Marion Cunningham’s Lemon Pancakes Recipe (2024)

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.

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.

This is the best pancake recipe in the world. I reduced the sugar by half as we love tart, lemon flavoring in this house. These pancakes did not let us down. The garnish of fresh berries and plain, Greek yogurt was perfect.

I did not have cottage cheese or ricotta cheese. So I substitute it with full fat Greek yogurt and pancakes turned out fine. Very fluffy. For me, they browned really fast at medium heat. Overall, they tasted really good.

I made these in the sloppiest way possible - no measuring, didn't separate the eggs, used self-rising flour, put in a couple glugs of vegetable oil instead of melted butter - and I cooked them in a waffle iron just because it's easier, and they were fantastic! They don't even need a topping, but I used my usual: butter, powdered sugar, and a squeeze of fresh lemon. Someday I might make them properly; I always used to separate the eggs for waffles, but have grown lazy over time.

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. :-)

These were delicious this cool winter morning and everyone loved the fruit sauce. The recipe barely made enough for 4 people so if you have big eaters double the recipe.

Weight measurements:
32 grs. flour
57 grs. butter
170 grs cottage cheese

Delicious and nutritious! I loved the fact that very little sugar and flour was used. Took more to cook than the couple of minutes the preparation suggests... better to check on the bubbles that appear on the pancakes surface once they are well done.

I have perfectly good luck with a non-electric, hand-operated egg beater for 3 egg whites. Angel food cake? No. But pancakes? Yes.

I have made another pancake recipe for lemon ricotta pancakes that were amazing. It is basically the same recipe as this one (actually it is doubled). I have used both low and full fat ricotta.

I also found they took longer than 1 1/2 minutes. I used two large tablespoons of batter, rather than 3. They were easier to flip that way.

Just made these this morning and my husband and I finished them off. they were delicious. I used a little less sugar and also since I'm gluten free subbed 4 Tablespoons of oat flour. Heated mixed berries on the side. Just make sure heat is medium as recipe states.

I had trouble flipping them. They break apart easily. All the pieces were divine, however.

I’ve tried this recipe twice and both times my pancakes deflated before I could get them to our brunch plates. I gently folded my stiff peaks egg whites into the batter. I cooked on medium low and they puffed up so nicely, then fell into not-so-heavenly squishy wet pancakes. The flavor was divine because I used a Meyers lemon but the texture, meh. Others have commented on this. What is the trick to keeping them light and airy?

I made this recipe (with only 1T of sugar)as pancakes first and it was very good. My pancakes weren’t crispy but were delicious nonetheless. This morning I made the same recipe in a waffle maker and we preferred the waffles- and while they were cooking I had time to make a fresh fruit salad to serve with them. Will definitely make these again - high in protein with the cottage cheese and only 1/4 cup of flour but taste like an amazing breakfast treat!

Too much butter, not enough flour. Really more of a thick crepe than a pancake considering it's mostly cottage cheese and egg and butter. Will make our own cottage cheese pancake recipe.

I just made these and like others have mentioned, they are delicate, take longer than 90 seconds to cook on one side, and break easily when flipping. I am wondering if there is some kind of adjustment that could be made to amount of flour or something to decrease flipping injuries. By the way, the taste - OH . . . . MY . . . . GOSH!!!!

I made these this morning. Using my electric beater to whip up the egg whites took about 5 minutes, so I don't think you need a holiday or weekend to have time to make this recipe. Absolutely folding in those whipped whites made for a wonderfully textured pancake - light yet satisfyingly substantial. The lemon truly added zesty flavor - I just zested a good sized lemon right into the bowl where I mixed all the other ingredients, and substituted 1 T of maple syrup for the 2 T of sugar.

To make this gluten free, use corn meal instead of flour - gives a lovely texture

I use ricotta every time instead of cottage cheese. Otherwise follow the recipe as is. Everyone loves it--and it is a regular at our house.

Can gluten free flour be used?

Make a double batch!

It wasn’t mentioned specifically, and maybe it’s common sense, but be sure to let the butter cool a bit after melting, lest you cook the egg yolks.

Lemon flavor was solid but texture was not great

The texture is must softer than the usual pancake and my family questioned if they were cooked all the way through. But i also added lemon juice along with the zest for more lemon flavor, so i don’t know if the added moisture was what caused the soft texture. Still delicious! But the batter definitely doesn’t make that many pancakes.

Not that good- very oily and odd souffle texture that was too soft to really appreciate. Didn't read as pancake to me at all.

These are yummy!! I used sour cream for the cottage cheese. It was good!

Used whole, plain yogurt instead of cottage cheese. Turned out fantastic. The pancakes are light and terrific, but also small and not very filling. I would double the recipe if feeding 4 people. These were devoured.