Syrniki (Ukrainian Cheese Pancakes)

Why This Recipe Works

Syrniki are one of those recipes that always make me feel at home. They’re simple, comforting, and full of creamy, lightly sweet flavor that works for both breakfast and dessert. Here’s what makes them so special:

• Creamy Inside, Crisp Outside: The farmer’s cheese keeps the center soft and rich while the light flour coating gives each pancake a golden, crisp edge. It’s that perfect balance of textures you also get in Crispy Classic Potato Latkes.
• Naturally Sweet and Balanced: These pancakes aren’t overly sugary. The mild sweetness lets the cheese flavor shine, making them just as good with honey as they are with fresh berries or jam.
• Quick and Easy to Make: The batter comes together in minutes with simple ingredients you probably already have. They’re easy enough for a weekday breakfast but special enough for brunch.
• Customizable for Everyone: You can make them plain or mix in dried cherries, raisins, or even bits of fresh fruit. I like to do half and half so everyone gets their favorite.
• Perfect for Any Occasion: Serve them warm with sour cream and preserves for a traditional touch, or drizzle with syrup for a fun twist – just like these Bacon Pancakes. They’re always a hit no matter how you serve them.

Ingredients

• Farmer’s Cheese – The base of the recipe that gives syrniki their creamy texture and mild tang. You can substitute with well-drained ricotta or cottage cheese if you can’t find farmer’s cheese.
• Vanilla – Adds a light sweetness and warm aroma that complements the cheese.
• All-Purpose Flour – Provides structure and helps the pancakes hold their shape. You’ll also need extra flour for dredging before frying. For a gluten-free version, use almond or rice flour.
• Baking Powder – Keeps the syrniki light and fluffy instead of dense.
• Sugar – Adds just enough sweetness to balance the tang of the cheese. You can adjust the amount or use a keto-friendly sweetener if preferred.
• Dried Cherries or Raisins (Optional) – Add a chewy, fruity bite to the pancakes. I like to make half the batch with dried fruit and half without.
• Avocado Oil – Used for frying to give the syrniki a crisp, golden crust. You can also use vegetable oil or any light, neutral oil you have on hand.

For full list of ingredients and instructions, see recipe card below.

Instructions

1. Soak the Fruit (Optional): Soak dried cherries or raisins in hot water for a few minutes to soften. Drain and set aside, or skip if not using.
2. Make the Batter: Whisk eggs, then mix in farmer’s cheese and vanilla. Add flour, sugar, baking powder, and salt, and mix until a soft, thick dough forms. Fold in dried fruit if using.
3. Form the Syrniki: Place ½ cup flour on a plate. Scoop dough into small portions, roll lightly in flour, and shape into ½-inch-thick patties.
4. Heat the Oil: Heat 3-4 tablespoons oil in a large skillet over medium heat until hot.
5. Cook the Syrniki: Fry patties for 3-4 minutes per side until golden and crisp. Transfer to a paper towel–lined plate. Cook in batches if needed.
6. Serve: Serve warm with powdered sugar, maple syrup, or honey. Add sour cream, berries, or fruit preserves if desired.

For full list of ingredients and instructions, see recipe card below.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

• Cheese Options: I usually make syrniki with farmer’s cheese, but well-drained ricotta or cottage cheese works perfectly too. Just make sure to remove as much liquid as possible so the batter stays thick.
• Fruit Add-Ins: Try mixing in chopped dried apricots, cranberries, or even small bits of fresh apple instead of raisins or cherries. I like to make half the batch with fruit and half without for variety.
• Flour Swaps: For gluten-free syrniki, use almond or rice flour instead of all-purpose. If you’re going keto, coconut flour works great too – just use a little less since it absorbs more moisture.

FAQs

More Recipes You’ll Enjoy

• Potato Vareniki – Potato Vareniki (Ukrainian Pierogi Recipe) is a comforting Eastern European dish and the best way to use up leftover mashed potatoes.
• Kotleti Recipe (Meatballs) – Try my family kotleti recipe for a classic Ukrainian dinner! These “meatballs” are tender, juicy, and pan-fried to golden-brown perfection.
• Brown Butter Sage Gnocchi – This simple brown butter sage gnocchi takes 15 minutes yet tastes so gourmet. Enjoy it on weeknights, or make it for special date nights!
• Classic Ukrainian Red Borscht (Beet Soup) – This flexible and frugal Classic Ukrainian Red Borscht (Beet Soup) recipe is made with heaps of vegetables and a homemade beef broth.

If you try this Syrniki recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!