Hi Nancy, if you click through to our Buttermilk Pancakes recipe, you'll see that both baking powder and baking soda are called for in order to make the batter rise. (We refer to these as "leaveners" in the "Why it works," section.) The baking soda reacts with the acid in the buttermilk, plus there's an additional boost from the baking powder. We recommend following the recipe and using the amount of leavener called for; while more baking powder/baking soda may help make the pancakes fluffier, it can also make the pancakes taste metallic if you use too much. We find that 1 teaspoon each of baking powder and baking soda is just perfect for a standard batch of buttermilk pancakes. Happy baking! Kye@KAF

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