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Japanese Souffle Pancakes

  • Prep Time: 12m
  • Cook Time: 8m
  • Total Time: 20m


  • 2 Eggs, separated
  • 3 tbsp. Flour
  • 1/4 tsp. Baking powder
  • 1/4 tsp. Vanilla
  • 1 tbsp. Milk
  • 2 tbsp. Sugar
  • 2 tsp. Corn starch


  1. Separate the eggs into two medium bowls. To the yolks, gently whisk in the flour, baking powder, vanilla, and milk. Don't whisk too much or they will turn out dense.
  2. Whip the whites until peaks form. Whip in half of the sugar, then the other half until the meringue is very strong, strong enough to hold up the beaters. Stir (don't whip) in the corn starch using one of the beater attachments.
  3. Fold the whites into the batter in portions. Spoon out 1/3 of the meringue into the batter and mix together. Gently fold in the rest in two portions until combined.
  4. Form 3 rings out of parchment paper: 2" tall and 3" in diameter. Warm a non-stick pan over low heat and grease with 1 tbsp butter.
  5. Place a ring in the middle of the pan and fill with 1/3 of the batter. Dribble some water around the pan to create steam. Cover and cook for 4 minutes. Gently release the pancake from the ring with a toothpick, unwrap, flip the pancake, and cook for another 2 minutes uncovered.
  6. Serve with whipped cream, fruit, maple syrup, whatever you like.