Russian Cheese Pancakes (Syrniki) Recipe
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Russian Cheese Pancakes, or Syrniki, are a classic breakfast dish from Russia that will add variety to your mornings. Made with creamy farmer’s cheese and optional sweet raisins, these pancakes are soft, golden, and bursting with flavor. Whether served warm with a dollop of sour cream or cold as a snack, Syrniki are an easy and delicious way to try something new!
Cheese pancakes is a popular Russian recipe. Cheese pancakes is “syrniki” in Russian – the Russian word for cheese is “syr”. Syrniki are made out of farmer’s cheese. You can find farmer’s cheese in the same isle as ricotta cheese in most well-stocked supermarkets. You can use regular or lowfat farmer’s cheese for the cheese pancakes recipe.
Why You’ll Love Russian Cheese Pancakes (Syrniki)
- Perfect for Breakfast or Brunch: These pancakes are a delightful change from your usual breakfast routine, offering a unique and satisfying dish to enjoy with family or friends.
- Easy to Make: With simple ingredients and straightforward steps, Syrniki is beginner-friendly and can be whipped up in no time.
- Customizable Add-Ins: Love raisins? Add them for extra sweetness. Prefer them plain? Skip the raisins and still enjoy a delicious result.
- Versatile Serving Options: Pair them with honey, jam, sour cream, or even fresh berries for a complete and mouthwatering meal.
- Great Make-Ahead Option: These pancakes taste amazing both fresh and reheated, making them perfect for meal prep or busy mornings.
Cheese pancakes make a great breakfast. They are a nice change from the usual breakfast fare. If you want something new and different for breakfast, go ahead and make syrniki cheese pancakes!
Ingredients For Russian Cheese Pancakes (Syrniki)
- Farmer’s Cheese – The key ingredient that gives these pancakes their creamy texture.
- Sugar or Splenda – Adds a touch of sweetness to the batter.
- Salt – Balances the flavors perfectly.
- Vanilla – Enhances the overall flavor and adds a warm, sweet aroma.
- Eggs – Binds the ingredients together for the perfect pancake texture.
- Raisins (Optional) – For a burst of sweetness in every bite.
- Flour – Used in the batter and for coating the pancakes, ensuring a crisp golden crust. Gluten-free flour works as a substitute if needed.
- Oil – For frying the pancakes to perfection.
For the exact measurements of these ingredients, see the printable recipe card at the bottom of this article.
Cheese pancakes can be made with or without raisins. I like the version with raisins much better, so I always make my syrniki loaded with raisins!
Kitchen Tools You Need To Make Russian Cheese Pancakes (Syrniki)
- Large Bowl – To mix the pancake batter thoroughly.
- Large Plate – For coating the pancake balls with flour.
- Measuring Spoons and Cups – For accurate ingredient measurements.
- Non-Stick Frying Pan – Ensures even cooking without sticking.
- Spatula – Makes flipping the pancakes easy and mess-free.
Cheese pancakes go really well with honey, jam or sour cream. Cheese pancakes also taste good cold. You can make a double portion of the cheese pancakes, eat half of them while they are hot and refrigerate the rest. Syrniki will make a great breakfast on the second day – you can eat them cold or reheat in the microwave.
How To Make Russian Cheese Pancakes (Syrniki)
- Begin by placing some flour on a plate for coating the pancakes later.
- In a mixing bowl, combine farmer’s cheese, sugar, salt, vanilla, eggs, and 2 tablespoons of flour. Stir everything together until smooth.
- Divide the mixture into 10 portions. Roll each portion into a ball, then coat them in flour so they’re covered on all sides.
- Heat oil in a non-stick pan over medium-high heat. Place the cheese balls into the pan and gently flatten them into patties.
- Cook for about 4 minutes on one side until golden brown, then flip and cook the other side for another 4 minutes.
- Once cooked, remove the pancakes from the pan and serve warm with your favorite toppings like honey, sour cream, or jam.
Here’s a picture of the stack of Russian Cheese Pancakes (Syrniki):
Serving Suggestions
- Serve Syrniki warm with a drizzle of honey for a naturally sweet and sticky topping.
