Soufflé Pancake with Miso Mushrooms

Get the recipe for Soufflé Pancake with Miso Mushrooms.

There are two kinds of breakfast eaters: ones who like savory best, and ones who like sweet. For the savory loves, pancakes can be a disappointment. Enter the savory pancake! Here, a Japanese-inspired souffle pancake is cooked in a large format, similar to a frittata, and gets intense flavor from tamari, spicy ginger, and toasted sesame oil. All that is topped with sautéed scallions, bok choy, and mushrooms, which are tossed with deeply-flavored miso, an umami flavor bomb. Serve with sriracha for spice, if desired.

Yields: 4 servings


Calories 479.28

Fat 21.57g

Sat Fat 11.23g

Cholesterol 91.90mg

Carbohydrate 56.50g

Sugar 10.51g

Protein 17.43g

Sodium 1839.41mg

Fiber 3.68g


  • 1½ cups all-purpose flour

  • 2 teaspoons sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1¼ cups whole milk

  • 1 large egg yolk plus 4 large egg whites

  • 2 teaspoons grated fresh ginger

  • 2 teaspoons toasted sesame oil

  • 5 tablespoons unsalted butter, melted, divided

  • 2 tablespoons tamari, divided

  • 3 garlic cloves, grated, divided

  • 4 scallions, sliced, white and green parts separated

  • 1 pound mixed wild mushrooms, stems removed, halved if large

  • 1 head baby bok choy, stems chopped, leaves thinly sliced

  • 2 tablespoons white miso

  • sriracha, for serving


  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk milk, egg yolk, ginger, oil, 2 tablespoons butter, 1 tablespoon tamari, and ?? of the garlic in a bowl. Add milk mixture to flour mixture; stir until just combined. Beat egg whites with an electric mixer on medium-high until stiff peaks form, about 3 minutes. Gently fold into batter.

  2. Heat 1 tablespoon butter in a 10-inch nonstick skillet over medium. Pour in batter. Reduce heat to medium-low and cook, covered, until batter is bubbling and edges are set, 8 to 10 minutes. Using a metal spatula, flip pancake. Continue cooking, uncovered, until underside is golden and a toothpick comes out clean, 4 to 6 minutes. Transfer to a serving platter.

  3. While pancake cooks, heat 1 tablespoon butter in a large skillet over medium. Add scallion whites and remaining garlic and cook 2 minutes. Add mushrooms and bok choy stems; cook, stirring, until mushrooms are golden, about 3 minutes. Stir miso and remaining 1 tablespoon tamari and 1 tablespoon butter into skillet until smooth. Add bok choy leaves; cook 1 minute more. Remove from heat.

  4. Serve pancake topped with mushrooms and scallion greens, with sriracha on the side.