Perfect Sourdough Pancakes Recipe (2024)

FAQs

Why are my sourdough pancakes gummy? ›

Gummy sourdough pancakes are usually due to cooking issues. Be sure to fully cook the pancakes all the way through.

Why are my sourdough pancakes flat? Your baking soda and baking powder may no longer be active. If your leaveners have been in your pantry for longer than 6 months, test your baking powder and baking soda by adding ¼ teaspoon to a small amount of vinegar.

Instead of using a boxed pancake mix, Gordon mixes his own ratio of flour, milk, and eggs with a whisk before letting it sit for about 15 minutes to thicken. Then, using a hot nonstick pan and cooking spray, he'll spoon about a ladle full of the pancake batter mixture onto the center of the pan.

The secret is in the egg whites!

To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed.

Overmixing develops the gluten in pancakes and can make them gummy or “tough”. Mix the wet ingredients into the dry ingredients just until they are combined. The consistency of your batter is key. It should be thick enough to hold its shape but thin enough to pour easily.

Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Yes! This batter can be prepare and stored in the fridge up to 2 days in advance. Note that your sourdough pancakes may not be as fluffy if you make the batter in advance.

Let me know if you have any questions. Cheers. A sourdough starter typically has a consistency similar to a thick pancake batter or a slightly looser dough. It should be thick enough to hold its shape somewhat when stirred but still pourable.

Is sourdough discard healthy? ›

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

Restaurants use better quality ingredients

However, along with that ease, you may be taking a hit in the overall taste department. Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

These two ingredients are key. They work together to keep the batter light and airy, creating fluffier pancakes. Milk. Milk helps make pancakes fluffier than water.

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.