If you’re looking for a breakfast that is high in protein and tastes like a dessert, you’ve found it! These golden, creamy syrniki made with farmer’s cheese are a staple in Slavic households.
My connection to syrniki (aka “farmer’s cheese pancakes”) is very nostalgic. I grew up in a small town in Ukraine where we had to live off the land and animals, including our two dairy cows. Because of the abundance of milk, my mom made all sorts of dairy products — one of which was farmer’s cheese. She created so many treats with farmer’s cheese, but syrniki were always the most popular.
Syrniki are made with a high percentage of farmer’s cheese, so they have a much creamier and softer texture than regular American pancakes — almost like cheesecake. They’re slightly sweet with a hint of vanilla and a tang from the curds, and I’m obsessed with the crispy fried edges. Mmm.
Did you know? Farmer’s cheese, or “tvorog,” is similar in taste and texture to cottage cheese, but it is typically drier and tangier.
Syrniki Recipe Video
How To Make Syrniki
These syrniki pancakes take only 20 minutes and minimal effort to whip up. My husband Tim always raves about them!
- Mix up the batter: In a large bowl, combine the farmer’s cheese, egg, sugar, salt, and vanilla. Mix in the first portion of flour.
- Shape the syrniki: Use a cookie scoop to portion out the syrniki into a bowl with the dredging flour. Coat the syrniki with flour and flatten them.
- Fry the syrniki: Preheat an oiled frying pan on medium-low heat. Place the syrniki into the skillet. Fry them until they are golden brown on both sides.
Hot tip: For an ultra-creamy texture, press the farmer’s cheese through a metal strainer.
Tips For the Best Syrniki
This syrniki recipe is foolproof — I’ve been making them for years, and I’ve found a few tips and tricks to ensure they turn out mouthwatering every time.
- Make your own farmer’s cheese. This guide couldn’t be easier to follow! If you prefer to buy it, farmer’s cheese can be found in most European markets, or even Whole Foods and Sprouts.
- Squeeze out any excess liquid. If your cheese is too wet, wrap it in a cheesecloth or towel and squeeze out the excess whey before starting.
- Flour your hands. This dough is naturally sticky, so keeping your palms well-floured when shaping the syrniki is a game-changer.
- Keep the heat on medium-low. Low and slow is the way to go here. If you turn up the heat too much, the syrniki will brown too quickly before the inside is cooked through.
- Add your favorite toppings. A dollop of sour cream and jam is a classic combo, but honey, maple syrup, fresh berries, powdered sugar, or sweetened condensed milk are all incredible as well!!
Storage & Reheating
I love that syrniki are freezer-friendly and easy to reheat! I usually make a big batch and store the leftovers for a special treat later.
- Short-term storage: Store the syrniki for up to three days in an airtight container in the fridge.
- Long-term storage: Store the syrniki for up to two months in an airtight container in the freezer. I like to layer each pancake with parchment paper to make sure they don’t stick together. There’s no need to thaw them!
- Reheating: Reheat syrniki just like regular pancakes — place them in a dry heated skillet until both sides crisp up, or pop them in the microwave.
More Recipes with Farmer’s Cheese
- Farmer’s Cheese Donut Holes — Aka “ponchiki”… fluffy bite-sized donuts with a crispy fried crust
- Farmer’s Cheese Coffee Cake — Perfect for a morning treat with fresh berries
- Pierogi with Farmer’s Cheese — Soft dough wrapped around a sweet cheesy filling
- Nalysnyky — Crepes filled with sweet cheese, topped with condensed milk, and baked
Recipe
Ingredients
- 16 oz farmer’s cheese
- 1 egg
- 2 tbsp sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- ⅓ cup flour + ½ cup flour for dredging
- 3 tbsp oil for frying
Instructions
- In a large bowl, combine the farmer’s cheese, egg, sugar, salt, and vanilla extract. Use a fork to mix everything together, creating a smooth and even consistency.
- Add ⅓ cup of flour to the mixture and stir to combine.
- Use a cookie scoop to form the syrniki. One at a time, scoop up the dough and place it into a bowl with ½ cup of flour for dredging. Then, with well-floured hands, flatten each syrnik in your palm.
- Preheat a skillet with oil on medium-low heat. Place the syrniki into the skillet. Fry them until they are golden brown on both sides (about 3-4 minutes on each side).
- Serve the syrniki while they are warm with your favorite jam, sour cream, and/or maple syrup. Enjoy!
Love them! Thank you for the recipe!
Thank you for the feedback, Irina! Glad you enjoyed them.