By Syrniki are the kind of breakfast that makes a morning feel special without much effort. Lightly crisp on the outside and soft inside, these little pancakes are made from cottage cheese and a few pantry staples. They’re quick, cozy, and not too sweet—perfect with a spoonful of jam or a dollop of sour cream.
If you love pancakes but want a higher-protein option with a light, tangy flavor, this recipe is a must-try, especially if you’ve enjoyed our Banana Cottage Cheese Pancakes. They reheat well, making them ideal for meal prep and easy weekday breakfasts.
Ingredients
Method
- Drain the cheese well. If using cottage cheese, place it in a fine sieve or cheesecloth and press out excess liquid. The cheese should be as dry as possible. Too much moisture makes the batter sticky and hard to shape.
- Mix the base. In a bowl, combine the cheese, egg, sugar, vanilla (if using), and salt. Stir until it looks creamy. If your cheese is lumpy, mash with a fork or briefly pulse in a food processor for a smooth texture.
- Add the dry ingredients. Sprinkle in the flour and baking powder. Start with 1/2 cup flour and stir gently until a soft, slightly tacky dough forms. It should hold together when pressed, but not be wet.
- Shape the patties. Lightly flour your hands and work surface. Scoop 2 tablespoons of dough per pancake. Roll into balls, then flatten into thick discs, about 2.5 inches wide and 3/4 inch thick. Dust lightly with flour on both sides.
- Preheat the pan. Heat a nonstick skillet over medium heat with a thin layer of oil (or oil plus a small pat of butter for flavor). The oil should shimmer but not smoke.
- Pan-fry gently. Cook the syrniki in batches, 3–4 minutes per side, until golden brown and slightly puffed. Adjust heat so they brown evenly without burning. Add more oil as needed between batches.
- Rest before serving. Transfer to a plate and let them sit for 2–3 minutes. This helps them set and keeps the centers tender.
- Serve warm. Top with sour cream and jam, drizzle with honey, or add fresh berries. A dusting of powdered sugar is classic.
What Makes This Special
Syrniki are a beloved Slavic classic, known for their tender texture and mild, creamy flavor. Unlike American pancakes, they’re made mostly from cottage cheese or farmer’s cheese, so they feel light yet satisfying.If you prefer a quicker everyday option, try our Fluffy 3-Ingredient Cottage Cheese Pancakes.
The batter comes together fast and cooks in minutes, which makes them great for busy mornings or a relaxed brunch.
- High-protein breakfast: Packed with dairy, they keep you full and energized.
- Simple ingredients: You likely have everything at home already.
- Versatile: Dress them up with fruit, honey, jam, or a dusting of powdered sugar.
- Kid-friendly: Mild flavor and mini size make them an easy win.
Ingredients
- 1 pound (450 g) dry cottage cheese, farmer’s cheese, or quark (well-drained)
- 1 large egg
- 3–4 tablespoons sugar (to taste)
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon fine salt
- 1/2 cup (60 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder (optional, for extra fluff)
- Neutral oil or a mix of oil and butter, for frying
- To serve: sour cream, jam, honey, fresh berries, or powdered sugar
How to Make It
- Drain the cheese well. If using cottage cheese, place it in a fine sieve or cheesecloth and press out excess liquid. The cheese should be as dry as possible. Too much moisture makes the batter sticky and hard to shape.
- Mix the base. In a bowl, combine the cheese, egg, sugar, vanilla (if using), and salt.Stir until it looks creamy. If your cottage cheese is lumpy, simply mash it with a fork or give it a quick pulse in a food processor until smooth, just like we do in other recipes that use blended cottage cheese.
- Add the dry ingredients. Sprinkle in the flour and baking powder. Start with 1/2 cup flour and stir gently until a soft, slightly tacky dough forms.It should hold together when pressed, but not be wet.
- Shape the patties. Lightly flour your hands and work surface. Scoop 2 tablespoons of dough per pancake. Roll into balls, then flatten into thick discs, about 2.5 inches wide and 3/4 inch thick.Dust lightly with flour on both sides.
- Preheat the pan. Heat a nonstick skillet over medium heat with a thin layer of oil (or oil plus a small pat of butter for flavor). The oil should shimmer but not smoke.
- Pan-fry gently. Cook the syrniki in batches, 3–4 minutes per side, until golden brown and slightly puffed. Adjust heat so they brown evenly without burning.Add more oil as needed between batches.
- Rest before serving. Transfer to a plate and let them sit for 2–3 minutes. This helps them set and keeps the centers tender.
