Baking Soda vs. Baking Powder

Ingredients

• 1 1/2 cups All-Purpose Flour (sifted)
• 1/2 teaspoon Baking Soda (reacts with the acidity of buttermilk)
• 2 teaspoons Baking Powder (double‑acting; use if omitting buttermilk)
• 1/4 teaspoon Salt (fine sea salt)
• 2 tablespoons Granulated Sugar (adds a hint of sweetness)
• 1 1/4 cups Buttermilk (provides acid for baking soda; can substitute milk + 1 tbsp lemon juice)
• 1 large Egg (room temperature)
• 2 tablespoons Unsalted Butter (melted and cooled slightly)
• 1 teaspoon Vanilla Extract (optional, for flavor)
• 1 1/4 cups Water (used when making the baking‑powder version; replace buttermilk)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the sifted flour, sugar, salt, and baking soda (or baking powder if using the water version).

   Time: PT2M

2. Mix Wet Ingredients

   In a separate bowl whisk the buttermilk (or water), egg, melted butter, and vanilla until smooth.

   Time: PT2M

3. Combine Wet and Dry

   Make a well in the dry mixture, pour in the wet mixture, and stir gently until just combined. A few small lumps are okay.

   Time: PT1M

4. Rest the Batter

   Let the batter sit for 5 minutes. This allows the leavening agents to start reacting and the flour to hydrate.

   Time: PT5M

5. Preheat Skillet

   Place the skillet over medium heat and let it warm for about 3 minutes. Lightly coat with a thin layer of butter or oil.

   Time: PT3M

   Temperature: medium heat

6. Cook Pancakes

   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2 minutes), then flip and cook another 1–2 minutes until golden.

   Time: PT12M

   Temperature: medium heat

7. Serve

   Transfer cooked pancakes to a cooling rack or plate. Serve warm with butter, maple syrup, fresh fruit, or your favorite topping.

   Time: PT0M

Nutrition Facts

Calories

90

Protein

3 g

Carbohydrates

12 g

Fat

3 g

Fiber

0.5 g