Substituting soy milk for regular (cow) milk in crepes/pancakes I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to brown a lot faster than they usually do, resulting in an unattractive dark brown shade.

Is there anything to this, or was I imagining things?



(I checked out this question, which pertains to baking, and this question, which focuses on pasta and mashed potatoes, but I figure that pancakes/crepes might have a slightly different answer.)
Browning depends a lot on available sugar: if soya was unsweetened and skim milk was now used (higher lactose than 3%), I could see quicker browning.