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    Home » 30 Minutes Recipes

    Fluffy Soy Milk Pancakes

    Published: Oct 10, 2022 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Graphic of a stack of pancakes topped with blueberries and banana with text between the images.
    Pouring maple syrup over a stack of pancakes with text overlay.

    Amazingly fluffy, thick, and delicious, these soy milk pancakes will become one of your favorite breakfasts! They are simple to prepare and only require 5 ingredients. These pancakes are freezable too, making them perfect for meal prep! 

    Pouring maple syrup over a stack of pancakes topped with banana slices, blueberries, and chocolate chips.

    Start your day off with some of these incredible soy milk pancakes! They are exceptionally light and fluffy and go well with almost anything. Besides the classic maple syrup and butter combo, I also love serving mine with vegan Italian sausages or a huge dollop of my dark chocolate hummus. 

    If you are looking for higher-protein alternatives, I suggest checking out my banana oatmeal protein pancakes or the classic vegan protein pancakes! 

    Jump to:
    • 💚Why you will love this recipe 
    • 🥛What you will need 
    • 📃Ingredients notes and substitutions 
    • 🔪How to make 
    • ✔Helpful tips 
    • 🍫Fun add-ins 
    • 🥓How to serve 
    • ❄Storing suggestions 
    • ❔Commonly asked questions
    • 🍽More healthy vegan breakfast
    • 📖 Recipe

    💚Why you will love this recipe 

    • Airy, moist, and super tasty 
    • A one-bowl recipe that is quick to put together and only calls for 5 ingredients 
    • Highly customizable - feel free to add in whatever sounds good to you! 
    • Perfect for meal prep - Stores well and are freezable 

    🥛What you will need 

    Ingredients needed like flour, milk, maple syrup, baking powder, and vanilla extract.

    📃Ingredients notes and substitutions 

    • Flour - I am using white spelt flour, but you can use all-purpose flour instead. Whole wheat flour works as well but might yield slightly denser pancakes. To make this recipe gluten-free, use a gluten-free blend. 
    • Soy milk - can be substituted with other plant-based milk like almond, oat, or cashew milk. 
    • Maple syrup - Other sweeteners like table sugar, brown sugar, or agave syrup can be used. Use sugar-free syrup to keep this recipe sugar-free. 

    🔪How to make 

    Add flour and baking soda to a mixing bowl. Stir to combine. 

    Next, add soy milk, maple syrup, and vanilla extract. Gently mix to combine, but be careful not to overdo it. Slightly lumpy batter is ok. 

    Dry ingredients in a bowl with a fork with vanilla extract and maple syrup beside.
    Pancake batter in a bowl with fork with 2 empty ramekins beside.

    Heat a non-stick pan over medium, and brush on some oil. Pour about ¼ cup of batter per pancake into the skillet. You might have to use a spoon or measuring cup to lightly spread the pancake into a round shape. 

    Once the edges look cooked and bubbles start forming on the surface of your pancakes, gently flip it over, ideally using a flexible silicon spatula. Cook for another 2-3 minutes, or until golden. 

    Partially cooked pancakes in a non-stick pan on a blue striped teacloth.
    A pancakes in a black non-stick pan on a blue striped teacloth.

    Serve your soy milk pancakes with vegan butter, maple syrup, or any toppings you fancy! 

    ✔Helpful tips 

    • Be careful not to overmix batter to prevent excess gluten development that will yield chewy pancakes. 
    • The batter will be on the thicker side and will be more similar to that of muffin batter. The thick batter makes fluffier pancakes! 
    • Use a good non-stick pan and flexible spatula for cooking pancakes. This will make the flipping process significantly easier! 
    • Heat should be around medium to ensure soy milk pancakes cook properly. If they are browning too quickly, do lower the heat. 

    🍫Fun add-ins 

    Here are some fun ingredients to add to your pancake batter. Feel free to use any other add-ins that you fancy! 

    • Chocolate chips or chocolate chunks 
    • Blueberries - fresh or frozen 
    • Spices - small pinch of nutmeg, cinnamon, pumpkin spice, or any spices that sounds good.
    Stack of pancakes with maple syrup dripping over with glass of milk and blueberries in the background.

    🥓How to serve 

    • Toppings - Chocolate chips, nut butter like peanut butter or coconut almond butter, jam, chocolate syrup, and cookie dough hummus, just to name a few. 
    • Fresh fruits - banana, berries, stewed apples, peaches, fruit compote 
    • Eggs/meat substitutes - Silken tofu scramble, vegan andouille sausage, vegan sausage patties, seitan bacon 

    ❄Storing suggestions 

    Fridge - Soy milk pancakes can be refrigerated in a sealed container for up to 5 days. 

