Russian Cheese Pancakes (Syrniki)

Name: Russian Cheese Pancakes (Syrniki)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Russia
Ingredients: 1 lb (450 g) dry cottage cheese (tvorog, or well-drained full-fat cottage cheese or quark); 1 large egg; 3 tbsp (40 g) granulated sugar; 1/4 tsp (1 g) salt; 1/2 tsp (2.5 ml) vanilla extract; 1/2 cup (65 g) all-purpose flour, plus 2 tbsp (20 g) for dusting; 2 tbsp (30 ml) vegetable oil, plus more if needed

Сырники SyrnikiSay it: sir-NEE-kee

By the Passport Plate editors. Published November 6, 2026.

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Syrniki are tender Russian cottage-cheese pancakes, eaten for breakfast or a sweet snack across Russia and neighboring countries. Fresh tvorog is mixed with egg, sugar, vanilla and just enough flour to hold the patties together, then pan-fried until golden outside and creamy within. They are modest, comforting and quick to make, traditionally served with sour cream, jam or honey. The best versions taste clearly of dairy, with crisp edges and a soft, light center.

Russian Cheese Pancakes (Syrniki)

Сырники, Syrniki

Pronounced sir-NEE-kee

Serves: 4
Prep: 20 min
Cook: 15 min
Total: 35 min
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

For the pancakes

1 lb (450 g)450 g (1 lb) dry cottage cheese (tvorog, or well-drained full-fat cottage cheese or quark)
1 large egg
3 tbsp (40 g)40 g (3 tbsp) granulated sugar
1/4 tsp (1 g)1 g (1/4 tsp) salt
1/2 tsp (2.5 ml)2.5 ml (1/2 tsp) vanilla extract
1/2 cup (65 g)65 g (1/2 cup) all-purpose flour, plus 2 tbsp (20 g) for dusting

For frying

2 tbsp (30 ml)30 ml (2 tbsp) vegetable oil, plus more if needed

Method

If the cottage cheese is wet, drain it well in a fine-mesh sieve, then press it through the sieve or mash it until mostly smooth.
In a large bowl, mix the cottage cheese, egg, sugar, salt and vanilla until evenly combined.
Sprinkle the 1/2 cup (65 g) flour over the cheese mixture and fold gently just until a soft, slightly sticky dough forms; chill for 10 minutes if it feels too soft.
Dust your hands and a work surface with the 2 tbsp (20 g) flour, then shape the dough into 8 to 10 patties about 2 inches (5 cm) wide and 3/4 inch (2 cm) thick.
Heat the oil in a large nonstick skillet over medium heat. Fry the syrniki in batches for 2 to 3 minutes per side, until golden brown and the edges are crisp.
Transfer to paper towels to drain briefly, then serve warm.

Regional variants

Some cooks fold raisins into the cheese mixture or add a tablespoon of semolina for a firmer texture. Similar pancakes are also common across Belarus and Ukraine.

Cook's notes

Use dry tvorog or well-drained cottage cheese; wet curds make the dough sticky and the pancakes dense.
Do not overmix once the flour is added, or the syrniki will lose their light texture.
Keep the heat at medium so the centers cook through before the crust becomes too dark.

Serve with

Sour cream, berry jam, honey, or fresh berries; tea or coffee.

Make ahead and storage

Store leftovers covered in the refrigerator for up to 2 days and reheat gently in a skillet or oven; they are best fresh.

Russian Cheese Pancakes (Syrniki)