Pancakes can be made using either baking powder or baking soda, or sometimes a combination of both. These leavening agents are used to make the pancakes light and fluffy by creating air bubbles in the batter, which expand during cooking, resulting in a rise in the pancakes.
Here's a breakdown of how each leavening agent works in pancakes:
Baking Powder: Baking powder is a combination of an acid (usually cream of tartar) and a base (usually baking soda). When mixed with liquid and exposed to heat, baking powder produces carbon dioxide gas, causing the pancakes to rise. Baking powder is a common choice for pancakes because it already contains the acidic component needed for leavening, making it easier to use.
Baking Soda: Baking soda is a base, and it requires an acidic ingredient in the pancake batter to create the necessary chemical reaction for leavening. If a recipe uses baking soda, it typically includes an acidic ingredient like buttermilk, yogurt, sour cream, or even vinegar to react with the baking soda and produce carbon dioxide gas. This gas causes the pancakes to rise during cooking.
Some recipes might call for both baking powder and baking soda to ensure a more robust leavening effect, especially if there is a need for extra fluffiness and lightness in the pancakes. The combination of both leavening agents can be particularly useful when dealing with thick batters or when using whole grain flours, which can be heavier.
In summary, both baking powder and baking soda can be used in pancake recipes to achieve light and fluffy pancakes. However, if you are using baking soda, make sure your recipe includes an acidic ingredient to create the necessary leavening reaction. If you're unsure, using baking powder alone should work well in most pancake recipes.