Cottage Cheese Pancakes (Syrniki)

Syrniki (Cottage Cheese Pancakes) are a delicious and protein-rich breakfast or dessert made from fresh curd cheese. Soft and tender on the inside with a lightly golden crust, these pan-fried cottage cheese pancakes are popular across Eastern Europe and beloved for their simple ingredients and comforting flavour.

Hello everyone. Happy Monday! I hope you enjoyed the weekend (which, as always, went too fast), and you are ready for a new week. And my new recipe is, in fact, a perfect way to start any week off right.

Who loves cottage cheese, please raise your hands?! You are going to love this recipe.

Syrniki (Cottage Cheese Pancakes)

Ooo, I love syrniki. This is food from my childhood.

Syrniki are popular throughout Eastern Europe and many Slavic countries, including Ukraine, Belarus, and Russia. The name syrniki comes from the Slavic word “syr”, which historically referred to fresh curd cheese rather than aged cheese. That’s why syrniki are made with tvorog – a fresh, lightly tangy farmer’s cheese – rather than what we typically think of as cheese in North America.

So while syrniki are sometimes labeled as Russian or Ukrainian, it’s more accurate to think of them as a shared Eastern European classic, deeply rooted in regional dairy traditions.

However, it’s quite hard to say what category this dish falls into. I wouldn’t call them cheesecakes, even though there’s some similarity in texture and flavour. A ricotta cheesecake might be the closest Western comparison. But I wouldn’t really call them pancakes either. Perhaps cottage cheese fritters is the most accurate description.

But who cares about the name when a recipe is so delicious, right?

Certainly, there are different ways of making perfect syrniki – and this is how I’ve made these tasty guys, which turned out just right, if you ask me.

Why You’ll Love These Syrniki (Cottage Cheese Pancakes)

• Soft and tender texture: Lightly crisp on the outside with a creamy, delicate interior.
• High-protein and satisfying: Made primarily with cottage (farmer’s) cheese.
• Not overly sweet: Perfect for both breakfast and dessert.
• Simple ingredients: Nothing fancy or hard to find.
• Flexible and forgiving: Easy to adapt with raisins, citrus zest, or different toppings.
• Great for meal prep: Reheat well and keep nicely for a few days.

Ingredients You’ll Need for These Syrniki

• Firm, dry farmer’s or pressed cottage cheese: The foundation of syrniki, providing structure, protein, and a tender, creamy interior. European-style twarog or farmer’s cheese works best, as it’s less watery and more compact. Important notes:
  • Use farmer’s cheese or pressed cottage cheese; Polish twarog is an excellent option if available.
  • Ideally, the cheese should have a higher fat content (around 2% or more), though lower-fat versions can still work – this recipe was successfully made with 0.8% cottage cheese.
  • The cheese should not be overly moist. Excess moisture means adding more thickening agents like flour, which can negatively affect flavour and texture. If needed, strain the cheese before using.
  • Do not use curd-style cottage cheese packed in liquid whey. This type of cheese is too wet and not suitable for syrniki.
• Egg: Helps bind the mixture together and gives the pancakes stability without making them dense.
• Sour cream: Adds richness and softness to the batter while keeping the texture light.
• Vanilla sugar: Gently sweetens the syrniki and adds subtle aroma; regular sugar with vanilla works just as well.
• Semolina: Absorbs excess moisture and helps the pancakes hold their shape without a doughy taste.
• All-purpose flour: Used only for dredging, creating a light coating that helps achieve a golden sear.
• Neutral oil: Ensures even frying and prevents sticking without overpowering the flavour.
• Optional additions: Raisins add sweetness and texture, while lemon zest brings freshness and balance.
• For serving (optional): Sour cream or yogurt adds tang, while jam or a light dusting of icing sugar enhances sweetness.

