Name: Vegan Cottage Cheese Pancakes (Syrniki Style)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 300 g vegan cottage cheese (homemade recipe in useful links below); Zest of ½ lemon; 2 tbsp fresh lemon juice; 20 g tapioca flour; 40 g all-purpose flour (or rice flour for gluten-free + 10g for coating); ½ tsp baking powder; 3 tbsp sugar; 1 tbsp vegetable oil (or melted coconut oil); 1 tsp vanilla extract (optional)

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Fluffy, sweet, protein-packed, and loaded with nostalgic charm—these vegan cottage cheese pancakes, also known as Syrniki, are a must-try whether you’re craving a cozy breakfast or a light dessert.

Stack of golden vegan cottage cheese pancakes (Syrniki) with a dusting of powdered sugar and fresh berries on top

Inspired by Eastern European cuisine, these delightful pancakes are traditionally made with quark, but our plant-based version uses creamy vegan cottage cheese (homemade or store-bought) for a dairy-free twist that keeps all the flavor and none of the compromise.

Syrniki are especially loved for their contrast in textures—crispy on the outside and soft on the inside. They’re delicious with sweet toppings, but can also be turned into a savory treat. This flexible recipe is also naturally high in protein and can easily be made gluten-free.

Let’s bring your childhood memories back—only this time, 100% vegan!

💛 Why You’ll Love These Vegan Cottage Cheese Pancakes

🧀 High-Protein & Satisfying: Thanks to tofu-based cottage cheese
🥞 Perfectly Soft Inside & Crispy Outside
🍋 Bright with Lemon Zest: Adds a fresh citrusy pop
🌾 Gluten-Free Option Available
🕒 Quick to Make: Ready in just 20 minutes
🍓 Versatile: Great for breakfast, brunch, or dessert

Print Recipe

Vegan Cottage Cheese Pancakes (Syrniki Style)

These vegan cottage cheese pancakes (Syrniki) are soft, golden, and full of plant-based protein. A cozy, dairy-free breakfast ready in 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert

Cuisine: Russian

Keyword: dairy-free pancakes, Eastern European vegan food, plant-based breakfast, vegan cottage cheese pancakes, vegan syrniki

Servings: 2 portions

Calories: 378kcal

Cost: €0.85

Ingredients

300 g vegan cottage cheese homemade recipe in useful links below
Zest of ½ lemon
2 tbsp fresh lemon juice
20 g tapioca flour
40 g all-purpose flour or rice flour for gluten-free + 10g for coating
½ tsp baking powder
3 tbsp sugar
1 tbsp vegetable oil or melted coconut oil
1 tsp vanilla extract optional

Instructions

Step 1: Prepare the Batter

In a medium mixing bowl, combine the vegan cottage cheese, lemon zest, tapioca flour, 40g of flour, baking powder, and sugar.

Step 2: Add Liquids

Pour in the lemon juice, oil, and vanilla. Mix until a slightly wet, moldable dough forms.

Step 3: Form the Pancakes

With damp hands, form small round pancakes (about 2 inches in diameter). Coat each one in the remaining flour to prevent sticking.

Step 4: Cook

Heat a non-stick frying pan over medium heat with a light splash of oil. Fry pancakes for about 3 minutes on each side until golden and lightly crispy.

🍽️ Serving & Storage

Serve your Syrniki warm with vegan sour cream, maple syrup, or a spoonful of jam. They also pair beautifully with fresh berries, a drizzle of lemon glaze, or even a dusting of powdered sugar.

To add a bit more indulgence, try them with vegan chocolate spread or layered with coconut yogurt and fruit.

Store: Leftovers will keep in the fridge for up to 3 days in an airtight container.

Reheat: Reheat gently in a pan or toaster oven until warmed through.