Substitution for baking soda in pancakes I attempted to make pancakes this morning, only to discover that I was out of baking soda. I tried substituting baking powder, but it didn't work at all. The pancakes didn't bubble on the griddle, and they were far too doughy. If this happens again, do I need to go out to the store for baking soda?
You need to use 2-3 times more baking powder than baking soda.  Be aware that your flavors will be affected. Make sure it's double-acting baking powder and you must replace the acidic liquid in recipe with non-acidic liquid.  You could also use some heartburn medicine that contained potassium bicarbonate :-)