Name: Vegan Japanese Souffle Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 80g all-purpose flour (10 tablespoons + 1 teaspoon); 1 tablespoon sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; Pinch of salt; 80ml soy milk (or other plant-based milk); 1 tablespoon apple cider vinegar; 2 teaspoons oil; 1 teaspoon vanilla extract

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Vegan Japanese Souffle Pancakes are light, fluffy, and oh-so-delicious. These pancakes are a twist on the traditional Japanese style, made without eggs and dairy. They offer a sweet treat that everyone can enjoy, whether for breakfast or dessert. The best part? They are easy to make at home. With just a few simple ingredients, you can create fluffy stacks that feel special and taste amazing. Fun to make and fun to eat, vegan souffle pancakes are sure to impress your family and friends. Serve them warm with maple syrup and fresh fruit, and watch everyone smile.

Why You’ll Love This Vegan Japanese Souffle Pancakes

These pancakes are unique and delightful. They are thick and airy, giving you a wonderful texture that melts in your mouth. Because they are vegan, anyone can enjoy them without worrying about eggs or dairy. You can easily customize these pancakes with your favorite toppings, from fruits to vegan whipped cream. Plus, they are a fun way to change up your breakfast routine. Making them with family or friends can turn a simple cooking session into a special bonding moment. Once you try these pancakes, you will want to make them again and again!

How to Make Vegan Japanese Souffle Pancakes

Ingredients You’ll Need

80g all-purpose flour (10 tablespoons + 1 teaspoon)
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
80ml soy milk (or other plant-based milk)
1 tablespoon apple cider vinegar
2 teaspoons oil
1 teaspoon vanilla extract

Step-by-Step Directions

If you’re using ring molds, generously grease them with oil or vegan butter.
In a bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) very well. Move the dry ingredients to one side and add the plant-based milk, apple cider vinegar, oil, and vanilla extract.
Stir the wet and dry ingredients together gently until no dry spots remain. Do not over mix.
Heat a large pan over medium heat. Add a thin layer of oil at the bottom. When the pan is hot, lower the heat to medium-low. Place the ring molds so there is some space between them. Spoon half the batter into one mold, then the other. You should hear a quiet sizzling sound. If you’re not using a mold, just spoon the batter into two tall piles. Cover the pan with a lid and let cook for 8 to 10 minutes.
After 8 to 10 minutes, the tops of the pancakes should not be glossy anymore. They should have some bubbles at the top, and the sides should be looking dry. Use a spatula to flip the pancakes. Cover the pan again and cook for another 3 minutes until the pancakes are completely cooked through.
Remove the pan from heat and uncover. You can gently press the centers of the pancakes to test for doneness. They should spring back easily. Remove the pancakes to a plate. Remove the ring mold by sliding a thin spatula or the back of a knife around to release the pancakes.
Serve immediately with some vegan butter or coco whip and maple syrup. Enjoy!

How to Serve Vegan Japanese Souffle Pancakes

Serve these pancakes hot and fluffy. Add maple syrup, fresh fruits like bananas or berries, and a dollop of vegan whipped cream on top. You can also sprinkle some powdered sugar for extra sweetness. They make a great brunch dish or a special treat for breakfast.

How to Store Vegan Japanese Souffle Pancakes

If you have leftover pancakes, store them in an airtight container in the fridge for up to 2 days. Reheat them in a pan or microwave before serving. You can also freeze pancakes by placing them in a single layer on a baking sheet, then transferring them to a container or bag once frozen. They will stay fresh in the freezer for up to a month.

Tips for the Best Vegan Japanese Souffle Pancakes

Be gentle when mixing the batter to keep the pancakes airy.
Make sure your pan is not too hot to avoid burning the pancakes.
Use a lid while cooking to help them rise and cook evenly.
Experiment with different toppings for variety.

Recipe Variations

You can customize this recipe by adding flavors like matcha, cocoa powder, or cinnamon to the batter. You can also use almond milk or oat milk in place of soy milk for different tastes.

Frequently Asked Questions (FAQs)

Can I use gluten-free flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure it is suitable for baking.

How can I make these pancakes taller?
Use ring molds while cooking to help the pancakes rise and maintain their shape.

Can I make the batter ahead of time?
It’s best to cook the batter right after mixing for the best texture. However, you can prepare the dry and wet ingredients separately and combine them just before cooking.

Vegan Japanese Souffle Pancakes

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Light, fluffy, and delicious vegan pancakes, perfect for breakfast or dessert. These eggless and dairy-free treats will impress everyone!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Pan-frying
Cuisine: Japanese
Diet: Vegan

Instructions

If using ring molds, generously grease them with oil or vegan butter.
In a bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) very well. Move the dry ingredients to one side and add the plant-based milk, apple cider vinegar, oil, and vanilla extract.
Stir the wet and dry ingredients together gently until no dry spots remain. Do not over mix.
Heat a large pan over medium heat. Add a thin layer of oil at the bottom. When the pan is hot, lower the heat to medium-low. Place the ring molds so there is some space between them. Spoon half the batter into one mold, then the other. You should hear a quiet sizzling sound. If not using a mold, spoon the batter into two tall piles.
Cover the pan with a lid and let cook for 8 to 10 minutes.
After 8 to 10 minutes, the tops of the pancakes should not be glossy anymore. They should have some bubbles at the top, and the sides should look dry. Use a spatula to flip the pancakes. Cover the pan again and cook for another 3 minutes until completely cooked through.
Remove the pan from heat and uncover. Test for doneness by gently pressing the centers; they should spring back easily. Remove the pancakes to a plate and carefully release from the mold.
Serve immediately with vegan butter, maple syrup, and fresh fruit. Enjoy!