These cheese pancakes without flour are a delightful treat that can be whipped up in no time. Perfect for a quick dessert or a special breakfast, they highlight the natural taste of cheese without unnecessary additions. Serve them with honey, jam, or fresh berries for an extra touch.
I make these flourless cheese pancakes not as a ‘free-from’ recipe but to experience cheese in its purest form. No thickeners, no shortcuts—just honest flavors.
The quality of the cheese is crucial here. If it’s too moist or not well-prepared, the batter won’t hold. But with good cheese, these pancakes stay soft yet firm with no fillers.
It’s not the easiest recipe to handle, but it’s authentic. It requires patience and the right touch. That’s precisely why I love making them.
Cheese Pancakes Without Flour — Pure Cheese Joy
Ingredients
- 500 g Cheese Use fresh or cottage cheese.
- 2 pieces Eggs Large chicken eggs.
- 2 tbsp Sugar Optional: replace with honey.
- 1 pinch Salt Enhances flavor.
- 1 tsp Vanilla extract For aroma.
- for frying Oil Use vegetable oil.
Method
- In a large bowl, combine the cheese, eggs, sugar, salt, and vanilla extract until smooth.
- Form small patties from the mixture, gently rolling them in sugar if desired.
- Heat a pan with a small amount of oil over medium heat.
- Fry the cheese pancakes for 3-5 minutes on each side until golden brown.
- Place the cooked pancakes on a paper towel to remove excess oil.
- Serve the pancakes hot with sour cream, jam, or honey and berries.
Notes
- The cheese should be dry. If you're unsure, strain it through a cheesecloth or sieve. Moisture is the enemy here.
- Add eggs sparingly. Too much will make the batter runny and hard to save.
- Don't try to make the batter 'convenient'. It will be soft, and that's okay.
- Use flour only on the outside. None should be inside the batter.
- Heat the pan well, but keep the heat medium. Without a crust to hold shape, these pancakes won't work.
- Don't flip too soon. Let the bottom set fully.
- For oven baking, use molds. Without them, the pancakes may lose their shape.
Private Notes
Tried this recipe?
Let us know how it was!These are syrniki that can’t be made on autopilot. They require attention, but they reward you with incredible flavor. There’s nothing here that hides the cheese or smooths over mistakes, so the result is always genuine. If the cheese is good, the syrniki come out with a wonderfully clean taste, without any excessive density or floury aftertaste. I make them when I crave just that — simplicity without compromise.
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