    Freezer - As mentioned above, these pancakes are freezable too! You could store them in containers or a large zip-top bag, placing a piece of parchment paper between each layer to prevent them from sticking together. 

    Reheating - You could either reheat them in a toaster oven or a regular oven preheated to 180C/350F for around 10 minutes or until they are thoroughly warmed. You could also use the microwave, but the pancakes might turn out to be slightly soggy.

    ❔Commonly asked questions

    Why are pancakes flat and rubbery?

    If your pancakes turned out to be chewy and rubbery, you might have overmixed the pancake dough. This causes excess gluten formation, which might cause your pancakes to have an elastic and gummy consistency. 

    Besides that, you might also have used baking powder that has gone bad, preventing your pancakes from rising.

    Can I use water in place of milk?

    Water can be used in place of milk to make pancakes, but this substitution will yield pancakes that are less rich-tasting.

    Why did my pancakes stick to the pan?

    Here are a few reasons why your soy milk pancakes get stuck on your pan:

    First of all, you might be using the wrong pan. It is super important that you use a non-stick pan, which is the best pan for pancakes. You can also use a non-stick griddle.

    Other than that, the non-stick coating of your pan might be damaged. If you have been using the same pan for years or have not been taking proper care of it, it might be time to change to a new pan.

    Lastly, you might have set the heat too high on your stove. The hotter the pan is, the more likely it will stick to the pan.

    To evaluate the temperature of your pan, make a' test' pancake by cooking up a small amount of batter, flipping when the edges are dry. You will know the heat is just right if it comes out nicely cooked.

    Stack of soy milk pancakes with triangular cutout with blueberries and milk behind.

    🍽More healthy vegan breakfast

    • Almond Milk French Toast
    • Silken Tofu Scramble
    • Chunky Peanut Butter Banana Protein Granola
    • Vegan Baked Oats for One (TikTok inspired)

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Stack of pancakes with maple syrup dripping over with blueberries and glass of milk in the background.

    Fluffy Soy Milk Pancakes

    Meesha
    Amazingly fluffy, thick, and delicious, these soy milk pancakes will become one of your favorite breakfasts! They are simple to prepare and only require 5 ingredients. These pancakes are freezable too, making them perfect for meal prep! 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 4 servings
    Calories 201 kcal

    Equipment

    • non-stick pan
    • flexible spatula

    Ingredients
     
     

    • 1 ¼ cup white spelt flour (or all purpose flour/whole wheat flour)*
    • 2 teaspoons baking powder
    • ¾ cup soy milk or other plant milk of choicr
    • 2 tablespoon maple syrup or other sweetener of choice
    • 1 teaspoon vanilla extract
    Prevent your screen from going dark

    Instructions
     

    • In a mixing bowl, add flour and baking powder. Stir to combine.
    • Add in the rest of the ingredients, and gently mix until fairly smooth. Slightly lumpy batter is ok.
    • Heat up a non-stick pan over medium, and brush on some oil or vegan butter. Pour ¼ cup of batter per pancake, and gently spread it out into a round shape using the measuring cup or a spoon.
    • Cook for 2-3 minutes, or until the edges look cooked and bubbles start appearing on the surface. Gently flip it over and cook for another 2-3 minutes, or until golden.
    • Repeat for the remaining batter, and enjoy your soy milk pancakes while warm.

    Notes

    *Spelt flour - I am using white spelt flour, but you can use all-purpose flour instead. Whole wheat flour works as well but might yield slightly denser pancakes. To make this recipe gluten-free, use a gluten-free blend. 
     
    Helpful tips 
    • The batter will be on the thicker side and will be more similar to that of muffin batter. The thick batter makes fluffier pancakes! 
    • Use a good non-stick pan and flexible spatula for cooking pancakes. This will make the flipping process significantly easier! 
    • Heat should be around medium to ensure soy milk pancakes cook properly. If they are browning too quickly, do lower the heat. 
     
    Storing - Soy milk pancakes can be refrigerated in a sealed container for up to 5 days. 
     To freeze, store them in containers or a large zip-top bag, placing a piece of parchment paper between each layer to prevent them from sticking together. They can be frozen for up to 3 months. 
    Reheating - You could either reheat them in a toaster oven or a regular oven preheated to 180C/350F for around 10 minutes or until they are thoroughly warmed. You could also use the microwave, but the pancakes might turn out to be slightly soggy.

    Nutrition

    Calories: 201kcalCarbohydrates: 36gProtein: 6gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 236mgPotassium: 87mgFiber: 5gSugar: 7gVitamin A: 174IUVitamin C: 3mgCalcium: 190mgIron: 2mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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