Fluffy Vegan Delights You Can’t Resist! 😊
Imagine sinking your fork into the softest, cloud-like pancakes you’ve ever tasted. Now, pair that heavenly texture with a drizzle of syrup or a dollop of creamy cocowhip, and you’ve got the ultimate breakfast treat! These Vegan Japanese Souffle Pancakes are not just a feast for the eyes; they’re simple to whip up and absolutely delightful. Let’s dive into why you’ll be dreaming of these fluffy wonders!
Why Make This Recipe
Who said you can’t have dessert for breakfast? These pancakes will make your mornings a little brighter for a multitude of reasons:
- Easy Cleanup: You can whip these up in one pan, so less time scrubbing means more time savoring!
- Kid-Approved: Even your pickiest eaters won’t say no to these pillows of joy. It’s practically a food miracle!
- Simple Ingredients: No need for a shopping spree; you likely have all the essentials right in your pantry. Score!
Ingredients
You don’t need fancy stuff — just these basics!
- 80g all-purpose flour (10 tablespoons + 1 teaspoon)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 80ml soy milk (or other plant-based milk)
- 1 tablespoon apple cider vinegar
- 2 teaspoons oil
- 1 teaspoon vanilla extract
Directions
Ready to flip some magic? Here’s how you make these indulgent pancakes in a jiffy.
- If you’re using ring molds, generously grease them with oil or vegan butter.
- In a bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) very well.
- Move the dry ingredients to one side and add the plant-based milk, apple cider vinegar, oil, and vanilla extract.
- Stir gently until no dry spots remain. Pro tip: Don’t over mix; you want fluffy pancakes, not a dense batter!
- Heat a large pan over medium heat, adding a thin layer of oil at the bottom.
- When hot, lower the heat to medium-low. Place the ring molds in the pan, leaving space between them.
- Spoon half the batter into one mold, then the other. You should hear a satisfying sizzling sound!
- Cover the pan with a lid and let cook for 8 to 10 minutes.
- Check the tops after 8 to 10 minutes; they should be less glossy with some bubbles forming. Flip those pancakes using a spatula!
- Cover again and cook for another 3 minutes until fully cooked.
- Remove the pan from heat, gently test for doneness, and slide those fluffy beauties onto a plate.
- Remove the ring mold (a thin spatula or the back of a knife works wonders).
- Serve immediately with vegan butter or coco whip and a generous drizzle of maple syrup. Enjoy!
How to Make Vegan Japanese Souffle Pancakes (Overview)
Let’s break it down in a super chill way, shall we? Start by whisking together your dry ingredients and then mix in your wet goodies. Heat your pan, and then it’s all about the waiting game — let them puff up in their cozy little ring molds. Just flip, check for doneness, and serve while still warm. Pro tip: The secret to success is patience — like waiting to open your Christmas presents! 🎁
How to Serve Vegan Japanese Souffle Pancakes
Now, how do you elevate these pancake wonders? Picture this: fluffy stacks drizzled with golden maple syrup and topped with colorful berries or even a sprinkle of powdered sugar. For some extra flair, serve them alongside coconut yogurt or a refreshing fruit compote. The aroma of warm pancakes, sweetness in the air… it’s an experience, not just breakfast! 🍇✨
How to Store Vegan Japanese Souffle Pancakes
Got leftovers? First off, good job on restraint! These pancakes can last in the fridge for about 3 days. To enjoy later, simply reheat them in a microwave or a toaster for that fresh, fluffy feel. If you make a big batch, freeze them for up to 2 months—perfect for those sudden morning cravings!
Tips to Make Vegan Japanese Souffle Pancakes
- Keep it Fluffy: Don’t over-mix your batter; a few lumps are okay!
- Heat Matters: Cook on low heat for a more even, fluffy rise.
- Size Control: Use tall molds for giant soufflé pancakes; find the ones that suit your style!
- Substitutions: Swap out the soy milk for almond or oat milk if that’s your jam!
- Add Some Zing: Toss in a little lemon zest for a citrusy twist.
Variation
Want to mix things up? How about adding some flavor? Toss in spices like cinnamon or nutmeg for a warm morning treat. If you’re feeling adventurous, try adding a handful of mashed bananas or pumpkin puree to the batter. Your taste buds will thank you endlessly! 🍌🎃
FAQs
Can I make these pancakes gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free blend.
What can I use instead of apple cider vinegar?
You can use lemon juice or white vinegar as a substitute; both will work great!
Can I make the batter ahead of time?
Yes! Prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking.
📌 Pin this recipe for your next cozy dinner night!
Vegan Japanese Souffle Pancakes
Ingredients
Dry Ingredients
- 80 g all-purpose flour Can be substituted with a gluten-free blend.
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
Wet Ingredients
- 80 ml soy milk Can be replaced with almond or oat milk.
- 1 tablespoon apple cider vinegar Can be substituted with lemon juice or white vinegar.
- 2 teaspoons oil For greasing molds.
- 1 teaspoon vanilla extract
Instructions
Preparation
- If using ring molds, generously grease them with oil or vegan butter.
- In a bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt) very well.
- Move the dry ingredients to one side and add the plant-based milk, apple cider vinegar, oil, and vanilla extract.
- Stir gently until no dry spots remain, being careful not to over-mix.
Cooking
- Heat a large pan over medium heat, adding a thin layer of oil at the bottom.
- Lower the heat to medium-low and place the ring molds in the pan, leaving space between them.
- Spoon half the batter into one mold, then the other, and listen for a sizzling sound.
- Cover the pan with a lid and let cook for 8 to 10 minutes.
- Check that the tops are less glossy with some bubbles forming before flipping the pancakes.
- Cover again and cook for another 3 minutes until fully cooked.
Serving
- Remove the pan from heat, gently test for doneness, and slide the pancakes onto a plate.
- Remove the ring mold using a spatula or the back of a knife.
- Serve immediately with vegan butter or coco whip and a generous drizzle of maple syrup.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.