I’m sharing my eggless, dairy free Vegan Japanese Pancakes recipe made from scratch that reimagines the classic in a plant-based way.

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I never thought vegan pancakes could float, but after a few messy tries I finally hit on a technique that turns cake flour and aquafaba into clouds you can lift with a fork. They wobble and bloom in the pan, and people always ask if there’s some culinary wizardry involved.

It’s kind of my guilty secret when I want a showstopping brunch, and I’ve even started calling them my Vegan Souffle Pancake experiments. If you’re after a Homemade Vegan Pancakes Easy recipe that looks fancy but is actually chill to make, stick around, you might be surprised how ridiculous and fun these are.

Ingredients

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Flour gives structure and carbs, little protein, makes pancakes soft and airy.
Cornstarch lightens batter, adds tenderness and helps create extra fluffy texture.
Aquafaba whips like egg whites, adds airy lift and some protein-like structure.
Soy milk brings protein and creamy moisture, mild taste so it wont overpower.
Apple cider vinegar reacts with leavening for rise, adds a faint tangy note.
Sugar sweetens, helps browning and slightly tenderizes the pancake crumb when cooked.
Oil adds moistness, keeps pancakes tender and gives a richer mouthfeel.
Vanilla lifts flavor, gives warmth and makes the whole thing taste sweeter.
Baking powder gives chemical leavening, essential for tall, fluffy pancakes to form.
Salt balances flavors, enhances sweetness and gives depth to the batter.

Ingredient Quantities

1 cup (120 g) cake flour or 1 cup (120 g) all purpose flour plus 2 tablespoons cornstarch

2 tablespoons granulated sugar (for batter)

1 teaspoon baking powder

1/8 teaspoon fine sea salt

3/4 cup (180 ml) unsweetened soy milk, room temperature

1 teaspoon apple cider vinegar or lemon juice

2 tablespoons neutral oil (vegetable or melted coconut)

1 teaspoon vanilla extract

6 tablespoons (about 90 ml) aquafaba (liquid from canned chickpeas)

2 tablespoons granulated sugar (for whipping the aquafaba)

1/4 teaspoon cream of tartar (optional, helps stabilize the aquafaba)

How to Make this

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1. In a bowl whisk together 1 cup (120 g) cake flour or 1 cup (120 g) all purpose flour plus 2 tablespoons cornstarch, 2 tablespoons sugar (for batter), 1 teaspoon baking powder and 1/8 teaspoon fine sea salt until evenly combined.

2. In a separate cup mix 3/4 cup (180 ml) room temperature unsweetened soy milk with 1 teaspoon apple cider vinegar or lemon juice, let sit 2 minutes to make a quick vegan buttermilk, then stir in 2 tablespoons neutral oil and 1 teaspoon vanilla extract.

3. Pour the wet into the dry and stir gently until just smooth, dont overmix, small lumps are fine. Let the batter rest 5 minutes so the flour hydrates.

4. While batter rests, whip 6 tablespoons (about 90 ml) aquafaba with 2 tablespoons granulated sugar and 1/4 teaspoon cream of tartar (optional) in a clean bowl until soft to stiff peaks form using an electric mixer, this can take 3 to 6 minutes.

5. Fold about a third of the whipped aquafaba into the batter to loosen it, then gently fold in the rest in two additions until mostly combined but still airy. Dont deflate it by stirring hard.

6. Heat a nonstick skillet over very low heat and lightly oil the surface. If you want tall souffle pancakes, grease and place metal ring molds or use double parchment rings on the pan.

7. Spoon thick batter into the rings or directly onto the pan, filling about 3 quarters full. Cover the skillet with a lid and cook on very low heat 6 to 8 minutes until bottoms are golden and sides look set and bubbly.

8. Carefully flip the pancakes (or flip the rings with them) and cover again, cook 4 to 6 more minutes until cooked through. If the outside browns too fast lower the heat, patience is the trick for fluff and height.

9. Remove rings if used, serve immediately with maple syrup, powdered sugar or fresh fruit. Tip: if batter seems too runny add 1 tablespoon flour at a time, and these are best eaten right away but can be gently reheated on low in a pan.

