Japanese Pancakes Recipe Without Eggs: Fluffy & Tall

Japanese soufflé pancakes are a café-style take on pancakes, known for their high, soft centers and gentle sweetness. This egg-free version uses whipped aquafaba—the liquid from a can of chickpeas—for lift, then cooks the batter slowly under a lid; the result is fluffy and tender, though not quite as airy as a traditional egg-based soufflé pancake.

Ingredients

¾ cup (94 g) all-purpose flour
2 tablespoons (25 g) granulated sugar, for the batter
1 tablespoon (12 g) granulated sugar, for whipping the aquafaba
1½ teaspoons (6 g) baking powder
¼ teaspoon (1.5 g) fine salt
½ cup (120 ml) milk, dairy or unsweetened plant milk
2 tablespoons (30 g) plain yogurt, dairy or unsweetened plant-based
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
1 teaspoon (5 ml) vanilla extract
⅓ cup (80 ml) aquafaba, the liquid drained from canned chickpeas
⅛ teaspoon (0.5 g) cream of tartar
1 teaspoon (5 ml) neutral oil, for greasing the pan and molds
1 tablespoon (15 ml) water, for creating steam in the pan

Instructions

Get the pan and molds ready. Set out four metal pancake rings, about 3 inches (7.5 cm) wide and at least 1½ inches (4 cm) tall. Lightly oil their insides. If you do not have rings, you can cook the batter as small, thick rounds; they will spread more and be shorter. Choose a large skillet with a lid that fits. Keep the heat low throughout so the centers have time to cook before the outsides become too dark.
Mix the dry ingredients. Whisk the flour, 2 tablespoons (25 g) sugar, baking powder, and salt in a medium bowl, breaking up any flour lumps. In a separate bowl, whisk the milk, yogurt, 1 tablespoon (15 ml) oil, and vanilla until smooth. Pour the liquid mixture into the flour and stir just until no dry patches remain. A few small lumps are fine; overmixing can make the pancakes chewy.
Whip the aquafaba. Pour the aquafaba into a clean, dry mixing bowl. Add the cream of tartar and beat with a hand mixer or stand mixer until it looks foamy. Add the remaining 1 tablespoon (12 g) sugar gradually, then continue beating until the foam forms medium peaks: when you lift the beaters, the peak should hold its shape but curl slightly at the tip. This usually takes 4–7 minutes, depending on the mixer and aquafaba. If it remains loose and watery, keep beating before proceeding.
Fold the foam into the batter and rest briefly. Stir about one-quarter of the whipped aquafaba into the batter to loosen it. Add the remaining foam in two additions, folding gently with a flexible spatula: scoop down the side of the bowl, lift the batter over the foam, and turn the bowl. Stop as soon as the mixture is mostly even, rather than stirring until every trace of foam disappears. Leave the batter for 5 minutes while you heat the pan, but cook it promptly after that rest so the foam does not deflate.
Preheat the skillet. Set the skillet over low heat for about 2 minutes. Wipe a thin film of oil over the surface; excess oil can make the pancakes fry unevenly. Set the greased rings in the pan, leaving room to reach them with a spatula. If the skillet is nonstick, use a heat setting that stays gentle—steady low heat is more helpful than trying to rush the cooking.
Cook the first side. Spoon batter into each ring until it is about halfway to two-thirds full, leaving room for the pancakes to rise. Add the tablespoon of water to an empty part of the skillet, away from the batter, and cover immediately. Cook for about 6 minutes. The tops should look less wet, the edges should begin to set, and the batter should have risen. If the bottoms are browning too quickly, lower the heat. If you are cooking without rings, use about ¼ cup (60 ml) batter per pancake and keep the portions small enough to flip.
Flip and finish cooking. Carefully remove each ring with tongs or a mitt; the metal will be hot. Slide a thin spatula under a pancake and turn it gently. Cover the skillet again and cook for about 4 minutes, until the second side is golden and the centers feel springy when lightly pressed. Check the center of one pancake with a toothpick; it should come out without wet batter. If it is still raw in the middle, cook for another minute or two over low heat. Repeat with the remaining batter, adding a little oil and another tablespoon of water for steam if the skillet has dried out. Serve as soon as possible for the tallest, softest texture.

