thick and fluffy pancakes on a plate with butter on top

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.


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.

ingredients for fluffy japanese pancakes on a marble backdrop

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.
equipment for fluffy japanese pancakes on a marble backdrop


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.

step by step how to make fluffy japanese pancakes vegan
step by step how to make fluffy japanese pancakes vegan

How to Make VEGAN Extra Fluffy Japanese Pancakes

Now we’re ready to make these thicccccc pancakes!

  1. Sift the dry ingredients into a mixing bowl and add in the sugar. Whisk very well to combine.
  2. 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.
  3. Whip the aquafaba until foamy. Sift in the cream of tartar and then whip until semi-stiff peaks form.
  4. Carefully fold in the whipped aquafaba using a spatula (takes about 5-6 folds).
  5. 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.
  6. 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!

dusting powder sugar over a thick pancake

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!!

thick and fluffy japanese pancake on a white plate with blueberries on top and maple syrup pouring on

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.

fluffy japanese pancakes on a speckles white plate with a piece cut out

More Vegan Breakfast Pancakes & Waffles to Try!

fluffy vegan pancakes on a plate with berries on top

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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thick and fluffy pancakes on a plate with butter on top

Vegan Fluffy Japanese Pancakes

  • Author: Lisa Kitahara
  • Total Time: 35 minutes
  • Yield: 2 servings 1x


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.


Units Scale

Version #1 (with aquafaba)

Version #2 (no aquafaba)

  • 3/4 cup lite canned coconut milk (180ml)
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1 tbsp coconut yogurt (15g)
  • 1 cup pastry flour (120g)
  • 2 tbsp potato starch (20g)
  • 3 tbsp sugar (36g)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutritional yeast, optional
  • small pinch of black salt, optional


  • Combine the coconut milk and apple cider vinegar together and set aside. If making version #2, stir in coconut yogurt as well. 
  • Add pastry flour, potato starch, sugar, baking powder, nutritional yeast and black salt to a bowl and whisk to combine. Make a well in the middle of the dry ingredients and pour in the ‘buttermilk’ and vanilla. Gently stir together until JUST combined. It’s okay if you still see some lumps of flour DO NOT over mix. Heat a large, deep pan over medium heat. 
  • In another bowl, use a hand held electric mixer and whip up the aquafaba. Add in the cream of tartar and whisk until foamy. Gently fold in the aquafaba using a spatula (skip this step if making version #2).
  • Lower heat the low. Spray your pan or place a piece of parchment paper onto the pan. Place the ring molds onto the pan and then spoon in the batter about 70% of the way.
    • Fluffy Pancakes (3 cm height): the batter will be enough for about 4. Cover the pan and let them cook for 9-12 minutes.
    • Extra Fluffy Pancakes (5 cm height): the batter will be enough for 2. Cover the pan with a lid and let them cook for 14-17.
  • To tell when it’s ready to cook, the batter should have rose, the sides should look cooked and the top should not look like wet batter. Carefully use a spatula to flip the pancakes. Cover the pan and let them cook again until cooked through. 
    • Fluffy Pancakes (3 cm height): 5-8 minutes
    • Extra Fluffy Pancakes (5 cm height): 10-15 minutes
  • To test doneness, insert a toothpick in the middle of one of the pancakes. It should come out clean or with a few cooked crumbs. 
  • Once cooked, turn off and remove from heat. Transfer the pancakes onto a plate and remove the ring mold and parchment paper. If you find the pancake stuck to the ring mold, use a thin knife and carefully run it around the ring mold to remove the pancake. 
  • Serve with vegan butter, fruits, coconut whip cream and maple syrup and devour!! 


  • I highly suggest starting with pancakes about 3 cm in height and 9 cm (1.1 inch x 3.5 inches) in width 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 width (2 inch x 3.5 inches). 
  • Helpful Equipment: shorter ring molds (approx. 1 inch x 3.5 inches), tall ring mold, pancake turner, parchment paper, electric mixer, spatula, whisk, sifter
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) based on 1 extra fluffy pancake (2 shorter pancakes) without toppings for version #1. 
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: breakfast
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese


  • Serving Size: 1 serving
  • Calories: 411
  • Sugar: 20.7g
  • Sodium: 860mg
  • Fat: 5.6g
  • Saturated Fat: g4.3
  • Unsaturated Fat: .66g
  • Trans Fat: 0
  • Carbohydrates: 80.4g
  • Fiber: 1.8g
  • Protein: 6.3g
  • Cholesterol: 0

Keywords: japanese pancakes, fluffy vegan pancakes, japanese souffle pancake recipe


japanese fluffy pancake recipe pinterest graphic

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. A+ recipe. Tried it on a whim, and had 90% of the ingredients, and still worked perfectly.

  2. Hello there! This post could not be written much better! Looking at this post reminds me of my previous roommate! He constantly kept talking about this. I’ll forward this post to him. Fairly certain he’ll have a good read.

  3. Lite coconut milk doesn’t exist in my country. Is there another vegetable milk that might work? We do have low fat “not milk”

  4. Thank you for the good writeup. It in fact was a amusement account it.
    Look advanced to more added agreeable from you!
    By the way, how could we communicate?

    my web blog; Nelle

  5. I love your blog.. very nice colors & theme.
    Did you create this website yourself or did you hire someone to do it for you?
    Plz reply as I’m looking to design my own blog and
    would like to know where u got this from. thanks

  6. This is a topic that’s close to my heart… Take care!
    Exactly where are your contact details though?

    Here is my blog – Reyna