Jessie's Recipe of the Week: Plant-based Souffle Pancakes

souffle pancake made with Upright instant powdered oatmilk

You’ve heard of pancakes, but have you heard of their fluffier counterpart — souffle pancakes? Originating from Japan, these thick, fluffy pancakes have been the craze these last few years. Traditionally, these pancakes are made with egg whites and dairy milk to create their thickness and fluffy texture. However, today Jessie will be bringing to you a plant-based version of these mouth-watering pancakes that involves no eggs or dairy milk but is still equally as thick and fluffy! These are perfect for desserts (We personally love them with fresh fruit and some syrup) but you can also have them savory if you’d like!

Want to add your own twist to these fluffy pancakes? Follow Jessie along in the kitchen!

Serving size:

2 servings

What you'll need:


  • Electric hand mixer
  • Large saucepan
  • Saucepan lid
  • Whisk
  • Spatula
  • Large mixing bowls


  • 1 sachet of Upright instant oatmilk, original
  • 1 cup of water for oatmilk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • ¼ cup aquafaba
  • ¼ teaspoon cream of tartar
  • 1 cup pastry flour
  • 2 tablespoons potato starch
  • 3 tablespoons granulated sugar
  • 5 tablespoons baking powder


  1. Mix together water and Upright instant oatmilk

  2. Add in apple cider vinegar to oatmilk then set aside mixture

  3. Add pastry flour, potato starch, sugar, and baking powder to mixture and whisk until combined

  4. Make a well in the middle of the dry ingredients and add in oatmilk and apple cider mixture as well as vanilla extract

  5. Gently stir dry and wet ingredients together until just combined

  6. Heat a large pan over high heat

  7. Whip up aquafaba with an electric hand mixer in another bowl and whisk in cream of tartar until foamy

  8. Incorporate aquafaba mixture into batter

  9. After spraying pan with oil and lowering heat to low, place ring molds onto pan and fill batter about 70% of the way

  10. Cover pan with lid and let cook for 9-12 minutes

  11. Once cooked, serve with fresh fruit, whipped cream, or any topping of your choice!

We hope you had fun making these fluffy souffle pancakes! Stay tuned for another recipe next week!

Recipe adapted from