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Jul 15, 2007 11:24 AM

What causes the metallic aftertaste in my pancakes?

I make really good pancakes and this mornings batch of blueberry beauties had a metallic taste. SO claims not to have noticed but he may be just trying to please me. Is it me? I have noticed this "gassy" metallic taste before in other homemade baked goods such as cookies and cakes. I read on these boards that expired baking powder may be the culprit and now always make sure I use fresh powder and that I shake up the tin. I still detect the aftetaste though-it's very strong and very unpleasant. Wondering if anyone else has experienced this and what the cause may be and what I can do to avoid it in the futue?

I love to bake and am always anxious about the esults and very disappointed when something I have worked hard on ends up tasting like it has lead shavings in it.

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  1. You didn't mention the cooking utensils that are being used in your kitchen. Of what material are they composed? Are you using non-reactive mixing bowls like those that are ceramic (Corning or glass) as opposed to metal? On what kind of surface are the pancakes being cooked - non-stick or uncoated?

    I'm not trying to be funny with this next question. Have you had any recent dental work like new fillings? Or maybe you have old fillings that contain metal and are deteriorating?

    I'm an old guy with some old fillings and almost always have a bad taste in my mouth, but that comes with age.

    1 Reply
    1. re: ChiliDude

      Let's see:

      I use ceramic mixing bowls or the bowl that comes with my kitchen aid mixer. This morning I used the ceramic bowl. I used a wire whisk and a metal "flipper" The pancakes were cooked on my griddle. I coated it with melted butter.

      No fillings in years and years and the only time I experience the metallic taste is in baked goods....

    2. I've had a similar problem with banana bread or muffins on occasion. I believe the culprit in my case was too much baking soda (not baking powder). Are you using baking soda in your recipes?

      1 Reply
      1. re: sherrycooks

        No Baking Soda in the pancakes this morning.

      2. What brand of baking powder do you use? I hate the flavor of Calumet! But Rumford baking powder is fine. It's double-acting, and contains no aluminum.

        2 Replies
        1. re: bakergal

          That is exactly what i was going to suggest

          1. re: bakergal

            Yep - I only use Rumford as well. No need to bake with baking powder that contains aluminum.

          2. Ditto on the aluminum free baking powder. It makes a big difference.

            1. Make sure your baking powder is aluminum-free.

              2 Replies
              1. re: Karl S


                While not Calumet-the powder is Clabber Girl brand and does indeed contain sodium aluminium sulphate. Is that the cause of the metallic taste? If so, why on earth does the powder contain this compound if not an active ingredient?

                Is it an active ingredient? What do powders such as Rumford contain in place of the aluminium compound?

                1. re: Densible

                  The aluminum sulphate is an acid salt; it's one of the two active ingredients (the soda is the alkaline substance with which it reacts).

                  Aluminum acid salts are more shelf-stable and reliable for double-acting leavening (at lower and higher temperatures); if used in high-sugared, well-flavored things like cakes, the metallic taste can be masked better than in simpler things like griddle cakes and biscuits and plain quick breads.

                  Calcium phosphate is the common alternative acid salt in non-aluminum baking powders.