The Ultimate Syrniki (Russian Cottage Cheese Pancakes)
Imagine a breakfast pancake that’s unlike any you’ve had before—one that’s delightfully crisp on the outside, with a warm, creamy, and custard-like center that practically melts in your mouth. That, my friends, is the incredible, soul-warming magic of Syrniki, Russian cottage cheese pancakes. This is, without a doubt, the most uniquely delicious pancake recipe you will ever try.
I promise you, there is no greater breakfast joy than mastering this simple recipe. They are surprisingly easy to make, and the homemade strawberry sauce comes together in minutes, filling your kitchen with the most beautiful aroma. It’s the kind of special-yet-simple breakfast that’s perfect for a lazy weekend morning or a festive brunch.
Get ready to discover your new favorite breakfast dish, a comforting classic that will leave you craving more.
Why These Syrniki Will Change Your Breakfast Game!
You are going to be so impressed with the unique and delicious character of these cottage cheese pancakes. They are a true delight. Here’s why you have to make them:
- An Unforgettable Texture: Creamy, tender, and slightly chewy on the inside with a beautiful golden-brown crust on the outside. It’s a texture unlike any other pancake.
- Packed with Protein: Thanks to the cottage cheese and eggs, these pancakes are a much more satisfying and protein-rich breakfast than traditional flour-based versions.
- Surprisingly Easy to Make: The dough comes together in minutes in a food processor, and the cooking process is simple and straightforward.
- Delicious Homemade Strawberry Sauce: The bright, sweet-tart strawberry sauce is the perfect fresh counterpoint to the rich, creamy pancakes and is so much better than anything from a store.
- A Perfect Low-Calorie Breakfast: At under 300 calories per serving, this is a wonderfully satisfying breakfast that feels incredibly indulgent without the guilt.
Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 8 pancakes |
| Calories | 281 kcal per serving |
| Course | Breakfast |
| Cuisine | Russian, Eastern European |
| Difficulty/Method | Easy / Pan-Frying |
Your Shopping List for This Delicious Breakfast
This recipe uses simple, wholesome ingredients to create something truly special. Here’s what you’ll need:
→ For the Syrniki (Pancakes)
- 1 lb (450g) cottage cheese → The star of the show! Use a full-fat, block-style or farmer’s cheese if you can find it for the best texture.
- 1 cup + 4 tbsp all-purpose flour → Sifted, plus more for dusting. This binds the pancakes together.
- ½ teaspoon baking powder → For a little bit of lift.
- 2 large eggs → To bind the dough and add richness.
- 4 tablespoons sugar → Just enough to add a subtle sweetness.
- ½ teaspoon vanilla extract → For a warm, aromatic flavor.
- ¼ teaspoon salt → To balance the sweetness.
- Oil or butter → For frying.
→ For the Strawberry Sauce
- ¾ lb (340g) fresh strawberries → Quartered. Frozen strawberries also work well.
- 1 cup sugar → To sweeten the sauce and help it set.
- 1 medium lemon → You’ll need both the zest and the juice for a bright, fresh flavor.
- 2 tablespoons water & 1 teaspoon cornstarch → To create a slurry that will thicken the sauce beautifully.
Let’s Make Syrniki! Your Step-by-Step Guide
Ready to create the coziest breakfast ever? This process is wonderfully simple and rewarding.
Part 1: The Quick Strawberry Sauce
- Start the Sauce: In a medium saucepan, combine the quartered strawberries and sugar. Stir to coat, then use a potato masher to lightly mash about half of the berries, leaving some nice chunks for texture.
- Cook and Thicken: Place the pan over high heat and cook, stirring, for about 5 minutes until bubbly. Skim off any foam that rises to the surface. Add the lemon zest and juice, bring back to a boil, and cook for another 5 minutes.
- Finish the Sauce: In a small bowl, whisk the water and cornstarch together to make a smooth slurry. Pour it into the simmering strawberries and cook for 1 more minute, stirring constantly, until the sauce has thickened. Set aside.
Part 2: The Syrniki Dough and Cooking
- Prep the Cheese and Dry Ingredients: Drain the cottage cheese very well in a fine-mesh strainer, pressing gently to remove excess liquid. In a separate bowl, whisk together the 1 cup + 4 tbsp of sifted flour, baking powder, and salt.
- Blend the Dough: In a small food processor, blend the drained cottage cheese, eggs, sugar, and vanilla extract until almost smooth. Transfer this mixture to a bowl and stir in the flour mixture with a spatula until just combined. The dough will be soft and sticky.
- Shape the Patties: Heat a little oil or butter in a large skillet over low-medium heat. Place the ½ cup of dusting flour in a shallow dish. Using a medium cookie scoop, portion a ball of dough and drop it into the flour. Gently roll it to coat, then pick it up with floured hands and pat it into a small, thick patty.
