Ricotta Syrniki are soft, golden cottage cheese pancakes with a crispy crust and a tender, creamy middle, ready in under 30 minutes. This easy syrniki recipe pairs full-fat ricotta with cottage cheese for a richer, fluffier result than the classic version.
I've been making syrniki since I was a child, and adding ricotta to the batter changed everything for me. The mix gives these Ricotta Syrniki a silky inside and a deep golden crust, without the dryness that often comes with cottage cheese alone. You only need a handful of simple ingredients, one bowl and a frying pan, which is why this Ricotta Syrniki Recipe has become my go-to for slow weekend breakfasts.
The dough for Ricotta Syrniki comes together in minutes, but requires some time to rest in the fridge, so it fries up beautifully on the hob. It is a good idea to make the dough in the evening and fry syrniki in the morning. It works just as well as a quick dessert with sour cream and jam.
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Ingredients for Ricotta Syrniki
Here is what you need to make these Russian cottage cheese pancakes at home.
- Cottage cheese – the base of any proper syrniki recipe; use a dry, full-fat variety for the best texture (see notes below).
- Ricotta cheese – full-fat ricotta adds creaminess and a softer, richer interior than cottage cheese alone.
- Egg yolks – only the yolks, otherwise the batter turns too runny and the syrniki lose their shape during frying.
- Powdered sugar – dissolves smoothly into the cheese mixture without leaving any grainy bits behind.
- Semolina – binds the dough and gives the syrniki a light, fluffy texture once cooked.
- Vanilla sugar – adds a soft, warm vanilla note; you can swap in a few drops of vanilla essence.
- Plain flour – basic white flour, used only for dusting your hands and shaping the dough before frying.
- Vegetable oil – pick a neutral-tasting oil for frying so it doesn't overpower the delicate flavour.
- For serving – sour cream, jam, honey or maple syrup.
How to Make Syrniki with Ricotta
This is a very straightforward recipe, and I've broken it down into four easy steps so you can follow along without any fuss.
Step 1: Place the cottage cheese in a bowl and blitz it with a hand blender until smooth and even. Then fold in the ricotta and mix well, making sure there are no lumps left in the cheese mixture — this smooth base is what gives Ricotta Syrniki their creamy interior.
Step 2: Add the egg yolks, powdered sugar and vanilla sugar to the bowl. Stir in the semolina a little at a time until the dough comes together evenly. Cover the bowl and refrigerate for at least 15 minutes — though for the best texture, chill for 3–4 hours or overnight.
Step 3: Dust your work surface with flour and lightly coat your hands. Using a kitchen scale, portion the dough into 50–60 g balls. Flatten each ball gently, then place a glass on top and rotate it in small circles on the floured surface — this trick gives you neat, even rounds with smooth edges.
Step 4: Heat the oil in a frying pan over medium-high heat, then drop it down to medium (level 5 or 6). Add the syrniki with a little space between them so they don't crowd the pan. Fry for 4–5 minutes on each side, turning once, until a deep golden crust forms.
How to Serve and Store Ricotta Syrniki
I serve these Ricotta Syrniki warm, straight from the pan, with a generous spoon of cold sour cream on the side and a small bowl of jam — strawberry and cherry are my favourites. Honey, maple syrup, condensed milk or fresh berries all work beautifully too, and a light dusting of powdered sugar on top makes them look pretty when you have guests. For a lighter brunch plate, pair them with sliced fruit and a strong cup of coffee or black tea.
Leftover Ricotta Syrniki keep well in an airtight container in the fridge for up to 3 days. Reheat them in a dry frying pan over low heat for a couple of minutes per side to bring back the crispy crust, or warm them gently in the oven at 150°C. You can also freeze them after frying — let them cool fully, lay them on a tray to freeze individually, then transfer to a freezer bag. They'll keep for up to 2 months and reheat straight from frozen in a covered pan over low heat.
Top Tips and Notes for the Best Syrniki
- Use dry cottage cheese. The single biggest factor in good Ricotta Syrniki is the moisture level of your cottage cheese. Wet, watery cottage cheese will leave you with a runny dough that spreads in the pan and never sets properly. If yours feels loose, drain it through a fine sieve or muslin cloth for an hour before mixing. A drier curd gives you a firmer dough, neater shapes and a much better crust on the finished pancakes. I use this one, it is good both for syrniki and just for eating with sour cream. Go for Red, it is full fat. The Green package is semi-fat.
- Blend the cottage cheese until smooth. Whole curds create lumpy syrniki with an uneven texture and pockets of dry cheese. A hand blender takes about 30 seconds to break them down into a silky base, and the difference in the final result is huge. If you don't own a hand blender, push the cheese through a fine sieve with the back of a spoon. The smoother the base, the more tender and creamy the inside of each pancake will be.
- Don't skip the resting time. Letting the dough rest in the fridge gives the semolina time to absorb moisture and swell, which firms up the mixture and makes shaping much easier. A quick 15-minute rest works in a pinch, but 3–4 hours or overnight will give your Ricotta Syrniki the best structure and flavour. The cold dough also holds its shape far better when it hits the hot oil. I often mix the dough the night before and fry the pancakes fresh in the morning.
- The glass trick gives you neat shapes. Rolling each flattened ball under a straight-sided glass on a floured surface creates perfectly round, smooth-edged Ricotta Syrniki without much effort. This little technique is what gives them that classic café look with clean sides and no cracks. Use a glass that's a bit wider than the dough ball for the best results. It takes only a few seconds per pancake and lifts the whole presentation.
