Fluffy Vegan Japanese Souffle Pancakes in 20 Minutes

Name: Fluffy Vegan Japanese Souffle Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 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

Jack Ellison

Update : January 18, 2026

Fluffy vegan Japanese souffle pancakes stacked on a plate with syrup and fruit

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why make this recipe

Fluffy Vegan Japanese Souffle Pancakes are a delightful treat that can easily fit into your morning routine. They are light, airy, and incredibly soft, making breakfast feel special every time. Plus, they are vegan, which means they are free from eggs and dairy, so everyone can enjoy them. You can whip them up in just 20 minutes, making them a quick and satisfying option for busy mornings or brunch gatherings.

how to make Fluffy Vegan Japanese Souffle Pancakes

Ingredients :

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

Directions :

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

how to serve Fluffy Vegan Japanese Souffle Pancakes

These pancakes are best served hot off the griddle. You can stack them high on a plate and drizzle with maple syrup, add a sprinkle of powdered sugar, or top them with fresh berries for a pop of color and flavor. For an extra treat, consider adding whipped coconut cream on top!

how to store Fluffy Vegan Japanese Souffle Pancakes

If you have leftovers, you can store the pancakes in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat, just reheat them in a pan or microwave, and they’ll be soft and fluffy again.

tips to make Fluffy Vegan Japanese Souffle Pancakes

Keep the heat low while cooking to ensure that the pancakes cook evenly without burning.
Don’t over-mix the batter; a few lumps are fine. This helps keep the pancakes light and fluffy.
Use a measuring cup to pour the batter onto the griddle for even-sized pancakes.

variation

You can customize these pancakes by adding ingredients like chocolate chips, nuts, or even matcha powder to the batter for different flavors.

FAQs

Can I use other types of flour?
Yes, you can use whole wheat flour or gluten-free flour, but this may change the texture slightly.

Can I make the batter ahead of time?
It’s best to make the batter fresh for the lightest texture. But if you must prepare it ahead, store it in the fridge and use it within a day.

What can I use instead of apple cider vinegar?
You can substitute apple cider vinegar with lemon juice for a similar effect.