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1. Why is baking soda important in this recipe?

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Baking soda helps create the fluffy texture by reacting with the acidic ingredients in the batter (like milk or buttermilk). This reaction produces bubbles that make your pancakes light and airy.

2. Can I make the pancake batter ahead of time?
Yes! You can make the batter the night before and store it in the refrigerator. Just be sure to give it a gentle stir before cooking, as the batter may thicken overnight.

3. What can I use if I don’t have baking soda?
If you don’t have baking soda, you can increase the baking powder to 2 tablespoons. However, baking soda helps to give pancakes a slightly different texture and lift, so it’s worth using if possible.

4. How do I make pancakes without eggs?
If you’re avoiding eggs, you can replace them with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a quarter cup of applesauce as a substitute.

5. Why are my pancakes flat?
Pancakes can become flat for several reasons, including overmixing the batter, using expired baking powder, or cooking on a pan that’s not hot enough. Make sure to follow the recipe closely and keep the pan at medium heat.