Tips

Use aquafaba that whips. Liquid from canned chickpeas is convenient and usually consistent. If yours is very thin or salty, try another can; aquafaba from chickpeas cooked at home can also work, but may need reducing until lightly syrupy, then cooling before measuring. Do not add chickpeas themselves to the batter.
Keep the bowl and beaters clean. Grease or residue can make it harder to build a stable foam. A glass or stainless-steel bowl is a dependable choice. Cream of tartar helps stabilize the foam; if you do not have it, omit it rather than substituting an equal amount of vinegar, which can change the batter’s flavor and consistency.
Fold gently and cook right away. Aquafaba foam is less sturdy than whipped egg whites. Fold only until combined, and do not prepare the batter far ahead. A little deflation is normal, but vigorous stirring or a long wait can make the pancakes flatter.
Control the heat instead of adding extra baking powder. High heat sets the outside before the middle cooks, while too much baking powder can leave a bitter or metallic taste. A covered pan on low heat gives the thick pancakes time to cook through. If you are unsure about your burner, cook one small test pancake first.

Serving Suggestions

Serve the pancakes warm, stacked soon after cooking, with a little butter or plant-based butter and maple syrup. Fresh berries, sliced strawberries, banana, or a spoonful of lightly sweetened yogurt add contrast without weighing down the stack. For a Japanese café-inspired plate, add a dusting of powdered sugar and a small portion of whipped cream; fruit and cream are serving ideas, not part of the batter. These pancakes are filling, so two per person make a reasonable breakfast portion. Keep toppings close by before you begin cooking, since the pancakes are at their fluffiest straight from the skillet.

Variations

Dairy-free: Use unsweetened soy, oat, or almond milk and plant-based plain yogurt. Soy milk and thicker yogurts tend to give the batter a body similar to dairy versions; thin drinks or watery yogurt can make it looser, so add the milk gradually if needed.

Citrus: Add ½ teaspoon (2.5 ml) finely grated lemon zest to the wet ingredients. The zest gives the pancakes a fresh aroma without adding much liquid. Avoid adding a large squeeze of juice, which can loosen the batter and make the flavor sharp.

Matcha: Whisk 1 teaspoon (2 g) matcha powder into the flour before adding the wet ingredients. It gives the pancakes a lightly grassy tea flavor and green color. If you increase the matcha, the taste may become more assertive and slightly bitter, so start with a small amount.

Chocolate chip: Fold 2 tablespoons (20 g) mini chocolate chips into the finished batter just before cooking. Keep the quantity modest so the foam can still lift the pancakes. You can also scatter a few chips onto each pancake after spooning it into the ring.

Storage and Reheating

These pancakes are best immediately, but leftovers can be stored. Cool them, then refrigerate in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator, although they will lose some height and become denser. For longer storage, freeze cooled pancakes in a single layer until firm, then move them to a freezer-safe container with parchment between layers; use within about 2 months for best quality.

To reheat from the refrigerator, place a pancake on a microwave-safe plate, cover it loosely, and warm in short bursts until hot throughout; a toaster oven at 300°F (150°C) also works, though it can dry the edges. For frozen pancakes, thaw in the refrigerator or reheat gently from frozen, allowing extra time. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); a food thermometer can check the center. Reheating will warm them through but will not restore the fresh, just-cooked rise.

Frequently Asked Questions

Can I make Japanese pancakes without eggs and still get them fluffy?
Yes. Whipped aquafaba and baking powder provide lift, while the lid traps steam during cooking. The pancakes can be soft and noticeably puffed, but egg-free batter will not hold the same tall, stable soufflé structure as a version made with whipped egg whites. Gentle folding and low heat make the biggest difference.

What is aquafaba, and does it make the pancakes taste like chickpeas?
Aquafaba is the cooking liquid from chickpeas, commonly drained from a can. When whipped and folded into this batter, it helps create a light texture; the small amount used here should not make the finished pancakes taste strongly of chickpeas. If the liquid is very salty, use another can or a low-sodium option.

Can I make the batter ahead?
It is better to cook it soon after folding in the aquafaba. The foam gradually collapses, so a batter made hours ahead is likely to produce flatter pancakes. You can measure the dry ingredients and mix the milk, yogurt, oil, and vanilla separately in advance, then whip the aquafaba and combine everything just before cooking.

Why are my pancakes flat or raw in the middle?
Flat pancakes often come from foam that was under-whipped, overmixed, or left to stand too long after folding. For raw centers, the skillet may be too hot, the rings may be overfilled, or the pancakes may need another minute or two covered over low heat. Use the visual and toothpick checks in the instructions rather than turning up the heat.

Do I need ring molds?
No, but they help the batter rise upward and keep the pancakes round. Without molds, use smaller portions and expect wider, shorter pancakes; cover the skillet as directed and flip gently once the edges look set. A lid is useful in either case because it traps steam and helps the thick centers cook through.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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