- Pair them with Homemade Sour Cream for a tangy contrast that complements the creamy cheese flavor.
- Spread your favorite like Easy Homemade Watermelon Jam or Sweet and Tangy Kiwi Jam over the pancakes for a burst of fruity sweetness.
- Garnish with fresh berries like Fresh Blueberry for added color and freshness.
- Serve as part of a brunch spread alongside Fluffy Scrambled Eggs With a Cottage Cheese Twist, Air Fryer Toasted Bread, and Authentic Turkish Coffee for a balanced meal.
Tips For Success
- Choose the Right Cheese: Farmer’s cheese is key for the perfect texture. Avoid substitutes like ricotta or cottage cheese, as they can make the batter too wet and difficult to work with.
- Control the Batter Consistency: If the mixture feels too wet to shape into balls, add a little more flour, a tablespoon at a time, until it’s manageable. Be careful not to add too much, as it may make the pancakes dense.
- Prevent Sticking: Ensure your pan is well-heated and lightly oiled before adding the pancakes. This will help achieve that golden crust without sticking.
- Don’t Overcrowd the Pan: Cook the pancakes in batches if necessary, leaving enough space for easy flipping. Overcrowding can lower the pan’s temperature and affect cooking.
- Adjust Sweetness: Depending on your preference, you can add more sugar to the batter or keep it mild and rely on sweet toppings like honey or jam.
- Experiment with Add-Ins: Raisins are a classic option, but you can try other mix-ins like dried cranberries or chopped nuts for a twist.
- Make Them Gluten-Free: Use a gluten-free flour blend for coating and mixing, and the recipe will work just as well.
- Reheat Gently: If you have leftovers, reheat them in a skillet over low heat or in the microwave for a few seconds to preserve their texture.
Variations and Substitutions
- Gluten-Free Syrniki: Substitute regular flour with a gluten-free flour blend. Ensure the flour you choose is suitable for frying and coating to maintain the golden crust.
- Dairy-Free Option: While farmer’s cheese is a key ingredient, you can experiment with a dairy-free alternative like almond-based or coconut-based cheese. Note that this may alter the texture slightly.
- Add Zest for Flavor: For a citrusy twist, add a teaspoon of lemon or orange zest to the batter. This adds brightness and pairs wonderfully with honey or jam toppings.
- Nutty Syrniki: Fold chopped walnuts, almonds, or pecans into the batter for a nutty crunch. Toasted nuts as a garnish also work beautifully.
- Sweetened Syrniki: Add a handful of mini chocolate chips instead of raisins for a dessert-like version that kids will adore.
- Savory Syrniki: Skip the sugar and raisins to make a savory version. Add chopped herbs like dill or parsley, and pair with sour cream for a delicious appetizer.
- Different Toppings: Try serving Syrniki with a dollop of whipped cream, a sprinkle of powdered sugar, or even caramel sauce for a decadent treat.
- Kid-Friendly Shape: Shape the pancakes into fun forms, like hearts or stars, before frying to make them more appealing to kids.
Storage and Reheating
- Storage: Place leftover Syrniki in an airtight container and store them in the refrigerator for up to 3 days. Allow them to cool completely before storing to prevent condensation from making them soggy.
- Freezing: For longer storage, freeze Syrniki. Arrange the cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
- Reheating from the Fridge: Reheat in a non-stick skillet over low heat, flipping occasionally until warmed through. Alternatively, microwave them for 20-30 seconds, though this method might make them softer.
- Reheating from Frozen: To reheat frozen Syrniki, let them thaw in the refrigerator overnight or reheat them directly in a skillet over low heat until heated through. You can also microwave frozen Syrniki in short intervals, checking frequently.
- Serving Leftovers: Syrniki taste great both warm and cold, so they’re an excellent grab-and-go snack. Pair with fresh toppings like jam or sour cream to refresh their flavor.
Frequently Asked Questions
What is farmer’s cheese, and can I substitute it in this recipe?
Farmer’s cheese is a fresh, crumbly cheese with a texture similar to ricotta but slightly firmer and drier. It’s crucial for the texture of Syrniki, as it binds the batter and keeps the pancakes from falling apart. While ricotta or cottage cheese may seem like alternatives, they’re too wet for this recipe and won’t produce the desired results.