- Keep the heat at medium. Too hot, and the outside burns before the inside has cooked through; too low, and they soak up oil and turn greasy. Start the pan on medium-high to get it properly warm, then drop to medium (level 5–6 on most hobs) before adding the syrniki. A steady, moderate heat gives you that deep golden crust without any bitterness. Don't be tempted to rush it — patience is what delivers the perfect crispy finish.
- Don't overcrowd the pan. Leave space between each syrnik so the heat can circulate properly around them. Crowded pancakes steam instead of fry, which gives you a soft, pale crust instead of a crispy golden one. I usually cook 3–4 at a time in a standard 24 cm frying pan and work in batches. A little patience here pays off in both texture and colour.
- Use only the yolks. Egg whites add too much liquid and loosen the dough, which makes the Ricotta Syrniki spread out and lose their height in the pan. Using only the yolks keeps the mixture rich, thick and stable. Save the whites for an omelette, meringues or a quick whisk into your morning coffee. This small swap is one of the easiest ways to get a fluffy, properly shaped result.
FAQ
What's the difference between cottage cheese and ricotta in syrniki?
Cottage cheese is firmer with distinct curds and a tangy flavour, while ricotta is smoother, creamier and much milder. Traditional syrniki are made with cottage cheese alone, but adding ricotta softens the texture and gives a richer interior. The combination of both is what makes this Ricotta Syrniki Recipe stand out — you keep the classic tang and structure, plus a creamy inside.
Can I use only ricotta instead of cottage cheese?
You can, but the texture will be quite different — softer, wetter and harder to shape. Ricotta has a higher moisture content, so you'll likely need a touch more semolina to bind the dough. If you want to use only ricotta, then check out this recipe for Ricotta Pancakes.
Why are my syrniki falling apart in the pan?
This usually comes down to wet cheese, not enough binder, or skipping the chill time. Wet cottage cheese produces a loose dough that can't hold its shape under heat. Make sure to drain your cheese well, use the full amount of semolina, and let the dough rest in the fridge for at least 15 minutes — preferably much longer.
Can I make the dough ahead of time?
Absolutely — in fact, I recommend it for any Ricotta Syrniki Recipe. The dough actually improves with a longer rest, as the semolina has more time to swell and the flavours settle. You can mix it the night before and keep it covered in the fridge for up to 24 hours, then shape and fry the syrniki fresh when you're ready to eat.
What can I serve with syrniki besides sour cream and jam?
The classic pairing for Ricotta Syrniki is sour cream and jam, but there's plenty of room to play. Honey, maple syrup, condensed milk, fresh berries, lemon curd, fruit compote or a dollop of Greek yoghurt all work beautifully. For a more dessert-style plate, try them with whipped cream and a scoop of vanilla ice cream.
Related
Looking for other recipes like this? Try these:
- The Best Ricotta Pancakes Recipe
- Homemade Buttermilk Pancakes Recipe
- Brioche French Toast: The Best French Toast Recipe
- Mushroom Omelette Recipe
Ricotta Syrniki Recipe
Ricotta Syrniki are soft, golden cottage cheese pancakes with a crispy outside and a tender, creamy middle. This homemade version uses a blend of full-fat ricotta and cottage cheese for a richer, fluffier texture. Serve them warm with sour cream, jam, honey or maple syrup for a simple but indulgent breakfast or dessert.
Ingredients
- 450 g cottage cheese (16 oz) – see notes
- 250 g full-fat ricotta (9 oz)
- 2 egg yolks
- 3 tablespoon powdered sugar
- 3–4 tablespoon semolina
- 1 sachet vanilla sugar (8 g) or 3–4 drops vanilla essence
- Plain flour, for dusting
- Neutral vegetable oil, for frying
- To serve: sour cream, jam, honey or maple syrup
Instructions
- Place the cottage cheese in a mixing bowl and blitz with a hand blender until completely smooth. Add the ricotta and fold it through until the mixture is even, with no lumps remaining.
- Add the egg yolks, powdered sugar and vanilla sugar to the bowl, then stir well. Sprinkle in the semolina a little at a time, mixing between additions until the dough is smooth and even. Cover the bowl and refrigerate for at least 15 minutes — for the best results, chill for 3–4 hours or overnight.
- Lightly flour your work surface and your hands. Weigh out the chilled dough into 50–60 g portions and roll each into a ball. Flatten each one gently with your palm, then place a straight-sided glass on top and rotate it in small circles on the floured surface to shape neat, smooth-edged rounds.
- Heat a thin layer of oil in a frying pan over medium-high heat, then reduce to medium (level 5–6). Place the syrniki in the pan with space between them and fry for 4–5 minutes on each side, turning once, until deeply golden and cooked through. Transfer to a plate lined with kitchen paper and serve warm with your chosen toppings.
Notes
Use dry cottage cheese. Watery cottage cheese is the most common reason syrniki fall apart. If yours looks loose, drain it through a fine sieve or a muslin cloth for at least an hour before using. A firm, dry curd gives you the cleanest shapes and the best crust.
Frying temperature. Medium heat is your friend here. Too hot and the outside burns before the inside cooks; too low and they turn greasy. Start the pan on medium-high to warm it through, then drop to medium for steady, even browning.
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