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Cooking with soy milk

Soy Milk Pancakes: Fluffy, Simple and Dairy-Milk Free

SOYCLUB Editorial · 2026.10.19 · 5 min read

Swap dairy milk for soy milk and still get fluffy pancakes. A recipe for two, step-by-step method, 4 tips for success, an egg-free version and topping ideas.

The milk in any pancake recipe can be swapped for soy milk. It's just as easy, the pancakes get a gentle soy aroma, and with fruit and syrup they make a comforting brunch.

Ingredients (serves 2, about 6 pancakes)

Method

1. Dry mix: combine flour, baking powder, sugar and salt in a large bowl.
2. Wet mix: in another bowl, whisk the egg, soy milk and melted butter.
3. Combine: pour the wet mix into the dry and fold until no dry flour remains. A few small lumps are fine.
4. Rest: leave the batter for 10 minutes.
5. Cook: preheat a pan over medium-low heat, wipe with a little oil and add a ladle of batter. Flip when bubbles appear and the edges set, then cook for 1 more minute.

4 tips for success

• Don't overmix: overmixing develops gluten and makes pancakes tough.
• Rest the batter: the flour absorbs the soy milk and the pancakes rise better.
• Keep the heat moderate: medium-low gives a golden outside and a cooked centre.
• Use a thin film of oil: too much oil makes them blotchy, so wipe the pan with kitchen paper.

Egg-free version

Replace the egg with 1 tablespoon of vegetable oil and increase the soy milk to 180ml. Everything else stays the same. They'll be a little denser but just as tasty.

Topping ideas

• Banana, blueberries or strawberries with maple syrup or honey.
• Brown sugar syrup and a sprinkle of roasted soybean flour (kinako) for a Japanese twist. See brown sugar soy for the syrup.
• Serve with a soy latte for a complete brunch.

Which soy milk?

A richer soy milk gives better flavour. SOYCLUB Whole Soy Milk is made from Italian soybeans, all natural with no additives, and works well in baking or straight from the glass.