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Stack of fluffy vegan Japanese pancakes topped with powdered sugar and fresh berries on a white plate
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Vegan Japanese Pancakes – Fluffy, Tall, and Egg-Free!

These fluffy vegan Japanese pancakes are tall, airy, and made without eggs. Learn how to make the best plant-based version of souffle pancakes at home.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Japanese
Keyword: aquafaba pancakes, fluffy vegan breakfast, plant-based brunch, souffle pancakes, vegan Japanese pancakes
Servings: 4 portions
Calories: 387kcal
Cost: €0.80

Ingredients

Wet Ingredients:

  • 1 cup soy milk or other plant milk
  • 1/2 cup soy yogurt or coconut yogurt
  • 2 tbsp vinegar
  • 1/2 cup aquafaba 120 ml, liquid from canned chickpeas
  • 1/2 tsp fresh lemon juice

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 tbsp baking powder
  • 4 tbsp tapioca starch or cornstarch
  • 6 tbsp sugar
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 dash vanilla extract optional

Instructions

Step 1: Mix Milk Base

  • In a bowl, mix soy milk, yogurt, and vinegar. Let sit for 10 minutes to curdle.

Step 2: Prepare Dry Ingredients

  • In another bowl, whisk flour, baking powder, sugar, starch, nutritional yeast, salt, and vanilla.

Step 3: Combine Wet & Dry

  • Pour the milk mixture into the dry ingredients and mix until just combined. Do not overmix.

Step 4: Whip Aquafaba

  • In a clean bowl, beat aquafaba and lemon juice with an electric mixer until stiff peaks form (3–5 mins).

Step 5: Fold Gently

  • Gently fold whipped aquafaba into the batter. Do not overmix—it's okay if the texture isn’t fully uniform.

Step 6: Cook with Molds

  • Preheat a pan over medium heat. Grease silicone pancake rings. Add 2–3 tbsp of batter into each ring. Cover and cook 3–5 minutes per side until golden and cooked through.