Vegan Souffle Pancakes / Japanese Pancakes
These vegan souffle pancakes recreate the tall, jiggly Japanese style without a single egg. You whisk a simple batter of flour, powdered sugar, almond milk, baking powder, baking soda, melted coconut oil, and apple cider vinegar, then cook small spoonfuls low and slow with the lid on until golden and pillowy. Serve them with your favorite jam.
I have always loved pancakes, but up until recently I never thought I would come across a brand new kind of dessert pancake. Then it happened, and I am super thankful for that, because I found a new way to make and enjoy one of my favorite things ever. I am talking about vegan souffle pancakes, and I am all excited because these little things are truly amazing. They fit perfectly into the pancake family, and I wholeheartedly welcome them into my life and into my kitchen.
I will admit I had a little trouble bringing these beauties into the vegan kitchen. To make the pancakes super fluffy and thick, the original recipe relies greatly on eggs, so I had quite a lot of work to do to take them out and still keep the right consistency. After some weeks of trial, I am really happy with the results and finally ready to share them. So far I haven’t found anybody yet who doesn’t love them, and I have a feeling these pancakes are here to stay.
This Recipe Works If You Need
- An egg-free, dairy-free take on the trendy Japanese jiggly pancake that still rises tall and soft.
- A slow weekend breakfast or brunch that feels like a treat without leaving the house.
- A pancake recipe built from pantry basics: flour, sugar, a plant milk, leavening, oil, and vinegar.
- A dessert-style pancake you can dress up with jam, fresh fruit, or homemade chocolate spread.
- A fun cooking project for anyone who wants to see whether a vegan batter can mimic the airy, custardy crumb of the original.
Why You’ll Love This Recipe
- Completely egg-free and dairy-free. The classic version leans hard on whipped eggs for lift, and I reworked the batter for weeks so it holds its height with baking powder, baking soda, and acid instead.
- Tall and tender. Cooking small spoonfuls under a lid traps steam, so the inside stays soft and cloud-like while the outside turns golden.
- Made from simple staples. Nothing exotic here, just flour, powdered sugar, almond milk, leavening, coconut oil, and a splash of apple cider vinegar.
- Endlessly toppable. They are a blank, lightly sweet canvas, so any jam you love works beautifully on top.
- A crowd-pleaser. I haven’t found anybody yet who doesn’t love them, which makes them a safe bet when you are cooking for others.
Ingredient Notes
Flour is the structure of these pancakes. Use plain all-purpose flour and measure it by spooning it into the cup and leveling off the top, rather than scooping straight from the bag, which packs in too much and leaves you with dense, heavy pancakes. Since there are no eggs binding the batter, an accurate flour measurement matters more here than in a standard pancake.
Powdered sugar sweetens the batter and dissolves instantly, so there are no gritty granules in such a delicate crumb. It also keeps the batter smooth, which helps the pancakes set into an even, fine texture instead of a coarse one.
Almond milk is the liquid that brings everything together. Reach for unsweetened almond milk so you stay in control of the sweetness, and let it come to room temperature before mixing, because cold milk can firm up the melted coconut oil into little lumps the moment they meet.
Baking powder and baking soda are the engine of the rise now that the eggs are gone. Check that yours are fresh, because old leavening is the single most common reason flat, sad pancakes happen. The baking soda also needs the vinegar to activate, which is why both go into this batter.
Coconut oil adds richness and a tender bite. Melt it gently so it is liquid but not hot, then mix it in quickly so it disperses before it can re-solidify against the cooler ingredients. Refined coconut oil keeps the flavor neutral, while unrefined will add a faint coconut note if you like that.
Apple cider vinegar is the quiet workhorse. It reacts with the baking soda to create the bubbles that puff the pancakes up, and that little hit of acid also softens the crumb. You will not taste it in the finished pancake; it cooks away and leaves only lift behind.
Jam of your choice is the finishing touch. A spoonful on top is all these need, and you can match it to whatever fruit is in season.
Tips
- Keep the heat at medium, never high. These pancakes are thick, so the outside will scorch long before the center is set if the pan is too hot. You want a slow, gentle cook so the inside has time to puff and firm up.
- Cook with the lid on. This is the trick that gives them their height. The trapped steam helps the tops set and rise rather than staying wet, mimicking what whipped eggs do in the original.
