Syrniki Recipe

Easy Syrniki Recipe (East European Cheese Pancakes)

My daughter packs syrniki for school lunch with two containers alongside them — one yogurt, one jam, to eat with them.

She is creative with food, eats everything, and loves yogurt, so these are a natural fit for her. I make a batch at the start of the week and they disappear fast.

I started making them years ago after a neighbor introduced me to them — always warm and soft, served with cherry jam.

I have been making them ever since, though I tend to go denser than that original version.

In Bulgaria we have our own fried and baked cheese and dough dishes — mekitsi, sirenki, buhti — so syrniki felt familiar the first time I tried them.

What makes them their own thing is the texture range. A softer dough gives you something tender and almost creamy inside — more like a French-style dessert.

More flour and a slightly longer cook time gives you something denser that holds its shape and travels well. Neither is wrong; this is just how I make them.

How to Make Syrniki

Mix, shape, fry. The main decision is how much flour to add — that single choice controls the texture of the final result.

• Add the farmers cheese and eggs to a bowl and mix until smooth and combined. If your cheese is on the wet side, drain it through a fine mesh strainer or cheesecloth first — excess moisture makes the dough impossible to shape.

• Stir in the flour until a soft dough forms. It will be slightly sticky — that is normal. More flour means denser syrniki; less flour means a softer, creamier center. Stop earlier for a tender result; add more if you want something that holds its shape better and travels well.

• If using baking soda and vinegar: combine them in a small dish — they will fizz briefly — then fold the mixture into the dough. The reaction neutralizes the baking soda flavor completely and gives the interior a slightly lighter, airier texture. Totally optional, but if you use both, do it this way — combined separately first, not added one by one.
• Use a 2-tablespoon cookie scoop to portion the dough, then shape each piece into a round patty about ¾ to 1 inch thick. Dust your hands lightly with flour and work quickly — do not overhandle them.

• If you want a crispier crust, dredge each patty lightly in flour and shake off the excess. Skip this step for a softer exterior.
• Heat a skillet over medium heat with enough oil to coat the bottom — about 2 tablespoons (or more). When the oil shimmers, add the syrniki without crowding the pan. Fry for about 2 minutes per side until deep golden brown. A softer dough may need a little less time; a denser one a little more. Do not rush the flip — if they stick, give them another 30 seconds and they will release on their own. Keep the heat at medium the whole time; higher heat browns the outside before the inside sets.

• Drain on a paper towel-lined plate. Serve warm, or cool completely before storing.

Air Fryer Syrniki

Preheat the air fryer to 350°F. Lightly oil the basket, then arrange the shaped syrniki in a single layer with space between them.

Air fry for 10 to 12 minutes, flipping once at the halfway mark, until golden on both sides.

Check at 10 minutes — timing varies depending on the size of your syrniki and how soft the dough is.

The air fryer gives you a more even, drier crust with no oil pooling at the edges.

The interior stays just as tender as the stovetop version.

I use this method when I am making a full week’s batch and do not want to stand over the pan. Cooking time may vary, keep an eye on the syrniki.

Baked Farmers Cheese Pancakes – Syrniki

Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the shaped syrniki in a single layer and spray lightly with oil.

Bake for 20 to 25 minutes — no flipping needed.

The crust will be paler and softer than the stovetop version, more like a baked roll than a fried patty.

This is the most hands-off method and works well when you are making a large batch alongside other things.

Tips

Start by checking your cheese. Farmers cheese varies a lot by brand and freshness. If the dough spreads in the pan instead of holding its shape, the cheese is too wet.

Drain it through a fine mesh strainer before mixing (I usually don’t drain it and use a little extra flour for the desired thickness of the dough), or add flour one tablespoon at a time until the dough firms up enough to hold a patty shape.

Not all cottage cheese works. Small-curd cottage cheese can substitute for farmers cheese, but it must be well-drained. Large-grain, liquidy cottage cheese does not work — the dough will not come together and the syrniki will fall apart in the pan. Strain it through cheesecloth for at least 30 minutes if that is all you have.

Handle the dough gently. Stir just until the ingredients come together and shape with floured hands quickly. The dough is sticky. The more you work it, the tougher the syrniki will be — you want them tender, not chewy.

The center should still feel soft. These are done when the exterior is golden and the center feels set but gives slightly when you press. If it is dry and firm all the way through, they went too long. Pull them off the heat a little early — they firm up as they cool.

These are a great make-ahead. Cool them completely, store in the fridge for up to 4 days, and reheat in a dry skillet over medium-low or in the air fryer at 350°F for 3 to 4 minutes. They travel well cold — which is exactly why my daughter packs them for school with yogurt and jam alongside.

Serving Ideas

The classic is jam — cherry jam especially — or fresh berries with a spoonful of yogurt.

My daughter brings both in separate containers and mixes as she likes.

Powdered sugar keeps it simple. In summer I serve them with skyr and whatever berries are in season.

For a savory version, skip any sweet toppings and serve with sour cream and fresh dill, thin slices of ham, or smoked salmon.

The dough has no sugar and no salt — that is intentional, so it stays neutral and can go either direction depending on who is eating.

FAQ For Farmers Cheese Pancakes

What is the best cheese for syrniki? Farmers cheese is the traditional choice — low moisture, mild tang, easy to shape into patties. I use Bulgarian “извара”.

Small-curd cottage cheese works as a substitute if it is thoroughly drained first. Large-grain or liquidy cottage cheese does not hold together in the pan.

Why are my syrniki falling apart in the pan? The most common reason is too much moisture in the cheese.

If the dough is not holding together when you shape it, drain the cheese more thoroughly or add flour one tablespoon at a time until the patties hold their shape.

The second reason is flipping too early — if they are sticking, they are not ready yet.

Give them another 30 seconds; they will release on their own when the crust has set.

Can I freeze syrniki? Yes — freeze them in a single layer first, then transfer to a bag or container.

Reheat from frozen in the air fryer at 350°F for 5 to 6 minutes, or in a skillet over low heat with a lid on to warm through without drying out.

Can I make syrniki without flour, or use a gluten-free substitute? A 1-to-1 gluten-free flour blend works well here — the flour is used in a small amount mainly for structure, not flavor.

Skip the dredging step if using a GF blend; the patties will be more delicate and benefit from less handling.

I have not tested them completely flour-free; without any binder the dough tends to fall apart in the pan.