Baking Soda & Pancakes: Chemical Reactions & Limiting Reactants (Module 2)

This lesson was recently updated on

12/31/25

This is a required assessment for the Science & Cooking for Educators Program.

Summary of Updates

December 2025:
● Added in more practice problems and formative assessments (warm ups, exit tickets) (Lessons 2.2 and 2.3)
● New interactive for additional, guided practice (Lesson 2.3)
● New lab (Mini-Lab: Baking Soda Balloons) in Lesson 2.2 to be more clear and observable--> anchors concepts for Lesson 2.3
● Adjusted Lesson 2.3 to be more student-directed and led

"December 2025:
● Added in more practice problems and formative assessments (warm ups, exit tickets) (Lessons 2.2 and 2.3)
● New interactive for additional, guided practice (Lesson 2.3)
● Adjusted lab in Lesson 2.2 to be more clear and observable--> anchors lessons for Lesson 2.3
● Adjusted Lesson 2.2 to be more student-directed and led" --> 1) More guided questioning and prompts to encourage students to get to concept of limiting reactant themselves 2) More rooted in actual lab results

2/26/25: Changed assessment so throughout lesson students are "figuring out" how much baking soda should have been added; use vinegar + milk instead of buttermilk in pancake recipe for this part as it makes calculations and observations easier

Simulations for this Lesson

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Tea and Temperature

Modeling Smell

How is Tea Made?

Comparing Gases & Liquids

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