Yield: 4 servings (one quarter of the batch each; pancake count not sourced)

Baking Soda Replacement: Ratios in Teaspoons and Grams

What to use when the box is empty: baking powder at 3 to 1, potassium bicarbonate with salt added back, sodium per spoon, and a pancake recipe that needs no baking soda.

Prep Time5 minutes

Cook Time4 minutes

Batter rest15 minutes

Total Time24 minutes

Ingredients

Pancakes with baking powder only

• 2 large eggs, 100 g in all (King Arthur counts a large egg as 50 g)
• 1 1/4 cups milk, 283 g; start with 1 cup in hot, humid weather or if the batter will rest longer
• 1 1/2 cups flour, 184 g
• 3/4 teaspoon salt, 4.5 g, our conversion from King Arthur's 18 g per tablespoon of table salt
• 2 teaspoons baking powder, 8 g; food-grade, aluminum-free if you prefer
• 2 tablespoons sugar, 25 g
• 3 tablespoons melted butter or oil, 43 g; unsalted butter used for the nutrition estimate

Instructions

1. Beat the eggs and milk. Beat the 2 eggs and the milk together for about 3 minutes, until the mixture is well blended.
2. Whisk the dry ingredients. In a second bowl, whisk the flour, salt, baking powder and sugar so the baking powder is spread evenly through the flour.
3. Combine without beating. Pour the wet mixture into the dry and stir until just combined. Don't beat it. Lumps are fine.
4. Add the butter and rest the batter. Stir in the melted butter or oil last, then let the batter rest for at least 15 minutes.
5. Heat the pan. Heat a skillet over medium heat, or set an electric griddle to 375 F.
6. Cook the first side. Pour the batter in 1/4-cup portions. Cook for about 2 minutes, until bubbles form on top and break.
7. Flip once. Flip each pancake one time and cook for 1 1/2 to 2 minutes more, then serve.

Notes

Credit: this card is adapted from King Arthur Baking's Simply Perfect Pancakes, which uses baking powder only. The wording and the gram conversion for salt are ours.

King Arthur states no yield, so the number of pancakes is not sourced. The nutrition below is for one quarter of the batch, whatever the count.

Times: the 3-minute beating, the 15-minute rest and the cooking times are King Arthur's. The 5-minute prep time is our estimate. Cook time on the card is for one batch.

Bob's Red Mill recommends double-acting powder for swaps. The sodium figure for the baking powder in the nutrition uses USDA's value for the sodium aluminum sulfate type, 10,600 mg per 100 g. Other powder types differ, so check your tin.

If your recipe calls for baking soda instead, use 3 teaspoons of baking powder for each 1 teaspoon of baking soda. The pancake card above is a baking-powder-only recipe, so it needs no swap.

Nutrition values are estimates calculated from typical USDA FoodData Central values, with whole milk, all-purpose flour and unsalted butter.