Vegan Japanese Pancakes | Fluffy & Sweet

20 minutes
Vegan Japanese Pancakes | Fluffy & Sweet


Okay, we’re a bit late. The trend has long passed, but a good recipe stays good even after the hype.

This recipe makes 4 pancakes!


Nährwerte pro Portion

Ergibt 1 Portionen
Kalorien 180
Protein 4.7 g
Kohlenhydrate 37.8 g
Fette 1.2 g

ZUTATEN

Portionen
  • 175 ml soy milk 
  • 1 tbsp lemon juice
  • 120 g wheat flour (type 405) 
  • 45 g powdered sugar
  • 15 g cream of tartar baking powder 
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 0.5 tsp baking soda
  • 65 ml aquafaba (unsalted!)
  • 1 tbsp potato starch 
  • a little oil for greasing and cooking

  • Toppings (optional)

  • Maple syrup, cold ice cream, fresh berries, or a delicious nut butter – everything goes well with these pancakes.
    Organic Peanut Butter Creamy (500g)
    €6,29 €6,99
    €12,58 /kg
    Vetain Erdnussmus 100% Erdnuss

  • Notes

  • Missing an ingredient? No problem! Further down you'll find a substitution table with alternatives for the listed ingredients!

Zubereitung

1 Make your vegan buttermilk: Combine soy milk and lemon juice in a bowl and stir well. Let the mixture sit for 5–10 minutes. You'll notice the texture changes – don’t worry, that's exactly what we want!
2 While waiting, combine flour, powdered sugar, baking powder, vanilla, salt, and baking soda in a large bowl and mix well.
3 Now add your buttermilk and stir roughly. Don’t worry if the batter is lumpy – that’s perfectly fine.
4 Next, whip up your vegan egg white: Mix aquafaba and starch in a bowl and whip it like egg whites using a mixer or whisk. Beat until it’s really stiff!
5 Heat a pan on low to medium heat (about level 2 of 5). The Japanese pancakes need to cook slowly at low temperature to bake through the middle.
6 Add your vegan egg white to the rest of the batter and fold it in gently with a spatula or wooden spoon. We want to keep as much volume as possible. It doesn’t have to be perfectly mixed – that’s typical for this batter.
7 Once the pan is warm, add a little oil and greased dessert rings* to the pan.
8 Fill each dessert ring about ⅔ full with batter and immediately cover the pan with a lid. That’s important!
9 Let the pancakes cook for 8–10 minutes. Depending on their size and your pan’s temperature, it might take a little more or less time.
10 Once the top of the pancake is no longer liquid and the edges begin to release from the ring, flip the pancake. Just turn the dessert rings over. Add a splash of water to the pan, cover again, and let them cook for another 5–10 minutes.
11 After the cooking time, do the toothpick test: Stick a toothpick or skewer into the pancake. If it comes out almost clean – fantastic! Your Japanese pancakes are done.
12 Remove the pan from the heat and take the pancakes out of the dessert rings.
13

Top your fluffy Japanese pancakes with your favorite toppings and eat them while hot – that’s when they taste best!

Recipe Note

Japanese pancakes are very thick, super soft, and extremely fluffy. Because of this, they require special preparation. While regular pancakes are quickly mixed together, these pancakes need a bit more care. Swapping out ingredients can easily make them less airy or change the taste.

Important: No Japanese pancake master has fallen from the sky – yet! It’s okay if your first attempt fails, just don’t give up!


Substitution Table

How often do we want to cook a recipe but are missing an ingredient or dislike something? Here’s a handy substitution table so you can tweak this fluffy pancake recipe to your liking! Swap ingredients however you like:

  • Soy milk → Barista oat milk or cow’s milk (but: soy milk yields best results)
  • Lemon juice → Apple cider vinegar
  • Wheat flour (type 405) → cake flour
  • Powdered sugar → regular sugar or maple syrup (but: makes them less fluffy)
  • Cream of tartar baking powder → regular baking powder (but: may taste a bit soapy)
  • Baking soda → 5 g more cream of tartar baking powder
  • Potato starch → other starches (but: may yield less optimal results)

Our Japanese pancake recipe is vegan, but of course you can use animal-based ingredients if you prefer!


FAQ

My Japanese pancakes are stuck in the dessert rings – what can I do?
Run a blunt knife around the edge and gently release them. Make sure to grease your rings well!


My batter is lumpy – is that bad?
No worries! That’s totally normal with Japanese soufflé pancakes.


My pancakes collapsed?
These pancakes are tricky! A lot can go wrong. Just try again and follow the recipe instructions carefully – it’ll work!


* No dessert rings? No problem! You can make your own from aluminum foil or skip them entirely and spoon a little batter directly into the pan. Your pancakes won’t rise quite as much but will taste just as good. Caution: this will also reduce baking time!

ZUTATEN

Portionen
  • 175 ml soy milk 
  • 1 tbsp lemon juice
  • 120 g wheat flour (type 405) 
  • 45 g powdered sugar
  • 15 g cream of tartar baking powder 
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 0.5 tsp baking soda
  • 65 ml aquafaba (unsalted!)
  • 1 tbsp potato starch 
  • a little oil for greasing and cooking

  • Toppings (optional)

  • Maple syrup, cold ice cream, fresh berries, or a delicious nut butter – everything goes well with these pancakes.
    Organic Peanut Butter Creamy (500g)
    €6,29 €6,99
    €12,58 /kg
    Vetain Erdnussmus 100% Erdnuss

  • Notes

  • Missing an ingredient? No problem! Further down you'll find a substitution table with alternatives for the listed ingredients!

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