Lithuanian Potato Pancakes (Traditional Bulviniai Blynai)

Golden and crispy on the outside, soft and fluffy on the inside - Lithuanian potato pancakes, popularly known as Bulviniai Blynai, are the perfect comfort food from Lithuania. Made with just a few simple ingredients, these humble pancakes are a delicious reminder that less can be more. Smeared with sour cream or farm cheese, they will become a cozy, satisfying dish that you will want to cook again and again. 🇱🇹❤️

🧡 Taste of Lithuania on your plate

In Lithuania, traditional food is hearty, simple and rooted in generations of rural home cooking. Bulviniai Blinai is one of those iconic recipes passed down from generation to generation. Despite their simplicity, these pancakes are often served as a main course, not just as an appetizer or side dish - and once you try them, you'll understand why. Served warm, sprinkled with fine salt and a generous portion of sour cream, these golden pancakes are a real treat with every bite. Did you know:
“Bulviniai Blynai” literally translates from Lithuanian as “potato pancakes” - no surprise there!

🛠️ Equipment needed

To recreate this authentic Lithuanian dish, here's what you'll need: A fine grater: Use the zest side of the grater. This is what gives the pancakes their delicate texture. (Yes, you'll need to practice a bit, but it's worth it!) You can also use a food processor or blender if you're in a hurry. A large mixing bowl: For mixing the grated potatoes, egg and salt. Non-stick frying pan: A good quality non-stick frying pan guarantees a golden, crispy crust. Pro tip: Use several pans at once for faster cooking!

🛒 Ingredients you'll need

Simple ingredients, big flavor:

• Starchy potatoes with yellow flesh (see the best varieties below)
• 1 small egg
• Salt - preferably flaky sea salt like Maldon
• Odorless frying oil (sunflower or rapeseed)
• For serving: Sour cream, cottage cheese, or farm cheese

📌 For full ingredient quantities and instructions, please refer to the printable recipe card at the bottom of this post!

🥔 The best potatoes for bulwyniai blunai

Choosing the right potatoes is key for the perfect texture. You need starchy potatoes that crunch while remaining soft inside. ✅ The best potato varieties by region:

• Europe: Laura, Soraya or Vineta
• USA: Yukon Gold or Russet
• UK: Albert Bartlett Butter Gold

❗ Using watery potatoes? Don't worry - check out the Tips section to learn how to deal with excess moisture like a pro.

👩‍🍳 How to make Lithuanian pancakes - step by step

1. Grate the potatoes
Peel the raw potatoes and grate them finely on the peel side. You can also grind them in a food processor. Dry with paper towels and drain off any excess liquid. Pro tip: If the potatoes release a lot of water, strain the mixture using a sieve or cheesecloth. Do not discard the starch that settles to the bottom - you can mix it back in for a better texture! 2. Mix
In a large bowl, combine the grated potatoes with the egg and a pinch of salt. Mix thoroughly. If your potatoes are watery or low in starch, add 1 tablespoon of potato or cornstarch. 3. Fry
Heat a generous amount of oil in a skillet over medium heat. Spoon tablespoons of the mixture into the pan, slightly smoothing. 🕒 Fry without moving for about 2 minutes until golden on the bottom, then flip and fry for another 2-3 minutes. Repeat until all the batter is used, adding more oil if necessary. 4. Serve
Put the pancakes on a plate covered with paper towels. Serve hot with sour cream, cottage cheese, or your favorite sauce. Are you treating a lot of people? Keep the pancakes warm in the oven at a low temperature on a baking sheet.

💡 Professional tips for perfect pancakes

🧼 Prevent browning: Add a little lemon juice to prevent the grated potatoes from turning gray. ⚡ Move quickly: Grated potatoes oxidize quickly. Mix and cook right away to get the best color and flavor. 🧂 Enhance the flavor: Add finely grated yellow or white onion to the mixture for a subtle flavor. 🔥 Get the right heat: The oil should be hot, but not smoking. If it is too cold, the pancakes will absorb the oil and become greasy.

🥣 Serving tips

In Lithuania, these pancakes are usually served as a main course. But there is no wrong way to enjoy them! 🍽️ Traditional combinations:
Sour cream Farm cheese sauce Cheese with onions Sour milk or kefir (yes, really!) 🥓 Add protein:
Crispy bacon bits or croutons Smoked salmon with fresh dill Poached eggs - let the yolk run down the pancake like a sauce 😋 🥚 Breakfast Twist:
Serve them as potato pancakes with eggs and sausage for breakfast!

📦 Storage and reheating

If you have leftovers (rare, but it happens!), store them in an airtight container in the refrigerator for up to 2 days. Reheat when hot