Marion Cunningham’s Lemon Pancakes

By Moira Hodgson

Updated May 1, 2025

Marion Cunningham’s Lemon Pancakes
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
5(1,804)
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
  • 3eggs, separated
  • ¼cup all-purpose flour
  • ¾cup cottage cheese
  • ¼cup (half a stick) butter, melted, plus more butter for greasing skillet
  • 2tablespoons sugar
  • ¼teaspoon salt
  • 1tablespoon grated lemon zest
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

84 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 3 grams protein; 82 milligrams sodium

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 1½ 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
1,804 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.

Jeanne

Loved these. Great recipe for GF folks who swap AP flour with 1:1 GF flour, since it's so protein-forward and you're not relying on gluten for a pleasing texture. I put a dollop of plain greek yogurt in a bowl and topped it with some frozen blueberries before I started cooking. By the time the pancakes were ready, the blueberries had thawed and released their juices, turning the yogurt a pleasing purple and adding flavor without more sugar. Perfect topping for these lovelies.

pdxmom

These are so delicious, but be prepared to double or triple the recipe if your diners include hungry teens.

Lee K

Cook slowly for a minute and a half? A minute and a half feels like a standard measure to me, how do I do that slowly?

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