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Fluffy Vegan Japanese Souffle Pancakes

Light, airy, and plant-based pancakes that offer a delightful twist on traditional recipes, perfect for breakfast or a sweet snack.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup plant-based milk (soy or almond)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp vegetable oil

Instructions

  1. Mix the plant-based milk and apple cider vinegar in a bowl. Let it sit for 5 minutes to curdle.
  2. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the vanilla extract and vegetable oil to the milk mixture. Pour this into the dry ingredients and stir until just combined.
  4. Heat a non-stick pan over low heat. Spoon the batter onto the pan to form small pancakes.
  5. Cook for 3-4 minutes until bubbles form on the surface. Flip the pancakes carefully and cook for another 2-3 minutes.
  6. Serve immediately with maple syrup or fresh fruit.

Notes

Use low heat to cook the pancakes for optimal fluffiness. Avoid overmixing the batter for the best texture.

  • Author: jessica-baker
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Japanese
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: vegan pancakes, souffle pancakes, Japanese pancakes