Sirniki: Russian Cottage Cheese Pancakes Recipe

Farmer’s Cheese Pancakes (sirniki): simple to make, slightly sweet, fluffy, bite-size pancakes that are perfect for breakfast. They puff up on the skillet and disappear from the plate even faster.

Farmer’s Cheese Pancake Recipe

I have a soft spot for farmer’s cheese and the simple comfort of sirniki — a traditional Ukrainian cheese pancake that shows up at breakfast, brunch, and often as a quick dessert. If you grew up with them, they feel like home; if you’re discovering them now, you’re in for a treat. These small pancakes are tender, lightly sweet, and rich with the tang of cheese. When made with authentic farmer’s cheese they develop a texture and flavor that cottage cheese versions simply can’t match.

Farmer’s cheese is similar to cottage cheese but drier and creamier in texture, which helps sirniki hold their shape while staying soft inside. If you’ve only used cottage cheese for pancakes, try this recipe with farmer’s cheese once — the difference is noticeable and delicious.

Ingredients

• 2 cups farmer’s cheese (about 16 oz, crumbled)
• 1/4 cup all-purpose flour
• 2 oz cream cheese
• 1 large egg
• 4 tablespoons Cool Whip (optional for extra creaminess)
• 1/3 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• Grapeseed or vegetable oil for frying

How to Make Farmer’s Cheese Pancakes (Sirniki)

These instructions yield about 20 small pancakes depending on size. Prep time is roughly 10 minutes and cooking takes about 20 minutes.

1. Prepare the cheese mixture: Crumble 2 cups of farmer’s cheese by hand and gently fill a measuring cup without packing. Transfer the crumbled cheese to a medium bowl and mash any large pieces with a fork. Add 2 oz cream cheese, 4 tablespoons Cool Whip (if using), 1/4 teaspoon vanilla extract, and 1 large egg. Mix first with a fork to break up the cheeses, then finish combining with a spatula until smooth and even.
2. Combine dry ingredients: In a small bowl whisk together 1/4 cup all-purpose flour, 1/3 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add the dry mix to the cheese mixture and stir with a spatula until everything is fully blended. The batter should be sticky but not runny. If it feels too loose, fold in 1–2 tablespoons of flour until it firms up slightly.
3. Shape and cook: Heat a large non-stick skillet over medium-low heat and add 2–3 tablespoons of grapeseed or vegetable oil. While the pan warms, use a small ice cream scoop or tablespoon to portion the batter into small balls and set them on a cutting board or plate. When the oil is hot, flatten each ball between your palms to about 1/2″ thickness (if the batter sticks to your hands, dust your palms with flour or rub them with a little oil). Place the patties on the skillet and fry for 2–3 minutes per side, or until golden brown on the edges and cooked through. Flip when the bottoms begin to brown.
4. Serve: Transfer cooked sirniki to a platter and serve warm. Traditional toppings include sour cream, jam, honey, fresh fruit, or powdered sugar. They pair well with orange juice, tea, or a cold glass of milk.

Tips and Variations

• For a firmer texture, chill the batter briefly before shaping.
• Adjust sugar to taste — reduce for a less sweet version or increase slightly if serving as a dessert.
• Substitute Greek yogurt for Cool Whip for a more natural creaminess.
• Serve with a dollop of preserves or a fresh berry compote for a flavorful contrast.

More Breakfast Favorites

• Sour Cream Blueberry Muffins — tender muffins with juicy blueberries.
• Easy Fluffy Pancakes — a simple, non-sweet pancake base that’s versatile.
• Deruny (Ukrainian Potato Pancakes) — crispy potato pancakes that work for breakfast or dinner.
• Baked Sweet Pasta Eggs Casserole — a nostalgic, sweet breakfast casserole.