Vegan Japanese Souffle Pancakes
Light, fluffy, and indulgent, these Vegan Japanese Souffle Pancakes are the ultimate breakfast treat - easy to make and deliciously satisfying.
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
Keep leftover pancakes in the fridge for about 3 days or freeze for up to 2 months. Reheat in the microwave or toaster.