Equipment Needed

1. Measuring cups and spoons (cup, tbsp, tsp)
2. Large mixing bowl for the dry ingredients
3. Whisk to blend the flour, sugar and leavener
4. Small measuring cup or glass for the wet mix and quick vegan buttermilk
5. Electric hand mixer plus a clean bowl for whipping the aquafaba
6. Rubber spatula for folding the aquafaba into the batter, dont overmix
7. Nonstick skillet with a lid
8. Metal ring molds or double parchment rings for tall souffle pancakes (optional)
9. Pastry brush or folded paper towel and neutral oil for greasing the pan
10. Thin turner or long spatula and tongs for flipping and plating

FAQ

Q: What is aquafaba and can I substitute it?
A: Aquafaba is the liquid from canned or cooked chickpeas, it whips up like egg whites and is the secret to the fluff here. 6 tablespoons is used in this recipe. You can try flax or chia "eggs" but they wont whip into peaks so your pancakes will be denser. If you dont have canned chickpeas you can simmer chickpeas and reduce the cooking liquid till it's thick, then cool.

Q: How do I get the pancakes extra tall and fluffy?
A: Whip the aquafaba to stiff peaks with the 2 tbsp sugar and cream of tartar, fold it into the batter very gently so you keep the air, use a low pan temp and cover the pan while cooking so they steam up, and if you want perfect cylinders use metal pancake rings or biscuit cutters greased and heated first.

Q: Can I make the batter ahead of time or save leftovers?
A: Don't whip the aquafaba too far in advance, it can lose volume; you can mix dry and wet ingredients and chill that part for a few hours then whip the aquafaba right before cooking and fold together. Cooked pancakes keep in the fridge 3 days, reheat in a toaster oven or skillet so they dont go soggy. They also freeze well stacked with parchment between layers.

Q: Can I swap flours or plant milks?
A: Cake flour gives the lightest result; if you only have AP flour use the listed cornstarch trick (1 cup AP + 2 tbsp cornstarch) same as the ingredient list. Soy milk is recommended for softness but almond, oat or other non dairy milks work too, just make sure they're unsweetened so you control the sugar.

Q: Why did my pancakes collapse or not rise?
A: Common causes are underwhipped aquafaba, overmixing when folding it in, pan too hot or too cold, or old baking powder. Make sure aquafaba is at stiff peaks, fold gently until just combined, and cook on low heat with a lid to give them time to puff without burning.

Q: How do I flip them without destroying the height?
A: Wait until the edges look set and tiny bubbles form and pop, then slide a wide spatula gently under, support with a second spatula if needed, and flip in one confident motion. If you used rings, remove them after the first side is mostly set so you dont squish the sides.

Vegan Fluffy Japanese Pancakes Recipe Substitutions and Variations

Flour: Use 1 cup (120 g) 1-to-1 gluten free flour blend plus 1/4 teaspoon xanthan gum if your blend has no binder. Pancakes may be a touch denser, but still fluffy.
Soy milk: Swap for oat milk or unsweetened almond milk. If using almond milk add 1 tablespoon neutral oil to make up for lower fat, otherwise batter can be a bit dry.
Aquafaba: No aquafaba on hand? For non vegan swap use 2 large egg whites, whipped with 1 tablespoon sugar to soft peaks. For a vegan but less airy option try a commercial powdered egg replacer reconstituted per package directions, it won’t be identical but gives lift.
Cream of tartar: Replace 1/4 teaspoon cream of tartar with 1/2 teaspoon lemon juice or 1/4 teaspoon white vinegar to help stabilize the whipped aquafaba.

Pro Tips

1) Prep the aquafaba right: chill it a bit and use the thicker stuff from the can, if it seems watery simmer it down to concentrate then cool before whipping. Use a clean dry bowl and beat on medium high until soft peaks appear, then add the sugar slowly and cream of tartar if you have it. If it never gets foamy try a different can of chickpeas, brands vary.

2) Fold like you mean it but dont overwork it: use a rubber spatula, cut through the center then scoop and fold, rotate the bowl 90 degrees each time. Stop when there are still tiny streaks of aquafaba, you want air left in the batter not perfect homogeneity.