How to Make Syrniki (Cottage Cheese Pancakes)

1. In a medium bowl, combine the cottage cheese, egg, sour cream, sugar, and semolina. Mix gently with a wooden spoon or a hand mixer on low speed until smooth and cohesive, about one minute. The mixture will be sticky. Do not use a blender, as it will make the batter too loose. Start with a smaller amount of semolina and add more only if the mixture is excessively sticky, keeping in mind that it will thicken as it rests.
2. If using raisins or lemon zest, stir them in. Cover the bowl and refrigerate the mixture for about 30 minutes to allow the semolina to absorb moisture and firm up the batter.
3. Once chilled, shape the mixture into thick pancakes using lightly floured hands if needed. You can make them smaller or larger depending on preference; the yield will vary accordingly.
4. Place flour on a plate and lightly dredge each pancake on both sides, shaking off any excess. Transfer them to a plate or board and freeze briefly for about 10 minutes. This step is optional but helps the syrniki hold their shape during frying.
5. Heat oil in a large non-stick pan over medium heat. Gently place the syrniki into the pan and cook over medium-low heat without moving them for several minutes, until a golden crust forms. Flip carefully and cook the other side until evenly browned.
6. Transfer the cooked syrniki to a paper towel–lined plate to absorb excess oil. Repeat with the remaining pancakes, adding more oil as needed.
7. Serve warm with sour cream, yogurt, jam, or a light dusting of icing sugar. Leftovers can be refrigerated for up to three days and reheated gently before serving.

Pro Tips (or “Just Like Scallops”)

• Use the right type of cheese.
  Traditionally, syrniki are made with tvorog, a pressed fresh curd cheese. In North America, the closest substitutes are farmer’s cheese, dry curd cottage cheese, or Polish twaróg (if available). Regular supermarket cottage cheese can work, but it should be well-drained and not overly wet. Don’t use that curded cottage cheese – it won’t work with this recipe.
• Higher fat is better.
  If possible, choose a higher-fat cheese for richer flavour and better texture. That said, even low-fat cottage cheese (like the 0.8% one I used) can still produce tasty syrniki.
• Mind the moisture.
  Too much moisture means adding more flour, which affects flavour and makes syrniki taste doughy. The cheese should be moist but not wet.
• Semolina over flour.
  Many syrniki recipes rely heavily on flour as a thickener, but I prefer semolina. It absorbs moisture gently without altering flavour. We still use a little flour – just for that beautiful golden sear.
• Chill the batter.
  Don’t skip this step. Semolina needs time to hydrate, and the batter will noticeably firm up once chilled. For extra insurance, you can freeze the shaped pancakes for about 10 minutes before frying to help them hold their shape.
• Oil + butter combo.
  Use neutral oil or a mix of oil and butter. Butter alone has a low smoke point and makes it harder to achieve an even sear.
• Proper pan temperature matters.
  A pan that’s too cool makes syrniki greasy; too hot, and they brown too fast. Start with one or two test pancakes to find the sweet spot between medium and medium-low heat.
• Be patient.
  Just like scallops, syrniki need time. Let them sit undisturbed in the pan for about 4–5 minutes per side. Flipping too early can ruin the crust.

How to Serve Syrniki

Syrniki (Cottage Cheese Pancakes) are wonderful on their own, but they’re easy to customize. You can stir raisins, lemon zest, or vanilla sugar into the batter. Vanilla extract works too, though it does add extra moisture.

Because they’re not overly sweet, syrniki pair beautifully with sour cream and jam – my personal favourite. A dusting of icing sugar is also lovely, especially if serving them for dessert.

Cooked syrniki keep well in the refrigerator for up to three days, making them perfect for meal prep. Just reheat gently in the microwave or a pan.

Easy Alternative to This Cottage Cheese Pancakes

If you love the flavour of cottage cheese but find that syrniki can be a little tricky to master, you might also enjoy my Baked Cottage Cheese Biscuits. While syrniki require careful handling and precise pan-frying to keep them tender, these biscuits are much more forgiving.

Unlike traditional biscuits where flour is the main ingredient, these use a 2:1 ratio of cottage cheese to flour, making them lighter, healthier, and naturally high in protein.

They’re soft, airy, and pleasantly chewy, with a lightly golden exterior and a tender interior. Made with pressed cottage cheese, they offer a texture somewhere between a biscuit, pancake, and cheese puff – and they naturally deliver a satisfying protein boost as well. If you’re looking for an easier, oven-baked alternative that still highlights cottage cheese beautifully, this recipe is a great place to start.

