Lemon Chiffon Pancakes

3-4 servings


  • 3 eggs, separated
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup cottage cheese
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1/2 cup flour


Beat the egg whites in an electric mixer bowl until stiff peaks form. Set aside.

In a food processor, combine the yolks and the rest of the ingredients. Process until smooth and fluffy. Pour into a bowl. Fold in the egg whites. Pour the pancakes onto a greased griddle and cook each side until golden brown. Serve immediately with maple syrup.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8753

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