- Serve warm. Top with sour cream and jam, drizzle with honey, or add fresh berries. A dusting of powdered sugar is classic.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Arrange on a tray to freeze solid, then transfer to a freezer bag.Keep up to 2 months. Reheat from frozen.
- Reheat: Warm in a lightly oiled skillet over low heat, or bake at 325°F (165°C) for 8–10 minutes. They also reheat well in an air fryer at 320°F (160°C) for 5–6 minutes.For a crispier freezer-friendly breakfast, our Crispy High-Protein Cottage Cheese Waffles are another great option.
Health Benefits
Syrniki are a nourishing choice thanks to their dairy base.
They provide a good amount of protein for steady energy, plus calcium for bone health. When paired with berries, they add fiber and antioxidants without relying on lots of sugar.For another protein-rich savory breakfast, check out our High-Protein Cottage Cheese Egg Bites.
To make them even lighter, you can use less sugar in the batter and rely on fruit for sweetness. Frying in a small amount of oil and opting for a nonstick pan keeps the fat down while still giving you that lovely golden crust.
What Not to Do
- Don’t skip draining the cheese. Excess moisture leads to sticky batter and pancakes that fall apart.
- Don’t overload with flour. Too much flour makes dense, dry syrniki.Add just enough to shape cleanly.
- Don’t crank the heat. High heat burns the outside before the center cooks through. Medium is your friend.
- Don’t flip too early. Wait until the edges look set and the underside is golden. Premature flipping causes breakage.
- Don’t crowd the pan. Give each pancake space for even browning.
Recipe Variations
- Lemon and Raisin: Add 1 teaspoon lemon zest and 1/4 cup golden raisins to the batter for a classic twist.
- Berry Burst: Gently fold in 1/3 cup finely chopped fresh berries.Keep pieces small to avoid excess moisture.
- Whole-Grain: Swap 1/3 of the flour for fine whole wheat or spelt flour for a nuttier taste.
- Gluten-Free:</-strong> Use a 1:1 gluten-free flour blend and dust with rice flour to prevent sticking.
- Vanilla Bean and Honey: Replace sugar with honey (2–3 tablespoons) and add scraped vanilla bean for fragrance.
- Savory Syrniki: Omit sugar and vanilla. Add chopped dill, chives, and a pinch of black pepper. Serve with smoked salmon and crème fraîche.
FAQ
What kind of cheese works best?
The best choice is a dry, tangy cheese like farmer’s cheese or quark.
You can use small-curd cottage cheese if you drain it very well. Avoid wet, creamy cottage cheese unless you’re willing to strain it thoroughly.
Why is my batter too sticky?
It’s usually due to excess moisture in the cheese. Drain longer, and add flour 1 tablespoon at a time until the dough holds together but still feels soft.
Lightly flouring your hands also helps with shaping.
Can I bake syrniki instead of frying?
Yes, but the texture will be a bit drier and less caramelized. Brush with a little oil and bake at 375°F (190°C) for about 12–15 minutes, flipping once. They’re still tasty, just not as crisp.
How do I keep them from falling apart?
Drain the cheese well, don’t overmix, and let the first side set before flipping.
Medium heat is key, and shaping them thicker rather than wide and thin gives better structure.
What do I serve with syrniki?
Classic toppings are sour cream and jam. Honey, maple syrup, berry compote, sliced fruit, or a dusting of powdered sugar are all great. For savory versions, try herbs, smoked fish, or a soft egg.
Can I make the batter ahead?
Yes.
Mix the batter and refrigerate for up to 24 hours. Shape just before cooking. If it firms up in the fridge, let it sit at room temperature for 10 minutes and add a teaspoon of milk if needed.
Are they sweet or savory?
Traditionally they’re lightly sweet, but the base is neutral.
You can easily make them savory by skipping sugar and adding herbs or cheese.
How many does this recipe make?
It makes about 12–14 small pancakes, depending on size. That’s usually enough for 3–4 people.
In Conclusion
Russian Cottage Cheese Pancakes deliver comfort, protein, and a touch of indulgence in every bite. They’re easy to make, endlessly adaptable, and lovely for breakfast or brunch.You can also explore more ideas in our 6 High-Protein Breakfasts That Make Mornings So Much Easier roundup.
With a few simple tips—drain the cheese, keep the heat moderate, and go light on the flour—you’ll have golden, tender syrniki any day of the week. Serve warm, share generously, and enjoy the cozy simplicity that makes them timeless.
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