If you're on the hunt for a breakfast that's as satisfying as it is nourishing, then get ready to meet your new favorite morning meal: Vegan Soufflé Pancakes! Packed with all the goodness you need to kickstart your day, these pancakes are not your average pancakes. They're fluffy, they're chocolatey, and they're loaded with plant-based protein to keep you fueled up for whatever the day throws your way.
To give these soufflé pancakes their signature fluffy texture, this recipe uses aquafaba as an egg replacement. It also uses a light mix of flour and cornstarch and combines rising agents, such as baking powder and baking soda, with a splash of vinegar, resulting in an ultra fluffy vegan pancake - completely without eggs or complicated egg replacements!
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❤️ What's Great About this Recipe
- It's 100% vegan and made without eggs!
- The pancakes are light and airy! With a clever combination of aquafaba, flour, cornstarch, and a mix baking powder, baking soda and a splash of vinegar, the pancakes turn out super fluffy. The perfect soufflé pancakes made vegan!
- They're easily customizable! You can add flavored protein powder or leave the protein powder out altogether without sacrificing the taste or texture.
- These pancakes are a great canvas for your favorite pancake toppings, such as fresh fruit, crunchy nuts and pancake syrups.
- With the addition of plant-based protein, the pancakes are nutritionally balanced and ensuring you are feeling satisfied for hours after.
- With the step-by-step instructions below, these pancakes are easy to make!
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- flour - I use all-purpose flour for this recipe. You can swap it for a gluten-free flour mix to go gluten-free. For best results, pre-sift the flour.
- cornstarch - mixed with plain flour it resembles cake flour, which is lighter and results in softer pancakes.
- protein powder - an optional addition for added protein. I use unflavored pea protein. You can substitute it with another unflavored protein alternative or use a protein powder with a chocolate or vanilla flavor. To skip the protein poweder altogether, replace it with the same amount of all-purpose flour.
- rising agent - a mix of baking powder and baking soda for the perfect fluffypancake texture
- cream of tartar - acts as a binder in this recipe to make sure the pancakes don't collapse.
- cacao powder - for a hint of chocolate flavor, replace with cocoa powder for a richer chocolate taste or leave out to make plain soufflé pancakes.
- powdered sugar - for a hint of sweetness. You can also add a little maple syrup or agave syrup, if you prefer, or leave the sweetener out entirely to make the pancakes sugar-free.
- plant milk - I use unsweetened soya milk, but you can simply use your favorite
- vinegar - reacts with the baking powder and baking soda to make the pancakes extra soft and fluffy
- vanilla - high quality vanilla extract or vanilla paste
- aquafaba - unsalted water from a tin of chickpeas or other white beans. This is whipped into stiff peaks and replaces the use of eggs in this pancake recipe.
For serving:
- fresh fruit, such as strawberries
- powdered sugar to taste the pancake stack
- pancake syrup, such as maple syrup or a drizzle of chocolate syrup
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- non-stick skillet with a lid
- parchment paper
- dessert rings
- spatula for flipping the pancakes
🧑🍳 How to Make Vegan Soufflé Pancakes (Step-by-Step)
To summarize how to make these vegan soufflé pancakes, simply follow these steps:
Step 1 - Mix Dry Ingredients
Combine flour, cornstarch, pea protein powder, baking powder, baking soda, cream of tartar, salt, cacao powder, and powdered sugar in a large bowl.
Step 2 - Prepare Wet Ingredients
Mix plant milk with apple cider vinegar, let it curdle, then add vanilla extract.
Step 3 - Whip Aquafaba
Whip aquafaba until stiff peaks form, resembling whipped egg whites.
Step 4 - Combine Batter
Fold whipped aquafaba mixture into the wet ingredients, then gently fold into the dry ingredients until a smooth batter forms.
Step 5 - Prepare Skillet
Line dessert rings with parchment paper, lightly grease with cooking spray and preheat a skillet over low-medium heat. Place small sheets of parchment paper into the skillet, placing the dessert rings on top.
Step 6 - Cook Pancakes
Pour batter into the rings in the skillet, cook covered for 14-17 minutes until firm, then flip and cook for 2 more minutes until golden brown.
🍽️ Serving
Serve the pancakes with a dusting of powdered sugar, top them with fresh fruit, such as strawberries or banana slices and drizzle with chocolate syrup, or your favorite pancake syrup.
❄️ Storage
The soufflé pancakes taste best when they are served right away. When storing them, they can become a little dry and less soft and fluffy.
If you want to enjoy any leftovers on another day, you can store them in an airtight container in the fridge and briefly heat them in a non-stick skillet. You can also enjoy them cold, or place them in the oven or air fryer for a few minutes, if you prefer your pancakes warm.
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🔜 Related Recipes
Looking for more vegan pancake recipes? Try these Vegan Banana Pancakes to start with! And how about some Vegan Carrot Cake Pancakes or Coconut Pancakes? And if you want to switch up your pancake game, don't miss out on this recipe for Vegan Kaiserschmarrn - a vegan version of torn or scrambled pancakes!
📖 Recipe Card
Vegan Soufflé Pancakes (Super Fluffy!)
Equipment
- 1 Skillet or frying pan with a lid
- 6 dessert rings
- parchment paper to place into the skillet and to coat the dessert rings
- cooking spray to lightly grease the dessert rings
- 1 spatula for flipping the pancakes
Ingredients
- 1 ¼ cups all-purpose flour (150g)
- 2 tablespoon cornstarch
- 3 tablespoon pea protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 pinch salt
- 2 tablespoon cacao powder
- 2 tablespoon powdered sugar
- 1 cup plant milk (240 ml)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- ¼ cup aquafaba (60 ml) whipped into stiff peaks
- cooking spray for lightly greasing the dessert rings
For serving
- fresh strawberries or other fruit
- powdered sugar icing sugar
- slivered almonds or other nuts
- chocolate syrup or other pancake syrup
Instructions
- In a large mixing bowl, combine flour, cornstarch, pea protein powder, baking powder, baking soda, cream of tartar, salt, powdered sugar, and cacao powder.
- In a separate bowl, mix together the plant milk and apple cider vinegar. Set aside for a few minutes to allow it to curdle, then stir in the vanilla extract.
- Whip the aquafaba until stiff peaks form, resembling the consistency of whipped egg whites. Combine the whipped aquafaba with the curdled milk mixture, and then fold this into the dry ingredients until a smooth batter forms.
- Line dessert rings with parchment paper and preheat a skillet over low-medium heat. Place a small sheet of parchment paper into the skillet, then place the lined dessert rings on top. Add a spritz of cooking spray into each dessert ring to prevent sticking.
- Divide the pancake batter by pouring it into the dessert rings, filling them roughly up to 2 inches high.
- Cover the skillet with a lid and cook the pancakes on low heat for 14-17 minutes. Once the soufflé pancakes appear firm on top, gently remove the dessert ring and parchment paper.
- Carefully flip the pancakes to cook on the second side for an additional 2 minutes, or until golden brown and cooked through.
- Serve the fluffy pancakes as a stack of two and top with fresh fruit, such as strawberries, a sprinkle of crunchy nuts, and a drizzle of maple syrup or chocolate sauce.
Notes
- Nutritional details for reference only (calculated per pancake without toppings).
- This recipe makes 6 vegan soufflé pancakes, a portion size equals two pancakes.
- The pancakes are best enjoyed fresh and delicious topped with fresh fruit, dusted with powdered sugar and drizzled with chocolate syrup or pancake syrup.
- Store leftovers in an airtight container in the fridge and heat them on the stove or in the oven or air fryer before enjoying them warm.
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