Make delicious vegan syrniki with tofu! These fluffy, protein-packed pancakes are a dairy-free twist on the classic Eastern European treat. Perfect for breakfast or dessert!
Growing up, cottage cheese pancakes with a dollop of sour cream were a staple in my home – comfort food at its finest and one of my mom’s favorite recipes to make for me and my brother. When I turned vegan, I knew I had to find a way to replicate this nostalgic dish. After experimenting in the kitchen, I discovered that firm tofu has a texture strikingly similar to cottage cheese. With just the right combination of plant-based yogurt, lemon juice, and a touch of sweetness, I was able to recreate the flavor and texture I remembered so fondly. These vegan syrniki are every bit as delicious as the ones I grew up with, and I’m so excited to share this recipe with you!
Why You’ll Love These Vegan Syrniki
These vegan syrniki are not only delicious but also a wholesome way to start your day or enjoy as a snack! Made with protein-packed tofu, they’re a nutritious twist on the classic recipe, offering a healthy balance of flavors and textures. Lightly sweet, fluffy, and satisfying, these pancakes are perfect for fueling your body while satisfying your cravings. Whether you’re enjoying them for breakfast, brunch, or dessert, you’ll love how easy they are to make and how indulgent they taste, all while being a healthier, plant-based option.
Here’s a delicious vegan version of Eastern European syrniki, traditionally made with cottage cheese. This recipe uses tofu to replicate the creamy, slightly tangy texture.
Vegan Syrniki (Cottage Cheese Pancakes) with Tofu
Ingredients:
- Firm tofu: 1 block (14 oz / 400 g), pressed
- Plant-based yogurt: 3 tbsp (unsweetened or plain)
- Lemon juice: 1 tbsp
- Maple syrup: 2 tbsp (or another sweetener of choice)
- Vanilla extract: 1 tsp
- All-purpose flour: ½ cup (plus extra for shaping)
- Semolina: 2 tbsp (optional, for texture)
- Baking powder: 1 tsp
- Pinch of salt
- Neutral oil: For frying
For Serving:
- Vegan sour cream, jam, fresh berries, powdered sugar, or maple syrup
Instructions:
- Prepare the tofu mixture:
- Crumble the pressed tofu into a large bowl. Use a fork or food processor to mash it until it reaches a smooth, ricotta-like texture.
- Add plant-based yogurt, lemon juice, maple syrup, and vanilla extract. Mix until combined.
- Combine the dry ingredients:
- In a separate bowl, mix flour, semolina (if using), baking powder, and a pinch of salt.
- Gradually add the dry mixture to the tofu mixture, stirring until a soft, slightly sticky dough forms.
- Shape the pancakes:
- Sprinkle a clean surface with flour. Scoop out about 2 tbsp of dough per pancake and roll it into a ball. Flatten gently into a round patty (about ½ inch thick). Coat lightly in flour to prevent sticking.
- Cook the syrniki:
- Heat a non-stick skillet over medium heat and add a bit of oil.
- Fry the syrniki for 2–3 minutes on each side until golden brown and cooked through. Adjust the heat as needed to prevent burning.
- Serve warm:
- Top with vegan sour cream, jam, fresh berries, or your favorite syrup. Enjoy with tea or coffee!
Vegan Syrniki (Cottage Cheese Pancakes)
Ingredients
- 1 block firm tofu
- 3 tbsp almond yogurt
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- 1/2 cup whole wheat flour + extra for shaping
- 1 tsp vanilla
- 2 tbsp semolina optional, for texture
- 1 tsp baking powder
- pinch of salt
- oil for frying
For Serving
- sour cream optional
- berries optional
- jam optional
- maple syrup optional
- powdered sugar optional
Instructions
- Prepare the tofu mixture:Crumble the pressed tofu into a large bowl. Use a fork or food processor to mash it until it reaches a smooth, ricotta-like texture.Add plant-based yogurt, lemon juice, maple syrup, and vanilla extract. Mix until combined.
- Combine the dry ingredients:In a separate bowl, mix flour, semolina (if using), baking powder, and a pinch of salt.Gradually add the dry mixture to the tofu mixture, stirring until a soft, slightly sticky dough forms.
- Shape the pancakes:Sprinkle a clean surface with flour. Scoop out about 2 tbsp of dough per pancake and roll it into a ball. Flatten gently into a round patty (about ½ inch thick). Coat lightly in flour to prevent sticking.
- Cook the syrniki:Heat a non-stick skillet over medium heat and add a bit of oil.Fry the syrniki for 2–3 minutes on each side until golden brown and cooked through. Adjust the heat as needed to prevent burning.
- Serve warm:Top with vegan sour cream, jam, fresh berries, or your favorite syrup. Enjoy with tea or coffee!
Vegan syrniki are a delightful way to enjoy a plant-based version of a classic dish I grew up loving. With simple ingredients like tofu and a few pantry staples, you can recreate the fluffy, protein-rich pancakes that are just as comforting and delicious as the original.
Whether you’re serving them for breakfast, brunch, or dessert, they’re sure to impress with their nostalgic flavor and wholesome goodness. I hope this recipe brings you as much joy as it does for me—don’t forget to pair them with your favorite toppings and share them with loved ones!