These extra thick and soft vegan Japanese Souffle Pancakes will blow your mind and others you make them for. Just 10 ingredients, can be Top 8 Allergen Free.
Pancakes are essential to most people’s breakfast rotation. However, these vegan Japanese souffle pancakes take it up about 52 notches.
These aren’t your typically fluffy vegan pancakes. Nope!
These are vegan Japanese souffle pancakes.
Thick but insanely airy and fluffy on the inside.
And completely vegan. And sooooo good.
So good in fact that no one will believe you that you made them unless they are in the kitchen with you watching you.
Believe it or not they are super easy to make.
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What ingredients do I need for vegan Japanese Souffle Pancakes?
You only need 10 ingredients to make these deliciously, fluffy vegan pancakes. There is nothing out of the ordinary and should be pantry staples in most homes.
Full recipe amounts listed in the printable recipe card below.
The ingredients that you need are:
- cake flour
- *cornstarch if subbing cake flour for all purpose flour (can sub arrowroot powder)- see notes in printable recipe card below
- baking powder
- vegan cane sugar
- dairy free milk
- apple cider vinegar
- coconut or vegetable oil
- flax egg (ground flax seed and water)
How do you make vegan Japanese Souffle Pancakes?
The first step in this recipe is to make the vegan buttermilk and the vegan flax egg.
For the vegan buttermilk, combine the apple cider vinegar with the dairy free milk that you are using. Let this sit for 10-15 minutes. It will curdle a bit and resemble buttermilk.
For the flax egg, stir together the water and ground flax seed. Let sit for 10 minutes until it becomes gelatinous.
When those are ready, add the flax egg, buttermilk, and melted coconut oil. Whisk together until frothy. Best to use a hand mixer with a whisk attachment, but if you don’t have that whisk by hand.
In a separate bowl, add the dry ingredients – flour, cornstarch, baking powder, salt, nutmeg and vegan cane sugar. Whisk together.
THESE MUST BE DONE IN 2 SEPARATE BOWLS.
Sift the dry ingredients to the wet ingredients. Fold this in just until combined. DO NOT OVERMIX.
Let your batter sit for 5 minutes. Doing this helps it get airy and puffy.
Over low heat, pour pancake batter into a 1″ high biscuit cutter about ½ way full. You could also use cookie cutter if high enough.
Cook for 4 ½-6 minutes depending on the width of your biscuit cutter. Once you see a lot of bubbles or the other side is a golden brown, flip and then cook for another 3-4 minutes.
Optional: When you flip them, you and carefully add a few chocolate chips and push them down into the batter.
Remove from heat and repeat until no batter remains.
Top with syrup, fresh fruit, chocolate sauce and more.
Can I double the recipe?
Yes! Just add double the amount of ingredients and just proceed.
Can you make vegan Japanese Souffle Pancakes ahead of time?
Yes! These will last at least 4-5 days if store in an air tight container in the fridge.
Can you freeze vegan Japanese Souffle Pancakes?
Absolutely. We recommend flash freezing by placing cooked and cooled pancakes on a baking sheet and then freezing them.
After 15-20 minutes they should be frozen enough to pop into a freezer safe container or bag.
Can you make vegan Japanese Souffle Pancakes Top 8 Allergen Free?
The only Top 8 Allergen in this recipe is flour. You can replace that with a gluten free flour.
We have had the best results with this King Arthur Gluten Free Measure for Measure flour.
How can I keep my pancakes hot while cooking the others?
You can put an oven safe dish in your oven at the lowest temperature ( around 200 degrees F).
Place each pancake in the oven until all done. They should still be perfectly warmed to eat.
What are other vegan pancakes I should try?
- Fluffy Vegan Pancakes
- Vegan Chocolate Chip Pancakes
- Vegan Lemon Blueberry Pancakes
- Vegan Banana Pancakes
- Vegan Sweet Potato Pancakes
- Vegan Pumpkin Cheesecake Pancakes
Pin these fluffy vegan pancakes for later:
Vegan Japanese Souffle Pancake
- 1 cup dairy free milk (any will work)
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground flax seed
- 2 tablespoon water
- 1 tablespoon coconut oil, melted (or another netural oil)
- 1 cup cake flour (*see notes about flour substitutions below)
- 2 tablespoon vegan cane sugar
- 1 ½ tablespoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- vegan butter, for biscuit cutters and pan
- Make the vegan buttermilk and vegan flax egg. *For the vegan buttermilk, combine the apple cider vinegar with the dairy free milk. Let this sit for 10-15 minutes. It will curdle a bit and resemble buttermilk. *For the flax egg, stir together the water and ground flax seed. Let sit for 10 minutes until it becomes gelatinous.
- When those are ready, add the flax egg, buttermilk, and melted coconut oil. Whisk together until frothy. *Best to use a hand mixer with a whisk attachment, but if you don't have that whisk by hand.
- In a separate bowl, add the dry ingredients – flour, cornstarch, baking powder, salt, nutmeg, and vegan cane sugar. Whisk together.
- Sift the dry ingredients to the wet ingredients. Fold this in just until combined. DO NOT OVERMIX.
- Let your batter sit for 5 minutes. Doing this helps it get airy and puffy.
- Over low heat, pour pancake batter into a 1" high biscuit cutter about ½ way full. *You could also use cookie cutter if high enough.
- Cook for 4 ½-6 minutes depending on the width of your biscuit cutter. Once you see a lot of bubbles or the other side is a golden brown, flip and then cook for another 3-4 minutes.
- Optional: When you flip them, you and carefully add a few chocolate chips and push them down into the batter.
- Remove from heat and repeat until no batter remains.
- Top with syrup, fresh fruit, chocolate sauce and more.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
I made these pancakes as the ‘bun’ for a vegan McGriddle. They turned out thick as a biscuit while being soft and fluffy.
This is my new favorite pancake recipe of all time! The texture is unbeatable 😍
My only feedback is if you are making blueberry pancakes (like what I did) is to mix them in the batter before you pour it in the pan so it is more evenly disbursed.
Since they are so thick if you add blueberries in the pan it tends to stay on the top. That’s especially true if you use a cookie cutter (like suggested) to make them extra thick
I’m totally making this again- and already have this recipe out to multiple people after they saw the incredible result!
What a great idea!
I made these twice this week, they are just so amazing 😍
We are so excited to hear you’re enjoying, thanks for taking time to leave a review
best recipe for vegan pancakes! made them today and they came out perfect! topped them with pb and jelly. used soy milk in batter. might make more tomorrow!! with a filling!
Yum! We’re so happy to hear that it was a hit! We appreciate you taking the time to leave a review. Have a great week.
I made these as a “revenge” breakfast (long story) and they were delicious and super easy to make. Highly recommend!!!!
We’re so happy to hear you liked it! No explanation needed. Thanks for taking time to leave a review!
These turned out incredible, definitely the fluffiest pancakes I’ve ever eaten !! Thank you so much for the recipe, I’m looking forward to more of your amazing creations ❤️ – @eatwithxinyi
We appreciate you so much for taking the time to leave a review and so happy to hear that you’re enjoying the recipe.
These came out awesome! Best vegan pancakes I have ever made!
We are so excited to hear that. Thank you for taking the time to leave a review, we really appreciate it!