It`s great in pancakes, in place of the usual milk. I`ve found that you usually need a little more soy than regular milk, but they turn out equally delicous. A few years back I had some strawberry soy milk on hand so I used that and tossed some chopped up fresh strawberries into the batter. They turned out so good that I`ve now been making them ever since if there happens to be any strawberry soy milk in the house! (Really nice with a dusting of icing sugar on top or even whip cream.)
(PS - I`ve used almond milk in pancakes and French toast too and it worked great.)