Marion Cunningham’s Lemon Pancakes

By Moira Hodgson

Updated April 30, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
25 minutes
Rating
5(1,842)
Comments
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These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.

Featured in: FOOD; Variations on a Favorite Theme: Pancakes for Breakfast

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Ingredients

Yield:12 three-inch pancakes

  • 3 eggs, separated

  • ¼ cup all-purpose flour

  • ¾ cup cottage cheese

  • ¼ cup (half a stick) butter, melted, plus more butter for greasing skillet

  • 2 tablespoons sugar

  • ¼ teaspoon salt

  • 1 tablespoon grated lemon zest

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 54 milligrams cholesterol; 84 calories; 2 grams monosaturated fat; 3 grams saturated fat; 6 grams fat; 82 milligrams sodium; 3 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.

  2. Step 2

    With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.

  3. Step 3

    Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 ½ minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.

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Ratings

5 out of 5
1,842 user ratings
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Comments

Ann

Use ricotta in lieu of cottage cheese. Beat egg whites with immersion blender. Marinate equal amounts of strawberries, raspberries and blueberries with I T. sugar and 1 T. honey and I T. triple sec overnight. Spoon over pancakes with a dollop of sour cream.

Karyl Severson

I have Marion Cunningham's cookbook from which this recipe comes. Have had it since it was first published in 1987. This is the exact recipe. The Breakfast Book is a wonderful one, mine shows use and now use will be revived because I'd forgotten how wonderful it is. And to my surprise, I have a first edition of the book. Only book nerds would probably appreciate this. :-)

susansolo

Can ricotta be substituted for cottage cheese? If yes, does it matter if it's low fat? I guess same question about cottage cheese. Thanks.

Abby L

These were just okay. I kept checking the recipe to see if I did something wrong because so many people seem to love them. They are kinda wet and floppy. The flavor is good but they aren’t really a pancake.

SPC

A+ recipe. My only problem was that it didn’t make enough to feed four hungry kids! I would probably double or triple it next time.

Jared

A hands down incredible recipe. So light and delicious. Be forewarned, you’ll want to 2 or 3x the recipe!

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