No Baking Soda Substitute: Baking Powder Pancakes

When you are out of baking soda, baking powder can usually stand in at three times the amount, though it may change a recipe’s flavor and texture. These tender buttermilk pancakes use baking powder in place of baking soda, cook quickly on the stovetop, and are served warm with your favorite toppings.

Ingredients

2 cups (250 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
2 1/4 teaspoons (9 g) baking powder
1/2 teaspoon (3 g) fine salt
1 3/4 cups (420 ml) buttermilk, preferably at room temperature
1/4 cup (57 g) unsalted butter, melted and cooled slightly
1 teaspoon (5 ml) vanilla extract
1 tablespoon (15 ml) neutral oil, for lightly greasing the pan as needed

Instructions

Whisk the flour, sugar, baking powder, and salt together in a large bowl until the baking powder is evenly distributed. Breaking up any small lumps now helps avoid pockets of leavener in the cooked pancakes. This recipe uses 2 1/4 teaspoons of baking powder in place of 3/4 teaspoon of baking soda, following the common three-to-one volume conversion.
In a separate bowl or large measuring jug, stir together the buttermilk, melted butter, and vanilla. The butter should be warm enough to pour but not so hot that it hardens into flecks when it meets the cool buttermilk. If that happens, keep whisking; the small pieces will not ruin the pancakes.
Pour the wet ingredients into the dry ingredients. Fold with a spatula just until no large dry patches of flour remain. A few small lumps are fine. Avoid beating the batter smooth, since overmixing develops gluten and can make the pancakes chewy rather than soft. Let the batter rest for 5 minutes while you heat the pan.
Set a large nonstick skillet or griddle over medium heat. Lightly brush it with some of the oil. To check the heat, flick a few drops of water onto the surface: they should sizzle and evaporate quickly, not sit still or scatter violently. If the pan is too hot, the outsides will brown before the centers cook; lower the heat and give it a minute to settle.
For each pancake, pour about 1/4 cup (60 ml) of batter onto the pan, leaving space between portions. Cook until bubbles appear across the top and the edges look slightly set, about 2 to 3 minutes. Slide a thin spatula underneath and flip. Cook the second side for about 1 to 2 minutes, until golden and cooked through. Adjust the heat between batches if the pancakes brown too fast, and add a little more oil only if the pan begins to stick.
Transfer cooked pancakes to a plate and continue with the remaining batter, lightly greasing the pan when needed. The recipe makes about 8 medium pancakes. Serve them warm; if you need to hold a batch briefly, place it in a single layer on a baking sheet in a 200°F (95°C) oven while you finish cooking.

Tips

Use the three-to-one swap as a starting point. For each 1 teaspoon of baking soda called for, use 3 teaspoons of baking powder. In this recipe, the original amount being replaced is 3/4 teaspoon of soda, so the measured substitute is 2 1/4 teaspoons of powder. Do not use equal amounts: baking powder is less concentrated as a leavener because it contains both a base and dry acids.
Check that your baking powder is fresh. If it has been open for a long time or stored where it gets damp, it may not lift the batter well. Stir 1/2 teaspoon into a small amount of hot water; it should bubble promptly. This quick check will not tell you exactly how powerful it is, but no visible reaction is a good reason to replace it.
Keep the batter gently mixed. The brief rest lets the flour hydrate, but do not leave the batter sitting for a long time. Once liquid reaches baking powder, its leavening reaction begins; an extended wait can mean less lift in the pan. Mix only until combined, then cook after the 5-minute rest.
Know when a direct swap is not ideal. Baking soda helps neutralize acidic ingredients and promotes browning, while baking powder brings its own acids and can leave a slightly different flavor when used in larger quantities. The three-to-one conversion often works in pancakes and quick breads, but it may not preserve the spread, color, or taste of cookies. Avoid adding extra powder beyond the measured amount to try to force more rise.

Serving Suggestions

Serve the pancakes as soon as they come off the griddle, with butter and maple syrup for a familiar breakfast. Fresh berries, sliced bananas, or diced peaches add a bright, juicy contrast; a spoonful of yogurt or lightly sweetened whipped cream makes the plate more substantial. For a savory direction, leave off the syrup and pair the pancakes with sautéed mushrooms, sliced avocado, or a little sharp cheese.

