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Vegan Japanese Pancakes

Japanese Pancakes are beautifully amazing, I have seen lots of stunning videos of those super fluffy pancakes.

And I wanted to share them with vegan society, so this recipe is recreating those stunning pancakes even though the process is quite hard and might take a few trials to reach perfection.

But it’s so worth it, they become fluffy and delicious with a cake-like form, so I hope you will enjoy this recipe!

As usual, first, let’s take a closer look at different varieties of Japanese Pancakes :)

The Creator

The Creator of Japanese Pancake

The earliest form of Japanese Pancake dates back to the 16th century. A pancake called "Funo-yaki" was created by Sennorikyuu, the founder of the Japanese tea ceremony. He mixed flour with water and sake and char-grilled the flattened dough. Sweet miso was then spread on this savory pancake before being rolled and cut into a bite-size portion. At the height of the pancake's popularity, there were even Funo-yaki specialty shops. However, the pancake tradition completely disappeared towards the end of Edo-period (1603 – 1868).

Some years later in Meiji-era (1868 – 1911) candy stores started selling so-called "Monji-yaki" or "letter cooking". Children learned Japanese alphabets by drawing them on a teppan with watery pancake dough. At one point, people started selling Monji-yaki in mobile food-stalls. The watery dough became thicker to adapt to the mobile environment. This thicker type of dough is still used today.

Western Influence

Western Influence in Japanese Pancake

Sometime later in Taisho-era (1912 – 1926), a wave of Westernisation finally reached the kitchen of the Japanese general public. Worcester sauce came into Japan around this time, and was embraced by the Japanese. Thick pancakes from Meiji-era were touched-up with Worcester sauce to give them a Western flair. Garnished with a generous portion of scallion, people fondly referred to this new style of pancake as Issen Yoshoku (one-pence Western food) or Negi-yaki.

In the late 40's, Japan was still recovering from the aftermath of World War II. Food was scarce and people turned to Negi-yaki, a snack, to fill their empty stomachs. Particularly in Hiroshima, destroyed by the atomic bomb, life was harsh. Food distributed via rations was never enough to save the people from hunger. Kitchen appliances had been long confiscated by the government for manufacturing weapons. Hiroshima citizens picked up metallic sheets from the ruins and baked these wafer-thin pancakes to survive. In an effort to ease their hunger, people stuffed their pancakes with as much chopped cabbage as their make-shift-back-yard-farm permitted. And thus was born the first "Hiroshima-yaki."

In other areas, people added available or preferred ingredients. Hence the Japanese name for the pancakes, "Okonomi-yaki," or 'cook as you like'. Its' popularity soared when a Japanese Pancake restaurant in Osaka introduced the use of mayonnaise as an additional topping. Since then, mayonnaise became an integral part of Osaka-style Japanese Pancake. *source

Hurry up, find the recipe below!

Prep: 15 min

Cook time: 25 min

Servings: 4 portions

Calories per serving: 387 kcal

Find the recipe & nutrition facts below :


  • 1 cup soy milk (or any other plant milk)

  • 1/2 cup soy yogurt (or any other yogurt or coconut milk)

  • 2 tbsp vinegar

  • 1/2 cup aquafaba (120 ml) (water from canned chickpeas)

  • 1/2 tsp fresh lemon juice

  • 2 cups all-purpose flour

  • 1 1/2 tbsp baking powder

  • 4 tbsp tapioca starch (or cornstarch)

  • 6 tbsp sugar

  • 1 tbsp nutritional yeast

  • 1/2 tsp salt

  • 1 dash of vanilla essence (optional)


Step 1: In a medium bowl mix together milk, yogurt with 2 tbsp vinegar. Set aside for 10 mins.

Step 2: In a bowl stir flour and baking powder, add in sugar, tapioca, nutritional yeast and salt, mix in milk mixture, and vanilla and mix them until combined. (do not overmix)

Step 3: Preheat your pan on medium heat.

Step 4: In another bowl add in aquafaba with lemon juice, and with an electric mixer on a high speed, mix until you reach whipped cream consistency (peaks). It might take between 3-5 min.

Step 5: Add the whipped aquafaba to the other bowl, and mix them together gently, but do not overmix. (The consistency might not be homogenous mixture)

Step 6: Start cooking your pancakes - you will need well-greased silicone rings or tall silicone pancake forms (it's mandatory to have form or rings for this recipe) around 2-3 tbsp of mixture = 1 fluffy pancake. Cook on medium heat around 3-5 minutes each side. It's not easy to make this recipe, it might take a few trials to make them perfect.




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