Which make pancakes rise baking soda or powder?

Both baking soda and baking powder can make pancakes rise, but they work in different ways:

* Baking soda is a base and needs an acidic ingredient (like buttermilk, lemon juice, or yogurt) to react and produce carbon dioxide bubbles that make the pancakes rise.

* Baking powder is a combination of baking soda, an acid, and a dry ingredient (usually cornstarch). It's already pre-activated, so it only needs moisture to release the carbon dioxide.

In most pancake recipes, baking powder is used. This is because it is a "single acting" leavening agent, meaning it only reacts once when mixed with liquid. Baking soda, on the other hand, is a "double acting" leavening agent, which means it reacts twice - once when mixed with liquid and again when exposed to heat.

While you can use baking soda in pancake recipes, you'll need to add an acidic ingredient to activate it. If you don't, your pancakes will be flat.

Here's a breakdown:

Baking soda:

* Needs: Acidic ingredient

* When to use: If your recipe has acidic ingredients like buttermilk, lemon juice, or yogurt.

* Result: Fluffy pancakes if used correctly.

Baking powder:

* Needs: Moisture

* When to use: Most pancake recipes use baking powder because it's convenient and reliable.

* Result: Fluffy pancakes.

Ultimately, the best leavening agent for your pancakes depends on your recipe and your preferences.