For a relaxed brunch, stack two pancakes per person and set out toppings in small bowls so everyone can finish their own. Warm syrup gently rather than boiling it, and add fruit just before serving so it does not make the pancake stack soggy. If serving several people, keep finished pancakes on a baking sheet in a warm oven rather than stacking them tightly; a tight stack traps steam and softens the browned surfaces.

Variations

Blueberry pancakes: Scatter a small handful of fresh or frozen blueberries over each pancake after pouring the batter into the pan. This distributes the fruit evenly and avoids turning the entire batter purple. If using frozen berries, add them straight from the freezer and allow the first side an extra moment if the pan cools noticeably.

Whole-wheat blend: Replace up to 1/2 cup (60 g) of the all-purpose flour with whole-wheat flour. The pancakes will taste a little heartier and may be slightly less tender. If the batter seems unusually thick after resting, stir in buttermilk 1 tablespoon (15 ml) at a time until it pours slowly from the measuring cup.

Cinnamon pancakes: Add 1/2 teaspoon (1 g) ground cinnamon to the dry ingredients. A little grated lemon zest can also brighten the buttermilk flavor. Keep additions modest so they complement the batter rather than cover up its mild tang.

Dairy-free option: Use an unsweetened, unflavored plant milk mixed with 1 tablespoon (15 ml) lemon juice or vinegar per 1 3/4 cups (420 ml), and let it stand for 5 minutes before mixing. Replace the butter with melted plant-based butter or neutral oil. The result will be less tangy and may brown differently, so watch the first batch and adjust the heat if needed.

Storage and Reheating

Let leftover pancakes cool until they are no longer steaming, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze them in a single layer on a tray until firm, then move them to a freezer-safe bag or container with parchment between layers. They are best within about 2 months for quality. Thaw frozen pancakes overnight in the refrigerator or reheat them directly from frozen.

To reheat one or two pancakes, use a toaster or toaster oven until warm throughout. A skillet over low heat also works; cover it briefly so the centers warm without scorching the surfaces. For a microwave, place pancakes on a microwave-safe plate, cover with a lightly damp paper towel, and heat in short intervals. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer when practical. Avoid reheating the same portion repeatedly, since that can dry it out. Discard pancakes that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

How much baking powder replaces 1 teaspoon of baking soda?
Use 3 teaspoons of baking powder as a general substitution for 1 teaspoon of baking soda. Baking powder contains both an alkaline ingredient and acids, so a larger volume is needed to provide comparable lift. The result is not always identical: the extra ingredients can affect flavor, browning, and how a baked item spreads.

Can I use baking powder instead of baking soda in this pancake recipe?
Yes. This recipe is specifically written with baking powder as the leavener, using 2 1/4 teaspoons in place of 3/4 teaspoon of baking soda. Measure it level, whisk it thoroughly into the flour, and cook the batter after its short rest. Adding soda as well is unnecessary and can leave an unpleasant soapy taste.

Can I use regular milk instead of buttermilk?
Yes, but the pancakes will have a milder flavor. For a quick buttermilk-style substitute, add 1 tablespoon (15 ml) lemon juice or white vinegar to 1 3/4 cups (420 ml) milk and let it stand for 5 minutes. The mixture may look slightly curdled; that is expected. This recipe relies on baking powder, so regular milk will still work if that is what you have.

Why did my pancakes turn out flat?
The baking powder may be old, the pan may have been too cool, or the batter may have been stirred vigorously or left standing too long. Check the leavener’s freshness, preheat the pan properly, and fold the wet and dry mixtures together only until combined. A thick batter is normal, but if it cannot be spooned onto the pan, loosen it with a small splash of buttermilk.

Will this substitution work in cookies or cakes too?
Sometimes, but it depends on the recipe. Baking soda reacts with acidic ingredients and can help cookies spread and brown; baking powder behaves differently and may produce a puffier result or a faintly bitter taste if you need a large amount. For a small, simple recipe, the three-to-one ratio is a useful starting point. For a recipe where texture and color matter, use a version designed for baking powder rather than assuming the swap will be invisible.

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