3) Cook low and slow for height: use a heavy nonstick or cast iron, preheat then drop to very low before cooking, cover the pan so steam helps the pancakes rise. Grease ring molds well or double up parchment rings so they slide out easy, and if the outside is browning too fast just lower the heat more.

4) Timing and holding: these are best right away but you can keep them warm on a wire rack in a 200 F oven for up to 20 minutes so they dont get soggy. Whip the aquafaba last minute though, it loses lift if it sits too long, and reheat gently in a covered pan rather than nuking it.

Vegan Fluffy Japanese Pancakes Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my eggless, dairy free Vegan Japanese Pancakes recipe made from scratch that reimagines the classic in a plant-based way.

Servings

servings

Calories

263

kcal

Equipment: 1. Measuring cups and spoons (cup, tbsp, tsp)
2. Large mixing bowl for the dry ingredients
3. Whisk to blend the flour, sugar and leavener
4. Small measuring cup or glass for the wet mix and quick vegan buttermilk
5. Electric hand mixer plus a clean bowl for whipping the aquafaba
6. Rubber spatula for folding the aquafaba into the batter, dont overmix
7. Nonstick skillet with a lid
8. Metal ring molds or double parchment rings for tall souffle pancakes (optional)
9. Pastry brush or folded paper towel and neutral oil for greasing the pan
10. Thin turner or long spatula and tongs for flipping and plating

Ingredients

1 cup (120 g) cake flour or 1 cup (120 g) all purpose flour plus 2 tablespoons cornstarch
2 tablespoons granulated sugar (for batter)
1 teaspoon baking powder
1/8 teaspoon fine sea salt
3/4 cup (180 ml) unsweetened soy milk, room temperature
1 teaspoon apple cider vinegar or lemon juice
2 tablespoons neutral oil (vegetable or melted coconut)
1 teaspoon vanilla extract
6 tablespoons (about 90 ml) aquafaba (liquid from canned chickpeas)
2 tablespoons granulated sugar (for whipping the aquafaba)
1/4 teaspoon cream of tartar (optional, helps stabilize the aquafaba)

Directions

In a bowl whisk together 1 cup (120 g) cake flour or 1 cup (120 g) all purpose flour plus 2 tablespoons cornstarch, 2 tablespoons sugar (for batter), 1 teaspoon baking powder and 1/8 teaspoon fine sea salt until evenly combined.
In a separate cup mix 3/4 cup (180 ml) room temperature unsweetened soy milk with 1 teaspoon apple cider vinegar or lemon juice, let sit 2 minutes to make a quick vegan buttermilk, then stir in 2 tablespoons neutral oil and 1 teaspoon vanilla extract.
Pour the wet into the dry and stir gently until just smooth, dont overmix, small lumps are fine. Let the batter rest 5 minutes so the flour hydrates.
While batter rests, whip 6 tablespoons (about 90 ml) aquafaba with 2 tablespoons granulated sugar and 1/4 teaspoon cream of tartar (optional) in a clean bowl until soft to stiff peaks form using an electric mixer, this can take 3 to 6 minutes.
Fold about a third of the whipped aquafaba into the batter to loosen it, then gently fold in the rest in two additions until mostly combined but still airy. Dont deflate it by stirring hard.
Heat a nonstick skillet over very low heat and lightly oil the surface. If you want tall souffle pancakes, grease and place metal ring molds or use double parchment rings on the pan.
Spoon thick batter into the rings or directly onto the pan, filling about 3 quarters full. Cover the skillet with a lid and cook on very low heat 6 to 8 minutes until bottoms are golden and sides look set and bubbly.
Carefully flip the pancakes (or flip the rings with them) and cover again, cook 4 to 6 more minutes until cooked through. If the outside browns too fast lower the heat, patience is the trick for fluff and height.
Remove rings if used, serve immediately with maple syrup, powdered sugar or fresh fruit. Tip: if batter seems too runny add 1 tablespoon flour at a time, and these are best eaten right away but can be gently reheated on low in a pan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.