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.

It should look like thick pancake batter. After mixing, I mark the jar with a whiteboard marker or a rubber band and cover loosely. Your starter is ready to bake with once it has at least doubled in size, active and bubbly and slightly tangy aroma.

Step 2: In the morning, add the eggs, salt, baking powder and baking soda to the batter and stir to incorporate. Let the batter rest for about 20 minutes before cooking. The pancake batter can stay in the fridge for up to 2 days before using it to make the waffles and pancakes.

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. They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

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.

One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.

Note: As loaves begin to overproof they lose their height and shape. The crumb becomes more dense. The holes become more ragged and irregular in shape. The crust begins to thin and separate from the crumb.

It's actually quite difficult to kill sourdough starter. And that black stuff isn't harmful, either — it's perfectly safe. The inky liquid is simply telling you the starter is hungry. After 8 weeks in the refrigerator without being fed, what began as a happy, healthy starter (l) was hungry and hooch-topped (r).

What do sourdough pancakes taste like? ›

TASTE: Just a word to the wise, these taste like pancakes from your favorite restaurant. Thick, fluffy, soft, and delicious! They do NOT have a sour flavor, and most likely no one would know you used your sourdough starter when making them!

The most important thing to know is that you should never store sourdough in your fridge. The inside of a fridge is a very harsh environment that's much too cold and dry to store bread in. Your sourdough will get hard and stale much faster in the fridge than if you leave it out.

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.

Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.

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.

1. Use Milk/ Alternative Milk Instead Of Water. Even though the mix may call for water, you can easily substitute that for an alternative milk (I like oat milk). You may have to add a dash more due to the difference in consistency, but it'll taste so much better!