In this article, we will answer the question “Can you use baking soda in pancakes?”, and what does baking soda do in the pancakes?
Can you use baking soda in pancakes?
Yes, you can use baking soda in pancakes. Baking soda acts as a chemical leavening agent in baked goods and pancakes.
Baking soda is not the only chemical that performs leavening. You can replace it with other leavening agents such as baking powder.
What does baking soda do in pancakes?
The chemical name of baking soda is sodium bicarbonate. Baking soda has an alkaline ph due to which it reacts with an acid to produce carbon dioxide.
This carbon dioxide performs leavening when it gets trapped inside the pancake batter. In addition to this, baking soda determines the browning extent of your pancakes.
Can you make fluffy pancakes without baking soda or baking powder?
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 large eggs
- ½ cup whole milk
- 2 tablespoons olive oil or another oil like canola or sunflower oil
- butter or oil as needed to grease the pan and cook the pancakes
- In a medium mixing bowl, whisk flour, sugar, and salt until well-combined.
- Carefully crack the eggs and collect the egg whites and egg yolks separately.
- Whisk the egg yolks thoroughly. Then stir in oil, vanilla extract, and milk until homogenous.
- Pour the wet ingredients into the dry ingredients. Mix well until a thick and lump-free batter forms.
- Grab a squeaky clean bowl and pour egg whites into it. Whisk the egg whites using an electric mixer until soft peaks form. This should take about 2-3 minutes. Start at a low speed then slowly increase the speed to the maximum.
- Gently fold the fluffy egg white mixture into the egg yolk mixture using a spatula.
- Make pancakes right after for best results.
How long can you keep pancake batter in the fridge?
Pancake batter can be kept for about 2 days in the fridge If it has perishable ingredients like eggs and buttermilk. If not, it may last 1 day or two more If stored correctly.
Refrigerating pancake batter that contains baking soda
Due to the leavening action of baking soda, the pancakes turn out light and fluffy. It starts its action as soon as it gets in contact with the wet ingredients. The pancake batter that contains baking soda should ideally be cooked right away to get the desired texture.
If your pancake batter relies solely on baking soda for leavening, making it ahead of time for refrigeration is a big no.
Refrigerating pancake batter that contains baking powder
Unlike baking soda, baking powder performs leavening in two steps. First, when It comes in contact with the wet ingredients. Second, when It is exposed to heat.
Therefore, pancake batter with baking powder will refrigerate well. But It won’t be as fluffy as the pancake made with the fresh batter.
To solve this problem, you can add more baking powder to the batter before cooking. Only add 25-50% baking powder of the amount called for in the original recipe.
Refrigerating pancake batter that contains yeast
The pancake batter that contains yeast refrigerates quite well. It not only refrigerates well but also enhances the flavor of the batter overnight.
Refrigerating pancake batter that contains buttermilk
Pancake batter that has buttermilk is not recommended to refrigerate overnight. If the buttermilk will sit too long, It will make the batter flat.
Your best bet is to mix the dry ingredients and wet ingredients beforehand and keep them stored separately.
If you are adamant to store the pancake batter with buttermilk, your best bet is to look for a recipe that also uses yeast with buttermilk.
Refrigerating pancake batter that contains egg whites
Do not refrigerate the pancake batter with the egg whites overnight. The egg whites will lose the air they have incorporated and the pancakes won’t come out fluffy.
Instead, mix the dry ingredients and store them separately. Just before you are ready to cook the pancakes, whip up the egg whites to soft peaks and incorporate the dry ingredients gently for nice and fluffy pancakes.
Mom’s buttermilk pancakes
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 egg
- 1 ⅛ cups buttermilk
- 2 tablespoons butter, melted
- Preheat a well-greased large skillet or electric griddle.
- In a large mixing bowl, combine all the dry ingredients. Then add the eggs, butter, and buttermilk. Gently mix everything. The batter should have a few lumps here and there with a thick and spongy texture.
- Label out ⅓ cup pancake batter onto the heated skillet or griddle. Spread the batter by pressing it gently with the back of the ladle or spoon.
- Cook the pancake for about 1-2 minutes on each side or until golden brown and fluffy.
- Serve and enjoy.
In this article, we answered the question “Can you use baking soda in pancakes?”, and what does baking soda do in the pancakes?