Hi, KC. Baking powder and baking soda are both more resilient than you might think. If a recipe is leavened by baking soda only, it will partially react when acid and baking soda come in contact with each other, but the reaction isn't completed until the batter is heated. Baking powder is almost all double-acting, which means there is also a partial initial reaction but a second reaction happens with heat. I've worked in bakeries that kept baking powder/baking soda batters for muffins in the refrigerator for a week, and the day 6 muffins were just as perky as the ones from the batter on the first day. Also, any reaction is slowed down in cooler temperatures, which is another reason the refrigerator helps to make this possible. A good way to get a feel for this is to make the batter and divide it in half. Leave half at room temperature for the rest and the refrigerate the other half. Then do a pancake bake-off! In any case, we encourage you to give these guys a try. Susan.

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