Fluffy Vegan Soufflé Pancakes – Light, Airy & Egg-Free Brunch Delight
Tall, fluffy, and egg-free — these vegan soufflé pancakes use whipped aquafaba for a light, airy texture with a sweet vanilla flavor. Perfect for brunch or special mornings.
Ingredients
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¾ cup all-purpose flour
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1½ tsp baking powder
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¼ tsp baking soda
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Pinch of salt
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6 tbsp aquafaba (chickpea brine)
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2½ tbsp cane sugar, divided
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½ cup unsweetened plant milk
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1 tbsp lemon juice or apple cider vinegar
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1 tsp vanilla extract
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1 tbsp neutral oil or melted vegan butter
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Optional toppings: powdered sugar, maple syrup, berries
Instructions
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Whip aquafaba with 1 tbsp sugar until soft peaks form (4–6 minutes).
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In a bowl, sift flour, baking powder, baking soda, and salt.
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In another bowl, mix plant milk, lemon juice, 1½ tbsp sugar, vanilla, and oil.
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Combine wet and dry ingredients until just mixed.
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Gently fold whipped aquafaba into batter in batches. Do not deflate.
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Heat nonstick skillet on low. Lightly oil and place greased ring molds if using.
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Spoon batter into molds. Cover and cook 5–6 minutes. Flip and cook 4–5 more minutes.
Notes
Best cooked and served fresh. For gluten-free version, use a 1:1 gluten-free flour blend. Add berries or citrus zest for flavor variety.