Marion Cunningham’s Lemon Pancakes

Marion Cunningham’s Lemon Pancakes

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.

Ingredients

  • 3 eggs

    separated

  • 1/4 cup all-purpose flour
  • 3/4 cup cottage cheese
  • 1/4 cup butter

    melted, plus more butter for greasing skillet, half a stick

  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest

Directions

  1. 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. 2

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

  3. 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 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.

Marion Cunningham’s Lemon Pancakes

Marion Cunningham’s Lemon Pancakes

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About this Recipe

Looking for an unforgettable breakfast or brunch that’s bright, fluffy, and utterly delightful? Marion Cunningham’s Lemon Pancakes deliver a spectacular experience that’s perfect for a special morning, transforming your kitchen into a gourmet bistro. This cherished recipe, adapted from Marion Cunningham, is a true testament to simple ingredients creating extraordinary results.

The genius of this recipe lies in two key ingredients: creamy cottage cheese and airy, beaten egg whites. These work in tandem to create a pancake that’s not merely fluffy, but puffs up like a soufflé, offering a truly unique, light texture that sets it apart from traditional pancakes. The lemon peel adds a fragrant brightness that elevates every bite.

Prepare for pancakes unlike any you’ve had before. You’ll experience a wonderfully light, airy texture with a delicate tang from the lemon zest. The cottage cheese contributes to both richness and moisture, while the whipped egg whites ensure a spectacular, cloud-like rise. While the process of whipping egg whites with an electric mixer means this is definitely a weekend or holiday affair, the resulting gourmet breakfast is absolutely worth the effort for its delicate flavor and remarkable texture.

While these pancakes are perfect as-is, you can easily adapt the fruit topping to suit your preference. The recipe suggests serving them with blueberries or raspberries, but feel free to explore other fresh berries in season. For an extra touch of creamy tang, a dollop of plain yogurt complements the lemon beautifully.

These exceptional lemon pancakes are ideal for a leisurely weekend breakfast or a festive holiday brunch. Their elegant puff and bright flavor make them a memorable centerpiece, sure to impress family and guests alike.

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