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!
For other brunch recipes, check out my almond milk French toast and eggless crepes.
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!
💚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 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.
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.
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.
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🍫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.
🥓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
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.
Water can be used in place of milk to make pancakes, but this substitution will yield pancakes that are less rich-tasting.
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.
📖 Recipe
Fluffy Soy Milk Pancakes
Equipment
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
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
- 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.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
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.
Rob says
Delicious 😋
Mika says
A quick google search brought me here, I wanted a dairy free alternative from my usual recipe and these turned out perfectly (added some blueberries for good measure.)
Thank you!
Tammy says
These turned out great! Did have to add about another quarter cup of milk: very thick . Next time I may add a little more sweetener as well.
Vigi says
Best vegan american pancakes I have ever tried! I just added 1/3 more soya milk and some grated apples 🙂
Jim Mee Sha says
I need to try this combo someday, apple pancakes sounds delish!