- Use one tablespoon of batter per pancake. Small, tall mounds hold their shape and cook through evenly. Spreading the batter thin defeats the whole souffle effect.
- Resist flipping too early. You know it is ready to turn when the edges look dry and set and the bottom is golden brown. Flip once, gently, and let the second side finish under the lid.
- Follow the steps closely. Getting the right consistency is the whole game with these, so measure carefully and do not rush the mixing.
Substitutions and Variations
- Swap the plant milk. Any unsweetened plant milk works in place of almond milk. Soy milk gives a touch more structure thanks to its protein, while oat milk lends a slightly richer, naturally sweeter result.
- Change the oil. If you would rather not use coconut oil, a neutral oil like sunflower works, though you will lose a little of the tender richness coconut oil brings.
- Pick your topping. Jam is the classic finish, but I have a soft spot for these with homemade Nutella, strawberry jam alongside fresh strawberries and blueberries, a little caramel sauce, or even a smear of peanut butter.
- Dial the sweetness. If you plan to pile on a sweet topping, you can ease back slightly on the powdered sugar in the batter so the whole plate does not turn too sweet.
Storage and Make Ahead
These souffle pancakes are at their absolute best the moment they come off the pan, when they are still tall and soft inside. If you have leftovers, let them cool, then store them in an airtight container in the fridge for up to two days. Reheat them gently in a covered pan over low heat or in a warm oven so they steam back to softness rather than drying out. You can also mix the dry ingredients ahead of time and stir in the wet ingredients just before cooking, since the leavening starts working as soon as the vinegar and milk go in.
If you are after more sweet ideas, my healthy homemade Nutella is the topping I reach for most with these. For another classic, try my vegan crepes, and if you want to keep exploring the cuisine that inspired these jiggly pancakes, browse my Asian cuisine guide.
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Vegan Souffle Pancakes / Japanese Pancakes
Ingredients
- 1 cup flour
- ¼ cup powdered sugar
- ½ cup almond milk
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup coconut oil
- 1 tsp apple cider vinegar
- jam of your choice
- frying oil
Instructions
- In a bowl, mix the dry ingredients (flour, powdered sugar, baking powder, baking soda).
- Add the melted coconut oil and vinegar, mix to combine. Pour the milk and combine.
- Heat up a 1-2 Tbsp of frying oil over medium heat.
- Form the pancakes using one Tbsp of batter per pancake and cook them with the lid on until golden brown.
- Serve with your favorite jam.
Frequently Asked Questions
Instead of relying on whipped eggs for lift, this version uses baking powder and baking soda activated by apple cider vinegar to create the rise. You mix the dry ingredients with melted coconut oil, vinegar, and almond milk, then cook small spoonfuls of the thick batter low and slow with a lid on. The trapped steam helps the pancakes puff up tall and stay soft inside.
The lid traps steam around the pancakes as they cook. That moist heat helps the tops set and rise rather than staying wet, which is how you get the tall, airy, jiggly texture without eggs. It mimics the effect that whipped egg whites create in the traditional Japanese recipe.
The most common culprit is old baking powder or baking soda, since they are the only things lifting an egg-free batter. Too-high heat is another reason, as it scorches the outside before the inside can rise. Make sure your leavening is fresh, keep the pan at medium heat, cook with the lid on, and use only about a tablespoon of batter per pancake so they stay tall.
This recipe uses almond milk, and unsweetened is best so you control the sweetness. Soy milk also works well and adds a little extra structure from its protein, while oat milk gives a slightly richer, naturally sweeter result. Let the plant milk come to room temperature so it does not firm up the melted coconut oil.
These pancakes are lightly sweet, so almost any topping works. Jam is the classic finish, but homemade Nutella, strawberry jam with fresh strawberries and blueberries, caramel sauce, or a little peanut butter are all great choices. Add the topping right before serving while the pancakes are still warm and soft.
They are best fresh off the pan when they are still tall and soft. You can store leftovers in an airtight container in the fridge for up to two days and reheat them gently in a covered pan or warm oven so they steam back to softness. You can also mix the dry ingredients in advance and add the wet ingredients just before cooking.
I’ve made these twice with gluten, free flour, they are so good!
You should also add a pinch of salt to the recipe.
fav thin to eat at noon!! tnx for this
I’m so glad you liked it!