Can I make Syrniki without raisins?
Yes, raisins are completely optional! You can omit them for a classic, plain version of Syrniki or replace them with other mix-ins like dried cranberries, mini chocolate chips, or nuts.
What should I serve with Syrniki?
Syrniki are traditionally served with sour cream, honey, or jam. You can also pair them with fresh fruit, whipped cream, or even a sprinkle of powdered sugar for added sweetness.
Can I make Syrniki ahead of time?
Absolutely! Syrniki store well in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat them in a skillet or microwave for a quick and delicious breakfast or snack.
How do I prevent the pancakes from sticking to the pan?
Using a non-stick frying pan and ensuring it is well-heated with a light coating of oil will prevent sticking. Avoid overcrowding the pan, as this can lower the heat and cause sticking issues.
Can I make Syrniki healthier?
Yes! You can use low-fat farmer’s cheese and reduce the sugar if desired. Substituting regular flour with a gluten-free or whole wheat version is another way to boost the recipe’s nutritional value.
Can I make Syrniki without eggs?
Eggs play an important role in binding the ingredients together, so leaving them out can affect the texture. However, you could try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute for a vegan version.
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Cheese Pancakes
Ingredients
- 1 lb of farmer's cheese
- 2 tbsp sugar or Splenda
- 1/8 tsp salt
- 1 tsp vanilla
- 2 eggs
- 1/2 cup raisins optional
- 2 tbsp flour plus additional 1 cup of flour for coating - to make it gluten-free, use gluten-free flour
- 1 tbsp oil
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large bowl
- Large plate
- Measuring cup
- Non-stick Frying pan
Instructions
- Put 1 cup of flour on a large plate.
- Mix farmer's cheese, sugar, salt, vanilla, eggs, raisins and 2 tbsp of flour in a bowl. Divide the mixture into 10 parts, and roll each part in a little ball. Dip each ball in flour and roll so it's coated with flour on all sides.
- Heat the oil on a large non-stick frying pan over medium-high heat. Put the cheese balls on a frying pan and flatten each ball with your hands so it makes a patty. Cook the cheese pancakes for 4 minutes (or until golden-brown on the bottom), then flip with a spatula and cook for another 4 minutes on the other side.
- Remove the cheese pancakes from heat and serve!
More Breakfast Recipes
- Breakfast Sausage Links in the Instant Pot
- Sweet Potato Breakfast Bowl With Toppings
- Low Carb Berry and Nut Yogurt Bowl Recipe
These sound wonderful! I’ve never made anything quite like them before.
I saw your review about the Kalahari resort in Wisconsin Dells and it brought back great memories of when our girls were little. We would always eat breakfast at Paul Bunyan’s :)
I’ve never heard of cheese pancakes before but they look delicious! I don’t know what farmers’ cheese is though as we don’t have that here – I’m thinking it’s a soft cheese?
Lovely recipe.
Farmer’s cheese has a texture like ricotta and tastes like cottage cheese… but ricotta or cottage cheese unfortunately don’t work in this recipe.
I’ve always wanted to learn more about Russian food. This sounds terrific – definitely my type of dish, yum!
I’m quite unfamiliar with Russian food, all I know of is borscht. I like sound of these pancakes, sound so inviting.
I tried these in Russia and I loved them, and when I came back home I tried to make them following several recipes and the results were disastrous. I tried your recipe and they turned out delicious! I’m so glad I found it, thank you :)
There’s look delicious and I can’t wait to try them. Can you use almond flour to make them low carb?
Not sure if it will work with almond flour, I haven’t tried it. If you try making it with almond flour, please let us know how it turned out!
I added some fresh berries and a drizzle of honey, and it was the perfect breakfast treat.
I just got back from a trip to Eastern Europe and tried a yummy food called syrniki. I found a recipe to make them at home, and they tasted exactly like the ones I had there! The recipe was super easy to follow, and the pancakes were delicious with a little sugar on top. It’s like bringing a bit of my trip into my kitchen.