Should I use both baking powder and baking soda when making sourdough pancakes?

When it comes to making sourdough pancakes, the question of whether to use both baking powder and baking soda is a common one. While both ingredients can help your pancakes rise, they work in slightly different ways and can have different effects on the final result.

Baking powder is a leavening agent that contains both an acid and a base. When it comes into contact with moisture, such as when you mix it into your pancake batter, a chemical reaction occurs that produces carbon dioxide gas. This gas gets trapped in the batter, causing it to rise and create light and fluffy pancakes.

Baking soda, on the other hand, is pure sodium bicarbonate. It is an alkaline compound that also reacts with acid to produce carbon dioxide gas. However, unlike baking powder, baking soda needs an additional acid to activate it. In sourdough pancakes, the sourdough starter itself provides the necessary acid to activate the baking soda.

So, should you use both baking powder and baking soda in your sourdough pancakes? The answer depends on the recipe and your personal preference.

If you enjoy pancakes that are light and fluffy, using both baking powder and baking soda can help achieve that result. The baking powder provides an initial rise, while the baking soda reacts with the acid in the sourdough starter for an additional boost. This combination can result in pancakes that are tender and airy.

However, if you prefer a denser and more tangy pancake, you may choose to omit the baking powder and rely solely on the sourdough starter and baking soda for leavening. This will give your pancakes a distinct sourdough flavor and a slightly denser texture.

Here's a simple recipe for sourdough pancakes that uses both baking powder and baking soda:

Ingredients:

- 1 cup sourdough starter

- 1 cup all-purpose flour

- 1 tablespoon sugar

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 egg

- 1/4 cup milk

- 2 tablespoons melted butter

Instructions:

1. In a large bowl, combine the sourdough starter, flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the egg, milk, and melted butter.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick and slightly lumpy.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Drop spoonfuls of batter onto the hot skillet and spread slightly with the back of a spoon.

6. Cook until bubbles form on the surface of the pancakes, then flip and cook for another 1-2 minutes, or until golden brown.

7. Serve with your favorite toppings and enjoy!

Remember, whether you choose to use both baking powder and baking soda or just one of them, the key to delicious sourdough pancakes lies in a healthy and active sourdough starter. Make sure to maintain your starter by feeding it regularly and following proper storage and feeding techniques.

I hope this answers your question and helps you create mouthwatering sourdough pancakes. Happy baking!

Mason Levain

food science, research, cycling, playing the guitar

Mason Levain is a food scientist and sourdough aficionado who has dedicated his career to understanding the science behind sourdough fermentation. He has published numerous research papers on the topic and is often sought after for his expertise. Mason is also an avid home baker and enjoys experimenting with unique sourdough recipes.