Fluffy Soy Milk Pancakes

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

5 from 14 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, brunch

Cuisine: American

Diet: Halal, Low Calorie, Low Fat, Vegan, Vegetarian

Servings: servings

Calories: 201kcal

Author: Meesha

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

US Customary - Metric

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