Cottage Cheese Protein Syrniki with Berries

If you have never made traditional syrniki before, these little cheese pancakes are one of my favorite morning treats.

The base is made with cottage cheese, which gives them an incredibly soft, custardy center while staying golden and crisp on the outside.

Because the dough relies heavily on cheese, this recipe is high in protein and helps keep you full for hours.

I love serving them warm with a spoonful of cool yogurt and fresh berries to balance out the mild sweetness.

They are very easy to make in a regular skillet and feel so much more special than everyday pancakes.

Why I Love This Recipe

High in Protein – Both cottage cheese and Greek yogurt give you plenty of protein to keep you full for hours.

Crispy on the Outside – Searing them in butter and oil creates an irresistible, golden-brown crust with every single bite.

Custardy Center – Covering the pan at the end turns the inside rich, warm, and wonderfully melt-in-your-mouth soft.

Perfect Sweetness – Just three tablespoons of sugar keep them lightly sweet, letting the warm vanilla and fresh berries shine.

The Ingredients

For the Syrniki

• 2 cups Full-Fat Cottage Cheese
• 1 Large Egg
• 3 tbsp Sugar
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/2 cup All-Purpose Flour, Plus 1/4 cup For Coating
• 2 tbsp Butter
• 1 tbsp Neutral Oil

For Serving

• 1/2 cup Plain Greek Yogurt
• 1 cup Mixed Berries
• 2 tbsp Honey

How to Make This Recipe

Step 1

Place the cottage cheese in a fine-mesh strainer set over a bowl and drain for 30 minutes. Press firmly with a spoon to squeeze out as much liquid as possible.

This step is the secret to syrniki that hold their shape and turn creamy inside instead of wet.

Step 2

Pulse the drained cottage cheese in a food processor for a few seconds until fine and mostly smooth. Transfer to a bowl and stir in the egg, sugar, vanilla extract and salt, then mix in 1/2 cup flour until a soft, slightly sticky dough forms.

Step 3

Spread the remaining flour on a plate. Divide the dough into 10 portions, roll each in flour and gently flatten into a 1/2-inch thick round, smoothing the edges with your fingers.

Step 4

Heat the butter and oil in a large nonstick skillet over medium-low heat. Cook the syrniki for 3 to 4 minutes per side until deep golden brown.

Step 5

Reduce the heat to low, cover the pan and cook for 2 minutes more so the centers cook through and turn custardy.

Step 6

Serve warm with a spoonful of Greek yogurt, fresh berries and a drizzle of honey.

Quick Tips

Get Out as Much Liquid as Possible

I recommend pressing your cottage cheese with a paper towel or clean kitchen towel inside the strainer. You want the curds to feel very dry before you mix anything else in.

If too much moisture stays in, the dough becomes wet and you will be forced to dump in extra flour. That ruins the texture and keeps the centers from turning creamy.

Do Not Overprocess the Curds

From my experience, pulsing the cottage cheese for just three to five seconds is plenty. You only want to break down the big lumps, not turn it into a runny liquid.

Overblending breaks down the proteins and makes the mixture watery. Keeping a tiny bit of texture actually helps the syrniki hold their shape as they cook.

Use a Glass for Clean Edges

My favorite trick here is to place each floured ball on a cutting board and cover it with an upside-down drinking glass. Gently swirl the glass in small circles against the board for a few seconds.

The swirling motion rounds the edges and flattens the dough into a neat, half-inch thick disc. This ensures every piece cooks evenly across the pan.

More Favorites

• Cottage Cheese Protein Berry Stuffed Crepes
• Cottage Cheese Protein Crispy Vanilla Waffles
• Cottage Cheese Protein Lemon Blueberry Pancakes
• Cottage Cheese Protein Raspberry White Chocolate Pancakes
• Cottage Cheese Protein Strawberry Shortcake Pancakes

Quick Answers

Can I make these with low-fat or fat-free cottage cheese?

You can use low-fat cottage cheese, but you must strain it even more thoroughly because it contains more moisture than full-fat versions.

If the dough still feels overly wet after draining, stir in an extra tablespoon of flour so the patties hold their shape during cooking.