Can You Use Baking Soda Instead of Baking Powder in Pancakes?

Baking soda and baking powder are not equal-volume substitutes. Baking soda needs sufficient acid in the batter, while baking powder includes an acid component already.

Understand the reaction

• Check whether your recipe uses buttermilk, yogurt or another acidic ingredient.
• If the recipe calls for baking powder, use a tested baking-soda conversion instead of swapping teaspoon for teaspoon.
• Too much baking soda can taste soapy or bitter and cause early browning.
• Mix batter shortly before cooking when using an acid and baking soda because the gas starts forming quickly.
• Store leaveners dry and check freshness when pancakes routinely turn out flat.

Keep in mind

Do not add vinegar or lemon juice at random without adjusting liquid and flavor balance.

Frequently asked question

What if a recipe calls for both?

Often the baking soda neutralizes part of the acid while baking powder supplies additional lift; there is no need to remove one automatically.