Soy Milk Pancakes with Sweet Lime Curd

Super fluffy soy milk pancakes are topped with a luscious sweet lime curd and sliced strawberries. Great for breakfast!

Super Fluffy Soy Milk Pancakes Sweet Lime Curd |

This conversation is sponsored by Silk. The opinions and text are all mine.

Many moons ago, I was a low-level cashier at my college’s main food court on campus. To all of my friends who ever doubted my mental math skills, all I have to say is that I was damn good at my job. Money, Asian genes—there’s probably some correlation there. I learned a few nifty tricks while I was working there, like how to refill the soda concentrate in the soda fountain and how to spot counterfeit bills like a pro. To this day, I hold big bills to the light to check for watermarks.

Super Fluffy Soy Milk Pancakes Sweet Lime Curd |

Would it surprise you if I told you that my favorite shift was working at the bakery? No, I didn’t think so either. I mean, coffee and sweets for days! For the most part, I fought the temptation to throw money on everything there. Lemon bars were my Achilles’ heel though. The first time I sunk my teeth into that thick, luscious layer of baked lemon curd felt like citrus heaven. I probably added new cavities every time I devoured one of those 2 x 2 squares of lemony gold.

Sweet Lime Whipped Cream |

It’s a sin that I have never made any lemon bars at home, so we’re going to correct that with some baby steps, starting with this sweet lime curd. I based it off this delicious meyer lemon curd recipe from Hungry Girl Por Vida and cut down on the sugar and butter. Instead of going all sweet lime, I added one lemon in here for some tartness. A citrus curd just ain’t right without a bit of tart flavor.

Super Fluffy Soy Milk Pancakes Sweet Lime Curd |

I could have just incorporated the sweet lime curd into a dessert bar, but my cravings were pointing towards a breakfast dish. Bring on the pancakes!

By now, you probably know how much I enjoy using soy milk to cook my pancakes. I do it on the regular. Silk’s soy milk is a great substitute for regular milk because it has the same creamy consistency minus the cholesterol and way less saturated fat. Plus, Silk’s soy milk adds natural, plant-based protein to the pancakes—we’re talking 8 grams of protein per serving! More protein = more filling meals = no more hangry Lisa. You don’t want to see me when I’m hangry.

Super Fluffy Soy Milk Pancakes Sweet Lime Curd |

If you haven’t tried Silk’s soy milk yet, what are you waiting for? Click here to receive free coupon on your next soy milk purchase. Then, check out Silk’s Pinterest board for delicious recipe inspiration. Let’s get cooking!


Soy Milk Pancakes with Sweet Lime Curd

Super fluffy soy milk pancakes are topped with a luscious sweet lime curd and sliced strawberries. Great for breakfast! Serves 8.

25 minPrep Time

20 minCook Time

45 minTotal Time

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Recipe Image


    Sweet Lime Curd
  • 1/2 cup freshly squeezed sweet lime juice (about 2 sweet limes)
  • 1/4 cup freshly squeezed lemon juice (about 1 lemon)
  • zest from one lemon
  • 4 TBS butter
  • 1 cup granulated sugar
  • 6 egg yolks
  • Pancakes
  • 1 cup Silk soy milk
  • 1 TBS apple cider vinegar
  • 1 cup all-purpose flour
  • 1 1/2 TBS granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 1/2 TBS coconut oil, melted
  • natural cooking spray
  • sliced strawberries for topping (optional)


  1. Heat the butter in a small saucepan over medium-low heat. When the butter is melted, add the rest of the sweet lime curd ingredients and whisk until well incorporated. Keep stirring the mixture until the curd is thick enough to coat the back of a spoon. You don't want the curd to boil. Turn off the heat and let the sweet lime curd cool.
  2. In a small bowl, stir the soy milk and apple cider vinegar, and set it aside for 5 to 10 minutes. The soy milk will curdle, but that's what we want.
  3. In a medium bowl, whisk the dry ingredients for the pancakes together. Add in the egg, coconut oil, and soy milk to the dry ingredients. Stir everything until the dry ingredients are just incorporated. Visible lumps are okay!
  4. Heat a skillet or a pan over medium-low heat. You want to cook the pancakes on low heat or else they will burn quickly. Spray the heated pan with cooking spray.
  5. Pour a bit of batter for each pancake, and spread the batter to 4 to 5-inch circles. Let the batter cook until some of the bubbles that form on the pancakes have popped. Flip them over and cook for another minute. Repeat for the rest of the batter. You should have about 8 pancakes total.
  6. Serve pancakes with a bit of the sweet lime curd and sliced strawberries.The sweet lime curd will be runny. If you want a stiffer curd, make it a day ahead.
  7. You'll have a lot of sweet lime curd left, so pour it in a jar and wait until it cools before refrigerating. The curd can stay in the fridge for up to a week or in the freezer for a few months.
Recipe Type: breakfast


Sweet lime curd recipe adapted from Hungry Girl Por Vida .


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This conversation is sponsored by Silk. The opinions and text are all mine.

37 thoughts on “Soy Milk Pancakes with Sweet Lime Curd

    1. Lisa Post author
      Haha, I was getting soo sick of eating toast every day, that I had to dazzle things up. Weekend, HERE!
  1. Linda @ Veganosity
    I love lemon, and lime, curd. Thank goodness I figured out how to make a vegan version. Now I can make these delicious pancakes for Mother's Day. Actually, my kids can make them for me. ;) Thanks for the wonderful recipe.
    1. Lisa Post author
      Ooh, I would like to learn how to make a vegan version, too. It's the yolks that I'll have a problem with replacing. Yes, your kids should make this for you!
  2. Julia
    I always wondered what it would be like to work at a bakery. My friends always dissuaded me since you have to get up suuuuuupah early, but I kinda think it would be therapeutic working while no one's up...baking and enjoying coffee to yourself :D These pancakes look fabulous! I'm a sucker for a good stack of pancakes and that lime curd is making me salivate. YUM!
    1. Lisa Post author
      Girl, that's why I only did closing shifts! I always chose the weekends too because the bakery closed at 5. I'm not staying at that place longer than I need to!
  3. Howie Fox
    Woah these pics are great. Also, I love lemony pancakes!! Just stumbled upon your blog via foodgawker, will definitely be back more often! :-) Ps. I'd like to try silk, but unfortunalty we don't have it here over in Germany
    1. Lisa Post author
      Howie, thank you so much for stopping by!! Hopefully, you can find some soy milk somewhere!
    1. Lisa Post author
      Yea! The first time I used soy milk for pancakes, I was quite surprised how well it worked out!
  4. Traci | Vanilla And Bean
    Oh my goodness, Lisa! Love the thought of pouring curd over pancakes! And lime curd with a bit of lemon makes my mouth pucker.. in a good way!! I've not had soy milk in a long time, so this is a good reminder. And pancakes! Oh, they make the best indulgent breakfast, which I am inclined to do at least once a week... esp. on the weekends! Thank you for this, Lisa! Have a beautiful weekend!
    1. Lisa Post author
      This was the first time I tried pancakes and citrus curd together, and I was in love with it. You have a good weekend, too!
  5. Sarah @ Making Thyme for Health
    I could not be trusted to work in a bakery. I'd be taking bites of things left and right! These pancakes look so perfectly fluffy and that lemon curd sounds amazing too. I love that there's a little extra boost of protein from the soymilk.
    1. Lisa Post author
      I had no clue that citrus curd on pancakes would taste so good until I tried them on here. I can't get enough of it now!
  6. Pingback: Strawberries and Cream Gluten Free Waffles

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