Baking Soda vs. Baking Powder
Baking Soda vs. Baking Powder is a easy American recipe that serves 4. 90 calories per serving. Recipe by TriggTube on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $1.67 total, $0.42 per serving
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
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
Mix Wet Ingredients
In a separate bowl whisk the buttermilk (or water), egg, melted butter, and vanilla until smooth.
Time: PT2M
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
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
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
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
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
Dietary info: Vegetarian, Not Vegan, Contains Gluten
Allergens: Egg, Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free All‑Purpose Flour
- Instead of Baking Soda: Baking Powder (use 2 teaspoons)
- Instead of Baking Powder: Baking Soda (use 1/2 tsp + 1 tsp acid)
- Instead of Salt: Kosher Salt
- Instead of Granulated Sugar: Brown Sugar, Honey (reduce liquid)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice, Yogurt thinned with water
- Instead of Egg: Egg white only, Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Unsalted Butter: Vegetable Oil, Melted Coconut Oil
- Instead of Vanilla Extract: Maple Extract, Almond Extract
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Skillet or Griddle
- Spatula
- Ladle or 1/4‑cup scoop
- Cooling Rack (optional)
- Kitchen Timer (optional)
Critical Steps — Do Not Skip
- Evenly distribute baking soda or baking powder in the dry mixture.
- Do not over‑mix the batter; stop when just combined.
- Allow the batter to rest for at least 5 minutes.
- Preheat the skillet to medium heat before adding batter.
- Flip pancakes only once when bubbles have formed and edges are set.
Chef Tips from the Video
- Separate the egg white, beat it to soft peaks, and fold into the batter for extra lift.
- For a richer flavor, replace half the buttermilk with sour cream.
- Add a pinch of cinnamon or nutmeg to the dry mix for a warm spice note.
Troubleshooting
Pancakes are dense and not fluffy.
Make sure the baking soda is fresh and the buttermilk is acidic. Let the batter rest for at least 5 minutes and avoid over‑mixing.
Batter is too thick.
Add a splash of milk or water (1‑2 tbsp) until the batter reaches a pourable consistency.
Pancakes stick to the pan.
Ensure the skillet is properly pre‑heated and lightly greased. Use a non‑stick pan or add a little more butter/oil.
Pancakes brown too quickly on the outside but remain raw inside.
Lower the heat to medium‑low and give the batter a little more time to set before flipping.
Storage
Refrigerator: Store cooked pancakes in an airtight container for up to 2 days. Reheat in a toaster or skillet.
Freezer: Freeze pancakes in a single layer on a tray, then transfer to a zip‑top bag. Lasts up to 2 months. Reheat directly from frozen.
Room temperature: Leave at room temperature for no more than 2 hours; otherwise refrigerate.
Make-Ahead Tips
- Batter can be refrigerated for up to 24 hours; give it a gentle stir before cooking.
- Cooked pancakes freeze well; reheat in a toaster or 350°F oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of pancakes in American breakfast cuisine?
Pancakes have been a staple of American breakfast since the colonial era, evolving from simple corn‑meal griddle cakes to the fluffy, leavened versions we enjoy today. They symbolize comfort and home cooking, often served on holidays like Thanksgiving and at weekend brunches.
What are the traditional regional variations of pancakes in the United States?
In the U.S., you’ll find thin crepe‑like Johnnycakes in New England, corn‑meal grits pancakes in the South, and the thick, fluffy buttermilk pancakes popular nationwide. Each region adds its own twist, such as blueberries in the Pacific Northwest or maple syrup in the Northeast.
How is a classic buttermilk pancake traditionally served in American cuisine?
Traditionally, fluffy buttermilk pancakes are stacked, buttered, and drizzled with pure maple syrup. They’re often accompanied by fresh berries, sliced bananas, or a dollop of whipped butter for extra richness.
What occasions or celebrations are pancakes associated with in American culture?
Pancakes are a favorite for weekend brunches, holiday breakfasts (especially Thanksgiving), and “Pancake Day” (Shrove Tuesday) in many families. They’re also a popular comfort food after sports events or late‑night gatherings.
What makes this pancake recipe special compared to other American pancake recipes?
This recipe highlights the chemistry of leavening agents: it explains how baking soda works with acidic buttermilk and offers a baking‑powder alternative using plain water. The science‑backed approach yields consistently fluffy results.
What are the most common mistakes to avoid when making fluffy buttermilk pancakes?
Common errors include over‑mixing the batter, using stale baking soda, not allowing the batter to rest, and cooking on too high heat. Each mistake reduces the air‑bubble formation that creates fluffiness.
Why does this recipe use baking soda with buttermilk instead of just baking powder?
Baking soda reacts instantly with the acidity in buttermilk, creating carbon dioxide bubbles that expand during cooking for a light texture. Baking powder contains its own acid and provides a second, heat‑activated reaction, which is why the recipe offers it as an alternative when buttermilk isn’t available.
Can I make the pancake batter ahead of time and how should I store it?
Yes, the batter can be refrigerated for up to 24 hours. Cover the bowl tightly, give it a gentle stir before cooking, and keep it in the refrigerator. For longer storage, freeze the cooked pancakes instead of the batter.
What texture and appearance should I look for to know the pancakes are done?
When the surface is covered with small bubbles and the edges look set, the pancake is ready to flip. After flipping, the second side should turn golden brown and the pancake should spring back lightly when pressed.
What does the YouTube channel TriggTube specialize in?
The YouTube channel TriggTube focuses on clear, science‑based cooking tutorials that explain the ‘why’ behind each technique, helping home cooks understand food chemistry while preparing everyday recipes.
How does the YouTube channel TriggTube's approach to American breakfast cooking differ from other cooking channels?
TriggTube combines concise, step‑by‑step visuals with short scientific explanations, unlike many channels that simply demonstrate recipes. This educational style empowers viewers to troubleshoot and adapt recipes confidently.
Last updated: September 6, 2026