I’d love for you to try these Cottage Cheese Pancakes. If you give this high-protein recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Cottage Cheese Pancakes (Syrniki) – Pan-Fried Cakes

Recipe by Ben | Havocinthekitchen

4.8 from 4 votes

Course: Healthy and Indulgent BreakfastsCuisine: Eastern European

Cottage cheese pancakes (syrniki) are l pan-fried cheese cakes with a tender, slightly crumbly texture, perfect for breakfast or dessert.

Servings

4-6

servings

Prep time

10

minutes

Cooking time

20

minutes

Chilling / Freezing time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 lb. (450 gr.) firm and dry farmers’ or pressed cottage cheese, preferably European-style like Twarog (see notes)

• 1 large egg

• 1 and 1/2 tbsp. sour cream

• 1 tbsp. vanilla sugar (or granulated sugar + 1/2 tsp. vanilla extract)

• 1-2 tbsp. semolina

• 2-3 tbsp. all-purpose flour, for dredging

• 3-4 tbsp. oil for frying

• Optional: 1/2 cup raising or 1 tbsp. lemon zest

• Sour cream or plain yogurt, jam – optional, for serving

Directions

• In a medium bowl combine the cottage (farmer’s) cheese, egg, sour cream, sugar, and 1 tbsp. of semolina. Mix well with a wooden spoon or with a hand mixer at low speed, until smooth (about 1 minute). It will be quite sticky. Do not use blender as the mixture become too loose. Since the fat and water content of your cheese can greatly vary, start with one 1 tablespoon of semolina and adding the second one if the mixture is still too sticky. I would not recommend adding more than 2 tbsp. of semolina until you’ve chilled the batter (It will thicken up a bit.)
• Stir in any additions like raisins or lemon zest if using.
• Place the bowl with mixture in the refrigerator, for about 30 minutes. It will thicken up, but it can still be a bit sticky to touch. If the batter still too loose, you can add another tablespoon of semolina, but it should be okay to shape the pancakes.
• Take some batter at a time (About 1/4 cup or so) and shape into thick pancakes. I prefer smaller syrniki, but you can use more batter per one. If the batter is sticky, you can lightly dust your hands with flour. Depending on the size, you should get around 10 to 16 pancakes.
  
• Add the flour into a small plate. Dredge the pancake with flour on both sides. Shake off the extra flour. Transfer them on a plate or board and freeze for 10 minutes. Freezing is optional, but it helps keep their shape.
• In a meantime, preheat oil in a large non-stick pan over medium heat (You might need to adjust to slightly lower heat later.)
• Gently arrange the pancakes into the pan using a spatula. Cook on medium-low heat for about 4-5 minutes, or until each side is golden brown. While frying, avoid moving or flipping them too early as you can damage the sear.
• Gently flip and cook for another 4-5 minutes.
• Transfer the fried pancakes onto a paper towel to absorb the excess of oil.
• Fry the remaining pancakes adding more oil if necessary.
• Serve them warm right away or keep refrigerated for up to 3 days (Simply preheat in a microwave.) Enjoy dusted with icing sugar or with sour cream or / and jam!

Notes

• Use farmers’ cheese or pressed cottage cheese (i.e., Polish Twarog would be optional). Ideally, it should have a higher fat content (2% and more), but it is not too easy to find it. I made this recipe with 0.8% cottage cheese, and it worked just fine.
• Pressed cottage cheese should not be too moist. Too high moisture content means using more “thickening agent” like flour which would affect the taste. You can also strain your cottage cheese.
• Do not use curdled cottage cheese that goes in a container with a lot of liquid (whey). This type of cheese is not suitable for this recipe.
• Note: If you enjoy cottage cheese breakfasts but prefer an easier, oven-baked option, try my Baked Cottage Cheese Biscuits. Unlike traditional biscuits where flour is the main ingredient, these use a 2:1 ratio of cottage cheese to flour, making them soft, airy, pleasantly chewy, and naturally high in protein.