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Vegan Souffle Pancakes

These crumpet-like pancakes are so satisfyingly soft and fluffy!


  • In a jug, mix the soy milk and apple cider vinegar together and place to one side. The apple cider vinegar will cause the soy milk to curdle and go lumpy.

  • In a separate bowl, whisk together the flour, caster sugar and baking powder to make sure they are well combined.

  • In another bowl, whisk the aquafaba until it is bubbly. Add the cream of tartar and continue to whisk until it has turned white and is forming soft peaks.

  • Brush a flat bottomed crepe pan or frying pan and your 4 crumpet rings with a little vegetable oil. Place the pan with the four crumpet rings over a low heat and let them warm up while you mix the ingredients together.

  • Pour the soy milk / apple cider vinegar mix into the dry ingredients along with the vanilla extra and fold together with a spatula until just combined but still lumpy.

  • Add the whisked aquafaba to the bowl and again fold in gently until just combined. Divide the lump batter between the four crumpet rings filling them no more than 3/4 full as they will puff up and expand.

  • Cook on a low heat for 10-12 minutes or until the bottoms have cooked, the pancake batter is pulling away from the sides of the rings slightly and the top of the pancakes no longer look wet.

  • Carefully flip the rings over and cook for another 5-8 minutes or until the bottoms are cooked. Once cooked, run a spatula around the inside of the crumpet rings to release the pancakes. Serve with toppings of your choice while still warm.

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