Baking Powder Substitute for Pancakes

For pancakes without baking powder, combine baking soda with an acidic ingredient such as buttermilk; the reaction releases bubbles that help the batter rise. This recipe makes tender, lightly tangy pancakes with flour, buttermilk, egg, and butter, and includes a simple milk-and-lemon alternative if you do not have buttermilk.

Ingredients

1½ cups (180 g) all-purpose flour
1 tablespoon (12 g) granulated sugar
½ teaspoon (2.3 g) baking soda
½ teaspoon (3 g) fine salt
1¼ cups (300 ml) buttermilk, preferably at room temperature
1 large egg (about 50 g without the shell), at room temperature
3 tablespoons (42 g) unsalted butter, melted and cooled slightly
1 teaspoon (5 ml) vanilla extract
1 tablespoon (15 ml) neutral oil or additional melted butter, for greasing the pan as needed

Instructions

Measure the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda, and salt for about 30 seconds. Distributing the baking soda evenly matters: a clump can leave a bitter, soapy-tasting spot in a pancake, while a patch without enough leavener may cook up dense. If the flour is packed into its measuring cup, spoon it in and level the top rather than pressing it down.
Whisk the wet ingredients. In a second bowl or large measuring jug, whisk the buttermilk and egg until combined. Whisk in the melted butter and vanilla. The butter should be warm rather than piping hot so it does not scramble the egg or turn into hard flecks when it meets cool buttermilk. A few tiny butter flecks are harmless.
Make the batter gently. Pour the wet mixture into the dry ingredients. Fold with a spatula just until no large dry pockets of flour remain; a few small lumps are fine. Do not beat the batter smooth. Overmixing develops gluten and can make pancakes chewy, and it also knocks out some of the gas bubbles that begin forming when the baking soda meets the buttermilk.
Rest briefly and warm the pan. Let the batter stand for 5 minutes while you heat a large nonstick skillet or griddle over medium to medium-low heat. This short rest gives the flour time to hydrate, but do not leave the batter sitting for a long time: the soda-and-acid reaction starts as soon as they are mixed. To check the pan, flick on a few drops of water; they should sizzle and evaporate, not immediately burn away.
Grease and portion. Wipe the warm pan with a thin film of oil or butter. Stir the batter once very gently if liquid has separated, then pour about ¼ cup (60 ml) per pancake into the pan, leaving space between pancakes. Cook in batches rather than crowding the surface. If the first pancake browns too fast before bubbles appear, lower the heat.
Cook, flip, and finish. Cook the first side for about 2 to 3 minutes, until bubbles form across the top and the edges begin to look set. Flip once and cook the second side for about 1 to 2 minutes, until golden and cooked through. Pancake thickness and stove heat affect timing, so use visual cues as well as the clock. Because this batter contains egg, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); check the center of a thick pancake with a clean instant-read thermometer if you are unsure it is cooked through.
Serve the batches warm. Transfer finished pancakes to a plate and continue with the remaining batter, adding a little more grease when the pan looks dry. Keep the heat moderate and wipe away any butter that becomes dark or scorched before cooking the next batch. This recipe makes about 8 pancakes, depending on how much batter you use for each one.

Tips

Use the right kind of leavener. Baking soda is not a one-for-one replacement for baking powder by itself. Baking powder contains both a base and an acid, while baking soda needs acid in the batter to create carbon dioxide. Here, buttermilk supplies that acid, so do not omit it or replace it with plain water. Too much baking soda can also leave an unpleasant alkaline flavor, so measure it level.
No buttermilk? Make a quick substitute. Put 1 tablespoon plus 1 teaspoon (20 ml) lemon juice or white vinegar in a measuring jug, then add milk to reach 1¼ cups (300 ml). Stir and leave it for 5 minutes before using. It may look slightly curdled; that is expected. This substitute is thinner and usually less tangy than cultured buttermilk, but it provides useful acidity for the soda.
Keep the mixing light. A lumpy batter is better than a perfectly smooth, heavily beaten one. Scrape the bowl once to incorporate any dry flour at the bottom, then stop. If the batter seems unusually thick, fold in 1 tablespoon (15 ml) milk at a time; if it is very runny, let it stand another minute before adding anything, since flour absorbs liquid as it rests.
Do not prepare the batter far ahead. The leavening reaction begins once the wet and dry ingredients meet. For the best lift, cook after the brief 5-minute rest rather than mixing the batter hours in advance. You can measure the dry ingredients and wet ingredients separately the night before, cover them, and combine them just before cooking.

Serving Suggestions

Serve the pancakes hot, while the edges are tender and the centers are fluffy. A classic topping is a small pat of butter and maple syrup, but fresh berries, sliced banana, toasted nuts, or plain yogurt also work well. For a savory-leaning plate, use less syrup and add sautéed mushrooms or a little grated cheese; keep any perishable toppings refrigerated until serving.

