How To Use Baking Soda Recipe

As a food blogger, I explore Drinking Baking Soda in a simple pantry recipe that will make you rethink how you use baking soda.

I never thought baking soda could turn a simple mix into something a little magical, but it does. In this recipe I show how to use baking soda with buttermilk to get unexpected lift and a bright tang that sneaks up on you.

I mess up, try odd timings and still end up with something people beg for, which is weird. Im not promising a miracle, its just a stubborn little trick that rewards curiosity, and yes it even pops up next to stuff like How To Burn Fat Fast Lose Belly Diet in searches which makes me laugh.

If you like small kitchen experiments come along.

Ingredients

• All purpose flour: Gives structure and chew, mostly carbs, small amounts of protein and fibre.
• Granulated sugar: Adds sweetness and browning zero fibre, quick energy but not very healthy.
• Fine salt: Enhances flavour, balances sweetness tiny mineral addition, no calories.
• Baking soda: Leavening agent reacts with acid to make light texture, not eaten alone.
• Buttermilk or plain yogurt: Adds tangy sourness, acids activate baking soda gives moisture and some protein.
• Large egg: Binds ingredients, adds protein and richness helps with structure and lift.
• Melted butter or neutral oil: Adds fat for tenderness and flavor high calorie, makes crumbs richer.
• Vanilla extract optional: Gives aroma and slight sweetness, mostly for flavor not nutrition.

Ingredient Quantities

• 1 cup all purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp fine salt
• 1 tsp baking soda
• 1 cup buttermilk (or plain yogurt)
• 1 large egg, lightly beaten
• 2 tbsp melted butter or neutral oil
• 1 tsp vanilla extract optional

How to Make this

1. In a large bowl whisk together 1 cup all purpose flour, 2 tbsp granulated sugar, 1/2 tsp fine salt and 1 tsp baking soda until evenly mixed.

2. In a separate bowl combine 1 cup buttermilk (or plain yogurt), 1 large egg lightly beaten, 2 tbsp melted butter or neutral oil and 1 tsp vanilla extract if using; stir until smooth. If you’re using yogurt and it’s very thick, thin it with a splash of water to make about 1 cup.

3. Make a well in the dry ingredients and pour the wet mixture in; fold gently with a spatula or wooden spoon until just combined. Dont overmix, a few small lumps are fine.

4. Let the batter rest 5 to 10 minutes so the baking soda can react with the buttermilk and give lift. If batter seems too thick after resting, stir in a teaspoon or two of water.

5. Meanwhile heat a nonstick skillet or griddle over medium heat and wipe with a little melted butter or oil so the surface is lightly greased; test by sprinkling a few drops of water, they should sizzle.

6. For each pancake scoop about 1/4 cup batter onto the hot pan; dont press them down. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.

7. Flip gently and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as needed so they brown slowly and cook through.

8. Keep cooked pancakes warm in a low oven (about 200F) on a baking sheet if making a batch, or stack them on a plate and cover lightly with foil.

9. Serve warm with your favorite toppings. Tip: If your baking soda is old the pancakes will be flat, so make sure it’s fresh for best rise.

Equipment Needed

1. Large mixing bowl, for the dry ingredients and folding the batter
2. Small bowl, for the buttermilk/egg mix, its easier to whisk separately
3. Whisk, to combine dry ingredients and to smooth the wet mix
4. Rubber spatula or wooden spoon, for gentle folding and scraping the bowl
5. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp) for accurate amounts
6. Nonstick skillet or griddle, heated over medium for even browning
7. 1/4 cup scoop or measuring cup, to portion batter without splatter
8. Turner or thin spatula, to flip pancakes gently without tearing them
9. Baking sheet or plate plus foil, to keep cooked pancakes warm in a low oven
10. Pastry brush or paper towel, to lightly grease the pan between batches, dont overdo the butter or oil

FAQ

How To Use Baking Soda Recipe Substitutions and Variations

• All purpose flour: use whole wheat pastry flour 1 cup for 1 cup, it will be a bit denser so add a splash more buttermilk if batter looks dry. Or use a gluten free all purpose blend 1 cup for 1 cup, no extra baking soda needed.
• Granulated sugar: swap with packed brown sugar 1 to 1 for a moister, caramel note. Or use honey or maple syrup, about 3 quarters cup syrup for 1 cup sugar and reduce the buttermilk a little, this recipe only calls for 2 tbsp so use about 1 1/2 tbsp syrup here.
• Buttermilk (or plain yogurt): make a DIY buttermilk by stirring 1 tbsp white vinegar or lemon juice into 1 cup milk and let sit 5 minutes, or just use plain yogurt thinned with a little milk 1 to 1.
• 1 large egg: replace with 1 quarter cup unsweetened applesauce for moisture, or make a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit until gelled, works great for binding.

Pro Tips

1. Measure flour the right way: spoon it into the cup and level it off dont scoop with the cup or youll end up with too much and heavy pancakes. If you want lighter cakes, take out a tablespoon or two of flour and add a splash more liquid instead.

2. Let everything warm up to room temp and give the batter a short rest. Cold egg or milk makes the batter tighter, and that 5 to 10 minute rest really helps the baking soda work so you get a better rise. Fold gently, dont overwork it, a few lumps are fine.

3. Control the heat and the fat on the pan. Start medium, then lower it if the outsides brown too fast. Use just a thin wipe of butter or oil and wipe excess off with a paper towel so they brown evenly instead of burning. A good hot pan makes the difference between pale flat discs and nicely golden pancakes.

4. Keep the texture when serving or reheating. If you’re doing a batch, keep finished pancakes on a wire rack in a low oven or stack them with a sheet of parchment between each to avoid steaming. To reheat later, use a hot skillet or toaster oven not the microwave, it keeps them nice and bouncy.