Eggless Japanese Souffle Pancakes

If you have ever seen those super tall, jiggly pancakes on the internet, you know how fun they look.

Most traditional versions rely on whipped egg whites to get that height, which is tough if you have an egg allergy or choose to avoid eggs.

That is why I made this recipe for eggless japanese souffle pancakes.

Instead of eggs, I use whipped chickpea liquid to create a light foam that gives the batter an amazing lift.

They cook slowly on the stove with a little steam until they turn into soft, pillowy cushions that everyone can enjoy.

Why You’ll Love It

Incredible Cloud-Like Fluffiness – Whipped aquafaba creates remarkably tall and airy pancakes that melt right in your mouth.

Signature Jiggly Texture – Gentle pan-steaming keeps the middle soft, custardy, and wonderfully wobbly without drying out.

Pantry-Friendly Ingredients – You likely have every single item in your kitchen right now, including simple canned chickpea liquid.

Clean Vanilla Sweetness – Pure vanilla extract and rich melted butter give every bite a comforting, sweet bakery flavor.

Ingredient List

For the Batter

• 3/4 cup All Purpose Flour
• 1 tbsp Cornstarch
• 1 1/2 tsp Baking Powder
• 1 tbsp Granulated Sugar
• 1/8 tsp Salt
• 1/2 cup Whole Milk
• 2 tbsp Unsalted Butter, Melted
• 1 tsp Pure Vanilla Extract

For the Meringue

• 1/2 cup Aquafaba (Liquid From Canned Chickpeas), Chilled
• 1/4 tsp Cream Of Tartar
• 1/4 cup Granulated Sugar

For Cooking & Serving

• 1 tsp Neutral Oil, For The Pan
• 1/4 cup Water, For Steaming
• 1 tbsp Powdered Sugar
• 1 cup Fresh Strawberries, Sliced
• 1/4 cup Maple Syrup

Directions

Step 1

In a medium bowl, whisk together the flour, cornstarch, baking powder, 1 tbsp sugar and salt. Add the milk, melted butter and vanilla, and whisk into a smooth, thick batter. Set aside.

Step 2

In a large, completely clean and dry bowl, beat the aquafaba and cream of tartar with an electric mixer on high speed for 3-4 minutes, until foamy and holding soft peaks.

Gradually add 1/4 cup sugar, 1 tbsp at a time, and keep beating for 5-7 minutes more. The meringue is ready when it’s thick, glossy and holds stiff peaks when you lift the beaters.

Step 3

Whisk about one third of the meringue into the batter to loosen it. Gently fold in the remaining meringue in two additions with a spatula, just until no white streaks remain, taking care not to deflate the airy mixture.

Step 4

Heat your largest nonstick skillet with a lid over the lowest heat and brush it lightly with oil. Scoop a heaping 1/2 cup of batter into a tall mound for each pancake, leaving plenty of space between them, and cook in two batches if needed.

Step 5

Add 1 tbsp water to the empty spots in the pan, cover with the lid and cook for 6-7 minutes, until the bottoms are golden and the sides look set.

Step 6

Carefully flip each pancake with a wide spatula. Add another 1 tbsp water, cover and cook for 5-6 minutes more, until golden and a toothpick inserted into the center comes out clean.

Step 7

Serve right away while they’re tall and fluffy, dusted with powdered sugar and topped with sliced strawberries and maple syrup.

Tips

Make Sure Your Mixing Bowl Is Grease-Free

From my experience, aquafaba will not whip into stiff peaks if there is even a tiny drop of leftover oil on your tools.

I recommend wiping your mixing bowl and beaters with a paper towel dipped in a little lemon juice or white vinegar before starting.

This quick step removes any hidden grease and makes sure your eggless meringue reaches its full volume.

Chill the Chickpea Liquid Before Whipping

You’ll get the best results if your canned chickpea liquid is completely cold before you start beating it.

Cold liquid traps air bubbles much better than warm liquid, which helps create a strong, glossy foam that holds its shape.

I like to place the can in the fridge several hours ahead of time so it is chilled and ready to go.

Stack the Batter in Layers for Extra Height

Instead of dropping a huge mound into the pan all at once, I recommend building each pancake in two separate scoops.

Place one scoop down first, let it sit in the pan for about thirty seconds, and then place a second scoop right on top of the first one.

This keeps the batter from spreading out flat across the pan and gives you that tall, fluffy shape.

Try These Next

• Eggless Angel Food Cake
• Eggless Chocolate Souffle
• Eggless Fluffy Buttermilk Pancakes
• Eggless Lemon Ricotta Pancakes
• Eggless Strawberry Cheesecake Pancakes

Questions You Might Have

Why is my aquafaba not whipping into stiff peaks?

Make sure your bowl and beaters are completely clean and free of any leftover oil or grease, which prevents the liquid from whipping properly.

It also helps to chill your chickpea liquid in the fridge beforehand, as cold aquafaba holds air much better and creates a stable foam.