Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles.

Why is that and how long can I still use it?

The ingredients I use for waffles are:

  • 250g sugar
  • 250g margarine
  • 500g flour
  • 5 eggs
  • 500g milk
  • baking powder
  • a shot of rum

And for pancakes I use almost the same

  • sugar
  • flour
  • eggs
  • milk
  • baking powder


It will get darker - it is still pretty fresh.

  • 1
    That's odd. Can you tell us exactly what you put into the batter? A picture would be great too, if possible.
    – Jolenealaska
    Jul 18, 2014 at 4:16
  • 2
    I get this very often when I make Yorkshire Pudding batter (very similar recipes). I seem to recall it's down to oxidisation of the bran, but I can't find a source for that. It's never done any noticeable harm. Jul 18, 2014 at 9:48
  • I concur with Elendil, there is no reason not to use the batter, it's fine as long as you use safe practices (mind your "danger-zone"). I'm still a bit flummoxed about the color change. What kind of flour are you using?
    – Jolenealaska
    Jul 18, 2014 at 11:19
  • @Jolenealaska: I use normal wheat flour.
    – juergen d
    Jul 18, 2014 at 11:26
  • 3
    Those just look like air bubbles.
    – Jolenealaska
    Jul 18, 2014 at 14:02

1 Answer 1


This is strange. I've never made waffles before, but that pancake recipe is almost exactly the one I use, except for the baking powder. If it goes dark soon after preparing the mix, it is most likely a chemical reaction between two or more of the ingredients. It should still be perfectly safe to use, so don't worry about the discolouration. :)

  • Is this anything more than idle speculation? We're looking for answers that are based on well-known facts or personal experiences. If you've never made waffles, and never experienced this issue yourself when making pancake batter, then this answer isn't helpful.
    – Aaronut
    Jul 25, 2014 at 16:07
  • @Aaronut The fact that this has never happened to me when making pancakes, shows that it can't be a common thing, and I did research this problem and here is one of my sources. I have given a reason why the problem might have occurred and I can't see how else it might have happened. If you can think of a better reason, then why don't you post it.
    – Ben Grant
    Jul 26, 2014 at 1:06
  • That's not how it works here, or any other site on this network. Vague, incomplete, or poorly-substantiated answers are supposed to be downvoted and comments are largely a courtesy - no one is obligated to try to post a "better" answer. The biggest problem here is the overt assumption that it's safe, without any clear explanation (or understanding) of what the reaction is. Of course it's a chemical reaction - everything in cooking is a chemical reaction - but what reaction?
    – Aaronut
    Jul 26, 2014 at 14:19

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.