut it here.
• Egg, separated – Yolk for richness, whites for air. Whipping the whites gives you that delicate texture.
• Melted butter (20g) – Adds flavor and helps the batter brown gently in the pan.

Safe Substitutions

• No buckwheat? Use all AP flour—just know it’ll lose that classic depth.
• No buttermilk? You can sub whole milk with a teaspoon of lemon juice, but it won’t be as tangy.
• Gluten-free: I tried Cup4Cup—worked fine, though slightly more delicate to flip.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Dense, flat blinis	Didn’t whip egg whites long enough	Beat to stiff peaks and fold gently
Burned edges	Pan was too hot	Start on medium, lower to medium-low after first test
Batter clumped	Didn’t sift or mix properly	Sift flour and pass final batter through a sieve

How to Make Ina Garten’s Blini

1. Mix dry: In a bowl, whisk together both flours, baking powder, bicarb, sugar.
2. Mix wet: In a jug, whisk buttermilk, melted butter, and egg yolk.
3. Combine: Make a well in the dry ingredients and whisk in the wet mixture in two batches. Pass through a fine sieve.
4. Whip whites: In a clean bowl, beat egg whites with a pinch of salt to stiff peaks.
5. Fold: Gently fold egg whites into the batter in three additions. Don’t overmix.
6. Cook: Heat a nonstick pan to medium, then reduce to low-medium. Brush with butter.
7. Spoon & flip: Use a tablespoon to form ~2-inch rounds. Cook ~1–2 min per side, flipping when bubbles form and edges look set.

Tiny Habits, Better Results

• I always test one blini first—it tells me if the heat’s right.
• A silicone brush makes it easy to add just enough butter between batches.
• I keep finished blini on a tray in a 200°F oven so they stay warm and soft.

How I Store It

• Fridge: Keeps for 2 days in an airtight container.
• Freezer: Layer with parchment and freeze up to 1 month.
• Reheat: 5–7 minutes in a 350°F oven keeps them crisp outside, soft inside.

Reader Qs Answered

Q: Can I make the batter ahead?
A: You can mix the base a few hours ahead, but wait to whip and fold in the egg whites just before cooking.

Q: What’s the best topping combo?
A: My favorite: crème fraîche, smoked salmon, lemon zest, and dill. But even lemon jam and sour cream are perfect.

Q: Do I need a blini pan?
A: No. Any good nonstick skillet works. Just aim for even heat and small rounds.

Try More Recipes:

• Ina Garten Blueberry Bran Muffins
• Ina Garten Apple Clafoutis
• Ina Garten Gingerbread Cake