Craving pancakes, but all you have is soy milk? Then this is the perfect solution!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.

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  • Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.

Variation

Add 1/4 to 1/2 cup of uncooked oats to the batter for a bit of extra texture. If batter gets too thick upon addition of oats, add a bit more oil to loosen the batter back to original consistency.

Nutrition Facts

404 calories; protein 12.9g; carbohydrates 64.4g; fat 9.5g; cholesterol 93mg; sodium 1055.1mg. Full Nutrition
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Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2008
I made a modification to the recipe. I used a banana instead of egg because my child is allergic to eggs and milk. The pancakes came out very tasteful and fluffy, which was a wonderful change to the other recipes I have tried. I will be using this recipe a lot more. Thanks. Read More
(41)

Most helpful critical review

Rating: 3 stars
12/07/2010
This recipe made very thick pancakes. The batter was a little thick too and was a touch too sweet even using regular soymilk. However very filling. I made a fruit sauce by thawing some frozen strawberries and blueberries and letting them simmer in a pan on the stove until it thickened and then added some sliced fresh banana. No need to add any sugar or other ingredients. Delicious topping for pancakes Read More
(6)
123 Ratings
  • 5 star values: 85
  • 4 star values: 28
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
11/29/2008
I made a modification to the recipe. I used a banana instead of egg because my child is allergic to eggs and milk. The pancakes came out very tasteful and fluffy, which was a wonderful change to the other recipes I have tried. I will be using this recipe a lot more. Thanks. Read More
(41)
Rating: 5 stars
01/04/2005
This recipe became my family's favorite breakfast recipe. Without the soda it tastes even better and looks more beautiful. Thanks for sharing! Read More
(26)
Rating: 5 stars
11/20/2006
These were great considering they had no milk ingredients! I decided to leave out the vanilla and almond extract and added 1tsp. cinnamon and a fruit cup of applesauce.I also used regular soya milk instead of vanilla and they turned out perfect for apple cinnamen pancakes! Read More
(23)
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Rating: 4 stars
09/09/2011
Have made these twice in the past week, using unsweetened natural flavor almond milk. Both times I skipped on the oil. First batch I used AP flour, 1 tsp vanilla, and also added 1 medium mashed banana with chopped walnuts. Second time, I used 1/2 wheat flour and 1/2 AP flour, and used vanilla/almond extracts per recipe. All my pancakes can out with a nice light, fluffy, and smooth texture. Rated 4 stars b/c though they are a good simple recipe, they are a little on the bland side. And just a tip-as with any pancakes-I do find the fluffyness is effected by how u are mixing the dry ingredients with the liquids. Do not overmix-combine until just moistened, and it will usually have some small bubbles in the mixure once it sets for a few minutes-do not mix these out-this is what will add in a light texture. Read More
(20)
Rating: 5 stars
08/18/2007
I didn't have any regular milk so was looking for soy recipe. This is perfect. I will most likely use this as my regular recipe. I did not use eggs or the almond extract. I always use mayo in my pancake so that also took care of the oil. I had to add a little more soy milk but that could be because I routinely miss measure. I did measure the baking powder accurately. These were perfect. This would make a great dry mix to keep on hand. Read More
(13)
Rating: 5 stars
02/08/2010
These were wonderful. They were light and airy. The flavor was perfect and when you left the table you didn't feel heavy and loaded down like after eating most pancakes. I did use Almond Milk instead of Soy and my whole family LOVED them. I double the recipe to feed 5 because it said the serving size was for 2 but wouldn't have had to. We had leftovers. Will make these all the time. Read More
(11)
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Rating: 4 stars
11/18/2004
The batter came out too soupy so I added 2 heaping tbsp flour and 1/2 tsp baking powder. They taste just like the store bought mix! Thanks for the excellent recipe. Read More
(9)
Rating: 5 stars
01/14/2012
Suggested variation: Curdle the soy milk with juice of half of a lemon: this will make it like buttermilk and give it the acidity to make the baking soda fizz. Given the lemon juice the baking powder is not necessary (cream of tartar is what gives the acidity to activate the soda but it also has an unpleasing flavor). Instead just use one 1 tsp baking soda. I used half all-purpose flour and half buckwheat flour reducing the total to about 3/4 c. instead of 1 c. This made very spongey pancakes. I may increase increase the soy milk and/or reduce the baking soda a little next time to have stretchier pancakes. Read More
(8)
Rating: 3 stars
12/07/2010
This recipe made very thick pancakes. The batter was a little thick too and was a touch too sweet even using regular soymilk. However very filling. I made a fruit sauce by thawing some frozen strawberries and blueberries and letting them simmer in a pan on the stove until it thickened and then added some sliced fresh banana. No need to add any sugar or other ingredients. Delicious topping for pancakes Read More
(6)
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