- Fry to Golden Perfection: Carefully place the patties in the hot skillet, being sure not to crowd the pan. Fry on low-medium heat for 3-5 minutes per side, until a deep, beautiful golden brown. The lower heat is key to cooking the creamy center without burning the outside.
- Serve: Transfer the cooked Syrniki to a plate lined with paper towels. Serve warm, generously topped with the homemade strawberry sauce.
WiseRecipes’ Top Tips for Perfect Syrniki
These simple secrets will help you achieve the best texture and flavor every time.
- Drain the Cottage Cheese Well. This is the most important step for a dough that’s not too wet. Place your cottage cheese in a fine-mesh strainer and press down gently with a spoon to squeeze out as much excess whey as possible. Drier cheese means a better pancake.
- Don’t Overmix the Dough. Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing can develop the gluten in the flour, which can make your Syrniki tough instead of tender.
- Keep Your Hands and Tools Floured. The dough is meant to be soft and sticky. The key to handling it is to keep your hands and your work surface lightly floured. The cookie scoop also helps minimize contact.
- Low and Slow is the Way to Go. Resist the urge to crank up the heat. Cooking Syrniki on a gentle, low-medium heat is crucial. It allows the creamy, egg-rich center to cook through fully by the time the outside is a perfect, deep golden brown.
- Use a Food Processor for a Smoother Texture. For the creamiest, most delicious Syrniki with no detectable curds, a quick blitz in a food processor is the best way to smooth out the cottage cheese.
Russian Cottage Cheese Pancakes (Syrniki)
Ingredients
Equipment
Method
- In a medium saucepan, add the strawberries and sugar. Stir and mash about half of the strawberries with a potato masher.
- Place over high heat and cook, stirring, until bubbles form, about 5 minutes. Skim any foam. Add the lemon zest and juice, bring to a boil, and cook for 5 more minutes, skimming again.
- In a small bowl, mix the water and cornstarch to create a slurry. Add the mixture to the strawberries. Cook for about 1 minute more, stirring constantly, until thickened. Set aside.
- Drain the cottage cheese well in a strainer. In a separate bowl, combine the sifted flour, baking powder, and salt.
- In a small food processor, blend the cottage cheese, eggs, sugar, and vanilla extract until almost smooth. Stir in the flour mixture until just combined. The dough should be sticky.
- Heat oil or butter in a skillet over low-medium heat. Place 1/2 cup flour in a shallow dish. Using a medium cookie scoop, scoop a ball of dough, roll it in the flour, and gently flatten into a patty.
- Fry patties for 3-5 minutes per side on low-medium heat until golden brown and cooked through. Place on paper towels to absorb excess oil. Serve warm with the strawberry sauce.
Notes
Keep It Fresh! Storing Your Syrniki
These pancakes are fantastic for making ahead, and leftovers are a treat.
- Refrigerator: Store leftover Syrniki and strawberry sauce in separate airtight containers in the refrigerator for up to 3 days.
- Freezing: You can freeze the cooked and cooled pancakes. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag. They will keep for up to 2 months.
- Reheating: For the best texture, reheat the pancakes in a lightly buttered skillet over low heat, in an oven at 350°F, or in an air fryer for a few minutes until warmed through and slightly crisped.
FAQs: Your Syrniki Questions, Answered!
What is the best type of cottage cheese to use for Syrniki?
The best choice is a dry-curd or farmer’s cheese, which is very firm and has low moisture. If you can’t find that, a full-fat, block-style cottage cheese is the next best thing. If you can only find regular tub-style cottage cheese, be sure to drain it exceptionally well.
My dough is still way too sticky to handle. What did I do wrong?
Don’t worry! This is a common issue and it’s usually because the cottage cheese was too wet. You can add a little more flour, one tablespoon at a time, until the dough is just manageable. It should still be soft and slightly sticky, but not runny.
Can I make these gluten-free?
Yes, you can experiment with a good-quality, one-to-one gluten-free all-purpose flour blend. The texture might be slightly different, but it should work well.
What else can I serve Syrniki with?
They are incredibly versatile! Besides the strawberry sauce, they are delicious served simply with a dollop of sour cream or Greek yogurt (a very traditional way), fresh berries, a drizzle of honey or maple syrup, or a dusting of powdered sugar.
Final Thoughts: A New Breakfast Tradition
There is a special kind of comfort in discovering a dish that feels both brand new and timelessly classic. These Syrniki are a beautiful celebration of simple ingredients transformed into a truly memorable breakfast. I hope this recipe brings a touch of Eastern European warmth to your kitchen and becomes a new favorite for your family. Enjoy!