For a simple brunch, stack two pancakes per person and put extra toppings in small bowls so each person can choose. If you are serving several batches at once, place the cooked pancakes in a single layer on a baking sheet in a low oven set to about 200°F (93°C). Avoid covering them tightly, which traps steam and softens the browned surfaces. Do not leave egg-containing pancakes at room temperature for more than 2 hours.

Variations

Use plain yogurt instead of buttermilk: Whisk ¾ cup (180 g) plain yogurt with ½ cup (120 ml) milk until pourable, then use the mixture in place of the 1¼ cups buttermilk. The batter will be creamy and slightly thicker, and the pancakes may have a mild yogurt tang. If it is too thick to pour, loosen it with another tablespoon of milk rather than adding a large splash at once.

Make them lemony: Add 1 teaspoon finely grated lemon zest to the sugar and flour, and use the lemon-juice milk substitute described in the tips if buttermilk is unavailable. The zest adds aroma; the lemon juice supplies acidity. Do not add a large quantity of juice directly to the batter, since excess liquid can change its texture and make the pancakes overly sour.

Add fruit or chocolate: Fold up to ½ cup (75 g) blueberries or ⅓ cup (55 g) mini chocolate chips into the batter after it is mixed. Fold only a few times so the batter stays aerated. For sliced banana or larger berries, scatter a few pieces onto each pancake after pouring the batter into the pan; this helps distribute them without making the bowl of batter watery.

For a lighter texture without baking soda: Separate the egg, whisk the yolk with the wet ingredients, and beat the white in a clean bowl until it forms soft peaks. Fold the beaten white into the finished batter just before cooking. This adds air but does not provide the same reliable chemical lift as baking soda and an acid, so the pancakes are more delicate and should be cooked promptly. Do not use this variation together with the baking soda if you are specifically avoiding it.

Storage and Reheating

Cool leftover pancakes promptly and refrigerate them in a shallow, airtight container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Separate layers with parchment if you want to prevent sticking. For longer storage, freeze the cooled pancakes in a freezer-safe bag or container, with parchment between them; use within about 2 months for the best texture. Thawing overnight in the refrigerator is optional, as individual frozen pancakes can be reheated directly.

Reheat refrigerated or frozen pancakes in a toaster, toaster oven, or skillet until hot throughout. A microwave also works: heat one or two pancakes for about 20 to 30 seconds, then add short bursts if needed. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center if you are reheating a thick stack or serving someone who needs the extra assurance. Avoid repeated warming and cooling, which dries out the pancakes and makes safe temperature control harder.

Frequently Asked Questions

What is the best substitute for baking powder in pancakes?

For this recipe, baking soda paired with an acidic liquid is the most straightforward option. The ½ teaspoon baking soda and 1¼ cups buttermilk work together: the soda reacts with the buttermilk to release carbon dioxide, which helps the pancakes rise. Baking soda alone is not a good swap, because it lacks the acid needed for that reaction and can taste soapy.

Can I use regular milk instead of buttermilk?

Yes, but add an acid so the baking soda has something to react with. For this recipe, combine 1 tablespoon plus 1 teaspoon (20 ml) lemon juice or white vinegar with enough milk to make 1¼ cups (300 ml), then let it stand for 5 minutes. Plain milk without the added acid may produce flatter pancakes and can leave the baking soda flavor more noticeable.

Can I substitute baking powder for the baking soda?

You can make pancakes with baking powder, but the amounts are not interchangeable teaspoon for teaspoon. Baking powder is less concentrated and already contains acid, so a different formula is needed; as a general starting point for a similar batch, use about 2 teaspoons baking powder and omit the baking soda, while using milk instead of buttermilk. The flavor and browning will differ, so follow a recipe designed for baking powder when possible.

Why did my pancakes turn out flat?

Common causes include old baking soda, using milk without an acid, letting the mixed batter sit too long, or stirring it until smooth. Check that the baking soda is fresh and that your buttermilk or acidic milk substitute is included. Mix only until the flour is incorporated, rest for 5 minutes, and cook the batter soon afterward. Also make sure the pan is warm enough to set the batter without scorching it.

Can I mix the pancake batter the night before?

It is better to mix the wet and dry ingredients separately and combine them shortly before cooking. Once the baking soda contacts the buttermilk, some of the gas that lifts the pancakes is released; an overnight rest can leave less lift and a denser result. Store the separated wet mixture covered in the refrigerator, and combine it with the dry ingredients in the morning. If the melted butter firms up while chilled, let the wet mixture stand briefly and whisk it before combining.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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