Go Back

Vegan Japanese Souffle Pancakes

These Vegan Japanese Souffle Pancakes are light and fluffy, offering a delightful breakfast experience that melts in your mouth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 80 g all-purpose flour Sifted for fluffiness
  • 1 tablespoon sugar Can adjust to taste
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • a pinch salt
Wet Ingredients
  • 80 ml soy milk Or other plant-based milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons oil For greasing and batter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. If using ring molds, generously grease them with oil or vegan butter.
  2. In a bowl, mix the dry ingredients (flour, sugar, baking powder, baking soda, salt) well.
  3. Move dry ingredients to one side and add the wet ingredients (soy milk, apple cider vinegar, oil, vanilla extract). Stir gently until no dry spots remain – do not over mix!
Cooking
  1. Heat a large pan over medium heat, adding a thin layer of oil.
  2. Once hot, lower the heat to medium-low and place ring molds in the pan, leaving space in between.
  3. Spoon half the batter into each mold, hearing a satisfying sizzle.
  4. Cover with a lid and cook for 8 to 10 minutes.
  5. Flip the pancakes using a spatula when tops are less glossy and bubbles form; cover again for another 3 minutes.
  6. Remove from heat, check for doneness, and slide onto a plate, removing the mold with a spatula.
  7. Serve warm with vegan butter or coco whip and maple syrup.

Notes

These pancakes can be stored in the fridge for 2-3 days or frozen for up to a month. Reheat in the toaster or microwave until warm and fluffy again. For variations, try adding chocolate chips, matcha powder, or lemon zest.