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Fluffy Vegan Japanese Souffle Pancakes

These pancakes are light, fluffy, and made without eggs or dairy. Perfect for a special breakfast or brunch!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Japanese, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup plant-based milk (soy or almond)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp vegetable oil

Method
 

Preparation
  1. In a bowl, mix the plant-based milk and apple cider vinegar together. Let it sit for 5 minutes to curdle slightly.
  2. In another bowl, whisk together the flour, sugar, baking powder, and salt.
  3. After the milk mixture has curdled, add the vanilla extract and vegetable oil.
  4. Pour this into your dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Cooking
  1. Heat a non-stick pan on low heat. Spoon the batter into the pan to form small pancakes.
  2. Cook for 3-4 minutes until bubbles form on the surface.
  3. Flip the pancakes carefully and cook for another 2-3 minutes.
  4. Serve immediately with maple syrup or fresh fruit.

Notes

Store leftovers in the fridge for up to 3 days or freeze them for about a month. Reheat in the toaster or microwave. For fluffier pancakes, let the batter rest for 10 minutes before cooking.