Syrniki Recipe (Russian Cheese Pancakes)

Syrniki are tender, golden-brown Russian cheese pancakes made from tvorog (farmer’s cheese), eggs, and a little flour. They are crisp on the outside, soft and custardy inside, and lightly sweetened, making them a beloved breakfast or dessert across Russia and neighboring countries. This recipe works because it uses the right ratio of dry cheese to binder, so the pancakes hold together without becoming dense or rubbery.

Ingredients

2 cups (450 g) tvorog or dry farmer’s cheese (see Tips for substitutes)
1 large egg
3 tbsp (40 g) granulated sugar, plus more for serving
1/2 tsp vanilla extract
1/4 cup (30 g) all-purpose flour, plus extra for dusting
1/4 tsp salt
3 tbsp (45 g) unsalted butter, for frying

Instructions

In a large bowl, combine the tvorog, egg, sugar, vanilla, and salt. Mash with a fork until the mixture is smooth and no large curds remain. If your cheese is very wet, drain it in a fine-mesh sieve lined with cheesecloth for 1 hour before using.
Sprinkle the flour over the cheese mixture and stir until just combined. The dough should be soft but not sticky. If it sticks to your hands, add 1 more tablespoon of flour.
Dust a clean work surface with flour. Turn the dough out and gently roll it into a log about 2 inches (5 cm) in diameter.
Cut the log into 8 equal pieces. Roll each piece into a ball, then flatten into a patty about 3/4 inch (2 cm) thick. Coat each patty lightly in flour and shake off excess.
Melt the butter in a large nonstick or cast-iron skillet over medium heat. The pan should be hot but not smoking.
Place the syrniki in the skillet in a single layer, leaving space between them. Cook for 3–4 minutes per side, until deep golden brown and cooked through. The center should feel firm to the touch, and the internal temperature, if checked, should reach 160°F (71°C) per USDA FSIS safe minimum for egg dishes.
Transfer to a plate and repeat with the remaining patties, adding more butter if needed. Serve hot with sour cream, jam, honey, or fresh berries.

Tips

Cheese matters: Tvorog is the authentic choice, but if you can’t find it, use dry, crumbly farmer’s cheese or well-drained ricotta. Avoid cream cheese or wet cottage cheese—they make the batter too loose and the pancakes will spread.
Dry the cheese: If your tvorog is moist, press it through a sieve or wrap in cheesecloth and squeeze out excess liquid. Too much moisture means you’ll need extra flour, which makes syrniki tough.
Don’t overmix: Stir the batter just until the flour disappears. Overworking develops gluten and results in dense, chewy pancakes instead of light, tender ones.
Low and slow: Cook over medium heat, not high. The outside should caramelize slowly while the inside cooks through. If the pan is too hot, the outside burns before the center is set.

Serving Suggestions

Serve syrniki warm, traditionally with a generous dollop of sour cream (smetana) and a drizzle of honey or berry jam. They also pair beautifully with fresh berries, a dusting of powdered sugar, or a spoonful of sweetened condensed milk. For a savory twist, reduce the sugar to 1 tablespoon and serve with smoked salmon and dill.

Variations

Chocolate chip: Fold 1/3 cup (60 g) mini chocolate chips into the batter before shaping.
Lemon zest: Add 1 teaspoon finely grated lemon zest for a bright, citrusy note.
Baked: Instead of frying, place patties on a parchment-lined baking sheet and bake at 375°F (190°C) for 15–18 minutes, flipping halfway. They’ll be less crispy but lighter.
Gluten-free: Substitute the all-purpose flour with an equal amount of gluten-free 1:1 baking flour. The texture will be slightly more delicate.

Storage and Reheating

Refrigerate leftover syrniki in an airtight container for up to 3 days. To reheat, warm them in a skillet over medium heat with a little butter for 2–3 minutes per side, or in a toaster oven at 350°F (175°C) for 5–7 minutes. Avoid the microwave—it makes them soggy. Cooked syrniki also freeze well for up to 2 months; layer them between parchment paper in a freezer bag. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What is tvorog? Tvorog is a Russian-style farmer’s cheese, similar to cottage cheese but drier and with a finer curd. It’s sold in many Eastern European groceries and some supermarkets. If unavailable, use dry farmer’s cheese or well-drained ricotta.

Can I use cottage cheese instead of tvorog? Yes, but you must drain it thoroughly. Place cottage cheese in a fine-mesh sieve, press out excess whey, and let it drain for at least 1 hour. You may also need to add an extra tablespoon of flour to compensate for the higher moisture.

Why are my syrniki falling apart? This usually happens when the cheese is too wet or the batter is under-floured. Press out excess liquid from the cheese, and make sure the dough is firm enough to hold its shape. If it’s still sticky, add flour a teaspoon at a time.

Can I make the batter ahead of time? Yes, you can prepare the dough and shape the patties up to 24 hours in advance. Store them in the refrigerator, covered, and fry them just before serving. The flour will absorb moisture overnight, so you may need to dust them with a little extra flour before cooking.

Are syrniki supposed to be sweet? Traditional syrniki are only lightly sweetened—the sweetness comes mostly from the toppings. The recipe above uses 3 tablespoons of sugar, which is moderate. Feel free to adjust to your taste, but don’t reduce it too much or the pancakes will taste flat.

Can I bake syrniki instead of frying? Absolutely. Baking produces a softer, less golden pancake, but it’s a healthier option. Bake at 375°F (190°C) for 15–18 minutes, flipping halfway, until the centers are set and the bottoms are lightly browned.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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