Learn how to make Fluffy Japanese Pancakes from scratch right in your own kitchen! This version is eggless, dairy free and so fun to make.
I MADE VEGAN (!!!!) FLUFFY JAPANESE PANCAKES!!
Trying to contain my excitement here but you guys, I am so dang excited. I feel like I’ve been having FOMO ever since the whole Japanese Fluffy Soufflé Pancake trend was going off.
While it’s not exactly the same (because of the large amount of eggs typically used), it still has the epic look and texture. It’s kind of like a cross between Japanese hot cakes (hottokēki / ホットケーキ) which is kinda like the Japanese version of buttermilk pancakes and the soufflé pancakes (スフレパンケーキ).
If you’ve never tried Japanese Pancakes before, they’re known to be light, airy, custardy and extra thick and fluffy so that is really what I was going for.
I tested these pancake at least a dozen times to make sure they’re perfectly moist, fluffy and scrumptious and WORTH the commitment. BUTTT I will say, it might take you 2-3 tries to nail the texture because techqniue and timing is key. If you’re keen on mastering these fabulous pancakes, then keep reading.
What You Need
Soooo, I made two variations because I know some of you don’t have aquafaba or an electric hand mixer on hand. I do prefer the aquafaba version because it does make these extra fluffy and light but the version without aquafaba is just as delicious. Throughout this post, I will be refering to the aquafaba version just because it is #1 but version #2 is very similar and the method to make it will be in the recipe card.
- Pastry Flour: Best for fluffy pancakes. If you don’t have pastry flour, measure out 1 cup of all purpose flour, remove 1 tbsp and add 1 tbsp of corn starch.
- Potato Starch: The *secret* ingredient to making these super tender! I also tested this with other starches and you can use arrowroot starch but NOT tapioca or corn starch.
- Lite Coconut Milk + Apple Cider Vinegar: Full fat coconut milk was too heavy and but cartoned coconut milk didn’t have enough fat and made them a tad dry.
- Aquafaba + Cream of Tartar: What makes these pancakes extra fluffy!
- Sugar: I used organic cane sugar but you can also use coconut sugar.
- Baking Powder: For an extra lift.
- Flavour enhancers: Nutritional yeast, black salt & vanilla. Japanese pancakes have a slight eggy-custard-y flavour to them so the combo of these three mimic those flavours.
Okay, now lets talk about some special appliances you’ll need.
First, I HIGHLY recommend you use a scale for best results. Measuring things without a scale can vary person to person and can affect the final result.
Next, you’ll need some ring molds. If you don’t have any, you can easily make them! Just take some bristol board or any bendable cardboard and measure out a 3 cm x 30 cm rectangle OR 4-5 cm x 30 cm rectangle and cut. Wrap the rectangle around a cup and then staple it together.
You can either spray your ring molds with oil or do a double wrap by placing parchment paper inside the ring mold.
In addition, you’ll also need mixing bowls, a spatula, whisk, electric hand mixer and a sifter.
How to Make VEGAN Extra Fluffy Japanese Pancakes
Now we’re ready to make these thicccccc pancakes!
- Sift the dry ingredients into a mixing bowl and add in the sugar. Whisk very well to combine.
- Make a well in the middle of the dry ingredients and then pour in the ‘butter milk’. Use a spatula to combine the wet and dry ingredients together. Mix until JUST combined. The batter should be lumpy. I use a folding technique to prevent over mixing. Now, I also turn on the stove to medium to let it heat up.
- Whip the aquafaba until foamy. Sift in the cream of tartar and then whip until semi-stiff peaks form.
- Carefully fold in the whipped aquafaba using a spatula (takes about 5-6 folds).
- Oil spray or place a piece of parchment paper on a deep fry pan or skillet. Reduce the heat to low. Place the ring molds on top and then spoon in the batter about 70-80% of the way. Cover with a lid and let it cook for 10-12 minutes or 14-16 minutes depending on the height of your ring mold. You’ll know it’s ready to flip when the top isn’t wet anymore.
- Carefully flip and then let it cook for another 5-8 or 10-15 minutes. To check doneness, insert a toothpick in the middle of the pancake. It should come out clean or with a few cooked crumbs. When it’s done, remove from the heat and take off the ring molds…. and you’re DONE!
Serve them ASAP because they’re best eaten warm. Top it off with some vegan butter, powdered sugar, coconut whipped cream, ice cream, maple syrup, fruits or whatever you like!
Tips & Tricks
- Mixing Technique: Do not use a whisk when mixing the batter. Instead, use a spatula and use folding motions to prevent over mixing. You should still see pockets and light steaks of flour. When folding in the aquabfaba, there should be less flour streaks but still a good amount of lumps. Remember!! Lumpy pancake batter is what you want.
- Ring Molds: I highly suggest starting with pancakes about 3 cm in height and 9 cm in diameter as I found it was much easier to work with. Once you master these, you can go for 4-5 cm in height and 9 cm in diameter.
- Cook Low & Slow: I know it may be tempting to speed up the process by increasing the heat but you’ll end up with burnt bottoms and raw middles. Thats why I recommend starting with a shorter ring mold. It’s also key to practice timing of your pancakes and write them down because every stove and pan is different and timing may vary.
This is definitely not the easiest pancake recipe and it can take a few tries to get it PERFECT but I promise (again) it’s so worth it!!
I hope you guys try and love these extra fluffy Japanese pancakes as much as we do! They’re so fun to make AND eat, I promise it’s worth the time and patience.
More Vegan Breakfast Pancakes & Waffles to Try!
If you recreate this Vegan Fluffy Japanese Pancakes recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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